A place of seriousness, a place of indifference.

(HNM) - The three-step food inspection and food sample retention process is one of the mandatory requirements for food service establishments and collective kitchens. However, actual inspections by inter-agency food safety inspection teams in Hanoi have shown that, alongside establishments that seriously comply, there are still places that do not fully adhere to these mandatory requirements.

Hanoi's inter-agency inspection team No. 1 inspects food sample storage at a primary school in Hoan Kiem district. Photo: Xuan Loc.

Assisting in the investigation of food poisoning incidents.

According to regulations from the Ministry of Health , a three-step food inspection and food sample retention process is applied to food service establishments, including: establishments processing ready-made meals; canteens and collective kitchens; kitchens and restaurants in hotels and resorts; and restaurants. The three-step inspection process begins with checking the source of raw materials and food before processing; then inspecting during processing (including the processing area, equipment, utensils, and personnel); and finally, inspecting before consumption (food display area and eating utensils) to ensure hygiene and food safety according to regulations. Food sample retention applies to all dishes in meals with 30 or more servings.

However, during the 2023 Food Safety Action Month, the Hanoi City Inter-agency Inspection Team No. 1 on Food Safety and Hygiene directly inspected Maison Sen Buffet restaurant (275 Nguyen Trai Street, Thanh Xuan District). At the time of inspection, the restaurant was found to be storing food samples incorrectly in terms of quantity and information recording. In addition, the three-step inspection log was not in compliance with regulations. Similarly, an inspection of the kitchen at My Duc Primary and Secondary School (My Duc District), which provides approximately 400 meals per day, revealed that the school had not implemented daily kitchen supervision and lacked a logbook for recording food samples.

The inspection team also noted that some kitchens strictly adhered to the regulations on three-step food inspection and food sample retention, such as: the kitchen of Phuong Tu Kindergarten (Ung Hoa district); Nguyen Du Primary School (Nam Tu Liem district); Doan Khue Primary School (Long Bien district)...

According to Nguyen Thi Nhung, Principal of Phuong Tu Kindergarten, to ensure children have the health to play and learn, the school always pays attention to every step in food preparation. For the food processing department, the school requires careful observation when receiving food, thorough soaking and washing before processing. The school's kitchen follows a one-way process to ensure hygiene and food safety, preventing cross-contamination. Storing daily food samples in the kindergarten's canteen is also a very important step. Therefore, before distributing meals to each class and student, the school also pays close attention to the food sample storage and sealing process.

“We regularly participate in training courses on ensuring food safety and hygiene in school kitchens. In these courses, experts provide very specific guidance to the school on food sample storage. Specifically, the person storing the sample must record the date, time, and name of the person taking the sample and seal it. In addition, experts also instruct schools that if food poisoning occurs, the food sample must remain sealed and only be opened in the presence of relevant authorities,” said Principal Nguyen Thi Nhung.

According to Mr. Dang Thanh Phong, Head of the Hanoi Food Safety and Hygiene Department, the practice of retaining food samples greatly assists in gathering information and investigating suspected food poisoning incidents, demonstrating the responsibility and transparency of businesses. This is especially important for collective kitchens and school cafeterias, where food sample retention is crucial in the event of food safety incidents. In such cases, the retained food samples will be collected by authorities and used for testing and verification of the safety and hygiene of each ingredient and finished product.

Things to keep in mind when storing food samples.

During a direct inspection of food safety practices at food businesses, Deputy Director of the Hanoi Department of Health , Vu Cao Cuong, emphasized that in the entire food production chain, from fresh ingredients to the final product, even a small error in one step can lead to regrettable consequences. Therefore, establishments required to retain food samples must comply with regulations to ensure thorough inspection and strict control of food safety.

To ensure proper food sample storage, the Food Safety Department (Ministry of Health) notes that each dish must be sampled and stored in a separate, sealed container. Food samples should be taken before eating or before transporting to another location and stored immediately after collection. The amount of food sample taken depends on the dish. For solid foods such as stir-fries, steamed dishes, fried dishes, boiled dishes, or raw vegetables and fruits to be eaten immediately, a minimum sample of 100 grams should be taken. For liquid foods such as soups and broths, a minimum sample of 150 ml should be taken. Information about the food sample should be recorded on the label and affixed to the food sample storage container. The food sample storage container must have a tight-fitting lid and must be cleaned and sterilized before use.

In addition, food samples must be stored separately from other foods, at a temperature of 2°C to 8°C. Food samples must be stored for at least 24 hours from the time they are taken. If there is suspicion of food poisoning or a request from the regulatory authority, the establishment must not discard the stored samples until further notice. After 24 hours of storing the food samples, if there is no suspicion of food poisoning and no specific request from the regulatory authority, the samples should be discarded accordingly.

Source