Factors Affecting the Obtaining of Food Serial Numbers among Entrepreneurs of Community Products in Kanchanaburi: A Cross-sectional Analytical Study

Abstract

Objective: To study the factors affecting the obtaining of food serial number among entrepreneurs of community products in Kanchanaburi. Method: The population of this cross-sectional analytical research consisted of 566 entrepreneurs of community products in food and beverages registered with the Community Development Office of Kanchanaburi. Data collection tools were self-administered questionnaires mailed to the population. Information on community products with food serial numbers was obtained from respondents and examined by the Kanchanaburi Provincial Public Health Office. The factors studied were personal characteristics, establishments, products, opinions and related knowledge. Results: 24.38% of the respondents completed and returned the questionnaires. 16.7% of establishments received food serial numbers for all products. 9.4% of establishments received serial numbers for some of their food products. 73.9% of establishments had not obtained a food serial number. Factors significantly affecting the obtaining of food serial number were production sites passing the Good Manufacturing Practices for food (P < 0.001), types of food products including meat products (P=0.014) and food supplements (P=0.014). Conclusion: The provincial public health office should educate entrepreneurs on the Good Manufacturing Practices and providing proactive service as well as setting up a model establishment as a learning center to promote community products to obtain food serial numbers.