The Ministry of Agriculture and Rural Development requires state agencies under the Ministry strictly enforce the prevention of acute respiratory infections caused by Coronavirus and food-borne diseases, poisoning food. In order to ensure the health of cadres, civil servants, public employees and workers, the Ministry requires the heads of state agencies having collective kitchens should strengthen inspection, control and direct the full implementation of food safety regulations, guidance on prevention of acute respiratory infections caused by new strains of Coronavirus.
It is compulsory for all kitchen staffs to wear a properly mask, cover nose and mouth when sneezing, maintain personal hygiene, wash hands regularly with soap after handling raw food and preparing food, use clean gloves once when preparing food. When dividing food, there must be specialized food sharing tools and safe food. When there are symptoms of respiratory tract inflammation such as cough, fever, difficulty breathing, etc. They must wear a mask, quarantine and immediately go to the medical facility to be examined, diagnosed, treated and notify the health status with management unit.
Food must be of valid origin by purchase contracts, ensuring fresh food in food processing and preservation areas. It is necessary to regularly clean the cooking area (floors, pre-processing tables, stovetops) with detergents and disinfectants used in daily life. Separate storage cabinets, equipment for storing raw, cooked food and processed food sample storage boxes must be available. Sewers in the kitchen area must be ventilated, not stagnant, causing unsanitary conditions. Waste storage and collection tools must have tight lids, ensuring daily hygiene and disposal.
Dining room hygiene: The dining room must be open for ventilation, with curtains to shield flies, cockroaches, ants, and disease-causing insects. Floors, furniture, glass doors, door handles must be washed regularly with disinfectants. Tools (bowls, spoons, chopsticks, cups, chopsticks) must be washed, dried, and left to dry. The cooked food display cabinets must be hygienic and have a lid to prevent flies, mosquitoes and disease-causing insects. Food preparation equipment must be cleaned immediately and kept in a safe position.
In particular, the daily track record must contain the following contents: menu, processed food samples (store for at least 24 hours counting from finish time). When there is a situation of food unsafety leading to poisoning, it must be notified immediately to the Agricultural General Hospital or the nearest medical facility for timely resolution.
Le Mai (theo tongcucthuysan.gov.vn)