Food hygiene & safety current status in catering services of industrial parks in Ha Noi city, 2010

Abstract

A descriptive, cross-sectional study was conducted to assess food safety status in kitchens providing catering services in industrial parks in Hanoi city in 2010, before the time when the Food safety law came into effect. There were 300 cooks and 60 managerial staff in 60 kitchens of industrial parks of Ha Noi to participate in this study in 2010. According to study findings, four groups of Food hygiene and safety condition at kitchens of industrial areas were found as follows. Percentage of good kitchens was 78.3% (kitchen with one-way flow principle). Percentage of keeping hygiene and safety for instruments was 81.7%. Regarding human hygiene conditions, 94.6% of workers had personal protective devices, annual training and health check-ups. Bacteria test of hands of workers revealed that 20.4% of workers were positive with E.coli bacteria, 6.1% positive with S.aureus bacteria. Regarding food safety conditions, 81.7% of kitchens had taken food samples, and 95% of kitchens had contracts for safe food supply. This study provided evidence for further in-depth studies of the same topic.