On April 2, Chairman of Hanoi People's Committee Vu Dai Thang signed and issued a document on strengthening management and ensuring food safety (FS) in the city.
Accordingly, to strengthen the effectiveness and efficiency of state management of food safety and hygiene, control the origin and quality of food, especially for collective kitchens, boarding kitchens and street food, the Chairman of the City People's Committee requests directors, heads of departments, agencies, and branches of the city, Chairmen of People's Committees of wards and communes to strictly implement the direction of the City People's Committee, Chairman of the City People's Committee on food safety and ensuring boarding meals for students in the city. Improve the responsibility, effectiveness, and efficiency of state management, promote the effectiveness of food safety and hygiene control in the entire food supply chain to protect health and consumer rights. Strictly control and supervise the quality of food safety and hygiene of goods circulating in the city market, promptly detect and strictly handle violating collectives and individuals.
The Department of Agriculture and Environment organizes general inspection, supervision, and control of slaughterhouses, production, business, and supply of fresh products to collective kitchens and semi-boarding kitchens at educational institutions and street food, promptly detecting, preventing, and strictly handling organizations and individuals violating regulations on veterinary hygiene and food safety.
Strictly control the transportation of animals and animal products at gathering points, transshipment points, wholesale markets, resolutely handle the situation of transporting animal products of unknown origin, not ensuring veterinary hygiene and food safety circulating through the City.
The Departments of Health, Industry and Trade, Agriculture and Environment guide and require food and raw material production, business, and supply establishments in the field of management to publicly disclose the origin of food to provide complete information to consumers and serve traceability, inspection, and supervision according to regulations, completed before April 10, 2026.
Directing the inspection and tracing of food origin for products under management, strictly implementing the evaluation, inspection, and post-inspection of production and business establishments, food and raw material suppliers according to decentralization, not allowing products of unclear origin and substandard quality to circulate on the market, in collective kitchens and educational institutions of the City.
The Department of Health - standing committee of the City Food Safety Steering Committee directs the effective operation of hotline 024. 1022 branch No. 8 to receive and promptly resolve people's feedback and recommendations on food safety of the City, ensuring 24/7.
The Department of Education and Training directs the strict implementation of the directions of the City People's Committee, the City Food Safety Work Steering Committee on organizing semi-boarding meals for students; urgently review, inspect, and immediately overcome existing shortcomings and inadequacies (if any) in organizing semi-boarding meals for students to ensure publicity, transparency, and compliance with regulations.
Regularly inspect and supervise, promptly detect and handle violating organizations and individuals according to regulations. Be fully responsible to the City People's Committee and the City Food Safety Work Steering Committee if violations occur in the organization of semi-boarding meals under their management authority.
The City Police continue to implement measures to grasp the situation, proactively detect and combat; promptly receive and resolve reports and denunciations of crimes, investigate and verify violations of food safety laws related to collective kitchens, semi-boarding kitchens at educational institutions, street food in the city, and handle them according to regulations.
Chairmen of People's Committees of wards and communes strictly implement the direction of the City People's Committee, the City Food Safety Work Steering Committee on ensuring food safety for collective kitchens, semi-boarding kitchens at educational institutions, street food and food safety work in the managed area.
Directly direct, organize regular and unscheduled inspections and supervisions, strictly control the origin of food; promptly detect and strictly handle violations (if any).
Direct and inspect the listing and public disclosure of food lists and food origins at food service business establishments, collective kitchens, and semi-boarding kitchens at educational institutions, ensuring information transparency, serving the supervision work of people and management agencies.
