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

The report revealed some remains in a campaign for food safety, hygiene and quality, included the cooperation between varied sectors has not been close, the co-responsibility in management food safety, hygiene and quality has not been expressed highly. Guidelines have not been developed timely, affected to progress of development. The propagation has not been continuous and not reached widely. Specialist inspection system has not been available. The month of action for food safety, hygiene and quality has gathered the encouraging results, draw the attention of governments at varied levels, of sectors and social organizations and public to the importance of food safety, hygiene and quality.
Food ; Safety ; Hygiene

A total of 293 samples of coloured food were analysed by paper chromatography. The results: the use of prohibited colours in food production is still common, 227 of 293 samples have prohibited colours. The colours food can have from 1 to 4 different colours: single colours (188 samples), mixed colours of two (86 samples), mixed colours of three (72 samples), mixed colours of four (7 samples). The rate of prohibited colours in samples consisted of 2, 3, 4 colours was 90.7%; 66.6% and 100% respectively. Tartazine, Ponceau 4R, Erythrosine and Sunset yellow are the permitted colours commonly used in Nha Trang.
Food ; Safety ; Hygiene

The food intoxication is considered only when there were acute or subacute clinical symptoms. Those were a food borne diseases. They comprised diseases with or without the symptoms such as diarrhea, vomiting, fever, and appeared in 50% of the food borne diseases. 70% of the cases of diarrhea caused by infected food or water. There were 2 kinds of the food intoxication: due to the endotoxics of staphylococci with very short time of incubation and the toxics generated during growth of microbial in the infected food must be a certain number called level for disease. It should assure the measures of antibiotics or containment of microbial under level for disease.
Food ; Safety ; Hygiene ; Fear

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

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

160 coloured foodstuffs and 115 colouring agent sample were collected and analyzed. The results showed that 55% of coloured foodstuff sample and 92.2% of colouring agent contained nonpermitted colours.
Food Additives ; Utilization ; Safety ; Hygiene

Background: Worldwide, the beer industry has developed from 2% to 8% per year during 1990 and 2000 and the number of production surpassed 140 billion liters per year in 2001. Beer is not widely recommended for the population but the fact is consumption is on the increase. Objective: To evaluate the real situation of food safety conditions and hygiene safety requirements for beer at beer production enterprises in Hanoi and study various related factors to propose appropriate solutions to improving the food safety hygiene. Subject and methods: A cross-sectional, analysis investigation was conducted in 70 private beer-production enterprises in Hanoi in 2007. Results and Conclusion: The general rate with good food hygiene safety condition was 68.6%. Among them, the good environmental hygiene condition was 82.9%; good drainage condition was 75.7%; the work area hygiene condition meeting requirements was about 74.3% (with wall and floor hygiene regulation at 57.1%); food hygiene condition meet requirement about 95.7%; good work instrument hygiene condition was 72.9% and the lowest rate of work instrument hygiene regulation was 68.8%; good personal hygiene was 80%. The bad personal hygiene and environmental hygiene condition increased the risk of food hygiene quality that did not meet the requirement by ten-folds and thirteen-folds, respectively. The bad personal hygiene condition increased the risk of tool hygiene that did not meet the requirement by 5.5 folds.
food safety ; food safety hygiene ; beer-production enterprises

A total of 200 housewives at home and street vendors were interviewed by using structured questionnaires, the result has indicated the insufficient knowledge of food safety, most of them never had lessons in food handling practices. The environmental sanitary condition and food handling practices at home were better than at the street side. Stagnant wastes were found around 59% of the selling places of street vendors. 71% street foods prepared 2 hours before. Contacted foods with bare hands usually during street food preparation (89%). The practices and knowledge of food safety should be encouraged. A training guide gives clear information on how food becomes contaminated and on the measures that should be taken to avoid such contamination is essential.
Health Knowledge, Attitudes, Practice ; Food ; Safety ; Hygiene