Opening a collective kitchen to provide meals for more than 40,000 workers
Chang Shin Vietnam Co., Ltd. (Thanh Phu Industrial Park, Tan Trieu Ward, Dong Nai Province) has more than 40,000 workers. With a very large number of workers, to ensure that workers' meals are controlled for food safety and hygiene and of sufficient quality - the correct quantity, since 1998, the company has organized collective kitchens for workers. This is also a pilot collective kitchen selected by Dong Nai as a model.
Talking to a reporter from Lao Dong Newspaper, Ms. Doan Thi Kim Loan - Vice Chairwoman of the grassroots trade union of Chang Shin Vietnam Co., Ltd. - said that the enterprise always pays attention to food sources right from the input materials. Every day, the kitchen department takes food samples for storage and the processing process is also strictly implemented. Thanks to strict inspection and regular supervision by the company's grassroots trade union, so far, the enterprise has not had any incidents related to food safety. The value of each meal at the company has now been increased to 23,000 VND/meal. The company also organizes breakfast for 10,000 VND for workers, of which the company supports 6,000 VND, and workers only need to pay 4,000 VND/meal.
All suppliers must ensure business eligibility certificates, business licenses, and all products when imported must be inspected before serving workers.
Employees working at the collective kitchen are also all employees of Chang Shin Vietnam Co., Ltd. The kitchen is designed according to a one-way principle, with enough clean water for food processing, employees participating in food processing are health checked, have periodic tests twice a year and update food safety and hygiene knowledge annually, have records, monitor and store samples daily; the company also sets up QR codes pasted on all production workshops for workers to reflect on the quality and quantity of meals and be answered within 48 hours.
Trade unions participate in monitoring workers' meals right from the beginning
According to the Dong Nai Provincial Labor Federation, many grassroots trade unions in enterprises have well performed the role of supervising enterprises in implementing regimes and policies for workers. In which, proactively proposing to employers to gradually increase the value of meals, ensuring nutritional needs so that workers have enough health and improve labor productivity. The Provincial Labor Federation also guides grassroots trade unions to supervise workers' meals, strictly inspecting from the stage of importing raw materials to processing.
To date, some businesses have established inspection teams including trade union representatives, employees and business leaders to supervise input materials, preservation processes, hygiene, and food processing to ensure food safety and hygiene.
Pou Sung Vietnam Co., Ltd. (Bau Xeo Industrial Park, An Vien commune, Dong Nai province), the collective kitchen is controlled by the enterprise from the stage of taking food to the processing process. At the dining hall, items such as bowls, plates, spoons... are cleaned and disinfected regularly.
At Elite Long Thanh Co., Ltd. (Loc An - Binh Son Industrial Park, Long Thanh commune), the collective kitchen is complied with ISO and OSHA standards, the sampling procedures are complied with and closely monitored by the health department and the supervising trade union.
And Mr. Dinh Sy Phuc, Chairman of the grassroots Trade Union of TKG Taekwang Vina Joint Stock Company (Bien Hoa 2 Industrial Park, Tran Bien ward, Dong Nai province, with about 34,000 workers) said: The company's collective kitchen is also a "point" of the province in ensuring food safety and hygiene.
