Temporarily stop ham production facility
In Tay Ho district, through a surprise inspection at Thanh Huong Food Processing Company Limited - a ham production facility (No. 50 An Duong, Tay Ho district), the delegation recorded that the facility had 13 production workers.
Checking legal documents shows that the facility has not yet presented a certificate of food safety eligibility and a contract or documents proving the origin of cashew nuts and meat floss.
Regarding actual hygiene conditions, the production area is not arranged according to the one-way principle, there are no separate zones; the walls, ceilings and floors of the production area are degraded. The production area is arranged in a messy manner, lacking regular cleaning. Upon inspection, the facility does not have tables for packaging finished products.
At the time of inspection, the product was being packaged on the floor. The window area had no insect screens and was covered with dust; there were cockroaches in the production area; and there was a lack of regular cleaning of equipment and tools.
The finished product storage area lacks shelves and lacks sanitation in the warehouse. Employees do not have boots or shoes to use exclusively in the food production area.
Product label information is inconsistent with the product self-declaration (missing meat floss quantity, self-declared number is not true, production address has an additional address in Thuong Tin...).
After inspection, the delegation requested Thanh Huong Food Processing Company Limited - the ham production facility to temporarily suspend operations.
Head of the Hanoi Food Safety and Hygiene Department Dang Thanh Phong requested the facility to standardize legal documents, workers and production processes, and seriously overcome the shortcomings and limitations the delegation mentioned. If the facility continues to participate in production, it must ensure food safety and product quality.
At the same time, the Delegation also assigned the District Steering Committee to supervise the establishments' self-correction of the above-mentioned shortcomings. In addition, Tay Ho District will continue to inspect many more establishments so that the district leaders can review the food safety picture, especially the production establishments during Tet.
According to the inspection results report during the New Year, Lunar New Year and Spring Festival 2024 in Tay Ho district, the whole district currently has 1,982 establishments producing, trading, processing food, catering services, and street food in the area.
To ensure food safety for the New Year, Lunar New Year and Spring Festival in 2025, Tay Ho district has established 10 interdisciplinary food safety inspection teams. Of which, 2 are district interdisciplinary food safety teams; 8 are ward interdisciplinary inspection teams.
The inspection teams have focused on checking food safety of products for Tet and promptly handling administrative violations of food safety.
On this occasion, the district level inspected 5 establishments, of which 3 establishments met the standards (60%); 97 ward-level establishments (38 business establishments, 42 food service establishments, 17 street food establishments) had 38 establishments violating the standards (39.18%).
The inspection showed that food production and trading establishments are still facing difficulties (due to the consequences of Typhoon Yagi), and have not focused on investing in facilities and equipment, so some establishments have not ensured hygiene. On the other hand, the awareness of some establishments is not high, and when inspected, they still have a confrontational attitude or do not cooperate with the inspection team.
In addition, the staff in charge of food safety work also hold concurrent positions, so inspection and supervision work is not complete.
Strictly handle facilities that close and do not receive inspection teams.
In Ba Dinh district, through a surprise inspection at the Nguyen Ninh green rice cake production facility (11 Hang Than, Ba Dinh), the delegation noted that the facility had not yet presented health certificates and confirmation of food safety training for the facility owner and 5 workers.
The facility has not yet presented documents proving the origin of raw materials, food additives, and packaging that directly contact food.
Regarding actual hygiene conditions, the production area is not arranged according to the one-way principle, not divided into separate zones but is shared with the family's living area; there is no area for packaging and labeling products.
The walls, ceilings and floors of the production area are moldy, cracked, peeling and completely degraded. The sewers are open and there is stagnant waste water; there is 1 toilet in the production area. Clothes and personal belongings are hung to dry in the production area.
Regarding equipment and tools, the facility does not have specialized processing and production tools; lacks tools to prevent insects and harmful animals; there are insects and harmful animals in the production area; lacks regular cleaning of equipment and tools.
The facility does not have a separate storage area for packaging, raw materials and finished products; the storage area does not have shelves and lacks regular cleaning. Employees directly involved in food production do not have separate protective clothing.
Product labeling information is not consistent with the product self-declaration and is not consistent with the regulations on product labeling.
After the inspection, the delegation requested the temporary suspension of operations of the Nguyen Ninh green rice cake production facility (11 Hang Than, Ba Dinh). The delegation assigned the District Steering Committee to continue monitoring the facility's self-correction of the above-mentioned shortcomings. In addition, the district continued to handle violations and report the inspection results to the interdisciplinary inspection team.
Head of the Hanoi Food Safety and Hygiene Department Dang Thanh Phong emphasized that this year, following the direction of the City Steering Committee and the City People's Committee, the inspection teams did not give prior notice and did not let districts choose the facilities to inspect. After the inspection, the team reported back to the City leaders so that the City could understand and continue to direct.
As for the facility that the delegation came to inspect but announced that it was closed and not receiving the delegation, and that the workers were given time off, the Tay Ho District Health Department is requested to re-inspect (make a surprise inspection), and if the facility has any violations, it will be severely punished. When the facility has corrected the contents, the District Steering Committee will come down to inspect the actual situation in accordance with the report, and will allow it to resume operations. As for the facility that has not yet corrected the shortcomings, it will continue to stop operating.
In addition, the leaders of the Food Safety Department requested the inspection teams to strictly check the origin and take samples of food products during Tet, especially alcohol (testing for chemical residues, preservatives, microorganisms, etc.). Hanoi City will strictly handle violations, ensuring the supply of safe and quality food to the people.
Source: https://kinhtedothi.vn/ha-noi-tam-dung-hoat-dong-co-so-banh-com-nguyen-ninh-banh-jambon-thanh-huong.html
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