The canteen of Thai Binh Kien Giang Joint Stock Company (Thanh Loc Industrial Park) currently serves 3,600 meals daily to its workers. Ms. Nguyen Tuyet Trinh, Head of the Human Resources Department of Thai Binh Kien Giang Joint Stock Company, stated: “To ensure a large volume of meals, Thai Binh Kien Giang Joint Stock Company selects food suppliers with full licenses and documentation proving product origin. Fresh food and vegetables are imported daily. The entire process of receiving and delivering goods undergoes three inspection steps, ensuring hygiene in the canteen, and the processing procedures are organized in a closed system, adhering to safety principles.”
A food safety inspection team checks a company canteen in Thanh Loc Industrial Park. Photo: Hanh Chau.
During a surprise inspection of the company's kitchen, Mr. Nguyen Thanh Nam, Head of the Provincial Food Safety and Hygiene Department, noted that Thai Binh Kien Giang Joint Stock Company needs to adhere to the one-way kitchen principle, and that equipment and means of transporting and storing food must be hygienic and not cause contamination.
At the business owned by Pham Thi Tuyet Xuan, which provides meals for workers at the Thanh Loc Factory branch of Kien Hung Joint Stock Company (Thanh Loc Industrial Park), Ms. Pham Thi Tuyet Xuan stated: “Every day, I serve 250 meals at 22,000 VND per portion. The main food source is from Rach Soi market, and my family of four cooks; we don't hire outside help.” During the inspection, the team discovered that the kitchen area lacked sufficient equipment for processing, preserving, and using separate utensils for fresh and processed foods.
Binh An Kindergarten, located in An Binh hamlet, Binh An commune, provides two meals a day for 230 children. Ms. Nguyen Ngoc Thao, the principal of Binh An Kindergarten, stated: “The kitchen has five staff members. The ingredients are guaranteed to be clean and fresh, supplied by a reputable company. The school conducts health checkups for the kitchen management and staff who directly handle food. Cooking utensils, kitchen equipment, and eating utensils are all in good condition, and the kitchen hygiene is excellent. The dining area is spacious, airy, and clean.”
Hoa Sen Kindergarten in So Dua Hamlet, Binh An Commune, provides three meals a day for over 300 children, averaging 40,000 - 50,000 VND per meal per child per day. Ms. Bui Thi Kim Thoa, the principal of Hoa Sen Kindergarten, stated: “The school strictly adheres to the procedures for organizing school meals. From selecting suppliers and controlling food sources to processing, portioning, and storing food samples, everything is done according to regulations, with a focus on hygiene and food safety.”
During the 2026 Food Safety Action Month in An Giang , the inspection team focused on conducting surprise inspections of 20 food production and business establishments, food service businesses, school and industrial park canteens, etc., from April 22nd to May 8th. Mr. Nguyen Thanh Nam stated: “The biggest issue that emerged during the inspection was the failure of establishments to comply with food safety regulations and their actual processing practices. Some establishments had complete legal documentation. However, the awareness of the establishments and those directly involved in processing lacked compliance with hygiene regulations and the processing procedures throughout all stages of food preparation.”
In addition to issuing warnings, the inspection team also drew up a record of administrative violations to deter acts such as using equipment and means of transport and storing food that do not meet hygiene standards and cause food contamination… The food processing area of the collective kitchen lacked sufficient separate processing, storage, and use equipment for raw and processed foods; violations included incorrect recording of the three-step food inspection log…
Dr. Chung Tan Thinh, Deputy Director of the Department of Health, stated that the current food safety situation is very complex, and strengthening inspections and handling violations is necessary, especially for fast food and collective kitchens. Inspections should focus on raising awareness, reminding offenders, and strictly penalizing those who intentionally violate regulations, publicly disclosing information through the media to increase deterrence. Simultaneously, it aims to promptly identify and rectify shortcomings and weaknesses, and resolve difficulties and obstacles in the state management of food safety at the local level.
HANH CHAU
Source: https://baoangiang.com.vn/tang-kiem-tra-bep-an-tap-the-a485124.html
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