Thực trạng an toàn vệ sinh thực phẩm và công tác quản lý một số cơ sở dịch vụ ăn uống công cộng tại địa bàn thành phố Hải Dương năm 2010

The study was implemented on 222 processors, food business in Hai Duong city we found: 1/ All six base requirements of administrative procedures is low (18.5 percent), all 11 requirements of infrastructure (18.5 percent), routine use of gloves (75.2 percent), caps (61.7 percent) samples of cooked food does not meet the microbiological criteria: E.coli (44 percent), S.aureus (2.6 percent), Salmonella spp (0 percent), lipid residues (33 percent), glucid (43.1 percent) on clean dishes. 2/ Knowledge, practice correctly identify safe food: fish (33.3 percent), meat (22.3 percent), vegetables (0.4 percent), signs of food poisoning (24.8 percent) practice correctly all five criteria in processing, share food (61.2 percent) clean.