Evaluating Food Safety Knowledge and Practices of Food Processors and Sellers Working in Food Facilities in Hanoi, Vietnam

Abstract

Consumption of fast food and street food is increasingly common among Vietnamese, particularly in large cities. The high daily demand for these convenient food services, together with a poor management system, has raised concerns about food hygiene and safety (FHS). This study aimed to examine the FHS knowledge and practices of food processors and sellers in food facilities in Hanoi, Vietnam, and to identify their associated factors. A cross-sectional study was conducted with 1,760 food processors and sellers in restaurants, fast food stores, food stalls, and street vendors in Hanoi in 2015. We assessed each participant's FHS knowledge using a self-report questionnaire and their FHS practices using a checklist. Tobit regression was used to determine potential factors associated with FHS knowledge and practices, including demographics, training experience, and frequency of health examination. Overall, we observed a lack of FHS knowledge among respondents across three domains, including standard requirements for food facilities (18%), food processing procedures (29%), and food poisoning prevention (11%). Only 25.9 and 38.1% of participants used caps and masks, respectively, and 12.8% of food processors reported direct hand contact with food. After adjusting for socioeconomic characteristics, these factors significantly predicted increased FHS knowledge and practice scores: (i) working at restaurants and food stalls, (ii) having FHS training, (iii) having had a physical examination, and (iv) having taken a stool test within the last year. These findings highlight the need of continuous training to improve FHS knowledge and practices among food processors and food sellers. Moreover, regular monitoring of food facilities, combined with medical examination of their staff, should be performed to ensure food safety.

Customers’ Knowledge, Attitude, and Practices towards Food Hygiene and Safety Standards of Handlers in Food Facilities in Hanoi, Vietnam

“…In Vietnam, the Ministry of Health reported that there were 677 incidents of food poisoning that affected more than 21,000 people over the period of 2011 to 2014 [ 5 ]. These numbers might just be an underestimation, since there are potentially many cases unrecognized, un-investigated or unreported in the communities [ 6 ]. The long-term effects of absorbing chemicals in contaminated food, which is generally believed in the community as possible links to getting cancers, have not been properly covered in Vietnam [ 7 ].…”

“…However, the effectiveness of such efforts may be undermined by existing economic and developmental issues such as legislation, infrastructure, enforcement mechanisms, and people’s awareness, which occur in Vietnam and other low- and middle-income countries as well [ 9 ]. Moreover, the country has long possessed a culture where street food plays an important role, while the majority of foodborne disease outbreaks were reported at the food facilities instead of home settings [ 6 ]. Although the main responsibility of ensuring food safety may be that of food producers, manufacturers, and traders, it has been argued that consumers should also be proactive and take preventive cautions, adhering to food safety practices in order to protect themselves from the risks of foodborne illnesses [ 10 ].…”

Assessing the knowledge and practice toward food safety: An investigation of food selection and processing among primary food caregivers in a town of Ha Tinh province, Vietnam

“…Street food vendors were found to have a low level of food handling practices in Vietnam [ 17 ]. A lack of food hygiene and safety knowledge was reported for three domains, which includes standard requirements for food facilities, food poisoning prevention, and food processing procedures [ 18 ]. Notably, many foodborne illness cases are associated with home environments as a result of the improper handling and preparation of food among food caregivers [ 19 ].…”

“…Additionally, it is important to consider the vulnerable population including elderly, pregnant, and children who reside at home and are more susceptible to the detrimental effects of foodborne illness [ 19 ]. However, the majority of previous studies focused on food sellers [ 17 , 18 ]. In contrast, food safety at home, which is considered as the last line of foodborne disease prevention [ 19 ], has been neglected in Vietnam.…”

A Field Study Into Hong Kong’s Wet Markets: Raised Questions Into the Hygienic Maintenance of Meat Contact Surfaces and the Dissemination of Microorganisms Associated With Nosocomial Infections

“…The level of food safety knowledge among market vendors is also an essential factor for implementing proper hygienic practices (Mahajan et al, 2014). In one study, it was shown that many Asian food peddlers were not adequately trained on the issue of public health management or food safety standards for avoiding the spread of foodborne illnesses (Minh, 2017; Ghatak and Chatterjee, 2018; Tran et al, 2018). Adding to Hong Kong’s high ambient temperatures and customer densities within markets, conditions favoring the growth, colonization and spread of food-borne pathogens on these cutting boards can be enhanced (Kotzekidou, 2016).…”