'Food poisoning is not just a random incident'

Food poisoning is not just a random incident, but the result of subjectivity and lax management in food processing, preservation and consumption.

Therefore, preventing food poisoning requires both people and food businesses to raise awareness and take specific actions.

For consumers

Choose foods with clear origins. Buy at markets, supermarkets or stores that meet food hygiene and safety standards. Check labels, expiry dates, and storage conditions. Absolutely do not buy floating products of unknown origin, especially meat, seafood, milk, candy, and functional foods without certification.

Store properly in the refrigerator. Fresh food and cooked food must be kept separate and in sealed containers. Keep the temperature of the refrigerator at about 5°C and the freezer at about -18°C. Do not reuse food that has been left out for more than 2 hours, especially in hot and humid weather, or food that shows signs of spoilage such as change in taste, slime, mold, etc.

Eat cooked food - drink boiled water - wash your hands before eating. This is the basic "3 clean" principle but is still the most effective shield. Processing tools must be cleaned regularly to avoid cross-contamination between raw and cooked food.

Beware of "unusually cheap" or "super attractive" foods. Street food and fast food with unknown processing procedures pose a high risk of contamination with Salmonella, E.coli, Staphylococcus aureus...

Early recognition and treatment of suspected poisoning. Common symptoms include nausea, vomiting, diarrhea, abdominal pain, and fever. Do not self-medicate with antidiarrheal drugs or antibiotics. Quickly go to the nearest medical facility for timely treatment and report the source of the food consumed.

Common symptoms of food poisoning include nausea, vomiting, diarrhea, abdominal pain, and fever.

Illustration: AI

For food production - processing - trading establishments

Strictly comply with food safety regulations

Have a food hygiene and safety certificate, periodically conduct health checks and training for employees. Conduct input material testing, especially perishable foods such as meat, eggs, milk, and fresh vegetables.

Applying the WHO's "5 golden keys" principle

Keep clean. Separate raw and cooked foods. Cook foods thoroughly. Keep foods at safe temperatures. Use safe water and ingredients.

Develop a food traceability and sample storage process

Keep samples of each collective meal for at least 24 hours for investigation when needed. Keep a log of ingredients - processing - distribution according to regulations.

Tight control of supply chain

Do not import floating goods of unknown origin. Priority is given to products certified by VietGAP, HACCP or ISO 22000.

Close coordination with health authorities

Report promptly when detecting suspected food poisoning. Actively cooperate in inspection, monitoring and traceability.

Food poisoning can be completely prevented if every step in the "farm to table" chain is strictly controlled. To protect public health, every citizen needs to be a smart consumer, and every production and business establishment must put professional ethics first.

Compliance with regulations not only avoids unfortunate consequences for users, but also builds trust - a sustainable foundation for brands and communities.

Source: https://thanhnien.vn/goc-blouse-ngo-doc-thuc-pham-khong-chi-la-su-co-ngau-nhien-185251111171729528.htm