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Researches Human resources for health
Evaluating the reality of and identifying the need for staff training for food hygiene and safety management and inspection

Evaluating the reality of and identifying the need for staff training for food hygiene and safety management and inspection

 

Dam Viet Cuong, Vu Thi Minh Hanh et al

 

Place of publication: Department of food hygiene and safety

Year of publication: 2005

 

Objectives: Evaluate the reality of and identify the need for staff training for food hygiene and safety management and inspection.

Subjects: leaders of health units, food hygiene and safety managers and inpectors.

Methods: Collection and analysis of information, secondary data, interview using semi-structured questionnaires.

Place: Yen Bai, Lang Son, Ha Noi, Da Nang, Kon Tum, Ho Chi Minh city, Binh Duong, Long An.

Findings: The staff of food hygiene and safety management and inspection at the localities is lacking not o­nly in quantity, but also in the quality, professional level. The qualification of this staff is various, with the majority working not in the field of their qualification. The capacity to fulfill the work is not adequate because of the lack of staff while the food market is becoming more and more diverse in both types and sources.

Besides, training courses for food hygiene and safety management and inspection are conducted every year, but mostly o­nly formally, thus it cannot satisfy the real need of work.

Recommendations: Long-term and short-term plans should be developed for the staff of food hygiene and safety management and inspection. In the long term, there need to be bachelors in public health specialized in food hygiene and safety management and inspection to work at the province and district levels. In the short term, specific training plans should be built based o­n the needs of each level, each area, according to the prioritized issues of each locality. The research group has estimated the necessary number of staff that needto be trained for each level, as well as the form, the length of time and the contents of training courses.

03/08/2006
 
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