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

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

Background: At present, management and supervision on food safety and hygiene quality have many difficulties because supervisory system from province to district, commune is still insufficient. Objectives: Assessment on food safety and hygiene situation at Thua Thien Hue province, propose solutions to intensify State management on food safety and hygiene quality and step by step enhance efficiency of food safety and hygiene activities in the next years. Subjects and method: Food processing establishments at Thua Thien Hue province. Method: Inspection in Action months for food safety and hygiene, supervision usually on food processing establishments were chosen accidentally in area. Food samples were inspected indexes of microorganisms, physicochemical have met the criteria of Ministry of Health. Results: The proportion of food processing establishments and cafeterias which have not met the regulations on food safety and hygiene was decreasing from 40,93% to 27,45%. Also in 2002-2006, 36,71% of kitchen utensils and the cooks\ufffd?hands failed to meet the regulations. Regarding to microorganisms, the indices of ice-cream, bean sweet porridge and soft drinks had improved remarkably. The index of ice had been decreased from 33,02% to 22,56%. 45,25% of bowls and plates didn\u2019t meet chemical and physical criteria. 68,4% of food colourings didn\u2019t meet criteria because inorganic and industrial colourings were used. Traditional foods still contain borax although the prevalence is decreasing from 65% to 35%. Ice cream and bean sweet porridge cooked with saccharine were 37,34%. Conclusion: Understanding of producers and consumers about food have still many limitations.
Food Safety/ methods ;

Background: Food-born bacteria can be present in raw materials or contaminated foods during process and storage. Shrimp paste is a popular food in Viet Nam, but there are no studies on the hygiene and safety of this food. Objectives: To identify the microbial contamination of commercial shrimp paste available in Ha Noi City. Materials and method: A total of 50 shrimp paste samples were collected randomly from markets around Ha Noi City. Enumeration and isolation methods were used to determine the microbial contamination in these samples. Results: 100% of the samples were contaminated with Clostridium perfringens and Candida albicans. 10% of samples were contaminated with Coliform. Other pathogenic bacteria, including Escherichia coli, Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus and Vibrio cholerae were not found in shrimp paste samples. Conclusion: Evaluation of microbial contamination in popular foods such as shrimp paste should be done regularly to prevent food-born diseases in the community.
Microbial contamination ; Food safety.

Background: Food poisoning and diseases caused by food are pressing problems in Viet Nam.\r\n', u'Objectives: To contribute towards discovering suitable approaches for preventing food poisoning. \r\n', u'Subjects and methods: A cross sectional study was carried out in 2005 to assess the practice of food safety of 423 housewives in Bavi district, Hatay province. \r\n', u'Results:Almost all of them did not purchase tainted foods. Two thirds of them considered and looked for information on the label when buying tinned or packed foods. 52.2% of subjects reheated cooked foods before eating them. 87.2% of housewives washed their hands before they prepared food for their household. More than 86% of the subjects washed vegetables 3 times before cooking. Percentage of housewives who soak vegetables properly is 51.8%. Chopping board was used for processing both cooked and fresh foods by 55.6%. For containing foods, tools were used separately for cooked and un-cooked food by 98.6%. For preserving foods, dish-covers were used by 74.9%, lids by 72.8%, fridge by 1 % while 1.25% was not preserved by any tools. As for sources of water, deep well accounted for 71.6% while water well and rain water accounted for 18% and 9%, respectively. 88.7% of households have the foundation of kitchen dried. 68.6% of households did not have rubbish bins and 14.7% have daily emptied ones. \r\n', u'Conclusions: Housewives had initial improvements in good practice of food hygiene.\r\n', u'
food safety practice ; situation

Background: Many studies showed that food safety handling practice is limited in many subjects, especially employees of public canteens and street restaurants. Objective: Strengthen the knowledge on food safety handling practices for staffs of canteens surrounding Hanoi medical university. Subject and Method: An IEC intervention was carried out from December, 2006 to June, 2007 in order to improve food safety handling practices among the personnel of 7 canteens surrounding Hanoi Medical University. The sample size of 34 employees was collected and interviewed with regards to their handing practice on food by using a checklist and a structured questionnaire. The utensils hygiene was assessed by a quick biochemical test. Result and Conclusion: There were significant changes in food handling practices among staffs after the intervention which proved by the regular medical examination, the improvement in hand-washing habits; dish cleaning; ways of picking up cooked-foods; however, almost all of the observed canteens did not follow the rules of food sources management and daily storage sample of foods. \r\n', u'\r\n', u'
IEC intervention ; Food safety