Kiến thức, thực hành về vệ sinh an toàn thực phẩm của người phục vụ tại các bếp ăn tập thể trường mầm non tỉnh hưng yên - năm 2012

• Tác giả: Mạnh Hùng Đỗ, Văn Hán Phạm, Đức Long Vũ
• Ngôn ngữ: vie
• Ký hiệu phân loại: 641.57 Quantity, institutional, travel, outdoor cooking
• Thông tin xuất bản: Y học thực hành, 2014
• Mô tả vật lý: 15-17
• Bộ sưu tập: Metadata
• ID: 563895

Tóm tắt

 Studying on knowledge and practices in food hygiene and safety of waitresses at canteens of kindergartens in Hung Yen province, the results showed that: The waitresses could correctly identify the fresh and safe meat and fish reached 70 percent
  most of them have correct knowledge about the safety and fresh vegetables (98.8 percent)
  About 84.3 percent to99.1 percent of waitresses who could recognize signs of gastrointestinal toxicity
  only 59.6 percent were aware of systemic signs of the whole body and only 48.2 percent could recognize all the signs. The ratio of waitresses who have knowledge of the risk factors that cause food poisoning accounted for 78.8 percent to 88.4 percent on each criterion
  the ratio of waitresses who correctly practiced in processing and distribution of cooked food accounted for 74.4 percent to 98.8 percent
  the ratio of waitresses who correctly practiced in food hygiene processing in urban is higher than in rural areas
  the ratio of waitresses using the labor protection achieved from 66.9 percent to 90.1 percent on each type of protection.