Meal quality – the foundation of health and productivity.
At JNTC VINA Company (Thuy Van Industrial Park), canteen meals are no longer just a formality. The menu is developed weekly, diverse, and ensures a balanced diet with plenty of protein, vegetables, and soup. All ingredients used have clear origins and are supplied by reputable companies.
As a long-time employee of the company, Ms. Ngo Thi Kim Hue shared: "The meals are delicious and nutritious; workers can even choose dishes that suit their tastes. Food hygiene and safety are always prioritized, so we feel very secure."
Workers at JNTC VINA Company choose their meals during their shifts, ensuring nutrition and food safety.
On average, the JNTC VINA company canteen serves about 700 lunch meals per day; during overtime periods, the number of meals can reach thousands. Therefore, in parallel with ensuring adequate food portions, the company places special emphasis on food safety and hygiene. The company signs responsibility contracts with suppliers, maintains records, and stores food samples in accordance with regulations; the facilities and processing equipment are modern and comprehensive. Kitchen staff undergo regular health checkups to ensure safety throughout the food processing process.
The canteen staff at JNTC VINA Company strictly adhere to hygiene and food safety procedures during the preparation of meals for the workers.
Strict control builds trust among workers.
Not only JNTC VINA, but many businesses also pay attention to providing meals for their employees. At the Vietnam Garment Manufacturing Company (Ba Thien II Industrial Park, Binh Xuyen commune), the company provides meals for over 4,000 workers every day. With such a large number of meals, all stages from ingredient selection, processing, preservation to serving are strictly controlled.
Food is sourced from reputable suppliers, ensuring clear origin and provenance; the preliminary processing and preparation process follows a one-way principle, strictly adhering to food safety and hygiene regulations.
According to Ms. Nguyen Thi Ban, Vice President of External Relations at TAL Vietnam Group, food safety control is always a top priority for the company. Monthly, the company conducts regular inspections, assessments, and training for its kitchen staff; and collaborates with relevant authorities to strengthen monthly or quarterly inspections and monitoring to promptly detect and prevent food safety risks.
Besides supervision from businesses and authorities, the team of chefs and service staff are always clearly aware of their responsibilities at every stage. From cleaning utensils and equipment to preserving food at the correct temperature and time, every step is carried out carefully and seriously.
Meal allowances - practical benefits, long-term strategy.
This attention has brought peace of mind to the workers. Ms. Nguyen Thi Nhuan, a worker at a Vietnamese garment manufacturing company, said: "I always trust the meals at the company's canteen because the food is prepared cleanly and hygienically." Sharing the same sentiment, Mr. Nguyen Phu Thanh, a security guard at the company, said that he regularly eats both lunch and dinner at the canteen; the meals are always served hot, nutritious, and help workers feel secure in their jobs and committed to the company in the long term.
Lunch breaks at Vietnamese garment manufacturing companies are organized centrally, contributing to employee health care and retention.
In reality, meal breaks are not just a simple benefit but have become an integral part of many businesses' human resource development strategies. When employees' health is ensured through safe and nutritious meals, businesses also build trust and long-term loyalty – a crucial foundation for stable production and sustainable development.
Nguyen Toan
Source: https://baophutho.vn/bua-an-ca-diem-tua-giu-chan-nguoi-lao-dong-trong-doanh-nghiep-244136.htm
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