The real situation and solution to improve the practical knowledge on food hygiene safety of workers at beer-producing enterprises in Ha Noi
Journal of Preventive Medicine
; : 52-60, 2008.
Artigo
em Vietnamês
| WPRIM (Pacífico Ocidental)
| ID: wpr-925
Biblioteca responsável:
WPRO
ABSTRACT
Background:
Beer is produced to meet people\u2019s demands. Sanitation, old technology, poor knowledge on hygiene and safety of workers is still limited.Objectives:
This study aims to learn the real situation and solution to improve the practical knowledge on food hygiene and the safety of workers at beer-producing enterprises in Ha Noi. Subjects andmethod:
The descriptive, cross-sectional study on wokers at beer-producing enterprises in Ha Noi.The data were collected from designed questionaires and analysed by Epi.infor 6.04 software.Results:
The general knowledge rate on hygiene food safety of workers is 42.5%; In there, the knowledge rate on environmental hygiene of workers is 45.6%; the knowledge rate on work instrument hygiene of workers is 46.4%; the knowledge rate on personal hygiene of workers is 37.7%; the knowledge rate on food hygiene of workers is 50.9%; the knowledge rate on food poisoning of workers is 76.3%;Conclusion:
There is a relationship between the practical knowledge on hygiene food safety, age and work duration.
Texto completo:
Disponível
Base de dados:
WPRIM (Pacífico Ocidental)
Tipo de estudo:
Estudo observacional
Idioma:
Vietnamês
Revista:
Journal of Preventive Medicine
Ano de publicação:
2008
Tipo de documento:
Artigo