KNOWLEDGE, PRACTICES OF FOOD HYGIENE AND SAFETY AND ASSOCIATED FACTORS AT FOOD SERVICE ESTABLISHMENTS IN NHO QUAN DISTRICT, NINH BINH PROVINCE IN 2024

Abstract

Food safety is a global public health concern, resulting in approximately 600 million illnesses and 420,000 deaths annually, according to the WHO. In Vietnam, the number of food poisoning incidents increased in 2024, particularly in food service establishments, mainly due to limited food safety knowledge and practices among workers. Objectives: To describe the food safety knowledge and practices of workers in food service establishments in Nho Quan District in 2024 and to analyze associated factors. Subjects and Methods: A cross-sectional study was conducted among 123 workers (including establishment owners and employees), using a questionnaire based on Decision No. 75/QĐ-ATTP. Descriptive and comparative statistical analyses were applied to identify influencing factors. The study was conducted in Nho Quan District, Ninh Bình Province, from March 2024 to March 2025, with data collection taking place from March to June 2024. Results: Most participants demonstrated relatively good educational levels and food safety practices. Knowledge scores were higher among those with more experience and prior training. Factors such as business pressure, market competition, low income, poor hygiene habits, and limited working conditions had a notable impact on compliance with food safety regulations. Conclusion: Food safety knowledge and practices are influenced by both individual characteristics and the business environment. Strengthening training, supervision, and hygiene habits is essential to reducing food poisoning risks and protecting community health.