The document signed by Deputy Minister of Health Do Xuan Tuyen stated that in recent times, food poisoning prevention has achieved certain results but there are still many risks of food poisoning, especially in collective kitchens of industrial parks, export processing zones, schools... with a scale of thousands of meals.
In order to minimize the risk of food poisoning in collective kitchens, the Ministry of Health requests the Department of Health of provinces and centrally-run cities, the Department of Food Safety of Ho Chi Minh City, the Food Safety Management Board of Da Nang City, and Bac Ninh Province to coordinate with relevant authorities to strengthen training and dissemination of legal regulations on ensuring food safety and preventing food poisoning in collective kitchens.
Along with that, the units organized drills and prepared plans to handle, overcome consequences, provide first aid, transport, and emergency care for patients as well as strengthen coordination between functional agencies when food safety incidents and food poisoning occur in collective kitchens.
In addition, the units guide organizations and businesses with collective kitchens in the area to develop plans to prevent and handle incidents of food safety and food poisoning and organize their own drills for mass food poisoning situations at the facility.
Previously, the Ministry of Health also issued a document on preventing and handling food poisoning. Accordingly, the Ministry of Health requested the Department of Health of provinces/cities, the Department of Food Safety of Ho Chi Minh City, the Food Safety Management Board of Da Nang City, and Bac Ninh Province to coordinate with relevant authorities to urgently deploy measures to ensure food safety, monitor food safety risks, and prevent food poisoning in accordance with the actual situation in the locality.
The Ministry of Health recommends that units strengthen inter-sectoral work in food safety inspection and supervision, focusing on ready-to-eat food processing establishments, collective kitchens in industrial parks, schools, and food service establishments, street food establishments, and establishments producing and trading bottled and canned drinking water.
Units and establishments pay attention to monitoring measures and provide appropriate guidance for mobile cooking services, party meals, wedding parties, and crowded funerals in the management area.
In particular, units must strictly handle and suspend operations of establishments that do not ensure food safety conditions and establishments that do not have a Food Safety Certificate (subject to issuance).
In addition, units shall publicize violations and results of handling violations of organizations and individuals producing and trading food on mass media for timely warning.
Source: https://kinhtedothi.vn/giam-thieu-toi-da-nguy-co-ngo-doc-thuc-pham-tai-bep-an-tap-the.html
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