The locality monitors food safety at ready-to-eat meal processing facilities, industrial park collective kitchens, schools and food service establishments.
The Ministry of Health has just requested the above in the context of recent consecutive poisoning cases causing many people to be hospitalized. A typical example is the case of Tram Anh chicken rice restaurant (Nha Trang city) that caused 369 people to be poisoned.
The cause of many poisoning cases is due to favorable weather conditions for the growth of pathogenic bacteria, especially bacteria that cause intestinal diseases, animals and plants containing natural toxins (poisonous mushrooms, insects, plants, etc.). , forest fruits, seafood…). In addition, it is also due to environmental pollution and lack of clean water for processing and cleaning tools. The process of processing and preserving food ingredients and food is not correct. The awareness of compliance with legal regulations on food safety conditions of some food production and processing establishments is not strict.
In particular, the demand for fresh food, unheated food, street food, soft drinks, and ice is increasing in the whole family, collective kitchens, crowded meals, and tourism. … is also the cause.
Chicken rice dish sold at Tram Anh rice restaurant in Nha Trang. Image:Exam
Therefore, to ensure food safety and prevent poisoning, the Food Safety Department requires localities to implement measures to ensure food safety, focusing on the period from April to August.
In particular, it is necessary to pay attention to poisoning due to poisonous mushrooms in the spring and summer, poisoning due to animals and plants containing natural toxins (especially in the Northern Mountainous region and Central Highlands region). Coastal localities pay attention to poisoning due to aquatic products containing natural toxins such as puffer fish, sea turtles, strange sea snails…
Strengthen inspection and supervision of food safety, focusing on ready-to-eat meal processing establishments, collective kitchens in industrial parks, schools and food service establishments. streets, establishments producing and trading bottled drinking water. Strictly handle and suspend operations of establishments that do not ensure food safety conditions.
People are advised to only use food products and food ingredients of clear origin, and absolutely not use canned products that have expired, are swollen, flattened, or deformed. , rusty, no longer intact or has an unusual taste or color change. Do not self-package foods in non-freezing conditions to create conditions for anaerobic bacteria to grow, for example Clostridium botulinum.