At Pom Lot Kindergarten (Sam Mun commune, Dien Bien province), around 7 am is also when the semi-boarding kitchen area starts its bustling pace of work.
In the input food receiving stage, there is not only the Board of Directors and catering staff but also the presence of representatives of the Parents' Association.
In the receiving area, food is carefully checked for freshness, compared with origin documents and quarantine stamps. All information is carefully recorded in the kitchen monitoring book.
With a meal allowance of 17,500 VND/student/day (no breakfast or dinner), the school consumes about 10kg of vegetables and 10kg of meat and fish per day for more than 300 students.
Ms. Nguyen Thi Chin - Head of the Parents' Representative Board of Pom Lot Kindergarten - said: "We assign each other to take turns closely monitoring the stages from delivery, preliminary processing to meal distribution. When we see fresh and delicious food with our own eyes, and the sampling process is carried out seriously, we parents are truly reassured.
Meanwhile, in Thanh Nua commune, the inspection team of the Commune People's Committee has just simultaneously comprehensively reviewed 12/14 educational institutions with organized kitchens (serving nearly 5,000 students).
At the inspection points, the delegation focused on comprehensively reviewing all stages from receiving, preliminary processing, processing to food preservation; hygiene conditions in the kitchen area; origin of raw materials; food sample storage...
Leaders of Thanh Nua Commune People's Committee - said that through actual inspection, schools basically comply very well with regulations, seriously implementing 3-step inspection and storing food samples.
Recently, Dien Bien Provincial People's Committee established an inter-sectoral inspection team to assess and tighten food safety assurance in the province, led by Mr. Pham Giang Nam - Director of the Department of Health.
Inspection activities will be implemented in May 2026, focusing on business establishments, collective kitchens and food supply chains.
The subjects of inspection range from the People's Committee, the Commune-level Food Safety Steering Committee, food production, processing, and business establishments, food services, to small-scale initial production establishments and street food businesses.
In particular, the inspection will closely monitor establishments providing ready-to-eat meals, collective kitchens and organizations and individuals participating in the food supply chain.
Notably, there was an inspection of 30 units, cooperatives (HTX) and business households that are sources of ready-to-eat meals, food ingredients (meat, fish, vegetables, fruits, dried goods... ) for schools and collective kitchens in the area.
Some typical units under inspection include: Green Agriculture Cooperative (Muong Ang), Huoi Pha Agricultural Service and Production Cooperative (Dien Bien Phu), Toan Huong High-Tech Agriculture Cooperative (Muong Pon), and Si Pa Phin High-Tech Cooperative...
