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Hygiene Knowledge and Practices of Floating
Food Vendors in Damnoen Saduak Floating
Market, Thailand
Sudarin Rodmanee
National Pingtung University of Science and Technology
June, 2012
1
Contents
Introduction
Materials & Methods
Results & Discussion
Conclusions
Acknowledgement2
3
Introduction
100 km
Introduction
4
Introduction
Source: googleimages5
Objective
To investigate the current hygiene
knowledge and practices of floating food
vendors in Damnoen Saduak Floating Market,
Thailand.
6
Materials & Methods
Target
Clean clothes
Apron
Hair net
Jewelry
Questionnaire & Checklist
7
Materials & Methods
8
1. Profile of the vendors
2. Knowledge about diarrhea and food contaminants
3. Health and personal hygiene
4. Food handling
5. Waste management
1. Profile of the vendors
2. Knowledge about diarrhea and food contaminants
3. Health and personal hygiene
4. Food handling
5. Waste management
Results & Discussion
9
Table 1. Profile of floating food vendors.
Profile %
Type of food
Prepared fresh fruit 37Noodle 23
Thai dessert 17Pad Thai 7
Pork satay 7Spring roll 7
Papaya salad 3
Formal Food Sanitary Training Program
Had were not trained 90
Had were trained 10
10
Table 2. Floating food vendor’s food safety knowledge about diarrhoea.
Topic %
Definition of diarrhoea
Passing of more than three liquid stools a day 97
Passing of mucoid stools 0Passing of bloody stool 0Don’t know 3
2412
Table 3. Floating food vendor’s food safety knowledge about food contamination.
Topic %(n=30)
Types of food contaminants include
Invisible germs in foods 100
Hairs 100
Insects 97
Dirt and soil 97
Worms and parasites 90
Splinters of wood and shard of glass 87
Kerosene oil, detergent, or other similar products 33
Food coloring, flavoring and spices 10
Topic %(n=30)
Transmission of foodborne pathogens
Dirty food 7
Dirty water 7
Dirty hands 7
Dirty utensils 7
Animals 0
All four above 93
Do not know 0
2513
Table 4. Floating food vendor’s food safety knowledge about hand washing.
Topic % (n=30)
Reasons for hand washingAfter using the toilets 100Handling garbage 100After eating meals 70Blowing of nose 80Scratching 70Handling money 67Handling raw foods 37Smoking 27Continuous food handling 7
2614
Table 5. Floating food vendor’s food safety knowledge about personal hygiene.
Criteria % of responding correctly
(n=30)
Floating food vendors should
Bathe regularly 100
Wear clean clothes, hair restraints and aprons when vending 100
15
Table 6. Floating food vendor’s food safety knowledge about food handling.
Criteria % of responding correctly
(n=30)
Safe food can not be prepared by using
Vegetable without washing it first 100%
Cooking oil repeatedly 87%
Same chopping board to cut both raw food and cooked food 80%
16
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Table 7. Health hygiene of vendors.
Criteria % of responding(n=30)
Ailments that temporarily prevented vendors from vending or cooking foodsDiarrhea 93
Stomach cramps 93
Vomiting 87
Fever 87
Cough and colds 33
Sore eyes 33
Sick member of family 1717
17
Table 8. Food handling practices of vendors.
Criteria % of responding(n=30)
Food prepared/cooked during sale 77
Food prepared/cooked on morning sale 23
Food sold from container with covering 40
Food sold from container with no covering 60
Cooked food reheated before sale 37
Handle food with bare hands 43
18
Table 9. Source of water for hand washing.
Criteria % of responding(n=30)
Tap water 70Canal water 23Gallon water 7
19
Table 10. Personal hygiene of the vendors.
Criteria % of responding(n=30)
Clean clothes 87
Finger nails cut and clean 77
Hair covered 73
Jewelry worn 37
Apron 20
20
Figure 1. Waste management
Conclusions
There is a potential for floating vendors-to-food
contamination due to insufficient hygiene practices.
Most floating food vendors have knowledge of some
aspects of food safety and practices, several gaps
remain, posing a serious health hazard to consumers.
21
Conclusions The main problems were the infrequency of hand
washing, the storage of cooked food uncovered and
the accumulation of waste near the point-of-sale.
It is important that vendors should be supported
additional hygiene training,
and the routine inspection
code of practice22
Acknowledgement
23
Taiwan Scholarship,
MOAC
DTAIC and NPUST
Respondents (Floating Food Vendors
at Damnoen Saduak Floating Market)
Dr. Wen-Chi Huang
Thank You
24
Food ContaminationBiological Biological
ContaminantContaminantPhysical Physical
ContaminantContaminantChemical Chemical
ContaminantContaminant
6(Source: google images)
Food Contamination
26