Hot weather is a favorable condition for bacteria to grow, making food easily spoiled and contaminated if not properly preserved and processed. To prevent the risk of food safety in the summer, it requires active and drastic participation of authorities, production and business establishments and consumers.
To control the risk of food safety loss during the hot season, the Provincial Interdisciplinary Steering Committee on Food Safety has requested localities, the health sector, and interdisciplinary teams to strengthen the implementation of solutions to ensure food safety; conduct interdisciplinary and specialized inspections of foods that are widely used and consumed by people; promptly detect, prevent, and strictly handle acts of trading, storing, transporting, and consuming foods of unknown origin, poor quality foods that pose a risk of poisoning and affect the health of users.
During the "Food Safety Action Month" in 2025 (from April 15 to May 15) - the peak of inspection, communication and supervision, the whole province established 128 interdisciplinary inspection teams, including 3 provincial-level teams and 125 district and commune-level teams.
As a result, the delegations inspected nearly 1,100/5,500 food production and processing establishments, discovering 165 establishments violating food safety regulations. The violations mainly focused on behaviors such as trading food of unknown origin, not ensuring veterinary hygiene, not posting prices, using unsanitary means of transport, and trading in smuggled goods.
The provincial police in coordination with the Market Management force discovered and handled two serious violations, forcing the destruction of more than 233,000 loaves of bread of various types and more than 1,300 kg of animal products of unknown origin, with a total value of more than 312 million VND.
However, according to authorities, in addition to inspection and supervision, the important thing to prevent food poisoning is the self-awareness of business establishments.
Ms. Nguyen Thi Thanh Huyen, owner of HB Food store (Vinh Yen) shared: “In the summer, I pay special attention to preserving ingredients, especially fresh foods such as meat and fish. At the store, all fresh items and pre-prepared sets are kept in the refrigerator; cooked dishes are not left outside for more than 2 hours.
I always keep in mind that when doing business in food products, reputation must be put first, and we must not sell products that do not ensure food safety and hygiene for profit. Only then will customers feel secure in their long-term commitment."
Consumers play a very important role in proactively preventing food poisoning. Ms. Cao Thi Hue, Hoi Thinh commune (Tam Duong) said: “The weather is hot so I often go to the market early to choose fresh food. If I don’t have time, I use frozen food or food available at home. I rarely buy street food because I am afraid of spoilage”. In addition to changing consumer habits towards prioritizing clean, organic food, processed at home, many people also practice proper food preservation such as storing at the right temperature, using food within a short time, and not mixing raw and cooked food.
Along with inspection and supervision, propaganda work has also been focused on by localities and the health sector. During the Food Safety Action Month, more than 3,600 news and articles were broadcast on the loudspeaker system; a parade was organized with nearly 1,800 participants, 1,300 propaganda leaflets were distributed and hundreds of banners and slogans were hung on main roads and residential areas.
To limit the risk of food poisoning during the hot season, along with the participation of authorities, production and business establishments, consumers need to raise awareness and responsibility in ensuring food safety for public health.
The Department of Health recommends that people should choose foods with clear origin, within their expiry date, not spoiled or spoiled; avoid using foods with high risk of poisoning such as strange mushrooms, sprouted potatoes, puffer fish...
Raw and cooked foods should be stored separately; cooked foods should be consumed immediately or properly refrigerated, not left at room temperature for more than 1-2 hours. When preparing food, wash hands thoroughly, and clean ingredients and utensils.
Prioritize cooked food and boiled water; limit the use of raw or undercooked foods or fermented foods that have not been heat-treated. Leftover cooked foods should be thoroughly boiled before use to prevent disease-causing bacteria.
Minh Nguyet
Source: http://baovinhphuc.com.vn/Multimedia/Images/Id/129903/Chu-dong-phong-chong-ngo-doc-thuc-pham-trong-mua-he
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