RESUMEN
Background: Many studies showed that food safety handling practice is limited in many subjects, especially employees of public canteens and street restaurants. Objective: Strengthen the knowledge on food safety handling practices for staffs of canteens surrounding Hanoi medical university. Subject and Method: An IEC intervention was carried out from December, 2006 to June, 2007 in order to improve food safety handling practices among the personnel of 7 canteens surrounding Hanoi Medical University. The sample size of 34 employees was collected and interviewed with regards to their handing practice on food by using a checklist and a structured questionnaire. The utensils hygiene was assessed by a quick biochemical test. Result and Conclusion: There were significant changes in food handling practices among staffs after the intervention which proved by the regular medical examination, the improvement in hand-washing habits; dish cleaning; ways of picking up cooked-foods; however, almost all of the observed canteens did not follow the rules of food sources management and daily storage sample of foods. \r\n', u'\r\n', u'