Students are directly evaluated and speak up about the quality of school meals. Specifically, each student will comment on the student restroom area (in terms of safety, cleanliness, and basic equipment) and the quality of school meals at 5 levels: Very satisfied, satisfied, normal, dissatisfied, and very dissatisfied. Students can give reasons for being dissatisfied with the restroom area and school meals. To improve the quality and effectiveness of someeducational services, the Ho Chi Minh City Department of Education and Training also requires schools to report on parents' participation in inspections and supervision to ensure school hygiene and food safety for school meals. Mr. Duong Tri Dung, Deputy Director of the Ho Chi Minh City Department of Education and Training, said that schools need to strengthen medical and environmental sanitation work to prevent and control diseases transmitted by unsafe water sources. Schools must mobilize teachers, education managers, students to participate in cleaning the school grounds, collecting waste around the school grounds, disinfecting classrooms; and develop plans to maintain warranty and maintenance activities for clean water and sanitation facilities. In addition, schools must strengthen close coordination with families and local authorities in educating and guiding children and students to comply with regulations on food safety, personal hygiene, and environmental sanitation. According to Mr. Dung, localities need to strengthen inspections and checks in conjunction with the education and health sectors, and mobilize parents to participate in monitoring student health care, food safety in meals, and school sanitation. Mr. Dung emphasized paying attention to the restroom area; promptly detecting and handling violations of food safety and hygiene conditions in schools to ensure the health of children and students. [caption id="attachment_604763" align="alignnone" width="768"] 
Ho Chi Minh City strives to ensure a healthy and safe educational environment not only in terms of knowledge and lectures but also in terms of space and living environment for students.[/caption] This school year, Minh Duc Secondary School (District 1, Ho Chi Minh City) is building a new facility. Unable to provide meals for boarding students using the school's kitchen, the school has provided meals using an industrial kitchen. Since the beginning of the 2023-2024 school year, in order to control students' meals, Minh Duc Secondary School has made public the boarding menu, organized for parents to visit the industrial kitchen as well as eat with their children at school. In addition, the school also conducts regular and periodic inspections of industrial kitchens with parents and parent representatives, publicizes the menu, and once a month lets students evaluate the quality of meals in the monthly menu. The school gives four levels of evaluation for all dishes: very good, good, not good, and terrible. The school then analyzes this data and asks the catering unit to make adjustments. "The school has been letting students evaluate meals for several years now, even when students eat meals cooked in the school kitchen. This year, when switching to industrial meals, getting students' opinions like this helps the school and parents have a more accurate basis to work with the catering unit," said Ms. Tran Thuy An, principal of Minh Duc School. According to student evaluations and parents' comments, the school's industrial kitchen meals have been adjusted since the beginning of the year. Among them is the change of chefs by the catering company. At this school, any parent can eat with their child, as long as they register in advance so that the school can report the meals to the supplier. "Any parent can register to eat with their child, go to the kitchen to review the food reception and do the processing, without having to follow the school group... We want to have openness, transparency, and democracy so that students can have safe, quality meals" - Ms. An informed.
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