Bìa tạp chí



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

Main Article Content


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.


Covid 19, food safety, food service business.


[1]. WHO (2021), COVID-19 Weekly Epidemiological Update.
[2]. Bloomberg (2021), More Than 3.14 Billion Shots Given: Covid-19 Tracker.
[3]. Vietnam Food Administration, Official Letter No. 965/ATTP-NDTT food safety guidelines for COVID-19 prevention and control for food and beverage establishments and street food vendors, 2020.
[4]. E. K. Mendedo and Y. Berhane, "Factors associated with sanitary conditions of food and drinking establishments in Addis Ababa, Ethiopia: cross-sectional study," Pan African Medical Journal, vol. 28, no. 13, pp. 237-245, 2017.
[5]. J. D. Deshpande and D. B. Phalke, "The sanitary condition of food establishments and health status and personal hygiene among food handlers in a rural area of Western Maharastra, India," Asian Journal of Medical Science. 4(2), pp. 23-29, 2013.
[6]. N. T. T. Duong and C. T. Hoa, "Actual situation of facility hygiene and processing equipment and tools of some food service businesses in Hanoi," Journal of community medicine, vol. 37, pp. 55-57, 2017.
[7]. V. V. Kien, H. N. Trong, and T. T. G. Huong, "Food safety status of food service establishments in Dien Bien Phu city in 2014," Vietnam Journal of preventive medicine, vol. 4, no. 177, pp. 25-29, 2016.
[8]. Al-Ghazali Maryam, "Food Safety Knowledge and Hygienic Practices among Different Groups of Restaurants in Muscat, Oman," International Journal of Food Science, DOI: 8872981 10.1155/2020/8872981. eCollection, 2020.
[9]. N. T. Huyen, Food safety conditions and some related factors of restaurants in Thai Nguyen city in 2018, Master's Thesis in Public Health, Thang Long University, 2018.