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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. Contents. Introduction Materials & Methods Results & Discussion Conclusions Acknowledgement.

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  1. Hygiene Knowledge and Practices of Floating Food Vendors in DamnoenSaduak Floating Market, Thailand SudarinRodmanee National Pingtung University of Science and Technology June, 2012

  2. Contents • Introduction • Materials & Methods • Results & Discussion • Conclusions • Acknowledgement

  3. Introduction 100 km

  4. Introduction Great Good Safety...? Cheap

  5. Introduction Source: googleimages

  6. Objective • To investigate the current hygiene knowledge and practices of floating food vendors in Damnoen Saduak Floating Market, Thailand.

  7. Materials & Methods Target Questionnaire & Checklist Clean clothes Apron Hair net Jewelry

  8. Materials & Methods • Profile of the vendors • 2. Knowledge about diarrhea and food contaminants • 3. Health and personal hygiene • 4. Food handling • 5. Waste management

  9. Results & Discussion

  10. Table 1. Profile of floating food vendors. 10

  11. Table 2. Floating food vendor’s food safety knowledge about diarrhoea. 12 24

  12. Table 3. Floating food vendor’s food safety knowledge about food contamination. 25 13

  13. Table 4. Floating food vendor’s food safety knowledge about hand washing. 26 14

  14. Table 5. Floating food vendor’s food safety knowledge about personal hygiene. 15

  15. Table 6. Floating food vendor’s food safety knowledge about food handling. 16

  16. Table 7. Health hygiene of vendors. 17

  17. Table 8. Food handling practices of vendors.

  18. Table 9. Source of water for hand washing.

  19. Table 10. Personal hygiene of the vendors.

  20. Figure 1. Waste management

  21. 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.

  22. 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 practice

  23. Acknowledgement • Taiwan Scholarship, • MOAC • DTAIC and NPUST • Respondents (Floating Food Vendors at Damnoen Saduak Floating Market) • Dr. Wen-Chi Huang

  24. Thank You

  25. Food Contamination Food Contamination Chemical Contaminant Biological Contaminant Physical Contaminant (Source: google images) 6

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