A "shield" against contaminated food.

Given the widespread problem of unsafe food on the market, consumer awareness is becoming a crucial "shield" in protecting health.

Amidst the "maze" of unsafe food, instead of going to traditional markets, many consumers have opted for homemade food.

Ms. Le Thi Thu Trang (37 years old, Tan Loi Ward, Buon Ma Thuot City) said she was very worried because a large quantity of fake and contaminated food has been discovered recently, notably including many food products from reputable brands, which has eroded her trust.

Therefore, in addition to fresh produce, she has replaced many ingredients and spices used in family meals with homemade products.

Instead of using MSG or artificial flavor enhancers like before, she chose a spice powder made from naturally sun-dried shiitake mushrooms, dried shrimp, seaweed, etc. According to Ms. Trang, this method takes a lot of time and effort, and the cost is higher than store-bought spices, but she always feels secure and confident about the quality because she makes it herself.

An inter-agency inspection team is checking food products sold at supermarkets in the province.

Like Ms. Trang, Ms. Vo Thi Nhu Suong (34 years old, Tan Lap Ward, Buon Ma Thuot City) also utilized old styrofoam containers to grow clean vegetables in her front yard; at the same time, she contacted friends and relatives in other localities to order various types of pork, beef, chicken, and naturally raised fish. After processing, Ms. Suong divided the food into small portions and froze them for later use.

"I grow my vegetables in styrofoam containers, order the meat from acquaintances who raise it, and make my own sausages, bean sprouts, and other processed meat products. It's a little more work, but I feel secure knowing what I'm eating and not worrying about harmful chemicals or preservatives affecting my family's health," Ms. Suong shared.

Mr. Tran Quang Hung, Deputy Head of the Food Safety Department (Department of Health ), said that in recent times, the work of ensuring food hygiene and safety has been emphasized by agencies and departments in the province, but there are still some shortcomings that pose a risk to food safety. The reason is that the compliance with regulations by establishments is still limited, especially the inspection of the origin of raw materials is not strict enough.

The Food Safety Department has advised on the establishment of inter-agency teams to strengthen unannounced inspections of food production and business establishments, especially those supplying supermarkets, collective kitchens, and boarding schools. Guidance has been provided on food sample retention, with particular emphasis on the three-step food inspection process starting from the raw materials, identifying risks early to eliminate unsafe food.

Fresh food products sold in supermarkets are trusted and chosen by many people.

Besides fresh food, with functional food products being widely advertised for a long time, the Food Safety Department has also strengthened control, periodically purchasing random samples of functional foods to send for testing based on the self-declarations of businesses. At the same time, it coordinates with the Food Safety Department ( Ministry of Health ) to handle samples that do not meet standards, requiring recalls and sending documents to relevant units to advise businesses not to sell and people not to use the products.

According to the Director of the Department of Health, Nay Phi La, to ensure food safety, people need to raise their awareness from home to the market. This is the "shield" that helps prevent the risk of using fake or contaminated food in daily meals. In addition, community supervision and the participation of Party committees and authorities in jointly preventing contaminated food are extremely necessary.

In the coming period, the Department of Health will advise relevant levels and sectors to finalize the coordination regulations between localities and units with the health sector on ensuring food safety and preventing and controlling epidemics. Especially in the context of the nationwide restructuring and streamlining of the administrative apparatus, decentralizing power to commune-level authorities will contribute to improving the effectiveness and efficiency in ensuring food safety and preventing the risk of mass food poisoning at the grassroots level, thereby protecting the health of the people.

In the first six months of the year, relevant authorities conducted six rounds of food safety inspections, inspecting 7,718 food establishments. Of these, 7,082 met the requirements (accounting for 91.8%), and administrative penalties were imposed on 196 establishments, totaling over 500 million VND in fines.

Source: https://baodaklak.vn/xa-hoi/202506/tam-khien-truoc-thuc-pham-ban-6a6165a/