Thực trạng về kiến thức vệ sinh an toàn thực phẩm của người sản xuất, chế biến thực phẩm tại huyện Thiệu Hóa - Thanh Hóa

Objective: The study aims to assess the status of knowledge of food safety the production and processing in Thieu Hoa district of Thanh Hoa, 2010. Cross-sectional study design described with a purposeful sample of 215 subjects is the food shop owner. Results showed that participants in the production and food processing knowledge about the causes of food contamination are limited, how to prevent food poisoning: 100 percent cooked food and drink boiling, wash your hands before processing and after toilet 77.2 percent, perform a one-way processing 34.4 percent, not be infected with food born diseases 43.2 percent, correctly answer all the prevention and treatment food poisoning 31.6 percent. Knowledge of periodic medical examinations to detect diseases for individuals is 84.2 percent, others 6.5 percent and no benefits 9.3 percent. Research data are the base for a intervention activities effectively.