Type of food safety violation
A long-standing bun rieu restaurant on Hang Luoc street (Hoan Kiem ward, Hanoi) has just been suspended from operation by functional agencies after images of unsanitary conditions were posted on social networks by a tourist. Functional agencies have made a record of a fine of 4.5 million VND and are only allowed to resume operation when all hygiene conditions according to regulations have been fully remedied.
Previously, Hoan Kiem Ward People's Committee also announced a list of sanctions for many food business establishments in the area for violating food safety regulations. Tu Lun pho restaurant at 34 Au Trieu was fined 4 million VND for displaying food on unsanitary utensils.
13 other restaurants and eateries on streets in the Old Quarter such as: Hang Dieu, Bat Dan, Hang Chieu, Dinh Liet, Hang Buom, Hang Vai, Ma May... were also fined for various violations such as sewers in the kitchen area not being covered, processing areas having insects, lack of hygienic garbage containers or employees not complying with protection regulations.
In Cua Nam ward, some food businesses were also fined such as San Ho restaurant (8 million VND) for not storing food samples, Be My rice paper (25 million VND) for doing business without a food safety certificate, and a location of Giang My Company (16 million VND) due to unsanitary kitchens and employees not wearing masks when processing food.
The penalty level for violating establishments ranges from 1.5 million to nearly 60 million VND depending on the severity of the violation...
Difficult to control
According to Dr. Nguyen Trung Nguyen - Director of the Poison Control Center, Bach Mai Hospital, food poisoning is mainly due to three causes: microorganisms, chemicals and natural toxins. Among them, microbial poisoning accounts for the majority, while chemical poisoning is more dangerous because it can cause cardiovascular, neurological, respiratory damage, even death. Worryingly, many new chemicals have appeared in the food production chain but have not been fully assessed for long-term effects.
Unsanitary food may contain bacteria and disease-causing parasites. In addition to acute poisoning, long-term use of spoiled food or reused frying oil also increases the risk of chronic disease, especially for children and students - the group that regularly uses street food.
According to Dr. Chu Quoc Thinh - Acting Director of the Food Safety Department (Ministry of Health), controlling street food hygiene is difficult due to spontaneous business activities, mainly small households, mobile businesses, without fixed locations.
In addition, many sellers have not been fully trained in food safety; regulations such as wearing gloves, hats, using aprons or preserving food according to procedures have not been strictly implemented, while many restaurants process and serve in cramped, unsanitary spaces.
Deputy Minister of Health Do Xuan Tuyen said that according to Article 17 of Decree 46/2026/ND-CP (effective from January 26, 2026), street food businesses are not required to be granted a Certificate of eligibility for food safety.
In addition to street food, some other establishments are also not required to issue certificates such as: small-scale initial production, food business without fixed locations, small-scale preliminary processing, small-scale food business, pre-packaged food business, restaurants in hotels, collective kitchens not registered for food business. However, these establishments must still fully comply with regulations on food safety assurance conditions according to the provisions of law.
People's Committees at all levels are responsible for managing street food business activities; commune and ward health stations guide and supervise food safety conditions and food poisoning prevention. The Ministry of Health also requests to strengthen inter-sectoral coordination in inspection and management; promote propaganda and training for businesses, strengthen post-inspection, publicize violations and improve the capacity to prevent and handle food poisoning incidents.
The Ministry of Health requests the Inter-sectoral Steering Committee for Food Safety at the commune and ward levels to proactively develop plans and coordinate inspections of street food business establishments.
Organize training on food safety knowledge for business owners and street vendors; commend organizations and individuals who well comply with regulations.
Strengthen post-inspection and inter-sectoral inspection; promptly detect, handle and publicize violations of food safety. At the same time, improve the capacity to prevent and respond to poisoning and food safety incidents in the community.
