Deputy Director of the Department of Education and Training of Ho Chi Minh City, Duong Tri Dung, has just signed and issued a document on strengthening the management and use of food and dairy products in the activities of nurturing and caring for students.
The document emphasizes that the school principal is fully responsible for the selection, reception process, product import, preservation, processing, service, management and use of food and dairy products in his/her unit.
The Department of Education and Training of Ho Chi Minh City said that principals are fully responsible for choosing milk in schools (Illustration photo: Hoang Hoang).
Regarding the selection and use of food and dairy products in schools, the leaders of the Department of Education and Training of Ho Chi Minh City require schools to only use food and dairy products with clear origin; have accurate and complete invoices, vouchers, and related documents; be granted a certificate of qualified food safety facilities, and declare conformity.
Units must check products and goods before receiving them according to the provisions of law; pay attention to product labels, production dates, expiry dates, instructions for use, instructions for preserving goods, ingredients, quantitative ingredients, technical specifications, warning information, intended users, etc., before importing and putting them into use.
“Absolutely do not use foods or dairy products of unknown origin, showing signs of damage, expiration, or not suitable for students’ age,” the document emphasizes.
The leaders of the Department of Education and Training also requested that no units or individuals outside the school arbitrarily provide milk to students without the approval and control of the school.
At the same time, Mr. Duong Tri Dung requested the school to strengthen monitoring, prevention and handling activities, closely monitor the process of receiving, importing products, preserving, processing, serving and using food and dairy products according to regulations.
The school proactively develops plans and internal procedures to control the entire process of receiving, preserving, distributing and using food and dairy products in the school, clearly assigning responsibilities; ensuring food safety, hygiene, preventing contamination and poisoning.
The assigned personnel must take inventory of goods, keep invoices, vouchers, and related documents proving origin, check storage conditions (temperature, time, hygiene, etc.); and follow instructions for storing goods in accordance with regulations.
Unused food and dairy products must be stored separately, in accordance with food hygiene and safety standards, with labels clearly stating the date of import, expiry date, and person responsible for management.
In any case of detecting abnormalities in the quality, packaging, or taste of milk, stop using it immediately and report to the direct manager. The head of the unit must urgently report to the competent authority and the Department of Education and Training for timely coordination and handling.
Units are responsible for organizing propaganda for teachers, staff, students and parents about the importance of using dairy products safely and properly.
When organizing milk-related programs in schools, schools must clearly sign a contract of responsibility with the supplier, fully inform parents, and ensure consensus and public supervision.
Source: https://dantri.com.vn/giao-duc/sua-hoc-duong-o-tphcm-hieu-truong-chiu-trach-nhiem-tu-a-den-z-20250618153458006.htm
Comment (0)