To make street food no longer a worry.

Convenience, affordability, and delicious flavors have made street food increasingly popular. However, this popularity also brings concerns about hygiene and food safety, as some places do not properly prepare and store food, posing potential health risks to consumers.

Concerns arising from roadside vendors.

Along National Highway 1, the section passing through Long An ward, Tay Ninh province, from early morning to late evening, there is a bustling atmosphere with stalls selling mixed rice paper salad, rolled rice paper, and tamarind rice paper snacks to passersby. Meanwhile, in front of schools, parks, or on busy streets, stalls selling fried fish balls, grilled eggs, sausages, and grilled rice paper become familiar gathering places for students and teenagers every afternoon.

The stalls selling rice paper along National Highway 1, in the section passing through Long An ward, have become familiar to locals and travelers.

Around 7 a.m., many stalls selling rice paper snacks began operating along National Highway 1, in the section passing through Long An ward. These stalls, offering a variety of snacks such as rice paper, shredded mango, chili sauce, shrimp salt, dried beef, etc., attracted many customers, especially workers, students, and passersby.

As evening approaches, the atmosphere becomes even more lively as the stalls continue to attract crowds. Some places have been selling for years, becoming familiar destinations for locals. Many people working far from home or visitors passing through this area often stop to buy a few portions of rice paper rolls to take with them.

However, due to their proximity to the highway with heavy traffic, many stalls are often covered in dust. Some items are not properly covered, processing equipment is placed directly on the road, or food is stored for extended periods.

Ms. Nguyen Thi Hong, a resident of Long An ward, said that her family often buys mixed rice paper snacks for their children but is still quite worried about food safety. “Some vendors are clean, with ingredients kept in sealed containers, which looks reassuring. But there are also places where the food is left outdoors all day, getting covered in dust, which is concerning. I hope the authorities will conduct regular inspections so that people can feel more secure,” Ms. Hong shared.

After school, many students gather around snack stalls. The constantly sizzling oil in the pans, the enticing aroma of the food, and prices starting from just a few thousand dong make these snacks always popular. For many students, these are familiar after-school snacks. However, many parents remain concerned about the quality of the ingredients and the preparation conditions.

Street food items like fried fish balls and sausages are popular choices among locals and students due to their convenience and affordable prices.

Observations show that some vendors reuse frying oil multiple times, leave processed foods outdoors for extended periods, or lack proper covering. During hot weather, the risk of food spoilage increases if not stored properly.

Mr. Tran Van Dung, a fish ball vendor near a park in Tan An ward, said that customers are now more concerned about hygiene and food safety, so vendors have to adapt. "If the food isn't clean, customers will leave immediately. I change the cooking oil regularly, source ingredients from trusted suppliers, and wear gloves while preparing the food to reassure customers," Mr. Dung said.

According to authorities, street food vendors are characterized by small-scale, mobile businesses, making management quite challenging. Many vendors operate on a schedule and change locations frequently, making it difficult to conduct comprehensive inspections.

Mr. Le Minh Tuan, a resident of Thu Thua commune, believes that in addition to management by authorities, consumers also need to change their food selection habits. "Many people buy whatever is cheap without paying attention to hygiene conditions. In my opinion, people should prioritize clean places where ingredients are properly covered to protect their own health," Mr. Tuan shared.

Let's work together to build a safe food culture.

In response to this situation, the health sector and local authorities in the province have recently intensified inspections of street food vendors, especially in areas around schools, parks, markets, and along National Highway 1, specifically the section passing through Long An ward.

Inspection teams focused on reminding and handling cases involving the use of ingredients of unknown origin, processing that did not meet hygiene standards, or failure to cover food as required. Simultaneously, authorities also intensified propaganda and guidance for businesses to properly implement food processing and preservation procedures; encouraging the use of gloves and masks and maintaining hygiene in trading areas.

Authorities are inspecting food safety conditions at raw material and food supply points in the province.

Many street food vendors have proactively changed their selling methods towards a cleaner and more professional approach to retain customers. Some vendors have invested in glass display cases, separate containers for ingredients, and arranged their food preparation areas more neatly than before.

Ms. Pham Thi Ngoc Lan, a resident of Tan An ward, said that recently she has noticed many vendors paying more attention to hygiene. “Now, many rice paper snack stalls or fried fish ball vendors have glass display cases, the vendors wear gloves, and they keep the selling area cleaner than before. People feel more secure buying food from them,” Ms. Lan said.

In addition to inspection work, raising awareness among businesses and consumers continues to be emphasized. Regular awareness campaigns will be conducted to foster civilized business practices, the use of safe food, and the protection of public health.

Street food is a familiar part of daily life, contributing to job creation and showcasing the unique characteristics of local culinary culture. However, for street food to be truly appealing and safe, the cooperation of the entire community is needed. When vendors raise their sense of responsibility, authorities increase inspections, and consumers become "wise consumers," street food will no longer be a concern but a civilized aspect of urban life today.

Thanh Tung

Source: https://baotayninh.vn/de-thuc-an-duong-pho-khong-con-la-noi-lo-147845.html