Đánh giá kết quả thực hiện và một số thuận lợi, khó khăn của dự án an toàn thực phẩm giai đoạn 2016 – 2020

Evaluate the results and the advantage and disadvantages of the food safety project performance during 2016 – 2020

Abstract

The objective of study: The research aimed to discrible results and the advantage – disadvantages of the Project 4 - Food Safety that wer under the Health - Population Program during 2016 – 2020. Study design: A cross-sectional, combining quantitative and qualitative study was conducted. Study sites: in 7 provinces / cities, from October 2019 to August 2020. Study subjects: the project activity reports and the staff of the Project 4 - Food Safety. Results: The results showed that 8 indicators of the project have been completed according to the goals, 2 indicators are expected to be completed after the end of the project. In which, 100% of provinces/cities had ISO/IEC 17025 laboratory for food safety and pilot food safety-model markets. The incidence rate of food poisoning ranged from 1.82 to 4.92 per 100,000 people. The main limitations during project implementation were the lack of human resources, funding and overlap in state management assignments for food safety at the local goverment levels. Conclussion: The Project 4 - Food Safety basically achieved the setting targets.