The Ministry of Health has recently issued a request for increased monitoring of food safety at various establishments, including ready-to-eat meal processing facilities, industrial park collective kitchens, schools, and food service establishments. This comes in response to a series of poisoning cases that have resulted in many people being hospitalized.
Many of these cases are attributed to favorable weather conditions for the growth of pathogenic bacteria, as well as natural toxins found in animals and plants. Environmental pollution and a lack of clean water for processing and cleaning tools also contribute to the issue. Additionally, improper food processing and preservation techniques and a lack of awareness of food safety regulations in some establishments play a role.
To address these concerns and prevent further poisoning cases, the Food Safety Department is urging localities to implement measures to ensure food safety, with a focus on the period from April to August. This includes paying attention to poisoning risks from mushrooms, aquatic products with natural toxins, and other factors based on regional considerations.
Inspection and supervision of food safety in various establishments will be strengthened. Strict measures will be taken against establishments that fail to meet food safety standards. Consumers are advised to only use food products with clear origins and to avoid expired or compromised goods. It is also recommended not to package food in non-freezing conditions to prevent the growth of harmful bacteria.
The collaborative effort needed for ensuring food safety is crucial in preventing poisoning cases in various establishments and environments. By following proper protocols and staying vigilant, we can protect public health and well-being.
