Tightening food safety measures during the hot season.

Summer, with its high temperatures, always presents a high risk of food safety issues. Authorities in Thai Nguyen province are intensifying efforts to control food quality and protect public health.

Green Food Company ensures food safety and hygiene for school meals.

At local markets, food stores, restaurants, and collective kitchens throughout the province, food safety and hygiene are being prioritized.

Food production and business establishments should proactively control their raw material sources and strictly adhere to regulations regarding food preservation, processing, and sample retention.

Besides processed foods, the demand for bottled water, purified water, and ice cubes also increases sharply during the hot season. These are products that also need to be strictly controlled.

In reality, the risk of food safety issues remains ever-present during the summer months. During the 2026 Food Safety Action Month, a food poisoning incident occurred in La Hien commune, province. After consuming a soup made with wild vegetables, two members of a family experienced symptoms such as headaches, fatigue, and dizziness, and had to be hospitalized for treatment.

Tests conducted by specialized agencies have determined that samples of wild vegetables contain scopolamine, a substance that can cause poisoning if used improperly.

In response to these risks, the provincial authorities have implemented a comprehensive set of management, inspection, and awareness-raising measures to improve the effectiveness of food safety assurance.

During the 2026 Food Safety Action Month, the entire province established 98 inter-agency inspection teams; inspecting over 1,290 food production, business, and food service establishments.

During inspections, authorities discovered 66 establishments violating food safety regulations; fined 44 establishments a total of over 320 million VND; and ordered the destruction of infringing goods worth over 300 million VND.

Inspecting food safety and hygiene practices at collective kitchens in the province.

The main violations involved business conditions, product origin, product labeling, and compliance with food safety regulations. In addition to inspections, widespread public awareness campaigns were also conducted, including over 2,680 radio programs, dozens of conferences and training courses, and numerous news articles and reports.

Mr. Ly Van Canh, Head of the Food Safety Department of the Thai Nguyen Provincial Department of Health , said: Summer is the time when the risk of food poisoning increases. Therefore, the health sector continues to coordinate with relevant agencies to strengthen inspection and supervision of food production and business establishments; at the same time, it advises people to choose food with clear origins, cook food thoroughly, boil water, and store food properly to prevent health risks.

Ensuring food safety is not only the responsibility of state management agencies but also requires the joint efforts of businesses, production and trading establishments, and every citizen, contributing to protecting public health and reducing the risk of food poisoning during the summer.

Source: https://baothainguyen.vn/xa-hoi/202606/siet-chat-an-toan-thuc-pham-mua-nang-nong-bfc1654/