Kiến thức và thực hành vệ sinh an toàn thực phẩm người trực tiếp chế biến, phục vụ tại bếp ăn tập thể của các trường mầm non trên đia bàn thành phố sơn la

0 Người đánh giá. Xếp hạng trung bình 0

Tác giả: Thị Hoa Lù, Thị Dung Phạm, Thị Tĩnh Phạm

Ngôn ngữ: vie

Ký hiệu phân loại: 614 Forensic medicine; incidence of injuries, wounds, disease; public preventive medicine

Thông tin xuất bản: Y học việt nam, 2018

Mô tả vật lý: 63-68

Bộ sưu tập: Metadata

ID: 488757

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Chủ đề

Đánh giá kiến thức và thực hành vệ sinh an toàn thực phẩm người trực tiếp chế biến, phục vụ tại bếp ăn tập thể của các trường mầm non trên địa bàn thành phố Sơn La. Kết quả cho thấy có 67,7% số nhân viên được tập huấn kiến thức vệ sinh an toàn thực phẩm, 76,9% số nhân viên được khám sức khỏe định kỳ, 57,6% hiểu biết tương đối đầy đủ về nguyên nhân gây ô nhiễm thực phẩm. 53,2% hiểu biết về tác hại của thực phẩm không an toàn, 49% hiểu biết về các bệnh khi mắc không được tiếp xúc với thực phẩm. 90,8% mặc tạp dề, 60% nhân viên đầu tóc gọn gàng, đội mũ khi chế biến, 89,2% số nhân viên không dùng tay bốc thức ăn, 63% số nhân viên chế biến, phục vụ có bàn tay sạch, móng tay cắt ngắn và 83% số nhân viên không khạc nhổ khi chế biến.The article assesses the knowledge and practice of food hygiene and safety who directly process and serve at the collective kitchen of preschools in Son La city. The results showed that 67.7% of employees were trained on food hygiene and safety knowledge, 76.9% of employees received periodic health checks, 57.6% knew relatively full food pollutants. 53.2% know about the harmful effects of unsafe food, 49% know about diseases when they are not exposed to food. 90.8% wear apron, 60% of employees head neatly, wear a hat when processing, 89.2% of employees do not use their hands to pick up food, 63% of processing and serving employees have hands clean, short cut nails and 83% of employees do not spit when processing.

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