Safe collective meals: Don't wait until the horse is gone to build the barn

Food safety in collective kitchens is always a matter of concern because it directly affects the health of many people. Just a little negligence, subjectivity or putting profit above safety can cause many people to be poisoned, even die. Recently, in the province, there was a food poisoning incident that caused many workers to be hospitalized. Although there were no deaths, this is a warning bell about ensuring food safety in collective kitchens.

The health sector inspects food safety at a collective kitchen in Thai Binh city.

Many food safety violations discovered in collective kitchens

Through the investigation of the food poisoning case at HUALIDA Thai Binh Garment Company Limited (Thai Binh City), which caused 46 people to have symptoms of bloating, abdominal pain, nausea, and diarrhea, of which 17 people had to be hospitalized from May 25 to 27, 2023, the Provincial Food Safety and Hygiene Department determined that those who showed signs of food poisoning from HUALIDA Thai Binh Garment Company Limited all used meals provided by Sao Hom Catering and Service Company Limited for lunch on May 25, 2023. The cause of the poisoning is suspected to be due to microorganisms contaminating the food during processing. However, the authorities could not determine the food that caused the poisoning because Sao Hom Catering and Service Company Limited had destroyed the stored samples after 24 hours. The poisoning occurred, fortunately, there were no cases of serious health effects. Based on the investigation process, the provincial Food Safety and Hygiene Department has reviewed the violations and decided to fine HUALIDA Thai Binh Garment Company Limited 6 million VND for not notifying the competent state agency when discovering a food safety incident; and fine Sao Hom Catering and Service Company Limited 8 million VND for violating the law on food sample storage.

During the 2023 Food Safety Action Month, through specialized inspections at a number of collective kitchens in the province, the Provincial Food Safety and Hygiene Department discovered a number of food safety violations in collective kitchens. Specifically, the Department issued a decision to handle violations of Phu Luong Vietnam Company Limited, located in Hai Duong city, specializing in providing meals for the collective kitchen of an enterprise located in Dong La commune (Dong Hung) for the act of providing food services without a certificate of qualified food safety facilities; and fined the collective kitchen of Binh Minh - ATC Garment Company Limited (Dong La commune) for the violation of storing food on unsanitary equipment and utensils. Binh Minh - ATC Garment Company Limited has paid the fine according to regulations. In addition, in 2022, although there were no mass food poisoning cases, authorities recorded 2 poisoning cases related to mass meals, including 1 case at a business with 10 people showing signs of food poisoning.

The risk of food poisoning is always present.

Currently, collective kitchens in enterprises often serve hundreds, even thousands of meals per shift. Many enterprises also sign contracts with industrial catering suppliers. These units can prepare food elsewhere and then transport it to workers for use... If hygiene is not ensured before, during and after processing, the risk of food poisoning is very difficult to avoid. Along with that, hot weather is a favorable condition for microorganisms and bacteria to grow and invade when food is not properly preserved. In fact, there are still risks related to food poisoning, especially chronic poisoning, which can cause metabolic disorders, tumors, cancer... Acute poisoning with symptoms of abdominal pain, nausea... can be detected immediately, but chronic poisoning is difficult to detect due to the accumulation of toxins slowly, little by little, over a long period of time.

According to statistics, the provincial and district health sector is currently managing more than 600 collective kitchens (enterprises, schools, hospitals), of which the provincial Food Safety and Hygiene Department manages nearly 200 collective kitchens. Food safety inspections at kitchens are maintained regularly. In addition to periodic inspections, the health sector also conducts surprise inspections when there is information about food safety violations.

Ms. Pham Thi My Hanh, Head of the Provincial Food Safety and Hygiene Department, said: Through inspection, most businesses with collective kitchens and units providing industrial meals have realized their roles and responsibilities and have gradually complied with regulations on food safety. However, through inspection, violations in sample storage, processing areas with insects, service establishments without certificates of qualified food safety facilities have been discovered; processing areas of some collective kitchens have not met requirements. In some collective kitchens, equipment for storing utensils is not hygienic, there are not enough raw material contracts... Inspections of establishments specializing in providing industrial meals are also conducted regularly, peaking in the summer and after 3 years, the Department will inspect and supervise, if they meet the regulations, they will re-issue certificates of qualified food safety.

Safe meals

Faced with the danger of food contamination, some businesses specializing in providing industrial meals have proactively renovated their facilities, carefully selected food, and followed the 3-step food inspection process...

With over 20 years of experience in the field of industrial catering, Huong Thao Trading and Service Company Limited is a provider of more than 3,000 meals per shift per day. To ensure food safety, the Company focuses on investing in facilities, equipment, processing tools, daily cleaning, and seasonal vegetable selection...

Ms. Do Thi Thu Huong, Director of the Company, shared: The consequences of poisoning workers are very serious. Therefore, we always determine to comply with food safety regulations. Although the price of each meal is currently very low, only 16,000 VND/meal, we still try to ensure the safety of each meal. Those who directly prepare the food are also periodically checked for health and trained to improve their knowledge. Every year, there are food safety inspection teams. Through the inspection, we know what we still have to gradually overcome and better implement food safety work.

Besides the units that have focused on ensuring food safety for collective meals, there are still units that are sometimes subjective, negligent, and do not strictly comply with food safety regulations. Therefore, food poisoning occurs.

Ms. Pham Thi My Hanh added: Biological, chemical, physical hazards, the causes of poisoning in collective kitchens are always present. In the coming time, in parallel with propaganda work, granting certificates of food safety eligibility, we will strengthen inspection work at collective kitchens; recommend that businesses with collective kitchens need to ensure food safety before, during, and after processing; choose food with clear origin, have contracts for the purchase and sale of raw materials; implement the 10 golden rules in food processing and the 3-step food inspection process, regulations on keeping food samples; do not avoid, need to inform promptly if there is a suspected case of poisoning. Notification not only coordinates emergency care, timely treatment for patients, avoiding deaths, but also helps authorities identify the cause, food causing poisoning, propagate, warn, and avoid poisoning occurring at other units.

The consequences of food poisoning are unpredictable, and can even be costly if there are fatalities. Businesses with collective kitchens, units providing ready-to-eat meals for businesses, suppliers, processors, food transporters... must not be negligent or subjective, and must not wait until the cows are gone before building a barn.