Ngộ độc thực phẩm truyền thống như bánh, kẹo, mứt chế biến theo phương pháp thủ công ngày càng gia tăng. Nghiên cứu này được thực hiện với mục tiêu đánh giá điều kiện cơ sở vật chất, trang thiết bị dụng cụ tại một số cơ sở sản xuất kẹo Sìu Châu thuộc tỉnh Nam Định năm 2023. | Vietnam Journal of Food Control A Scientific Journal of National Institute for Food Control Journal homepage https Research Article Evaluation of facilities equipment and tools at Siu Chau candy production facilities in Nam Dinh province in 2023 Vu Thuy Linh1 Ninh Thi Nhung2 Pham Thi Kieu Chinh2 1 Food Safety Department of Nam Dinh Province Nam Dinh Vietnam 2 Department of Nutrition and Food Safety Thai Binh University of Medicine and Pharmacy Thai Binh Vietnam Received 06 Sep 2023 Revised 21 Sep 2023 Accepted 27 Sep 2023 Abstract Poisoning of traditional foods such as cakes candies jams. prepared by manual methods is increasing. Among them the current situation of equipment and facilities at Siu Chau candy production facilities still exists and there are many potential risks of causing food poisoning to users. This study conducted an assessment of facility conditions and physical equipment to ensure food safety at 50 Siu Chau candy production facilities in Nam Dinh province in 2023. Research results show that geographical criteria scores and environment scores all reached over 70 however only 28 of facilities were designed according to one-way principles. The criteria for collecting and treating waste outside the production area and not causing pollution to the preliminary processing and processing area reached a high rate of . Over 95 of raw materials processing aids and food additives have clear origins are not expired and are allowed to be used. 94 of establishments have enough equipment and tools for food production and processing and comply with regulations. 80 of establishments have raw materials and finished products packaged and stored on sturdy hygienic shelves. Most of the facilities and equipment conditions are guaranteed according to regulations however there are still some low standards that need to be upgraded and maintained in terms of factory design Toilet conditions human conditions and packaging hygiene. Keywords Food .
