Aims: To investigate the status of food safety and hygiene in 12 kitchens of garment companies.

Methods: A cross-sectional study used an observation and an interview method to identify the status of food safety and hygiene in 12 kitchens of garment companies in 5 northern provinces. Data collection included an observation of kitchens and people directly processing food and interview with processors according to questionnaires.

Results: Out of 12 kitchens, the study showed that 71.6% of kitchens at safe of hygiene condition. In term of basic condition, 79.2% reached the general standards; sanitation conditions was 70.1%; hygiene of equipment and instruments was 45.0%; hygiene of employees was 79.2%; food hygiene was 64.3%. In general, the food hygiene and safety conditions were basically met requirements, but only 50% of the kitchens were designed to process under one-direction principal as well as certified to meet the waste treatment standards; 25% had separate protective-clothing dressing room; 33% sufficiently had equipments for preventing harmful insects and animals. Sample storage cabinets only accounted for 33.3%; The kitchens stored food samples was very low (25%). However, only 50% kitchens had food supplier contracts.

Conclusions: There were 71.6% of the kitchens meeting the general conditions for food safety and hygiene, of which the legal rate was 79.2%. In general, the basic food hygiene and safety conditions were met, however, only 50% of the kitchens were designed according to the one-way principle as well as certified to meet the waste treatment standards. The implementation of sample storage according to regulations had not yet been paid attention to and strictly complied with, such as the fact that the facilities were equipped with ample storage devices and sample storage cabinets, only 33.3%.

Aims: To investigate the status of food safety and hygiene in 12 kitchens of garment companies.

Methods: A cross-sectional study used an observation and an interview method to identify the status of food safety and hygiene in 12 kitchens of garment companies in 5 northern provinces. Data collection included an observation of kitchens and people directly processing food and interview with processors according to questionnaires.

Results: Out of 12 kitchens, the study showed that 71.6% of kitchens at safe of hygiene condition. In term of basic condition, 79.2% reached the general standards; sanitation conditions was 70.1%; hygiene of equipment and instruments was 45.0%; hygiene of employees was 79.2%; food hygiene was 64.3%. In general, the food hygiene and safety conditions were basically met requirements, but only 50% of the kitchens were designed to process under one-direction principal as well as certified to meet the waste treatment standards; 25% had separate protective-clothing dressing room; 33% sufficiently had equipments for preventing harmful insects and animals. Sample storage cabinets only accounted for 33.3%; The kitchens stored food samples was very low (25%). However, only 50% kitchens had food supplier contracts.

Conclusions: There were 71.6% of the kitchens meeting the general conditions for food safety and hygiene, of which the legal rate was 79.2%. In general, the basic food hygiene and safety conditions were met, however, only 50% of the kitchens were designed according to the one-way principle as well as certified to meet the waste treatment standards. The implementation of sample storage according to regulations had not yet been paid attention to and strictly complied with, such as the fact that the facilities were equipped with ample storage devices and sample storage cabinets, only 33.3%.