Results of food safety prototype development for Local administrative organizations, Implementation to the Public Health act, B.E. 2535

Abstract

The prototype food safety operation in for Local administrative organization under the Public Health Act B.E. 2535 using Stanford University's design thinking model There are 5 steps. step 1 is analyzed, synthesize current conditions. Problems and needs those involved are entrepreneur’s consumer the authorities want the market to be fresh Plaza. The pedestrian street market is more quality in terms of structure, environment, hygiene, sales of products that meet the standards of FDA marking, raw materials without chemical contamination, so that the public has a good quality of life. Step 2 is to design, build and evaluate, adopting the Public Health act B.E.2535 to restructure, quality of premises, environment, drafting of enforcement provisions. Entrepreneur training food contact food and water quality control. Step 3 is to create ideas consisting of 1) Personnel from related agencies, physical and cleanliness assessments, 2) Tools and equipment, bacterial coliform test kits and chemical testing kits 3) Budget sources are CUP districts, local health insurance funds. 4) Operational areas 6 settings. 5) Safety food benchmark concepts, disease-free 6) Operational drive mechanism, physical and cleanliness assessment, exchange data return 7) Strategy: Make It look, take him done, watch him do it, endorse him, rewards it. 8) Results, know the situation, use it, plan, improve, develop, build on, change for the better 9) Goals The rate of food poisoning is decreasing. There are no outbreak incidents, the public has a better quality of life. Tourism Promotion 10) Summary report results online as real time, storage big data, database uses application Step 4 is to create Prototype Modeling. Take data from step 1-3 and create Prototype. Step 5 is a test. Plans to put the model to the test in eight prototype local governments in 2022.