Open kitchen and meal monitoring cameras for workers
Grassroots trade unions (CĐCS) in Northern Ho Chi Minh City proactively assign officials to monitor input food and food processing. The kitchen is also organized in an open space, with cameras so that trade unions and workers can monitor the processing process to ensure safety and hygiene.
Workers can assess meal quality
In Di An ward (HCMC), Yazaki EDS Vietnam Co., Ltd. has thousands of workers working. Organizing lunch meals to ensure workers' health is an activity that the company and the grassroots trade union focus on implementing. The company's grassroots trade union said that from the dialogue program, the unit has negotiated to gradually improve the value of lunch meals for workers.
Every day, the grassroots trade union supervises the process of purchasing food, processing and arranging lunchtime meal space for workers to ensure safety. The kitchen is also organized in an open space, so that trade unions and workers can supervise the processing process to ensure safety and hygiene. The company also installs cameras to record the entire process of making lunch.
The grassroots trade union sends officials to participate in checking input food, ensuring clear origin, sufficient quantity, freshness, and quality before putting it into processing. Every week, the canteen sends menus for workers to choose from; the dishes are changed every day to avoid boredom" - Mr. Mai Phu Hung - Vice Chairman of the grassroots trade union of Yazaki EDS Vietnam Co., Ltd. - shared.
Ms. Pham Thi Tuyet Nhung - Chairwoman of the company's grassroots trade union - added that to quickly receive feedback from workers, the canteen has just installed an electronic evaluation system. Workers after eating will come to evaluate directly on the computer. In just 30 seconds, the evaluation information will be displayed directly on the dining table screen. The Trade Union and the dining hall record evaluations to adjust accordingly. Thanks to this, the quality of meals is always guaranteed.
Strengthening the supervisory role
In Tan Hiep ward, the Executive Committee of the Trade Union of Cua Y - A Chau Industrial Co., Ltd. also sent officials to participate in supervising the daily meals of workers.
According to Ms. Le Thi Huong - Chairwoman of the company's grassroots trade union, this is to protect the rights of workers, improve the quality of lunch meals, and ensure hygiene and food safety. The unit has sent 4 trade union officials to participate in supervising the quality of lunch and dinner meals of workers.
Trade union officials will check the meal menu according to the plan, check the quality of food before processing, check the hygiene of the kitchen and dining hall areas, check the quantity and quality of meal portions, and at the same time, receive feedback from employees about the organization of lunch meals.
The requirement is to ensure that food is processed cleanly, safely, with enough green vegetables, enough nutrients, and meets the shift meal standards according to the company's regulations. The dish is guaranteed to be delicious and suitable for the taste of workers.
Mr. Nguyen Van Manh (a worker working at the company) shared: "After hard working hours, workers want to have a decent shift meal. Clean food is processed, ensuring hygiene, and rice and soup are always hot. In recent years, thanks to the strict control of the grassroots trade union, workers' shift meals have been constantly improved.
Mr. Dao Quang Tho - Human Resources Director of the company informed that the enterprise currently has over 1,000 employees, the current value of lunch meals is 28,000 VND/portion. In 2025, the company upgraded the worker's dining hall, creating a clean and airy space for workers to eat. The company also supports grassroots trade unions to organize the "Trade Union Meal" program once a month.
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