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Facility conditions, equipment, and materials to ensure food safety at food service establishments to prevent Covid-19 epidemic in Son La city in 2020

Nguyen Thi Thanh Nga Nguyen Hung Long Ninh Thi Nhung Pham Thi Kieu Chinh
Published 03/03/2022

Article Details

How to Cite
Nguyen Thi Thanh Nga, Nguyen Hung Long, Ninh Thi Nhung, Pham Thi Kieu Chinh. "Facility conditions, equipment, and materials to ensure food safety at food service establishments to prevent Covid-19 epidemic in Son La city in 2020". Vietnam Journal of Food Control. vol. 5, no. 1, pp. 1-10, 2022
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1-10
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Main Article Content

Abstract

The current situation of the Covid-19 epidemic is still complicated, ensuring food safety for food service businesses is very important and necessary. The study conducted to assess the facility conditions, equipment and materials to ensure food safety at 61 food service businesses to prevent Covid-19 epidemic in Son La City in 2020 showed that 100% of the processing areas of establishments with a place to wash hands, clean water and soap, fully equipped with food preservation equipment, and clean daily waste collection. However, only 29.5% of establishments arrange kitchen on the principle of one-way. 100% of establishments meet the conditions on equipment and tools. Over 80% of establishments arrange to eat in several shifts to ensure the distance and enough tables and chairs with barriers to separate and arrange the distance between customers. 100% of establishments have communication posters about Covid 19 in the dining area.

Keywords:

Covid 19, food safety, food service business.

References

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