Đánh giá thực trạng kiến thức, thái độ, thực hành về VSATTP của người chế biến kinh doanh thực phẩm tại Quảng Bình năm 2009

To assess knowledge, attitude and practices on food safety and the utilization offood additives in Quang Binh, a cross-sectional descriptive study was conducted among all 164 owners of food producing shops (noodles, bread, rolls, spring) in three districts and provincial town in 2009 using a structured questionnaire. The results showed that average means of scores for knowledge, attitude and practice were 19.2/37; 18.0/32 and 32.5/54, respectively. Proportions of people who met the minimum required scores for knowledge, attitude and practices were respectively 51.8 percent; 46.9 percent and 56.1 percent. The corresponding number for know ledge, attitude and practices of using borax and food coloring was approximately 50 percent. It is necessary to develop communication interventions for increasing knowledge. improving attitude and practices regarding food safety in general and utilization of additives in food processing.