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Proposal to temporarily suspend the kitchen suspected of causing food poisoning to more than 30 students in Ho Chi Minh City

(PLVN) - The Food Safety Department has proposed to temporarily suspend the operation of a food processing facility suspected of causing food poisoning to more than 30 students in Ho Chi Minh City, and strictly handle violations of food safety regulations.

Báo Pháp Luật Việt NamBáo Pháp Luật Việt Nam28/03/2025

The Food Safety Department ( Ministry of Health ) received information about a suspected food poisoning incident at Tue Duc Primary School (Luong Dinh Cua campus, An Khanh ward, Thu Duc city, Ho Chi Minh city) and Tue Duc Primary - Secondary School (Nguyen Thi Dinh campus, Thanh My Loi ward, Thu Duc city, Ho Chi Minh city).

Of these, about 33 students showed symptoms of stomachache, diarrhea, and nausea after eating school meals provided by the same company in Tan Phu district. The suspected poisoning occurred on the same day and involved the same food groups suspected of causing the poisoning.

Faced with the above situation, the Food Safety Department has issued an official dispatch requesting the Ho Chi Minh City Food Safety Department to urgently organize an investigation and trace the origin of food to clearly identify the source of raw materials and food for the processing facility suspected of causing poisoning. Take food samples and specimens for testing to find the cause.

Propose that the Department of Food Safety temporarily suspend the operation of a food processing facility suspected of causing food poisoning if it detects a risk of further food poisoning. Strictly handle violations of food safety regulations (if any) and publicize the results to promptly warn the community.

In addition, it is necessary to strengthen management measures, especially in collective kitchens and catering establishments to limit the risk of food poisoning. Strengthen propaganda and guidance for collective kitchens and catering establishments to strictly control the origin and source of food ingredients, ensure hygiene throughout the process of food preparation, processing, transportation, food safety conditions, three-step food inspection, and food sample storage.

Source: https://baophapluat.vn/de-nghi-tam-dinh-chi-bep-an-nghi-ngo-gay-ngo-doc-cho-hon-30-hoc-sinh-tai-tp-hcm-post543759.html


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