Abstract
A cross-sectional descriptive study design aims to investigate food safety knowledge and practices of 422 vegetarian-food processors at 126 vegetarian food production, processing and trading establishments in Hanoi City. The results showed that 24,5% food processors had an acceptable general knowledge about food safety. Their knowledge about infrastructure and hygiene, and equipment and tools is 39.2% and 31.4% respectively. There are 32.1% of studied subjects reach acceptable knowledge about hygiene practices. The proportion of vegetarian food processors with evidence of being trained knowledge in food safety is only 31.1%. Research results are expected as the basis information to further solutions for intervention and management to ensure hygiene and safety for vegetarian foods.
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