Givral stops producing cream puffs

On October 8, Ms. Vo Thi Bach Lien - General Director of Givral Cake Company - said that Givral has decided to stop producing cream puffs in Ho Chi Minh City to serve the investigation and conduct internal review and reporting after the mass poisoning incident occurred at Palm Heights apartment building in Thu Duc city.

Accordingly, Givral proactively stopped producing cream puffs after the poisoning incident occurred to conduct an internal review and report from relevant departments within the company. The temporary suspension of cream puff production was carried out in Ho Chi Minh City - the locality where the incident occurred.

Cream puffs are a food used in the Mid-Autumn Festival party that is suspected of causing poisoning (illustrative photo).

Ms. Bach Lien did not comment on the cause of poisoning and death for those who ate cream puffs produced by the company and said that Givral is waiting for the conclusion of the authorities. However, the head of the company affirmed that Givral always uses ingredients with clear origins, full inspection and maintains standards in the safe food production management system.

On the same day, the Ho Chi Minh City Food Safety Management Board said it was still waiting for the test results of Givral's cake samples and cake ingredients (6 samples). The samples sent for testing were cream puffs used in the Mid-Autumn Festival party, leading to a series of patients showing signs of suspected food poisoning.

Ms. Pham Khanh Phong Lan - Head of the Ho Chi Minh City Food Safety Management Board - said that the Board coordinated with the authorities to inspect the Givral bakery at 208 Xo Viet Nghe Tinh Street (Ward 22, Binh Thanh District), which supplies cream puffs for the Mid-Autumn Festival, and inspected the Givral cream puff production facility at Lot II - 1B Le Trong Tan, Tan Binh Industrial Park (Tay Thanh Ward, Tan Phu District). The inspection process did not detect any violations by Givral Company.

(Source: tienphong.vn)

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