Font Size: 

This study aimed to investigate the knowledge and practice of the principles of food sanitation operator’s milk pushcart entrepreneur, Muang district area, Mahasarakham province by using a questionnaire to collect data before and after the training. The training was divided into three parts: demographic characteristics, knowledge about Food Sanitation, and food sanitation practices. Sample was collected from eight shops by food sanitation assessment methods which were including total coliform MPN, fecal coliform MPN, and sanitation index. The data were analyzed by statistical analysis with one-sample t-Test. The results showed that the samples were female (87.5 percent) and male (12.5 percent). They had been trained on food sanitation, standards and regulations of food sanitation standards (25.0 percent). After training, the knowledge was high (100.0 percent), food sanitation practices was moderate (87.5 percent), food sanitation standards after testing the 18 items, quality checks bacteria with the SI-2. After testing, the results showed the decrement of coliform bacteria contamination that decreased to 37.5, 24.1, and 12.5 percent in hands, cold milk, containers/equipment (glass), respectively. The analysis for coliform bacteria in milk by laboratory showed that after training the MPN was decreased. Especially, the coliform bacteria in hot milk was dropped to 1,400 MPN/100 ml, followed by the cool milk was down to 540 MPN/100 ml, and smoothie milk was not decreased. The samples were determined under microscope and found two types which were coliform bacteria and bacillus. Conclusion, after training the operator’s milk pushcart entrepreneur had known about food sanitation, principles of food sanitation practices, and compliance with the sanitation of food. Then, the assessment should be followed-up to determine the standard of the operator’s milk pushcart entrepreneur.