The real situation and solution to improve the practical knowledge on food hygiene safety of workers at beer-producing enterprises in Ha Noi
Journal of Preventive Medicine
; : 52-60, 2008.
Article
in Vi
| WPRIM
| ID: wpr-925
Responsible library:
WPRO
ABSTRACT
Background: Beer is produced to meet people\u2019s demands. Sanitation, old technology, poor knowledge on hygiene and safety of workers is still limited. Objectives: This study aims to learn the real situation and solution to improve the practical knowledge on food hygiene and the safety of workers at beer-producing enterprises in Ha Noi. Subjects and method: The descriptive, cross-sectional study on wokers at beer-producing enterprises in Ha Noi.The data were collected from designed questionaires and analysed by Epi.infor 6.04 software. Results: The general knowledge rate on hygiene food safety of workers is 42.5%; In there, the knowledge rate on environmental hygiene of workers is 45.6%; the knowledge rate on work instrument hygiene of workers is 46.4%; the knowledge rate on personal hygiene of workers is 37.7%; the knowledge rate on food hygiene of workers is 50.9%; the knowledge rate on food poisoning of workers is 76.3%; Conclusion: There is a relationship between the practical knowledge on hygiene food safety, age and work duration.
Full text:
1
Database:
WPRIM
Type of study:
Observational_studies
Language:
Vi
Journal:
Journal of Preventive Medicine
Year:
2008
Document type:
Article