INTRODUCTION
Research rationale
Food is an indispensable source of nutrients in our lives Food is abundant and varied, be it food, or water; There are even forms of drugs to replenish substances for the body However, the big problem that people are facing today is dirty food, not ensuring hygiene and safety in terms of quality and safety in food processing Therefore, food safety is becoming a big and painful issue in society as more and more people get sick due to eating dirty and poor-quality food
Food is essential to life, hence food safety is a basic human right Safe food contributes greatly to improving human health, quality of life, and quality of breeding Food poisoning and diseases caused by poor quality food not only directly affect the health and life of each person but also cause great economic losses and are a burden of health care costs [1]
According to the World Health Organization (WHO), every year around the world about 1.3 billion people suffer from diarrhea; 3.2 million children die from diarrheal diseases and millions more suffer from repeated diarrhea, of which 70% are caused by unsafe food More than a third of the population of the developed world is affected by foodborne illness, and the problem is increasingly serious in developing countries
Food safety not only directly affects health, but is also closely related to productivity, efficiency of economic development, trade, tourism, and social safety Ensuring food safety makes an important contribution to promoting socioeconomic development, poverty eradication, and international integration Food hygiene and safety in the world in general and our country, in particular, are creating many worries for people
The continued use of banned chemicals in aquaculture, agro-aquatic, and food processing and the production of poor-quality products due to processing or pollution from the environment, etc has adversely affected exports and consumption Food poisoning cases in some collective kitchens, production, and processing facilities, and
2 continuous information about food insecurity in some countries around the world raise the worry of every citizen
In Tuyen Quang province, there are a total of 110,640 agricultural, forestry, and aquatic food production and trading establishments Regarding agricultural supplies, the Department of Agriculture and Rural Development has inspected and supervised 1,408 establishments producing and trading agricultural materials in the province Through inspection, 95 violations were found (accounting for 6.7%) Regarding agricultural, forestry, and aquatic food safety, the Department of Agriculture and Rural Development has coordinated with People's Committees of districts, cities, and related units to inspect and supervise 874 visits to agricultural, forestry, and aquatic food production and trading establishments Through inspection, 03 establishments were found to have violations, accounting for 0.3% [18] Mainly with the main violations: the general sanitary conditions of the establishment are not guaranteed, and food production and processing are not up to standard
Thus, food safety and hygiene is a matter of great concern not only in the field of health but also in other economic and social fields Food safety and hygiene is not only a problem of developing countries but also of developed countries with modern and advanced medical systems and medicine Finally, food safety is a global issue
To assess the food safety and hygiene status in Tuyen Quang province, I conducted the project: "Food Safety and hygiene survey in Tuyen Quang province".
Research’s objectives
Assessing the current situation of food hygiene and safety of agro-forestry- fishery food production and trading establishments and propose some solutions to improve the quality of food hygiene and safety inTuyen Quang province
- Assessing the current status of food hygiene and safety of agro-forestry- fishery food production and trading establishments in Tuyen Quang province
- Assessment of food safety hazards of agro-forestry-fishery food production and trading establishments in Tuyen Quang province
- Proposing some solutions to improve the quality of food hygiene and safety in Tuyen Quang province
Research questions and hypotheses
What issues affect food safety and hygiene? How do these issues affect food safety and hygiene?
What possible solutions are there to control food safety hazards and improve food quality and safety in Tuyen Quang province?
Raw materials, environmental conditions, and management are the main causes of food safety and hygiene hazards
The management of unsanitary conditions and safety of agricultural, forestry and fishery food is still limited in Tuyen Quang province.
