Directive No. 06/BYT-CT on Strengthening Food Safety and Hygiene Work

DIRECTIVE

OF THE MINISTER OF HEALTH

On Strengthening Food Safety and Hygiene Work

In recent years, the health sector has effectively carried out food safety and hygiene work, promptly preventing food poisoning incidents and intestinal diseases, ensuring people's health. However, in recent years, with the shift towards a market economy, ready-to-eat foods, alcoholic beverages, and soft drinks produced both domestically and internationally have increasingly appeared on the Vietnamese market, particularly street food services have developed significantly. Meanwhile, clean water supply remains insufficient, sewage accumulates in many places, and waste disposal issues remain unresolved. Given this environmental sanitation situation, food hygiene work has become increasingly important and urgent.

To implement the Resolution of the Fourth Plenary Session of the Central Committee of the Communist Party of Vietnam on urgent issues concerning the care and protection of people's health, and the Prime Minister's Directive No. 331/TTg dated June 26, 1993 on managing the quality of beverage products, especially gradually implementing the Law on Protecting People's Health in daily life, the Ministry of Health instructs the Directors of Provincial Health Departments under the Central Government to develop specific plans to intensify food safety and hygiene activities in their provinces, starting with a launch week in mid-August 1994, focusing on the following main contents:

a. Ensuring food safety and hygiene, particularly for cooked foods, perishable foods, beverages, and alcohol.

b. State and private food service establishments must meet hygiene standards, especially street food services.

c. Promoting basic knowledge about food safety and hygiene for food service staff and the general public, emphasizing information on food poisoning, intestinal diseases, and local food safety conditions. Upon receiving this directive, the Director of the Provincial Health Department must develop a detailed implementation plan and report it to the Chairman of the Provincial People's Committee for guidance on its execution, involving communication agencies, relevant departments, mass organizations, and the Red Cross Society at the local level. After the launch week and each quarter of implementing the food safety and hygiene plan, the Director of the Provincial Health Department must report specific results to the Ministry of Health (VSPD).

After the launch week and each quarter of implementing the food safety and hygiene plan, the Director of the Provincial Health Department must report specific results to the Ministry of Health (VSPD).