Tightening food safety measures during Tet holiday.

Before, during, and after Tet (Lunar New Year), the demand for food in households increases. Tightening food safety management aims not only to prevent counterfeit and substandard food but also to protect public health and prevent the risk of food poisoning.

Inspecting the bird's nest production process at Hung Diem Trading and Service One-Member Limited Company. Photo: HANH CHAU

Mr. Nguyen Duc Tai, owner of Nam Nho restaurant, said: “Every day, the restaurant serves 200 guests, and wedding banquets can accommodate 800-1,000 guests. To maintain our brand for over 20 years, in addition to a spacious and comfortable environment and a professional service team, the restaurant focuses on ensuring food safety. Ingredients are strictly controlled in terms of origin and expiration date; fresh food is imported daily. The kitchen operates on a one-way principle and is regularly inspected. Thanks to this, the restaurant has been awarded a certificate of “Food Safety Assurance Restaurant” by the Department of Health .”

According to Mr. Tai, demand for banquets increases significantly near Tet (Lunar New Year), but the restaurant doesn't stockpile food because there are supermarkets and seafood wholesalers nearby, ensuring a daily supply of fresh produce. When serving large wedding banquets, the restaurant obtains raw food ingredients 4 hours in advance and then prepares them.

To ensure food safety during the Lunar New Year and Spring Festival season of 2026, the province organized inter-agency inspection teams from the provincial level down to the commune, ward, and special zone levels, focusing on high-risk food production, processing, and trading establishments. The provincial inter-agency inspection team conducted random checks on several food products regarding labeling and legal documentation at GO! supermarket. Packaged goods generally met labeling requirements. However, the inspection team discovered some products nearing their expiration date; product control and management were not rigorous; information could not be quickly retrieved; and self-declared product information was not accurately matched to the actual products. The inspection team requested the establishment to review its self-declared product information against the actual products, establish product control procedures, and regularly check expiration dates. Mr. Duong Thanh Giau, Director of GO! Supermarket, stated: “The business sells approximately 22,000 items. Ensuring food safety is always the supermarket's top priority.”

At the Win Wine Cellar Restaurant in Rach Gia Ward, all food safety conditions were met during inspections, and all necessary legal documents regarding food safety were presented. The owner of the Win Wine Cellar Restaurant, Pham Chi Trung, stated: “The restaurant has 14 dining rooms. The kitchen area is arranged according to a one-way flow principle. Raw and cooked food are stored and prepared separately. All imported food has a clear origin and supporting invoices. Ten kitchen staff members have undergone health checks, and all food is inspected weekly to prevent spoilage…”

A surprise inspection team checked the bird's nest production process at Hung Diem Trading and Service Co., Ltd. in Rach Gia ward. At the time of the inspection, the business was selling three bird's nest products. The establishment presented legal documents regarding food safety. However, the inspection team found some shortcomings. Ms. Vo Thi Diem, Deputy Director of Hung Diem Trading and Service Co., Ltd., shared: “We welcome the inspection by state management agencies, which helps to create a healthier market, ensure food safety, and protect legitimate businesses. The inspection and guidance have helped the establishment improve, adhere to proper procedures and regulations, and enhance product quality.”

According to Chung Tan Thinh, Deputy Director of the Department of Health and Deputy Head of the Standing Committee of the Inter-sectoral Steering Committee on Food Safety of the province: “The inspections are focused and targeted, concentrating on product groups that are consumed in large quantities during Tet and festivals and have high risk factors, especially in tourist areas and entertainment venues with large crowds. The inter-sectoral team of health, industry and trade, agriculture and environment… mainly conducts inspections to raise awareness and remind establishments to ensure food safety and hygiene; disseminate legal regulations on food safety, and improve people's knowledge in selecting, preserving, processing and consuming food. However, strict penalties will be imposed if establishments intentionally violate regulations and affect public health.”

HANH CHAU

Source: https://baoangiang.com.vn/siet-chat-an-toan-thuc-pham-dip-tet-a475492.html