The food and beverage stalls are more spacious and cleaner after the model was implemented.

Tay Loc Market is one of the oldest traditional markets, serving not only the daily needs of local people but also a familiar destination for tourists. However, before the model was implemented, food service businesses at the market still revealed many limitations. Initial survey results showed that 75% of vendors did not meet the requirements for food safety knowledge; 95% did not fully use protective clothing; and 85% of the processing and display areas were disorganized and unscientific .

Based on the above situation, the Hue City Department of Health has selected Tay Loc Market to build a pilot model of "Food Safety Market in Food Service Businesses" in the third and fourth quarters of 2025. The model will be implemented according to a specific roadmap, from field surveys, organizing implementation conferences, training traders on food safety knowledge, to providing equipment and promoting communication efforts.

One of the highlights of the model is the training combined with practical guidance. After the training courses, the percentage of food service businesses with adequate knowledge of food safety increased to 85%. Beyond theory, small business owners also received direct guidance on how to arrange hygienic food preparation and display areas; the process of taking and storing food samples; and practicing "good hands" to prevent food poisoning.

The Hue City Department of Health donated donation boxes to female small business owners.

Ms. Kieu Loan, a small business owner in the beverage industry, shared that since participating in the model, she has received training on food safety knowledge, making her more conscious of arranging her stall and focusing on food preparation to attract customers. From initially following reminders, many small business owners have proactively complied with food safety regulations out of responsibility to customers and the reputation of their stalls.

Along with training, the provision of facilities has facilitated a change in business practices among small traders. Dozens of glass display cases for cooked food, stainless steel shelves, covered trash cans, aprons, and hairnets were provided to 50 traders, contributing to tidier and cleaner stalls. Identification signs and thousands of leaflets promoting food safety also helped raise awareness not only among sellers but also consumers. "The stalls are much cleaner and more organized, so the food on display looks more appealing and we feel more confident using it," said Ms. Trang, a regular customer at Tay Loc Market.

According to Dr. Le Dinh Nhan, Head of the Food Safety Department of the Hue City Department of Health, the effectiveness of the model is clearly demonstrated by the results of the output survey. The rate of small traders using full protective clothing while selling goods reached 96%; 90% of processing and display areas were neatly and scientifically arranged. In particular, monitoring the risk of contamination on hands and utensil surfaces provided an important basis for timely correction, reminders, and raising awareness of prevention.

According to Ms. Le Cam Tu, Deputy Head of the Tay Loc Market Management Board, having a model with clear criteria has made management easier. Food safety is no longer just a general topic of communication but has become a specific criterion for regular inspection and monitoring. This both enhances management effectiveness and creates consensus in the implementation process.

The "Food Safety Market in Food Service Businesses" model at Tay Loc Market has proven effective, creating a foundation for replication in other traditional markets throughout the city. When food safety becomes a conscious awareness, traditional markets are not just places for buying and selling, but also civilized and safe spaces, contributing to protecting public health and enhancing the image of Hue city.

Text and photos: Ngoc Khanh

Source: https://huengaynay.vn/kinh-te/chuyen-bien-tich-cuc-tu-mo-hinh-cho-an-toan-thuc-pham-161894.html