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Knowledge, practices of food safety of establishment owners, food processors, and customers to prevent the Covid-19 pandemic at foodservice businesses in Son La city in 2020

Nguyen Thi Thanh Nga Nguyen Hung Long Ninh Thi Nhung Pham Thi Kieu Chinh
Published 10/08/2021

Article Details

How to Cite
Nguyen Thi Thanh Nga, Nguyen Hung Long, Ninh Thi Nhung, Pham Thi Kieu Chinh. "Knowledge, practices of food safety of establishment owners, food processors, and customers to prevent the Covid-19 pandemic at foodservice businesses in Son La city in 2020". Vietnam Journal of Food Control. vol. 4, no. 4 (en), pp. 259-265, 2021
PP
259-265
Counter
505

Main Article Content

Abstract

Ensuring food safety for foodservice businesses is extremely necessary during the current complicated situation of the Covid-19 pandemic. This study has evaluated the knowledge and practices on food safety of establishment owners, food processors, and customers to prevent the Covid-19 pandemic at foodservice businesses in Son La city in 2020. The results show that over 75 % of establishment owners knew regulations to ensure food safety in the prevention of the Covid-19 pandemic, and 100 % of establishment owners were trained in disseminating and guiding pandemic prevention documents. Food processors who have good knowledge and practices of regulations of the Ministry of Health on ensuring food safety to prevent Covid-19, such as wearing masks when working, keeping contact distance with food, washing hands, disinfecting correctly, and do not gather in large numbers in production facilities have reached a high rate of over 90 %. All customers know about the 5K regulations. It is necessary to strengthen the propaganda to ensure food safety to prevent the Covid-19 pandemic so that the subjects can better understand the regulations of the Government, the Ministry of Health, Departments on ensuring food safety and prevention of the Covid-19 pandemic, and good practices of the above regulations.

Keywords:

Covid 19, food safety, 5K, practical knowledge.

References

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