Focus on shift meals so that workers can work and produce with peace of mind.

In many businesses in the province, taking care of shift meals for workers has become a top priority with the view that "workers' health is a priceless asset". Meals with adequate nutrition and ensuring food hygiene and safety not only help workers maintain their physical strength, but also motivate them to stay with the business for a long time.

At exactly 11:30, the end-of-shift bell rang at Vina Newflex Co., Ltd., Ba Thien 2 Industrial Park, Binh Xuyen Commune. Hundreds of workers temporarily put their work aside and entered the 500-square-meter dining area. Here, the dishes are cooked hot, presented attractively, and the familiar flavors make everyone feel comfortable after work. In that atmosphere, everyday stories and production team stories make lunch more cozy.

According to the company's leaders, the unit always maintains three criteria when building shift meals: delicious, nutritious and safe. Every day, the kitchen serves up to 1,700 - 1,800 meals, but the food source is always carefully selected, minimizing frozen food. The kitchen system is arranged according to a one-way process, clearly dividing each area to ensure hygiene. The company assigns specialized staff to coordinate with the meal supplier to build the menu, evaluate the nutritional composition and check the ingredients before storing. Foods that do not ensure absolute quality are immediately eliminated.

Balancing the nutrition of workers' meals is of concern and focus to companies and businesses in the province.

In addition to investing in facilities, Vina Newflex also focuses on choosing reputable meal suppliers. Mr. Chu Xuan Phu, representative of the supplier, shared that their kitchen system is operated in a closed process from input to processing.

All staff are thoroughly trained at the culinary academy, fully equipped with protective gear and regular health checks. Every day, ingredients are transported to the kitchen by specialized refrigerated trucks to ensure freshness. After use, trays and bowls are washed and sterilized. In particular, the kitchen also installs a warning system to remind chefs not to leave their positions during cooking, ensuring safety while preserving the flavor of the dishes. In addition to traditional dishes, the unit also prepares Korean-style meals for foreign experts working at the enterprise.

At Nippon Paint Vinh Phuc Co., Ltd., Binh Xuyen Commune, the principle of choosing seasonal, fresh food is considered a mandatory requirement. The company spends a lot of time surveying the wishes of workers, thereby adjusting the food rations accordingly. The food supplier is required to change the dishes regularly and improve the quality based on the workers' feedback. The kitchen is built in a one-way model, the equipment is covered to avoid insects. The company assigns staff to monitor the three-step food inspection and keep food samples for 24 hours. Workers who work more than 4 hours overtime are supported with an extra meal as a main meal to ensure their health.

According to the authorities, in recent years, meals at enterprises have made significant progress in terms of both nutrition and hygiene. Limitations that used to exist in food selection, processing, sample storage, and kitchen hygiene have been significantly overcome by enterprises. Facilities have been invested in synchronously, the cooking team has been trained regularly, and food inspection procedures have been strictly followed.

Warm union meals contribute to strengthening the close relationship between union members, trade union organizations and businesses.

In particular, in 2025, the Standing Committee of the Phu Tho Provincial Federation of Labor has implemented guidelines for organizing "Union Meals" in accordance with the direction of the Presidium of the Vietnam General Confederation of Labor. Each meal has an added value from the union's financial resources, up to 50,000 VND/person, not to mention other socialized sources. This is an activity with profound practical and humane meaning, contributing to creating a highlight in the work of caring for workers' lives, while strengthening the close relationship between union members, trade unions and enterprises.

In the context of production increasingly demanding the endurance, concentration and stability of the workforce, improving the nutritional quality of shift meals is not only a responsibility but also a long-term investment strategy of each enterprise. A nutritious meal, balanced in nutritional groups, safely prepared and suitable for taste will directly contribute to improving labor productivity, reducing the risk of occupational diseases and increasing workers' attachment to the workplace. Therefore, in addition to maintaining existing standards, enterprises need to continue to proactively improve the menu, enhance nutritional composition, strengthen raw material quality control and listen to feedback from workers.

Le Minh

Source: https://baophutho.vn/chu-trong-bua-an-ca-de-cong-nhan-yen-tam-lao-dong-san-xuat-242936.htm