Amidst the decentralization of many school management tasks to local authorities, food safety inspection and supervision at school cafeterias continues to be strengthened in many localities in Phu Tho province to protect students' health.
One of the stricter requirements currently in place is operating school kitchens according to a one-way process to minimize the risk of cross-contamination between raw and cooked food. Ensuring food safety in schools is placed within the overall task of building a safe educational environment, and is linked to the responsibility of the head of the educational institution and the local government.
In Vinh Phuc ward, food safety inspections at schools with boarding facilities were implemented comprehensively during the peak period of the "Month of Action for Food Safety" in 2026. The inter-agency inspection team directly inspected many schools with a large number of meals served in the area.
At Lien Minh and Khai Quang Primary Schools, between 1,000 and nearly 1,500 school lunch meals are served daily. This large scale of meal service places high demands on the control of raw materials, processing procedures, and hygiene conditions in the kitchen area.
During the inspection of these two schools, the working group focused on checking food safety records, food preparation, processing, and storage areas, food sample retention, food storage facilities, environmental hygiene conditions, and the arrangement of separate preparation and processing areas to minimize the risk of cross-contamination.
The inspection results showed that schools had proactively and strictly implemented food safety regulations. Food had clear origins; food samples were retained as required; and food processing staff underwent regular health checkups and received food safety training.
Ms. Lai Thi Thanh Huyen, Principal of Khai Quang Primary School, said that the school currently serves nearly 1,500 school lunch meals every day, so it pays special attention to controlling the source of raw materials, maintaining food inspection, retaining food samples, and ensuring hygiene in the kitchen area to guarantee the safety of students.
In Lam Thao commune, the food safety inspection team conducted surprise inspections of several educational institutions that provide boarding services. The inspections focused on the physical facilities and equipment used for food processing and preservation; the origin of food; and the legal documentation of the suppliers.
Ms. Nguyen Thi Huong Nhi, Vice Chairman of the People's Committee of Lam Thao commune, said: Ensuring food safety in school kitchens is considered a regular task by the local authorities, especially in the context of the increasing demand for school lunch programs.
Through on-site inspections, local authorities have requested educational institutions to continue tightening control over food sourcing, strictly adhering to food sample retention procedures, publicly disclosing supplier information, and ensuring hygienic conditions in the kitchen area.
Ms. Duong Thanh Huyen, Principal of Lam Thao Kindergarten, shared that for preschool education, ensuring food safety is very important and needs to be maintained regularly because preschool children have weaker immune systems and are easily affected if the food source is not safe.
Therefore, the school always focuses on strict control from the selection of food, food preparation to the organization of daily meals for children, and makes this process public on a daily basis so that parents can monitor it.
In the context of the strong implementation of digital transformation in the education sector, educational institutions are beginning to apply kitchen management software, digitize food inspection records, and manage food supply sources to improve data traceability, storage, and management efficiency.
Source: https://giaoducthoidai.vn/giu-an-toan-cho-tung-bua-an-hoc-duong-post778424.html
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