Objecctives: To identify food safety status of public kitchen in company, enterprise at Ho Chi Minh city, in 2007 and relative factors for setting solution to prevent food poisoning. Method: A cross-sectional study was carried out with 258 public kitchen in company, enterprise at Ho Chi Minh city from April to August 2007.Result: The result showed that 89% the public kitchen unsafe of hygiene condition, 2% the public kitchen with material raws such as vegetables having pesticide, 4% the public kitchen with material raws having borax such as meat row, fish.