The effectiveness of the Ma May food safety street model

10 specific and practical criteria

In 2024, Ma May Street (Hang Buom Ward) was selected to develop a street food service area ensuring food safety and controlled commercial practices, aiming to minimize food poisoning incidents and attract more tourists to visit and dine in Hoan Kiem District.

In accordance with Plan No. 41/KH-UBND of the Hoan Kiem District People's Committee, Hang Buom Ward has intensified the implementation of the food safety street model since the end of February 2024 with 10 specific criteria.

Health station staff in Hang Buom ward are raising awareness about implementing food safety standards at businesses on Ma May street.

In the 10 criteria, Hang Buom ward identified location and environment as the primary factors influencing food hygiene and safety. Clean production and business locations attract customers because a good environment positively impacts food preservation, and vice versa.

This criterion includes: a location free from standing water, far from smoky areas, dusty environments, toilets, or livestock and waste disposal sites that could pollute the environment. Food preparation surfaces must be easy to clean, always clean, and dry. The kitchen must be well-lit and ventilated, and protected from cockroaches, rats, and other animals in the food processing area.

In addition, criteria regarding the assurance of clean water sources; raw materials in production and business; food preservation; waste treatment, etc., are also specified in detail.

According to Dinh Sy Trung, Vice Chairman of the People's Committee of Hang Buom Ward, Ma May Street currently has 36 food service establishments. 100% of the establishments participating in the model have been granted certificates of eligibility for food safety and have committed to ensuring food safety.

In the initial stages of implementation, the model encountered many difficulties. Some business owners were not yet supportive of participating in the construction of a controlled food safety street. Due to long-standing business practices primarily based on verbal agreements with raw material suppliers, the establishments lacked complete invoices, receipts, and proper record-keeping as required by regulations.

In addition, some businesses frequently change ownership or relocate. A segment of consumers also tend to be lax and simplistic in their choices of food businesses…

Overcoming difficulties with specific and decisive solutions, after 9 months of implementation, the model of food service and street food stalls on Ma May Street ensuring food safety and commercial civility has been assessed as highly effective. 100% of food service and street food businesses on the street maintain urban aesthetics and promptly clean up paper and leftover food from tables and floors. 100% of establishments publicly display service prices.

"Through this model, the practical knowledge of managers, food business owners, and consumers has increased. Infrastructure conditions and compliance with food safety regulations by business owners have improved. Awareness of the management role of all levels of government has also been enhanced," Mr. Trung said.

Positive change

Distinguished artisan Pham Thi Anh Tuyet - owner of Anh Tuyet restaurant (25 Ma May Street) - observes that each of the 10 criteria of the model is interconnected and inseparable, like a chain of links. According to her, the model, along with the development of a widespread telecommunications network, has created favorable conditions for applying food safety regulations in a synchronized, unified, and highly effective manner.

Health station officials in Hang Buom ward inspect the implementation of food safety criteria at a business establishment on Ma May street.

Sharing the same opinion, Mr. Nguyen Minh Ha - head chef at NOLA Cafe (89 Ma May Street) - said that with guidance from the ward's health station, the establishment has adjusted its food and beverage business model to comply with the criteria for building a food safety-compliant Ma May street.

Driven by the desire to provide diners with an experience of "eating clean, drinking clean, living clean," Mr. Ha and the staff at NOLA Cafe wholeheartedly support the development of a food service street model that ensures food safety and operates hygienic food establishments.

Regularly exploring the culinary scene on Ma May Street, Ms. Nguyen Thanh Dao (24 years old, from Hung Yen province) shared: “To have perfect culinary experiences, I will search online for information on restaurants that meet food safety standards and then visit them. I hope that the development of food safety-compliant streets on Ma May Street in particular and Hoan Kiem district in general will be expanded and further developed to promote the rich culinary culture of our country.”

Deputy Chairman of Hang Buom Ward People's Committee, Dinh Sy Trung, further informed that the ward maintains a two-level rapid alert system to receive feedback from organizations and individuals regarding violations of food safety regulations, and to promptly handle "hot spots" of food safety issues in the area.

Regarding the maintenance and enhancement of the model's effectiveness in the future, Mr. Trung hopes that the city will increase funding and equipment for rapid testing, and continue to pay more attention to organizing training, workshops, and guidance to improve the professional skills of the food safety staff at the ward level.

“We continue to regularly monitor, guide, and advise food service establishments and street food vendors to fully comply with food safety regulations; and conduct health checks for those directly involved in food processing. At the same time, we are promoting the role of the media in reporting on establishments that comply well with food safety regulations and those that violate them, in order to set an example,” emphasized the Vice Chairman of the People's Committee of Hang Buom Ward.

Source: https://kinhtedothi.vn/hieu-qua-cua-mo-hinh-tuyen-pho-an-toan-thuc-pham-ma-may.html