Food safety at collective kitchens in industrial parks (IPs) and schools is always a matter of concern to all-level authorities, sectors and people. To be proactive to prevent and control food poisoning at collective kitchens, the province’s health sector has proposed units to strengthen State management responsibilities on food safety. Especially, heads of the establishments, the units organizing collective kitchens must be responsible for food safety in accordance with regulations.
Food safety at collective kitchens in enterprises
At the mess hall of Esquel Garment Manufacturing Vietnam Co., Ltd. in Thuan An city’s VSIP I, our first impression is that it is open with one-way design full of stages from storage of food samples to food preservation. It is spacious and airy with a total area of 1,600 square meters. The fixed wooden dining tables are interspersed with plastic chairs, meeting seats for nearly 2,000 workers. There is a cabinet for food samples in front of the door of the mass hall. In the food area, there are 5 TV screens, continuously introducing the dishes of the day which are displayed in detail. Workers must line up neatly before entering counters to get food.
.jpg)
Employees of Saigon Stec Co., Ltd in TDM city-based VSIP II at lunch time
The menu is changed every day so that employees can eat more deliciously. Specifically, every day, there are 2-3 main dishes, soup and additional dishes that are changed continuously, ensuring hygiene and enough nutrients for workers to regenerate their labor. To ensure food safety at the collective kitchen, the company has invested in automatic steamers, vegetables washing machines, electric stoves, automatic menu screens and installs industrial fans with large capacity to cool its mass hall, creating a cool and comfortable atmosphere when employees enjoy their daily meals. Nguyen Thi Tuyet, a factory worker said: “Meals at the company are very delicious, clean, safe and hygienic. Every day, there are new dishes that are very tasty. The kitchen is organized neatly, so we are very assured about food safety and hygiene”. Le Cong That, manager of the company’s culinary department said: “The company's leaders have focused on taking care of meals for employees. The meals always ensure nutrition and safety and hygiene, without food poisoning."
Meanwhile, the collective kitchen of Saigon Stec Co., Ltd in Thu Dau Mot city-based VSIP II has well realized three input steps and ensured the process of infection control, preventing food poisoning. The kitchen is well designed in the one-way direction with safe processes ensured. Do Quang Tung, Head of the company’s Administration - Personnel Department said: “With the desire of providing employees with delicious and nutritious meals, the company has invested in building a collective kitchen and choosing clean food sources from reputable suppliers. Whenever food prices fluctuate, the company flexibly adjusts mid-shift meals to ensure nutrition. Periodically, the company’s Trade Union and Administration - Personnel Department have checked the quality of meals and organized employees’ opinion polls. Thanks to the company’s rigorous inspection process and selection of clean food, employees ‘meals are always hygienic and nutritious.
Being proactive to make intersectoral supervision, inspection
Over the past time, the province’s functional agencies were proactive to implement measures on food safety control, inspected, examined and handled many wrong cases from establishments providing ready-to-eat meals. Recently, Thu Dau Mot city’s intersectoral delegation on food safety and hygiene has carried an inspection tour at school kitchen facilities in the city. Through the inspection, Tran Si Nam, Vice-Chairman of the city’s People's Committee said that most collective kitchens at elementary schools, kindergartens, and preschools with day care for students well realized food safety-hygiene with complete documents and procedures to ensure conditions for collective kitchens.
The units carried out the storage of food samples fully, with dining rooms under good investment, staff directly processing food with full labor protection, supply source of fresh food with clear addresses, menus of meals, unit prices publicly listed, prepackaged products with clear labels of origin and within expiry dates...
However, according to Mr. Nam, there were still few cases of collective kitchens storing samples that were not sealed or not in accordance with regulations, arranging wastebaskets for leftover food without covers. The inspection delegation also asked for the schools to continue strictly abiding by the provisions of the law on food safety; ensure administrative procedures, prove the origin of input food; focus on cleaning areas around the kitchens, periodically organize health check-ups for kitchen staff to avoid infectious diseases.
Reported by Kim Ha-Translated by Kim Tin
