5 groups of policies on food safety
After 15 years of implementing the Law on Food Safety, many regulations have revealed shortcomings, not keeping up with management requirements in the new context, causing difficulties for production and business activities and affecting consumer rights.
Dr. Chu Quoc Thinh - Acting Director of the Department of Food Safety (Ministry of Health) - said that the drafting of the Law on Food Safety (amended) to " case" the legal framework, meeting the requirements of strict food quality management is an inevitable requirement.
The draft Law focuses on 5 key groups of policies, including: Tightening management of high-risk food production and trading establishments; clearly delegating authority to manage food safety from the central to local levels; controlling processed foods, packaged foods and imported foods according to the risk level and compliance history of enterprises; strictly managing substances that are easily abused in food production and processing.
The draft also adds and completes a system of quality control throughout production to circulation, improving testing capacity, clarifying assessment processes and mechanisms for rapid recall of unsafe food. A notable new point is the assignment of the provincial People's Committee to organize the focal agency for food safety management, while at the same time decentralizing administrative procedures to the maximum.
In particular, the draft devotes a chapter to post-inspection work to unify current regulations, enhance the responsibility of the Ministry of Agriculture and Environment and the Ministry of Industry and Trade in controlling input of the supply chain, especially for exported food items of high value.
After recent food disclosure cases, the Food Safety Department (Ministry of Health) also requested localities to strengthen food safety assurance such as strengthening inspection, examination and strict handling of violations at production and business establishments; stepping up propaganda so that establishments comply with regulations and people only buy and use foods of clear origin; proactively prepare health plans to be ready to respond when poisoning occurs; and strictly implement the instructions of the Government and the Ministry of Health on food safety.
Dr. Nguyen Trung Nguyen - Director of the Poison Control Center of Bach Mai Hospital - said that before, during and after Tet is the time when the risk of food poisoning increases, due to high demand for eating and difficulty controlling food safety. Food poisoning mainly comes from two groups of causes. First is unsafe food such as goods of unknown origin, cheap, unlabeled, containing toxic chemicals, banned additives, or processed foods, street food easily contaminated with bacteria. Secondly, consumers store, store and use food incorrectly, eat uncontrollably during gatherings and parties.
"People should choose foods of clear origin, check the shelf life, limit street food, store properly and eat them until they are cooked and drink them boiled. At the same time, authorities and businesses need to strengthen control and strictly comply with food safety regulations to protect public health, Dr. Nguyen recommended.
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