The real situation and solution to improve the practical knowledge on food hygiene safety of workers at beer-producing enterprises in Ha Noi
- Author:
Ha Thi Thu Chu
;
Tuan Anh Le
- Publication Type:Journal Article
- Keywords:
practical knowledge;
food hygiene safety;
beer-producing enterprises
- MeSH:
practical knowledge;
food hygiene safety;
beer-producing enterprises
- From:Journal of Preventive Medicine
2008;97(5):52-60
- CountryViet Nam
- Language:Vietnamese
-
Abstract:
Background: Beer is produced to meet people\u2019s demands. Sanitation, old technology, poor knowledge on hygiene and safety of workers is still limited. Objectives: This study aims to learn the real situation and solution to improve the practical knowledge on food hygiene and the safety of workers at beer-producing enterprises in Ha Noi. Subjects and method: The descriptive, cross-sectional study on wokers at beer-producing enterprises in Ha Noi.The data were collected from designed questionaires and analysed by Epi.infor 6.04 software. Results: The general knowledge rate on hygiene food safety of workers is 42.5%; In there, the knowledge rate on environmental hygiene of workers is 45.6%; the knowledge rate on work instrument hygiene of workers is 46.4%; the knowledge rate on personal hygiene of workers is 37.7%; the knowledge rate on food hygiene of workers is 50.9%; the knowledge rate on food poisoning of workers is 76.3%; Conclusion: There is a relationship between the practical knowledge on hygiene food safety, age and work duration.
