Poisoning of traditional foods such as cakes, candies, jams... prepared by manual methods is increasing. Among them, the current situation of equipment and facilities at Siu Chau candy production facilities still exists and there are many potential risks of causing food poisoning to users. This study conducted an assessment of facility conditions and physical equipment to ensure food safety at 50 Siu Chau candy production facilities in Nam Dinh province in 2023. Research results show that geographical criteria scores and environment scores all reached over 70%, however only 28% of facilities were designed according to one-way principles. The criteria for collecting and treating waste outside the production area and not causing pollution to the preliminary processing and processing area reached a high rate of 96.0%. Over 95% of raw materials, processing aids, and food additives have clear origins, are not expired, and are allowed to be used. 94% of establishments have enough equipment and tools for food production and processing and comply with regulations. 80% of establishments have raw materials and finished products packaged and stored on sturdy, hygienic shelves. Most of the facilities and equipment conditions are guaranteed according to regulations, however, there are still some low standards that need to be upgraded and maintained in terms of factory design; Toilet conditions, human conditions, and packaging hygiene.
Food safety, production facility, Siu Chau candy.
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