Food poisoning and food-borne diseases are on the rise in developing countries and are a major threat to global health [1]. We conducted a cross-sectional descriptive study on 122 subjects with the goal of describing the knowledge and practices of food poisoning and food-borne diseases of street food businesses in Thanh District. Xuan, Hanoi. The results show that the general knowledge and practice of the main processors is still low. In which, up to 14.81% of processors are unaware of the risk factors for food poisoning. The subjects know the consequences of using unsafe foods that cause chronic diseases and genetic modification of less than 15%. Those who have the habit of washing their hands before processing Ho Chi Minh City accounted for 54.8% and after contact with cooked food accounted for 59.3%. The percentage of processors who only wash their hands with water accounts for 20% of the subjects. Thereby, management agencies need to strengthen inspection and supervision of the implementation of food safety procedures at restaurants in their management areas. Organize health examinations and training on food safety knowledge periodically.
Food poisoning, knowledge, practice, street food
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