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3 years 11 months
Submitted by ctv_en_5 on Thu, 05/18/2006 - 10:00
It is necessary to promote information about food hygiene and safety in communities, organise a system of food hygiene and safety control at food processing and business establishments, co-ordinate with the police, and intensify inspections of poor quality foodstuffs.

Currently, the food processing in some localities is still backward. In addition, water, air and land pollution also leads to contaminated food, causing serious consequences for people’s health and socio-economic development. According to statistics from the Food and Hygiene Safety Department, in the 2001-2005 period, 23,000 people were poisoned, 260 of whom died. In 2005 alone, more than 4,300 were poisoned and more than 50 died. In the first four months of the year, there have been cases of food poisoning in three regions of the country. In fact, the number of food poisoning cases is increasing significantly.


There are different reasons leading to food poisoning. More than 51 percent of the food poisoning was caused by microorganisms, 8 percent by chemical substances and 27 percent by poor quality food. According a survey conducted by Hanoi and HCM City’s Veterinary Departments, the percentage of food samples contaminated with microorganisms makes up 81 percent of cases in Hanoi and 32 percent in HCM City.

Some fast food samples at markets in HCM City had a high level of microorganisms and 89 percent of beverages samples were also contaminated with microorganisms. According to the results of a survey conducted by the Plant Protection Department, some vegetable samples in Hanoi and HCM City contain 69 percent and 76 percent of plant protective substance residues, respectively.


The aim of the Month of Action for Food Hygiene and Safety is to strengthen measures to ensure food hygiene and safety, monitor contamination risks, and prevent food poisoning and diseases through food, in order to create safe food for local consumers and for export.


To obtain the target, the following activities should be done:

-          strengthen food hygiene and safety promulgation and education in communities;

-          carry out a Month of Action for Food Hygiene and Safety in provinces, cities, districts, communes, and food production and manufacturing units;

-          provide training courses for staff working in food hygiene and safety at all levels and food and drink producers, processors and traders;

-          supervise food hygiene and safety in production, manufacturing and trading units; and grant certificates in food hygiene and safety to units;

-          coordinate with police and marketing management organisations to control the transport and trade of counterfeit and low-quality products;

-          coordinate with veterinary and commercial organisations to check the sanitation conditions of food and drink processing and trading units, as well as check the health of staff and servants to early detect contaminated food and places; and

-          food and drink processing and trading units have to commit to ensuring food hygiene and safety with local authorities and public health units.


The proper implementation of all the above solutions will help successfully carry out the Month of Action for Food Hygiene and Safety themed “prevention food contamination”, in order to promote safe food for domestic use and export and help reduce food poisoning. It will also help successfully implement the Prime Minister’s Decree 08 on food hygiene and safety.

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