English summary: Results of a cross - sectional study on managers of school collective kitchens showed that: Kitchen managers on conditions for food safety (75.6%), on the use of clean water supply (38.4%), on regular health check-up (69.7%), on diseases to avoid in contact with food (61.1%), food supply checking ((78.9%), food samples storage (83.3%), 93.3% of kitchen managers could name 4 fundamental causes of food poisoning; however, the rate of under-standing of relevant factors to food poisoning was still not very high: 83.3% knowing the potential sources of food poisoning and 80.5% realizing food poisoning symptoms.