Research developing HACCP technique in some kindergarten kitchens in Cau Giay district between May to August 1999

Aims: Developing HACCP (Hazard Analysis and Critical Control Points) in yogurt and soy milk-making process at 4 kitchens of Hoa Hong, Hoa My, Anh Sao and Hoa Mai kindergartens, based on 7 principles of FAO/WHO. Subject: yogurt and soy milk making process at each place. Result: HACCP had benefits for food hygiene and safety activities of kindergartens and help its food to be safer: 100% of yogurt samples met requirements and there was only 1/17 of soy milk samples contaminated with microorganism. Difficulty: All kitchen staffs access to HACCP in the first time, therefore the external support is needed to develop HACCP.