Food safety inspection at enterprises operating collective kitchens in Yen Khanh district

On the morning of August 15, the Food Safety Inspection Team chaired by the Department of Health inspected a number of businesses operating collective kitchens in Yen Khanh district.

The delegation inspected two enterprises: ADM 21 Vietnam Co., Ltd. (Khanh Phu Industrial Park), which has a collective kitchen providing meals for 120 workers, and Excel Vietnam Garment Co., Ltd. (Yen Ninh Town Industrial Cluster), which regularly has over 1,400 workers eating on shift.

The delegation inspected the compliance with State regulations on food safety, including: Administrative and legal documents of the facility such as: Business registration certificate/Decision to establish a collective kitchen or similar documents, Certificate of qualified food safety facility (for facilities required to have a Certificate), Health certificate, Certificate of food safety training of the facility owner for those directly processing food and serving food... At the same time, check the conditions of facilities, equipment and tools; personal hygiene practices of employees directly processing and serving food. Process of food processing, preservation and transportation. Three-step food inspection, keeping food samples at the facility and recording all kinds of books according to regulations. Origin, source, quality of food, food additives, raw materials used to process food, water source used to process food.

Through on-site inspection and working with business leaders, the Inspection Team assessed that the businesses have all relevant documents as prescribed by the Food Safety Law; meet all food safety conditions for facilities, equipment, tools, and personnel. Food has contracts with suppliers (full legal records; invoices, daily food delivery receipts). Pre-packaged food has full labels and is within its expiry date. Conduct three-step food inspection, store food samples as prescribed...

However, the Delegation also pointed out a number of issues that need attention and still exist for businesses to overcome, such as: Keeping food processing areas clean; ensuring hygiene for facilities, equipment and tools, practicing personal hygiene of direct processors; controlling time, having appropriate preservation measures for food types...

Through the inspection and assessment of compliance with legal regulations on food safety at enterprises operating collective kitchens and providing ready-to-eat meals (collectively referred to as establishments); promptly detect, prevent, and handle violations of food safety; rectify processing and business activities at establishments in accordance with legal regulations.

Through inspection, we detect and propose solutions to shortcomings in management, contributing to improving the effectiveness and efficiency of State management of food safety. At the same time, during the inspection process, we combine propaganda and education on food safety knowledge and laws, contributing to ensuring the legitimate rights and interests of workers.

News and photos: Hanh Chi

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