Kiến thức, thực hành về vệ sinh an toàn thực phẩm của người phục vụ tại các bếp ăn trường mầm non tiểu học bán trú quận Lê Chân - Hải Phòng năm 2013

A cross-sectional study on knowledge and practice toward food hygiene and safety in kindergarten and primary school kitchens in Le Chan district - Hai Phong city. Results: The proportion of waiters attaining the good level of knowledge is relatively high on several criteria such as safe fresh food (85 percent); the lowest proportion of attaining good knowledge was the one on causes of food poisoning (80 percent); however, the proportion of good knowledge on symptoms of food poisoning was very high at 100 percent; About practice, more than 95 percent of waiters used working protection and respected hygiene requirements in food processing.