Ensuring food safety for visitors during the Festival.

The Vietnam Salt Industry Festival - Bac Lieu 2025 is an important event aimed at enhancing the value of the salt-making industry and Vietnamese salt in general, and Bac Lieu in particular.

The Vietnam Salt Craft Festival - Bac Lieu 2025 is an important event aimed at enhancing the value of the salt-making craft and salt grains in Vietnam in general, and Bac Lieu in particular. Therefore, ensuring absolute food safety and hygiene for delegates and visitors is being rigorously implemented by relevant authorities.

The provincial food safety and hygiene inspection team worked on the preparations at the Bac Lieu Prince Hotel.

Ensure all conditions regarding food safety and hygiene are met.

Selected as one of the venues for meetings, accommodation, receptions, and breakfast for delegates attending the Festival, the Bac Lieu Prince Hotel (Bac Lieu City) has prepared all the best conditions to serve them, with food safety and hygiene being a top priority for the hotel. “During this event, in addition to arranging accommodation and conference rooms for delegates and guests, the hotel also served two buffet breakfasts and a reception for 400 guests… Therefore, we prioritize ensuring absolute food safety and hygiene. The hotel has signed contracts with local suppliers to provide fresh seafood and food daily; the selection of raw materials is strictly controlled; a one-way kitchen process is implemented; the dining rooms and furniture are well-maintained and clean; there are food sample storage cabinets in accordance with regulations; and food processing and preservation are strictly implemented. Through this, we hope to contribute a small part to the overall success of the event, helping to build a more professional and modern tourism brand for the province,” said Mr. Le Hong Thanh, Deputy Director of Cong Tu Bac Lieu Hotel.

The New Palace Hotel (Bac Lieu City) has nearly 130 rooms, and as of now, 100 rooms have already been booked. Mr. Vy Van Dich, Director of the New Palace Hotel, said that the hotel lobby can serve approximately 300 meals, mainly breakfast buffets. “We carefully select our food sources, ensuring they are fresh, clean, and delicious. The dishes are prepared meticulously, following all processing procedures. The hotel also regularly cleans, upgrades, and equips its facilities with utensils, food storage, and other items to ensure hygiene and an attractive presentation, aiming to provide guests with delicious and safe meals,” Mr. Vy Van Dich stated.

Currently, most hotels and restaurants in Bac Lieu City – the main venue for the Festival – meet the requirements for food safety and hygiene. Kitchens are arranged to prevent cross-contamination between unprocessed and processed food; there is sufficient water meeting technical standards for processing and sales; waste collection and disposal facilities are hygienic; drainage in the shop and kitchen areas is clear and free of stagnation. Dining areas are airy, cool, well-lit, and maintain a clean and hygienic environment with measures to prevent insects and pests; food preservation equipment, restrooms, handwashing facilities, and daily waste disposal are all kept clean…

The provincial food safety inspection team checks stored food samples. Photo: TQ

Strengthen inspection and supervision.

To ensure food safety and hygiene, and to prevent food poisoning and foodborne illnesses at restaurants, hotels, eateries, and tourist attractions during the Festival, from March 3rd to 8th, the Provincial Food Safety and Hygiene Department conducted inspections of guesthouses, restaurants, and hotels providing accommodation and meals for delegates and tourists. Specifically, the inspections covered administrative procedures, food processing and distribution processes; the origin of raw materials; the condition of facilities, equipment, and processing tools; and the processing, distribution, and preservation of food.

Through inspection and monitoring, the delegation from the Provincial Food Safety and Hygiene Department noted that all units met the requirements regarding facilities; equipment and tools; personnel; and food ingredients with clear origins, complete labeling, and expiration dates, and no unusual signs were observed during sensory inspection. Throughout the event, the delegation continued to send officers to directly monitor food safety and hygiene conditions, checking the implementation of the three steps as guided by the Ministry of Health and taking food samples at guesthouses, hotels, and restaurants hosting banquets for delegates to minimize food poisoning incidents during the Festival.

In addition to the inspection team from the Food Safety and Hygiene Sub-Department, district and city health centers are also coordinating with departments, agencies, and socio- political organizations to review food processing businesses in their localities and strengthen public awareness campaigns on food safety and hygiene. Food processing businesses that do not meet food safety and hygiene standards and negatively impact consumer health will be severely punished.

The first-ever National Salt Festival held in Bac Lieu is a great honor for the province. Therefore, in addition to ensuring food safety and hygiene for diners, it also represents prestige and a "golden" opportunity for the province to promote tourism, contributing to bringing the image of Bac Lieu as a safe, civilized, and hospitable land closer to tourists from near and far.

Minh Luan

Source: https://baocamau.vn/dam-bao-an-toan-thuc-pham-cho-du-khach-dip-festival-a41420.html