Tạp chí Y học Thành phố Hồ Chí Minh, 18(6):271. DOI
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Huỳnh Tấn Cúc*
THE RATE OF FOOD SAFETY COLLECTIVE KITCHENS AND RELATED FACTORS
IN INDUSTRIAL ZONES, BINH DUONG PROVINCE, 2013
Huynh Tan Cuc * Y Hoc TP. Ho Chi Minh * Vol. 18 - Supplement of No 6- 2014: 271 - 276
Background:
The potential risk of food poisoning occurrences in canteens and
collective kitchens in factories and plants in industrial zones is
relatively high. In Binh Duong province, there were 73 food poisoning
cases with 3.961 affected people from 2000 to 2012 and 01 food poisoning
case was reported with 247 affected people in the first six months of
2013. These cases mainly occurred in the collective kitchens in
industrial zones.
Objectives:
To determinethepercentage ofcollective kitchens that complied with food
safety and hygiene standards and explore the associations between these
kitchens and other factors included caterers’ food safety knowledge,
the scale of kitchens, the types of service, commitment to food safety
and the application of food safety management systems in Binh Duong
province.
Methods: The study adopts adescriptivecross-sectional approach with 93collective kitchensintheindustrial parks in Binh Duong province.
Results:
The rates of collective kitchens surveyed are as follows: meeting
overall food safety and hygiene standards: 50.5%, meeting hygiene
standards of facilities: 59.1%, having good personal hygiene practices:
56.9%, using clean kitchen tools: 61.5%, using proper processed and
preserved food: 62.4%, controlling food materials input: 51.6%,
committing to food safety: 73.1%. The number of caterers who were aware
of food safety occupied 47.3%. There were statistically significant
correlations between food safety collective kitchens and caterers ’food
safety knowledge, the types of service, commitment to food safety and
the application of food safety management systems.
Conclusions:
The percentage of collective kitchens meeting the standards of food
safety in industrial zones in Bình Dương province in 2013 was quite low
(50.5%). Therefore, it is necessary to promote propagation and education
of food safety and inspect and monitor food safety conditions in
collective kitchens in order to improve the results.
Key words: food safety, collective kitchens, industrial zones
