NGUYEN VAN PHUC1 AND NGUYEN PHUOC MINH*
Institute of Applied Technology, Thu Dau Mot University, Binh Duong Province, Vietnam
*(e-mail : firstname.lastname@example.org; Mobile : +84-0984048200)
(Received : October 10, 2021; Accepted : November 03, 2021)
A cross-sectional descriptive study was carried out to describe knowledge, practice and identify some
related factors on food choices to prevent food poisoning on 175 foodservice business people. After
collecting the information for the study, the data were statistically summarized using EpiData 3.1
software and analyzed using SPSS 20.0 statistical software. The results showed that the percentage of
main processors with common knowledge and common practices on food safety was relatively high
(89.11%) and 88%. There was a statistically significant difference between the educational level, training
frequency of the main processor and the general knowledge of food safety. Further, there was a statistically
significant difference between educational level, training frequency and general practice on food safety.
General knowledge had a statistically significant difference to the general practice of food safety of
people directly involved in processing.
Key words: Catering service, food choice, food hygiene, food safety, knowledge, practice