On the morning of July 2nd, according to a private source of Lao Dong Newspaper, the Chairman of Dien Ban Ward People's Committee, Da Nang, issued a decision to sanction administrative violations against 2 establishments related to the case of many people poisoned and hospitalized after eating bread in the area.
Ms. Nguyen Thi Thanh Thanh - owner of Thuong bread business household, in Thanh Chiem 1 block, Dien Ban ward - was fined 29 million VND.
This establishment was identified as having 3 violations, including: doing business not in accordance with the scope, area, and location stated in the granted business license; producing and trading food without a certificate of eligibility for food safety; not implementing or not properly implementing regulations on food sample storage.
In which, the act of doing business not in accordance with the scope, area, and location is fined 7.5 million VND; the act of producing and trading food without a certificate of eligibility for food safety is fined 17.5 million VND; the act of not complying with regulations on storing food samples is fined 4 million VND.
In addition to the banh mi selling point, Mr. Nguyen Minh Chau - Nguyen Thi Minh Nguyet pork sausage supplier in block 1, Dien Ban ward - was also fined 21.5 million VND.
This pork sausage supplier was identified as producing and trading food without a certificate of eligibility for food safety and not complying with regulations on storing food samples. These two acts were fined 17.5 million VND and 4 million VND respectively.
Thus, the total fine amount for 2 establishments related to the banh mi poisoning case in Dien Ban is 50.5 million VND.
Previously, Lao Dong Newspaper reflected that Thuong bread establishment and the supplier of pork sausage related to the incident were also found to have many violations. These are links in the processed food chain, including bread, pork, sausage, pate, sausage - ingredients recorded in the bread roll that many patients declared had used before the symptoms of collective poisoning appeared.
Because business establishments do not store samples, it leads to many difficulties for functional agencies in identifying disease-causing foods and pathogens.
