No abstract available.
Food Safety

A total of 160 street food samples were examined for microbiological quality and food color additives. All food samples were not used unpermitted food color additive, and the rate of microbiological contamination was 20.6%. No S.aureus were found at the lowest dilution used for all samples of cooked meat. Foods served hot had low bacterial contamination.
Food ; Safety

Objective: The project aims to develop a community kitchen manual for public health emergencies.

Participants: The officers and members of the Samahan ng Nagkakaisang Kababaihan ng BASECO served as community respondents for this project. These eight women were in charge of the community kitchen operations, particularly the feeding program during the COVID-19 pandemic.

Implementation: The whole project comes in three phases. The design stage was executed in phase one of this project. The phase one also focused on the development of manual content based on available literatures and considered the interviews conducted with respondents.

Discussion: The manual contains guidelines on food safety and meal preparations. Based on the interview, the proponents identified specific contents that must be included in the guidelines, as compared with the need to improve current operations of the group's community kitchen. Looking at the activities of the community, the proponents indicated the food flow guidelines to ensure a safe, nourishing and accessible community kitchen (S.N.A.C.K).

Conclusion: The designed community kitchen manual may be of use to lay groups putting up community kitchens, since there is no existing manual in the Philippines. However, phases two and three must be conducted to validate its usefulness and accuracy in the field.

There are many challenges in controlling of food hygiene and safety in Vietnam, but we can mention 3 basic contradictions as following: contradiction of system, contradiction of awareness, and contradiction of management. These contradictions lead to imitated food market with very poor hygiene and safety. The author provided strategies for control of food hygiene and safety such as management; information, education, and communication; interdisciplinary activities; food inspection; food test; establishing system of epidemiological supervision of food poisonings and food-borne diseases...
Hygiene ; Safety ; Food Inspection ; food

The concept of Hazard Analysis Critical Control point was introduced for implementing the 12 step procedures of HACCP in the production and the processing of food. The development and compliance of HACCP in food industry and trade in Vietnam were reviewed.
Food ; Safety Management ; Food Industry

In this study, 342 grade 4-6 elementary school students in Gyeonggi-do were recruited to determine their readiness to change food safety behavior and to compare their food safety knowledge and practices by the stages of change. The subjects were divided into three stages of change; the percentage of stage 1 (precontemplation) was 10.1%, the percentage of stage 2 (contemplation and preparation) was 62.4%, and that of stage 3 (action and maintenance) was 27.5%. Food safety knowledge scores in stage 3 (4.55) or stage 2 (4.50) children were significantly higher than those in stage 1 children (4.17) (P < 0.05). The two food safety behavior items "hand washing practice" and "avoidance of harmful food" were significantly different among the three groups (P < 0.05). Stages of change were significantly and positively correlated with food safety knowledge and practice. Age was significantly and negatively correlated with the total food safety behavior score (r = -0.142, P < 0.05). The most influential factor on the stage of change was a mother's instruction about food safety (P < 0.01).
Child ; Food Safety ; Humans

to evaluate the real situation of food safety and hygiene management by Ministries/sectors. Subject: documents, periodical reports of some Ministries/sectors and regions; leaders of appropriate authorities, experts of some Ministries/sectors, local health service, inspectors of food safety and hygiene in some provinces, some processing food enterprises. Method: analyze secondary documents in combination with qualitative study. Conclusion: in recent years, the Vietnam government has given many instructions to related Ministries, sectors in implementing on food safety and hygiene management of each sector as well as multiple sectors to achieve many successes. But, intersectional collaboration in food safety and hygiene management has existed many constrains. In order to improve food safety and hygiene management, it is necessary to issue a clear and appropriate assignment to related sectors to show who is in charge of what basing on keeping some principles: law; collaboration; consensus and correspondence
food ; safety ; Hygiene

491 foodstuff service bases at 5 communes in Ha Noi including 563 food service workers and 154 food consumers and 31 management bodies involved in this surveillance. Foods and drinks were sampled to undergo proper examinations. The study was carried out with questionnaires and under observation concerning 6 leading principles, 10 criteria of hygiene and safety issued by MOH, and the KAP of food service workers and management bodies. Recommendations were concluded and the model of surveillance was taken shape
Food ; Hygiene ; Safety

Health statistics showed that because of food intoxication, the numbers of inpatients treated in the year 1999 accounted for 7576, 2000: 4233, 2001: 3909, 2002: 4894. 48.9-62.4% food intoxication cases were at home, 4.6-13.8% in the collective dining room. The causes of intoxication were: microorganisms, chemicals, toxic foods, unknown… Poor management expressed generally. In the last years, the government had issued some regulations concerning food hygiene and safety. Currently, various active solutions have been developed
Food ; Hygiene ; Safety

Background: Hue city is a cultural and tourism center of The middle and the whole country. Beside developing tourism services, food processing establishments, traditional specialities, eating and drinking services especially street food services more and more develop plentifully and multiform, satisfy daily demand of consumers. Objectives: Assessment on improvement level on some targets of street food safety and hygiene after 2 years intervention. Subjects and method: All street food processing establishments in 3 wards: V\u0129nh Ninh, Ph\xfa H\u1ed9i, V\ufffd?D\ufffd?of Hue city. Method: Cross-sectional study with comparison before and after intervention. Results: Kitchen utensils samples have met hygiene requirements and the proportion of food samples without borax both increase. The infection rate of bacteria in cook\ufffd?hands, kitchen utensils, cooked food were improved after 2 years carried out targeted model. Clean water for processing street food have not enough although 100% households use running water. The proportion of people were trained about food safety and hygiene knowledges and health examination increase. The situation of using food colourings and poisonous additives decrease remarkably. Salesclerks have more consciousness of preserving and covering food. 86,4% of food processing establishments have recycle bins obtain requirement to reduce polluted food. Conclusion: Street food is an important stage of food supplying network in 3 wards above. Somewhere having interest of Government and local authorities, Steering committee have efficient activities street food model develop conveniently.
Food Safety/ methods