Proposal to establish a food safety team at the commune level.

The Ministry of Health is continuing to review the draft plan to improve the state management apparatus for food safety, aiming for a unified system with a single point of contact from the central to local levels.

Deputy Minister of Health Do Xuan Tuyen presides over the meeting - Photo: T.MINH

Deputy Minister of Health Do Xuan Tuyen recently chaired a meeting of the drafting and editorial team to continue reviewing the draft plan for improving the state management apparatus for food safety, aiming for a unified system with a single point of contact from the central to local levels.

After two meetings, the drafting committee and the support team agreed on the framework for the project proposal and the framework for reporting on the current state of food safety management in Vietnam and around the world .

The Institute of Health Strategy and Policy has essentially completed its report assessing the impact of a plan to improve the state management apparatus for food safety, aiming for a unified management system from the central to local levels, in order to enhance the effectiveness and efficiency of state management of food safety.

The draft plan focuses on addressing the organizational model for food safety management at each level.

At the central level, while maintaining the Food Safety Department under the Ministry of Health, it will take over the functions, tasks, personnel, and facilities (if any) related to food safety management from the initial production stage of the food value chain from units under the Ministry of Industry and Trade and the Ministry of Agriculture and Environment.

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At the provincial level, there are two options.

Specifically, Option 1 would establish a food safety department based on existing units within the provincial health sector assigned as the focal point for food safety management, incorporating additional functions, tasks, personnel, and facilities (if any) related to food safety management from the initial production stage of the food value chain from units under the Department of Industry and Trade and the Department of Agriculture and Environment.

Option 2 proposes maintaining the Food Safety Sub-Department under the Department of Health, and taking over additional functions, tasks, personnel, and facilities (if any) related to food safety management from the initial production stage of the food value chain from units under the Department of Industry and Trade and the Department of Agriculture and Environment.

At the commune level, the draft proposes establishing a food safety team as a public service unit directly under the People's Committee of the commune, with its own seal, bank account, and specialized equipment.

The functions, duties, and powers of the food safety team are to act as an enforcement agency, responsible for inspecting, monitoring, and handling violations related to food safety.

The food safety team can coordinate with other administrative and public service agencies (culture and social affairs departments, economic departments, commune health stations) to implement state management tasks regarding food safety.

According to Deputy Minister of Health Do Xuan Tuyen, perfecting the state management apparatus for food safety by unifying it under a single authority from the central to local levels will contribute to ensuring a streamlined, effective, and efficient system with clear responsibilities, overcoming the current situation of fragmentation and overlap.

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The Deputy Minister requested the Food Safety Department to selectively and scientifically incorporate the contributions of delegates from ministries, sectors, and the Ministry of Health at the meeting, and to continue seeking specific and practical feedback to finalize the draft plan.

WILLOW

Source: https://tuoitre.vn/de-xuat-thanh-lap-doi-an-toan-thuc-pham-cap-xa-20260508154809579.htm