The quality of meals after working shift is important for employees as well as for businesses. Understanding this, many businesses in the province have aggressively spent to build cafeterias to serve their workers. The rice rations that ensured by food quality and safety are also of great concerns by businesses.
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Cafeteria of Kolon Industries Vietnam is standardized to better service their workers
Visiting KoLon Industries Vietnam Co. Ltd. in Tan Uyen town, we were impressed by the large and clean space along with the air-conditioning system that was on when workers were having meals. Covering an area of 1,000 square meters, the cafeteria is equipped with amenities such as beverage counter, ice cream and snack bar, hot and cold water system, stainless steel drinking glasses placed in a sterile cabinet, and large capacity air-conditioning fans, etc.
Representatives of the company’s Board of Directors said that upholding the criterion of always focusing on people, every worker would be in good health so they can do a good job; if they are healthy, their family will be happy and at ease; that was why the company had invested into construction of a standard cafeteria to offer quality meals. The company's workers' diet is quite diverse and full of nutrition. A meal always has 2 main dishes, 1 green vegetable dish, and 1 dessert. On finishing dining, the workers will separate waste and leftovers to put in the trash. The finished rice trays are stacked and the cleaning unit does not take much time to clean and sort.
The cafeteria of workers of Tetra Pak Binh Duong Joint Stock Company in VSIP IIA Industrial Park is also classified as "VIP" thanks to the facilities that the company equips their workers with. Bui Thi My Linh, assistant director of the company, said the current meal norm of workers is VND 50,000 to include rice, 2 main dishes, soup and dessert. In addition, the cafeteria also has a coffee maker, free drinking milk, and during meal times, light music is often played to create a relaxed atmosphere for the workers. The Board of Directors attaches great importance to meal quality and food safety, so the company has a team that checks food quality every day. Every day, after cooking is finished, the quality control department usually takes samples to save so that if poisoning may occur, there would be a reference sample.
Tsuchiya Tsco VN Co. Ltd. in VSIP Industrial Park) is also one of the businesses caring for workers through meals after working shifts. Nguyen Thanh Cong, Chairman of the company's Trade Union, said that currently each employee's meal is being applied at VND 40,000 by the company. Every day, at mealtime, the Board of Directors, expatriate experts and managers also eat the same meals with all employees in the company in order to create bond and friendliness. The kitchen often rotates the rations in the workshops to avoid boredom and all meals’ samples are kept for 24 hours.
Le Minh Hoang, Deputy Chairman of the Trade Union of Tan Uyen town, said that the upper level trade unions, on the basis of strengthening guidance and supporting the grassroots trade unions, are to put the content of the employee's meals into the dialogue, collective bargaining and signing collective labor agreements. Accordingly, when conducting dialogues or collective bargaining, grassroots trade unions need to provide content to ensure the employee's meals with the lowest price of VND 15,000 or encourage businesses to raise meals after working shifts. Taking care of good meals after working shifts for employees is to directly take care of employees' health as well as towards sustainable values for businesses and benefits for businesses.
Reported by Quynh Anh – Translated by Vi Bao
