Recently, in Hanoi, functional agencies also discovered some vermicelli products that do not meet food safety and hygiene standards.
The inter-sectoral inspection team for Food Safety (FS) No. 1 of Hanoi City has just conducted a surprise inspection of food safety assurance during the Binh Ngo Lunar New Year and the 2026 Spring Festival at some establishments in Hung Dao and Quoc Oai communes.
One of the biggest violations at vermicelli production facilities in these communes is not ensuring basic hygiene during the production process. Factories lack periodic hygiene, walls are moldy, peeling, and the production area does not comply with the "one-way" principle - this process is very important to prevent the risk of cross-infection, an important factor in ensuring food safety.
In addition, the preservation of raw materials at this facility also does not comply with food safety regulations. Raw materials are placed directly on the ground, lacking high shelves for storage as required. In particular, some bags of dong ging powder (main raw material for making vermicelli) do not have labels, do not clearly state origin, production date or expiration date, creating a large loophole in the traceability of products.
These violations pose many risks to consumer health. Lack of information about the origin and quality of raw materials, coupled with unsafe production conditions, can lead to vermicelli products containing toxic impurities or disease-causing bacteria.
Not to mention, when there is no certification of the quality of input and output ingredients, consumers cannot be assured of the nutritional value as well as the safety of this dish. If vermicelli is not produced in hygienic conditions according to standards, regular consumption can lead to digestive problems and intestinal infections.
The discovery of 800 tons of cashew nuts containing borax in Ho Chi Minh City has highlighted the dangers from processed foods, in which vermicelli and similar foods can be affected. Chemicals used in the processing process, although cheap and easy to use, can cause serious health problems such as kidney damage, nervous system and can lead to cancer if used for a long time. Without strict quality control, consumers will not be able to distinguish between safe products and potentially harmful products.
To solve this situation, functional agencies need to strengthen inspection and strictly handle food production facilities, especially vermicelli, in the days leading up to Tet. Along with that, production facilities must be responsible for completing legal documents related to their products, including documents proving the origin of raw materials and product quality.
