Thực trạng về nhận thức, thái độ và thực hành qui định đảm bảo an toàn thực phẩm tại các cơ sở sản xuất rượu thủ công ở địa bàn thành phố Hà Nội và thành phố Hồ Chí Minh năm 2013

In Vietnam, alcohol produced manually is popular and poses many potential risk on food safety. The situation on knowlegde - attitude and practices, and compliance with food safety regulations during alcohol processing of producers has not been reported. This sUNey has been done based on the data collecting from 200 households and direct inteNiew of 400 persons (2 persons/premise) in Hanoi and Ho Chi Minh city. The results showed that: - Knowledge on food safety: Percentage of owners and producers have proper awareness on food safety is 64.25 percent; bn conditions of food production, business is 55.-75 percent. The percentage of people who understand food poisoning and the harmfulness of using unsafe alcohol is quite high, 90.0 percent and 76.25 percent, respectively. The percentage of people who understand the harmfulness of using unsafe alcohol in Hanoi (83.5 percent) is significantly higher than in Ho Chi Minh (69.0 percent). - Attitude in ensuring food safety: Percentages of inteNiewees said processing premises should be kept at a distant with sources of pollution; processing area should be seperated with others; a device to control the concentration of alcohol should be equipped and producers must be trained on food safety are 97.0 percent, 86.5 percent,' 86.0 percent and 78.25 percent, respectively. - Practices on food safety in production: 96.75 percent of owners and producers confirmed the use of materials, yeast which have origin, 73.5 percent of inteNiewees did test the concentration of alcohol in products. The percentages of inteNiewees did periodic health examinations and participated in food safety. training course are only 24.0 percent and 23.0 percent, respectively. - Compliance with food safety regulations: Almost owners haven't been trained on food safety and don't have the Certificate for food safety training (94.5 percent), 96.5 percent of the owners do not check their health. The rate of premises that do not have the certificate (or food hygiene and safety conditions and the receipt of acknowledgement of conformity to technical regulation or food safety regulations is 99 percent. The results of this survey provides a part of the situation on distance between knowledges and the compliance with regulations on food safety in traditional alcohol processing in Hanoi and Ho Chi Minh city in 2013.