Strengthen communication and raise awareness of food safety and hygiene

In recent years, all levels and sectors of the province have actively participated in ensuring food hygiene and safety, thereby raising consumers' knowledge about food hygiene and safety; owners of food production, trading and processing establishments have become aware of their responsibility to public health.

To achieve that result, the issue of communication to raise awareness of managers, producers, businesses and consumers is especially important.

Talking to reporters, Ms. Trinh Thi Mai Phuong - Head of Food Safety Department, Department of Health said: "Along with many solutions implemented synchronously, the unit especially attaches importance to food safety communication. First of all, after the merger, the Department has focused on consolidating and perfecting the organization and management system on food safety from the province to the grassroots level.

Along with that, regularly monitor, direct the line, support the regional health centers and commune and ward health stations in implementing food hygiene and safety work. At the same time, closely coordinate with the media agencies to update and reflect the situation, positive aspects as well as limitations and difficulties to jointly remove them at the facility. Thereby, helping the community improve knowledge and skills on food hygiene and safety.

Every year, on occasions such as Lunar New Year, Food Safety Action Month, Mid-Autumn Festival... the Food Safety Department, Department of Health always focuses on communication activities on mass media.

Since the beginning of the year, more than 1,420 direct propaganda sessions have been conducted with 52,360 listeners; 146 sessions have been organized at propaganda and mobilization conferences (achieving 45% of the assigned target) of communes and wards with nearly 5,200 listeners; 3,896 propaganda sessions have been conducted on mass media (achieving 71.5% of the assigned target); 311 banners, slogans, posters have been hung and 20,500 leaflets, brochures, handbooks have been printed and distributed...

In addition, the inspection teams have integrated communication work and disseminated knowledge on food hygiene and safety to food establishments through inspection activities at food businesses, collective kitchens and families when organizing large group meals such as weddings, funerals, etc.

Therefore, the index reflecting the awareness of each target group accounts for a fairly high proportion: 100% of officers working in food safety from provincial to communal levels have knowledge and are regularly updated on food safety; 90% of producers, processors, food traders, consumers and facility owners are updated on food safety knowledge...

Ms. Pham Thu Huong - owner of Tung Duong Palace Restaurant in Yen Bai ward said: "The restaurant focuses on core factors such as clear origin of ingredients, proper food preservation, clean equipment and utensils, trained and health-checked staff, as well as compliance with legal regulations on food safety licensing, to ensure the quality and reputation of the restaurant."

However, communication work on food hygiene and safety still faces many difficulties, because the authorities of some localities have not yet taken drastic action in directing implementation; coordination between functional departments and branches is still formal, not promoting the functions and tasks of the management agency.

In addition, the management area is large, the production scale is mostly small and not concentrated, so the management of production and business establishments is not comprehensive and thorough. Food safety management at commune and ward levels is still limited; inspection and handling of administrative violations in the field of food safety is not really strong enough to deter...

To improve the effectiveness of this work, according to Head of Food Safety Department Trinh Thi Mai Phuong, the unit will continue to promote propaganda work, enhance responsibility in preventing food poisoning, ensuring food hygiene and safety; inspect and check food production, processing and trading establishments, analyze food contamination risks, closely monitor food poisoning situations and prevention work.

In addition, continue to monitor and promptly handle food safety incidents; proactively assess and promptly provide food safety information to consumers, avoiding people lacking information leading to misunderstandings and confusion; guide producers and traders to improve food safety conditions, so that consumers know how to choose safe products.

Source: https://baolaocai.vn/day-manh-truyen-thong-nang-cao-nhan-thuc-ve-ve-sinh-an-toan-thuc-pham-post882394.html