What does the Ho Chi Minh City Department of Education and Training say about the meager school lunch programs?

Information is circulating on forums and social media that a school lunch for students at Trung Vuong High School (Saigon Ward, Ho Chi Minh City) costs 40,000 VND, but the portion size appears very small.

This afternoon (December 18th), at the Ho Chi Minh City Press Center, the Ho Chi Minh City Department of Education and Training held a press briefing on pressing educational issues currently attracting public attention, including the issue of school lunch meals. According to images posted on social media, this meal consists of a small amount of white rice, a little bit of green beans, a green apple, and a small portion of a savory dish.

In the photograph, there is still an empty compartment in the food tray, with nothing visible. Many opinions expressed on social media suggest that, for the price of 40,000 VND, the amount of food shown in the image is far too little and unacceptable.

A lunch tray for the school lunch program on December 17th at Trung Vuong High School, Ho Chi Minh City.

PHOTO: PROVIDED BY PARENTS

Responding to the press, Ms. Luong Bich Nga, Vice Principal of Trung Vuong High School, confirmed that this was indeed the lunch served to the school's students that day. However, Ms. Luong Bich Nga stated that the photo of the school lunch was incomplete, making it appear small at first glance.

According to school leaders, on the afternoon of December 17th, students will be able to choose one of four savory dishes for their school lunch, including fried pork meatballs, chicken stew, fried eggs with meat, and braised basa fish with tomatoes. In addition, the student meal will include a stir-fried dish, rice, dessert (green apples), and soup. Extra rice will be served in a separate large bowl for six students to share.

However, Ms. Luong Bich Nga emphasized: "The price for a school lunch is 38,000 VND, including all taxes; not 40,000 VND as posted on social media. The price of school lunches for students has not increased for the past two years."

The school does not use industrial catering services; instead, a partner company prepares the meals on-site. According to Ms. Luong Bich Nga, the school will readily record and forward any feedback from students or parents regarding the school's lunch program to the partner company for timely resolution, aiming to provide students with the best possible lunch experience. It is known that the partner company providing lunch for Trung Vuong High School is Huy Hung Trading and Service Co., Ltd. Nearly 2,000 students participate in the school's lunch program daily.

What does the Ho Chi Minh City Department of Education and Training say about the complaints regarding school lunch programs?

On the afternoon of December 18th, Mr. Ho Tan Minh, Chief of the Office of the Ho Chi Minh City Department of Education and Training, stated that they are currently investigating the organization of the boarding program at Trung Vuong High School in Saigon Ward. He added that specific results will be provided to the press once they are available.

Mr. Ho Tan Minh, Chief of the Office of the Ho Chi Minh City Department of Education and Training, answered questions from the press on the afternoon of December 18.

PHOTO: THUY HANG

Regarding food safety in educational institutions in Ho Chi Minh City, Mr. Ho Tan Minh stated that meals must always ensure food safety, proper nutrition, and prevent food poisoning; protecting the health of students and staff in educational institutions. He emphasized the responsibility of the head of the institution, strengthened internal self-inspection and supervision; and close coordination with the health sector and relevant agencies when incidents occur. At the same time, schools should strengthen coordination with parents, parent representatives, and student health care committees to closely monitor food safety; supervise the quality of school lunch programs, catering services, school cafeterias, and prevent food poisoning, ensuring proper nutrition in accordance with regulations.

Mr. Ho Tan Minh stated that in 2025, the Ho Chi Minh City Department of Education and Training issued numerous documents to strengthen state management of food safety, proper nutrition, and prevention of food poisoning in educational institutions; clearly defining the responsibilities of each position in the chain of receiving - storing - processing - distributing - serving. The Department emphasized key requirements: not using food of unknown origin; strengthening supervision of collective kitchens and food services in schools. It directed the development and implementation of school meal menus ensuring proper nutrition, age appropriateness, and public disclosure on a weekly/monthly basis; and linking these to increased physical activity for students as guided by the Ministry of Education and Training.

The Department also organized training sessions on the following topics: organizing school lunch programs, ensuring food safety and proper nutrition for schools that provide school lunches. Participants included representatives from leadership, head chefs, and medical staff from preschools, primary schools, secondary schools, high schools, multi-level schools, schools with foreign elements, continuing education centers, vocational training centers, and affiliated units.

The Department also organizes internal communication, websites/portals, thematic activities, and extracurricular educational activities; integrating skills in selecting, preserving, and processing safe food; personal hygiene; and preventing foodborne illnesses. It also educates parents about monitoring school meals and providing feedback through the school's suggestion/information hotline.

At the same time, representatives from the Ho Chi Minh City Department of Education and Training stated that the Department organizes strict inspection and supervision of all stages: receiving - warehousing - storage - preliminary processing - processing - portioning - transportation (if any) - serving; ensuring hygienic conditions; focusing on a three-step food inspection process and retaining food samples in school cafeterias. They also strengthen the management and use of milk and dairy products in schools; and review the procedures for selecting, receiving, storing, and using milk.

The guiding principle of the Ho Chi Minh City Department of Education and Training is always to conduct self-inspections, coordinate inter-agency education and health inspections in regular and unscheduled checks, record violations in reports, and request immediate rectification of existing problems; coordinate with parent-teacher associations to monitor school lunch programs according to the conditions of each unit; conduct surveys on student satisfaction with school lunch programs; and based on that, unit leaders take measures to address any shortcomings (if any).

Source: https://thanhnien.vn/so-gd-dt-tphcm-noi-gi-ve-suat-an-ban-tru-leo-teo-cua-cac-truong-hoc-185251218154924022.htm