The risk of food poisoning increases
According to a report of the Ministry of Health, during the 9 days of Lunar New Year holidays, 711 examiners and emergency due to digestive disorders, food poisoning or drunken beer/alcohol. Of these, 444 cases were hospitalized for treatment, not recorded death.
Dr. Tran Viet Nga - Director of the Department of Food Safety (Ministry of Health) - Warning, improper food storage in humid weather can lead to poisoning. Processed foods such as spring rolls, banh chung if warmed many times or expired will increase the risk of unsafe. The types of cakes, jams are moldy, watery, change color also need to be removed immediately.
Besides, the festive season after Tet led to an increase in the needs of eating, but many food businesses operate temporarily, lacking control of hygiene and hygiene.
Dr. Nguyen Trung Nguyen - Director of the Poison Control Center (Bach Mai Hospital) - analyzed, there are two main causes of food poisoning. The first group is the food of unknown origin, cheap, not hygienic or containing toxic additives. The second group comes from the habit of preserving food in the wrong way, accumulating too much, eating uncontrolled, combining taboo foods.
Tighten food safety control
To ensure food safety during the festive season, the Department of Food Safety has requested the Department of Health and Food Safety Management Board in Ho Chi Minh City, Da Nang, Bac Ninh to strengthen inspection and examination. Food business.
Dining areas should be properly planned, ensuring clean water, environmental sanitation, and waste collection measures. Business establishments must comply with the regulations on food preservation, processing staff must wear clean costumes, wash hands before food contact, use separate tools for raw and ripe foods. At the same time, the authorities need to promote propaganda, recommend that people do not use food of unknown origin, oh stant, alcohol without labels, herbs soaked in herbs or animal organs have not yet been tested. .
According to the Food Safety Law, business establishments must ensure hygiene, have enough clean water, processing equipment, food storage safely. Direct processing staff must be trained and not infectious diseases.
Decree 115/2018/ND-CP, amended by Decree 124/2021/ND-CP, stipulating the strict sanctioning level for food safety violations: penalties from 1-2 times the product value if using overdue, unknown or unknown materials; A fine of VND 1-3 million if food is sold on non-hygienic tools, lack of storage tools or invading insects; A fine of VND 3-5 million if not performing 3 steps, not saving food samples, non-standard storage equipment, no toilets, place to wash hands, garbage collection. The fine applicable to the violating organization will be twice as high as the individual.
Dr. Nguyen Trung Nguyen recommends: People choose food with clear origin, carefully checked before buying, limiting sidewalks, avoiding alcohol without labels. Foods need to be preserved properly, cooked boiling, not stored much.
