A cross-sectional study was conducted to evaluate the current status of food ingredients in the collective kitchens of businesses and schools with domestic capital in Hung Yen province in 2019. The results of the study showed that the amount of leafy vegetables, root vegetables, fruit and aquatic products purchased at the production unit determined to have a certificate of eligibility for the establishment or other equivalent papers accounts for a small proportion of 1.9%, 0.9%, 0.9%, 0.4%, respectively. 01% of vegetable and fruit providers, 41.9% of rice millers and 1.5% of aquaculture providers have certificates of eligibility for food safety or other documents. Most of the remaining raw materials were purchased from small-scale, household-scale production households that do not have a certificate of eligibility for food safety or other equivalent papers. Based on the obtained results, the research team proposes to the Provincial People's Committee to have a policy to expand the models of safe vegetable growing to meet the needs of collective kitchens as well as people in the province. Collective kitchens, especially large-scale kitchens with a large concentration of workers, need to increase the purchase of raw materials for vegetables, tubers and fruits at production facilities that have been certified to meet food safety conditions, VietGAP.
the kitchen collectives, enterprises, schools, origin of food, food safety
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