Ministry of Health increases food safety control during Tet 2026

Poisoning is reduced but cannot be subjective

The Ministry of Health has just sent a document to the Departments of Health of provinces and cities and the Ho Chi Minh City Department of Food Safety, requesting to strengthen food poisoning prevention measures in the coming time.

According to the Ministry of Health, in 2025, the number of food poisoning cases, the number of people affected and the number of deaths all decreased compared to 2024, showing the active involvement of ministries, sectors and localities in food safety management, inspection, and examination.

However, some serious poisoning cases still occur, causing many people to be hospitalized and even die. The main causes are related to collective kitchens, family meals, food service establishments, street food and the use of food containing natural toxins or processed and stored improperly.

Focus on controlling peak Tet and festivals

To proactively prevent food poisoning during the Lunar New Year and the 2026 Spring festival season, the Ministry of Health requests localities to develop plans to ensure food safety in accordance with reality, especially paying attention to the risk of poisoning from poisonous mushrooms, plants and animals with natural toxins and items consumed during many festivals.

Inspection and examination work needs to focus on collective kitchens, ready-to-eat establishments, food services, street food and bottled drinking water production and business establishments. Establishments that do not meet food safety conditions must be strictly handled, suspended from operation and publicly violate to warn people.

The Ministry of Health also requests to promote communication about food safety; recommends that people use food with clear origins, do not use expired food or food with abnormal signs; do not harvest or use strange types of animals and plants that pose a risk of poisoning.

In addition, it is necessary to strengthen inter-sectoral coordination in controlling agricultural product safety, managing alcohol production and business; prepare forces, medicines and handling plans when food poisoning incidents occur, and at the same time investigate and clarify the causes to prevent recurrence.

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