Regularly at 7 am every week, along with welcoming children to school, Kim Dong 1 Kindergarten receives semi-boarding kitchen food. Understanding the parents' concern for school meals, the school provides information about food suppliers; and at the same time encourages and guides parents to take turns participating in the food delivery and receipt stage; and takes on the role of checking the quality of food brought into the kitchen daily with the school.
Having a 5-year-old child in kindergarten at Kim Dong 1 Kindergarten, Ms. Nguyen Phuong Anh (Le Chan ward) said that among the factors for choosing a school for her child, she puts the issue of semi-boarding meal hygiene first: "Since learning about the school for my child to attend, I have visited the school, visited the kitchen. In the early days when my child attended, I personally participated in supervising the input food stage of the kitchen as well as the processing process many times. When I realized that the input food of the school is 100% fresh food, with clear origin and inspection, I was assured to let my child attend. Up to now, all 4 of my children attend here.
Also according to Ms. Phuong Anh, the school always encourages parents to participate in monitoring the quality of semi-boarding kitchen food. Therefore, on days when there is no busyness, Ms. Phuong Anh and many other parents also come to the 3rd floor kitchen to check the "sudden" daily food of their children before putting them into processing.
Parents' supervision is very necessary, regarding the quality of their children's meals" - she said.
At Quan Toan Kindergarten (Hong An ward), the control process is strictly implemented through each stage. All food is imported from Hai Phong Food Trading Co., Ltd., provided with full contracts, invoices, and documents.
The Board of Directors of Quan Toan Kindergarten directly participates in inspecting input food and organizes the strict implementation of the "three-step inspection" process including, inspecting ingredients; supervising the processing process; inspecting before distributing meals to students. This is considered an important "technical barrier" to minimize the risk of unsafe food entering semi-boarding meals.
The school publicly announces menus and images of daily meals on the school's class groups and fan pages for parents to supervise together; encourage parents to participate in direct supervision of daily input food to be more assured about their children's meals.
On the local government side, implementing the directions of the Government and Hai Phong City on strengthening state management and food poisoning prevention, communes, wards, and special zones in the area also directed educational institutions and collective kitchen organizers in the area to strengthen management measures to ensure food safety for semi-boarding meals for students in the 2026 - 2027 school year.
As in An Phong ward, the Ward People's Committee directs public, private, non-public educational institutions and related units to strictly implement regulations on food safety in schools, be responsible to the Ward People's Committee, the city and the law on management and ensuring the safety of semi-boarding meals for students.
The selection of food and meal suppliers must be carried out in accordance with regulations on bidding and direct appointment of contractors, ensuring publicity and transparency. Public kindergartens, points, and private nursery groups shall select food suppliers; primary and secondary schools shall select meal suppliers or organize collective kitchens suitable to actual conditions.
Educational institutions proactively coordinate with independent consulting units and competent state management agencies to develop criteria for evaluating the capacity and reputation of suppliers; control the origin, quality, quantity, and type of food, ensuring nutritional and food safety requirements; clearly define the responsibilities of each department and individual in the stages of organizing, processing, serving and monitoring meals...
