With unpredictable weather, what can we do to ensure food safety and hygiene?

(Baohatinh.vn) - The weather in Ha Tinh is unpredictable, with fluctuating temperatures that can lead to the spread of pathogens in food. Therefore, people need to pay close attention to ensuring food safety and hygiene.

Since April, Ha Tinh province has experienced several heatwaves. However, over the past week, the weather has become erratic, with temperatures dropping, thunderstorms, hailstorms, and other extreme weather phenomena. This complex weather pattern and sudden temperature changes increase the risk of food spoilage and contamination, making food safety and hygiene a top priority for both the public and relevant authorities.

Ensuring food safety and hygiene during the hot season is a matter of particular concern for both the public and relevant authorities.

Despite regularly choosing fresh ingredients for daily meals, Ms. Dinh Thi Hoai Thuong (TDP 10 Tan Giang, Thanh Sen Ward) remains concerned about the risk of food safety and hygiene issues during the hot season, especially on days with sudden weather changes.

Ms. Thuong shared: "The weather this season makes food spoil easily, become moldy, and breed harmful bacteria, so my family always prioritizes buying only what we need for the day and chooses reputable stores and supermarkets to ensure food quality."

The school canteen at Kindergarten No. 1 in Thach Ha town (Thach Ha commune) strictly controls the daily source of raw materials for preparation.

At school cafeterias, menus during the summer and on days with sudden weather changes are adjusted to suit the changing conditions. Ms. Nguyen Thi Yen, Principal of Kindergarten No. 1 in Thach Ha town (Thach Ha commune), said: “Currently, our school's first facility has 428 students, 100% of whom eat lunch at the school. Given the hot summer weather, the school pays special attention to ensuring food safety and hygiene, proactively developing menus suitable for the season. The school strictly controls the source of raw materials, prioritizing fresh food with clear origins and minimizing processed and long-term preserved products.”

Along with strict control over the supply chain and daily food processing procedures, businesses pay special attention to preservation to maintain product quality and ensure consumer safety.

At Co.opmart supermarket in Ha Tinh, the food preservation system is comprehensively invested in, with 2 cold storage rooms, 1 freezer room, and dozens of specialized storage cabinets at the counters. In addition, the food department staff regularly receive training on preservation procedures, food safety and hygiene, and product quality checks before products are released to the market.

Food at Co.opmart Ha Tinh supermarket is stored in specialized refrigerated cabinets.

Ms. Pham Thi Hiep Dinh, Deputy Director of Co.opmart Ha Tinh Supermarket, said: “Ensuring food safety and hygiene is a top priority for the supermarket, especially during the hot season. From receiving goods, sorting, and storing them to delivering products to consumers, everything is done according to proper procedures; storage temperatures are controlled appropriately for each product group and manufacturer's recommendations. As a result, food always retains its freshness, minimizing the risk of spoilage and affecting consumer health.”

However, in reality, food safety and hygiene during the hot season still face shortcomings. In some local markets, it is still common for processed foods to be sold uncovered and improperly stored, posing a risk of bacterial contamination, cross-contamination, and food poisoning.

The stalls selling ready-made food at Vuon Uom Market (Thanh Sen Ward) are not properly covered.

Currently, local authorities are intensifying food safety and hygiene inspections, especially during the "Month of Action for Food Safety." Many food businesses, traders, and processors are being inspected for hygiene conditions, product origin, and food preservation procedures. Maintaining appropriate storage temperatures to prevent spoilage of fresh food, even in hot weather, is a key criterion emphasized by inter-agency inspection teams.

Mr. Nguyen Thien Chung, Head of the Culture and Social Affairs Department (Dong Kinh commune), said: “Besides reviewing legal conditions and related documents, we require units to strengthen food safety and hygiene during the hot season. This includes focusing on controlling input materials, selecting fresh food, preserving it according to regulations, strictly adhering to processing procedures, and retaining food samples to minimize the risk of food poisoning.”

The inter-agency inspection team on food safety in Dong Kinh commune inspected the food storage and usage practices at a business establishment.

Regarding recommendations for ensuring food safety and hygiene, Mr. Pham Ba Quyen, Deputy Head of the Food Safety and Hygiene Sub-Department (Department of Health ), stated: “The hot season creates favorable conditions for bacteria, mold, and other pathogens to grow rapidly in food, especially in fresh produce or processed foods that are not properly stored. Therefore, people need to choose food with clear origins, prioritize fresh food; store it at appropriate temperatures; cook food thoroughly, boil water, and consume food immediately after preparation. At the same time, absolutely do not use products that show signs of spoilage, discoloration, changes in smell or taste, or that do not meet food safety and hygiene standards.”

With the weather continuing to be unpredictable, raising public awareness along with the regular involvement of relevant authorities in inspection, supervision, and dissemination of information is considered a crucial solution to limit the risk of food safety and hygiene violations and protect public health.

Source: https://baohatinh.vn/thoi-tiet-am-uong-lam-gi-de-an-toan-ve-sinh-thuc-pham-post310246.html