Tạp chí Y học Thành phố Hồ Chí Minh, 18(6):233. DOI
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Hứa Khắc Sương Linh*
KNOWLEDGE, PRACTICE ON “FIVE KEYS TO SAFER FOOD” OF SUPPORT STAFF
AT KINDERGARTEN CANTEENS IN DISTRICT 11, HO CHI MINH CITY IN 2013
Hua Khac Suong Linh * Y Hoc TP. Ho Chi Minh * Vol. 18 - Supplement of No 6- 2014: 233 - 240
Background: Food safety has increasingly become a significant concern of
any country all over the world, especially in developing countries. The
World Health Organization has put forward the message “Five keys to
safer food” viewed as a global health messages to ensure food safety and
prevent food-borne diseases. In District 11, there are still a number
of kindergarten canteens that could not meet the requirements of food
safety.
Objectives: To determine the proportion of right knowledge and practice
on “Five keys to safer food” of staff in collective kitchens in all
kindergarten in District 11, Ho Chi Minh city.
Methods: A cross-sectional study on 26 kindergarten kitchens with 97
staff was carries out from May to August, 2013. Direct interviews with
observation of the facility and with staff’spractice were utilized to
assess staff’s knowledge and practice.
Result: The proportion of staff that had a general knowledge about the
“Five keys to safer food” was 53%, in which the prevalence of staff’s
knowledge of using safe water and raw materials was lowest. The rate of
staff having correct practice was 88.3%. There were statistically
significant associations between knowledge and seniority; practice and
the type of school (public or private), and general knowledge and
practice.
Conclusion: It is necessary to invest in infrastructure in kindergarten
kitchens such as lay outing toilets, dressing rooms and washing
facilities reasonable. Department of Education and Training should
strengthen to inspect and supervise on food safety in the kindergartens,
especially the private sector. The Health Preventive Center needs to
develop appropriate training programs on food safety for staff working
in kindergarten kitchens.
