A study on preventing food poisoning in Vietnamese factory canteens

Abstract

A large-scale food poisoning outcome at a factory canteen in Vietnam became a huge social issue. In 2015, we conducted surveys on food hygiene control and food safety management at six canteens in Vietnam and Japan. A checklist with 91 check items was formed based on the Japanese "sanitary management of large-scale cooking facilities manual", which relies on HACCP. The results of comparing the checklist surveys of Japan and Vietnam led to the identification of plural issues related to hygiene control and food safety management. Necessary measures were then put in place to prevent the occurrence any such further incidents.