Food safety risks can arise from many stages in the food supply chain, from production, processing and preservation. Therefore, food safety management needs to be implemented synchronously.
Food safety risks can arise from many stages in the food supply chain, from production, processing and preservation. Therefore, food safety management needs to be implemented synchronously.
Although food safety issues have been strictly managed, in reality there are still cases of food of unknown origin, dirty food, and violations of food safety regulations. Therefore, food safety management needs to be implemented synchronously, from production, processing to distribution and consumption.
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| Food safety management and supervision requires close coordination between authorities and the initiative of food production and trading establishments. |
Food safety is always an issue of special concern to society, especially when biological and chemical hazards in food can cause acute or chronic poisoning.
Harmful agents such as pathogenic microorganisms, natural toxins, pesticide residues, veterinary drugs, or overdose of food additives can all seriously affect the health of consumers.
In the context of consumers' increasing concern about food safety, the management and supervision of food production and trading establishments becomes a key factor in protecting public health.
Inspecting and monitoring these establishments not only helps detect violations of regulations but also contributes to building trust in food quality and protecting the health of the whole society.
Although food safety issues have been strictly managed, in reality there are still cases of food of unknown origin, dirty food, and violations of food safety regulations. Therefore, food safety management needs to be implemented strongly and synchronously, from production, processing to distribution and consumption.
According to Associate Professor, Dr. Le Thi Hong Hao, Director of the National Institute for Food Safety and Hygiene Control (Ministry of Health), food safety hazards can arise from many stages in the food supply chain, from production to processing and preservation.
To minimize risks, it is necessary to develop a modern food testing system and focus on risk assessment, providing scientific evidence to support management.
Although the food testing system in Vietnam has improved significantly in recent years, food safety violations still exist. Authorities need to continue to strengthen inspection, examination, detection and timely handling of violations.
According to the forecast of the Department of Environmental Crime Prevention (Ministry of Public Security), crimes related to food safety violations, especially in cyberspace, will increase with complex methods and tricks.
Therefore, it is necessary to strengthen coordination between functional agencies, from provincial police to market management agencies, to ensure close supervision of food production and trading establishments, and promptly detect and handle violations.
To protect consumers, authorities have built a strict legal system and implemented strict monitoring measures.
Regulations such as the Food Safety Law, the Decree on Food Quality Management, and food hygiene standards are strictly implemented, especially in the context of epidemics, such as the recent outbreak of the Covid-19 pandemic.
Food safety monitoring is carried out in many forms, from regular inspections to surprise inspections. Authorities such as the Food Safety Department (Ministry of Health), provincial Health Departments, and specialized inspection forces regularly organize inspections of food production, processing and trading establishments, ensuring that these establishments strictly comply with regulations on hygiene, quality and origin of food.
Food quality control: Production facilities must demonstrate the origin of input materials and the production process must ensure hygiene standards. Authorities focus on checking pesticide residues, colorants, and prohibited chemicals. Prepackaged products must have full, clear labels.
Production Hygiene Monitoring: Food processing facilities must adhere to strict hygiene procedures throughout the production, storage and transportation of food. Wastewater and waste treatment systems at processing facilities must meet standards and be regularly inspected.
Ensuring safety in consumption: Food businesses need to ensure that products have clear origins and are periodically inspected for quality. Inspections at stores, supermarkets and restaurants play an important role in monitoring.
In addition to traditional monitoring measures, food safety management is increasingly supported by technology. Information technology applications, especially in food traceability, help improve management efficiency.
Barcode and QR Code systems on food products allow consumers to easily check information about origin and production process right on their smartphones.
Ms. Tran Viet Nga, Deputy Director of the Department of Food Safety, Ministry of Health, said that currently, quality management and food safety monitoring software helps authorities monitor and handle violations quickly. Food production facilities can connect directly with monitoring agencies, facilitating periodic inspections.
Food safety management and supervision requires close coordination between authorities and the initiative of food production and trading establishments.
Facilities need to be aware of their responsibility to the community, not only ensuring product quality but also fully complying with regulations on food hygiene and safety.
Consumers also need to raise awareness in choosing safe food, prioritizing the use of products with clear origins and food safety certification. Consumers themselves will be the "eyes and ears" to help detect violations, thereby contributing to improving the effectiveness of monitoring work.
Food safety management and supervision is an important task not only of authorities but also of each food production and business establishment.
"To protect public health, it is necessary to strengthen supervision and apply technology in food quality control. At the same time, each consumer needs to play an active role in choosing safe food, contributing to building a healthy and safe society," said Ms. Tran Viet Nga.
Source: https://baodautu.vn/trien-khai-dong-bo-cong-tac-quan-ly-an-toan-thuc-pham-d232537.html
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