Ho Chi Minh City is entering the peak of hot weather, creating favorable conditions for bacteria and mold to develop, making food easily spoiled and deteriorated. This poses a potential risk of food poisoning.
The Ho Chi Minh City Department of Food Safety emphasized that in the hot season, each family and food business establishment needs to raise awareness of health protection by selecting, processing and preserving food in accordance with regulations.
Compliance with food safety guidelines not only helps reduce the risk of poisoning but also contributes to building a safe consumption environment for the community. At the same time, it contributes to the city effectively controlling food safety risks in the hot season.
To minimize the risk of food poisoning in the hot season, people are advised to pay special attention to the food selection stage.
When buying food, you should prioritize products with clear origins, sold in supermarkets, reputable stores or traditional markets that ensure hygiene. Consumers also need to choose fresh, intact food, avoid products with strange smells, abnormal colors, crushed or oozing fluid.
For pre-packaged foods, it is necessary to carefully check labels, expiration dates, storage conditions and ingredients before buying. In particular, easily spoiled foods such as meat, fish, eggs, milk or cooked foods need to be carefully stored because they can easily become a breeding environment for bacteria if left at inappropriate temperatures.
In addition, food production, processing and business establishments must strictly control input raw materials, ensuring clear invoices and documents. In the process of preliminary processing and processing, it is necessary to maintain hygiene conditions, implement 3-step inspection including checking raw materials when receiving, before processing and after cooking, and at the same time store food samples for testing when necessary.
In addition, hygiene of hands and processing tools, proper food processing and food preservation in appropriate conditions are also important factors to help limit the risk of food insecurity in the hot season.