Limitations
There may be some possible limitations in this study The scope of research is only applicable in Tuyen Quang province, so it may only be useful in a certain area, has no significance in other areas and is not inclusive, because different areas will have different scales The research results are based on data available in the reports of Tuyen Quang Department of Agriculture and Rural Development while the management agency consists of three departments: Department of Health, Department of Industry and Trade and Department of Agriculture and Rural Development, so it may be biased, affecting the research results and not fully generalizing the food safety and hygiene situation If there are opportunities and conditions to conduct research, it will be very useful to bring solutions to consumers, businesses and state management
LITERATURE REVIEW
Some definitions of food safety
Food is a product that people eat and drink in fresh or preliminarily processed, processed, preserved form, food excluding cosmetics, tobacco, and substances used as pharmaceuticals They are usually derived from animals, plants, microorganisms, or preparations from these raw materials [2]
Food safety is about avoiding food that has harmful effects on human health This is also the understanding stated in Vietnam's Law on Food Safety in 2010: "Food safety is ensuring that food does not harm human health and life" [3]
According to Clause 12, Article 2 of the Law on Food Safety 2010, food contamination is understood as the presence of agents that contaminate food, which is harmful to human health and life Food contamination is a severe public health problem around the world, resulting in food-borne diseases that affect human beings every year [4]
Food contamination can occur or result from any stage in the production and processing of food or its environmental effects on food Hazardous agents that lead to unsafe food generally include microbial pathogens, parasites, mycotoxins, veterinary drug residues, and pesticide residues
Is a medical condition caused by eating food contaminated with substances that are harmful to human health Food poisoning has two forms: acute poisoning and chronic poisoning
- Acute poisoning: usually caused by eating food contaminated with pathogenic microorganisms or chemicals in large quantities Usually, 30 minutes to a few days after the food is contaminated, there are digestive disorders with signs of poisoning such as headache, dizziness, etc
- Chronic poisoning: due to ingestion of food contaminated with chemical chemicals continuously for a long time There are usually no obvious signs after ingesting contaminated food, but toxins in food will accumulate in parts of the body, affecting metabolism, absorption disorders, weakness, prolonged fatigue, or other chronic diseases Sometimes toxins transform cells and cause cancer [5]
Bacterial food poisoning usually accounts for a relatively high rate, in which fish meat is the main food that causes food poisoning, but the mortality rate is low, whereas bacterial food poisoning is less common, but the mortality rate is much higher Food poisoning is highly dependent on the weather, summer more often occurs than winter In addition, it also depends on the geographical area, eating habits, and living conditions in each place [5]
Every individual requires nutrients for survival; however, consuming certain types of food could cause diseases and even death in individuals with symptoms of diarrhea, headache, vomiting, nausea, abdominal cramps, etc Diseases acquired by eating and drinking contaminated food and bacterial food poisoning usually account for a relatively high rate, in which fish meat is the main food causing poisoning, but the mortality rate is low, in contrast, bacterial food poisoning is less common, but the mortality rate is much higher Food poisoning is highly dependent on the weather, summer more often occurs than winter In addition, it also depends on the geographical area, eating habits, living, and eating conditions of each different place [6]
In recent years, the widespread use of pesticides in agriculture, additives in the food industry, etc is also a great concern for those who work in food hygiene and safety
2.1.6 General regulations on ensuring food safety and hygiene
General regulations on food hygiene and safety include:
- The system of legal documents of Vietnam on food (ordinance on food hygiene and safety in 2003; government decrees, decisions of the prime minister on food hygiene and safety; information Decisions of the relevant ministries: the Ministry of
Health, the Ministry of Agriculture and Rural Development, the Ministry of Industry and Trade, the Ministry of Science and Technology, etc.; Some laws also govern food-related activities such as the 2006 Law on Standards and Technical Regulations, the Law on Product and Goods Quality 2007 and guiding documents)
- Food Safety Law passed in 2010
- Decree No 15/2018/ND-CP dated 02/02/2018 detailing the implementation of several articles of the Law on Food Safety
- National technical regulations on food hygiene and safety (according to Article
23, Decree No 127/2007/ND-CP, Responsibility for formulating technical regulations for the food sector)
Viral, bacterial, and parasitic hazards:
- Viruses: Viruses that cause food poisoning and foodborne illnesses are commonly present in the human intestine Infections living in polluted waters, vegetables watered with manure, or raw dishes prepared in unsanitary conditions are often infected with poliovirus, hepatitis virus The virus can be transmitted from feces through the hands of a contact person or from water contaminated with feces into food, in very small amounts, the virus has infected humans Human viruses can spread to food or directly to others before the onset of illness [7]
Bacteria: Bacteria are the most common food contamination hazards According to statistics, 50-60% of food poisoning cases in Vietnam are caused by bacteria Bacteria are everywhere, especially feces, sewage, garbage, and fresh food dust is a reservoir for many types of pathogenic bacteria Even in the human body, there are many types of bacteria, they reside in the skin, hands, mouth, respiratory tract, gastrointestinal tract, genitals, urinary tract, etc [8]
Under the right conditions, bacteria reproduce very quickly Most bacteria can survive and grow at temperatures of 10-60°C and are killed at boiling point (100°C) Temperatures between 25-45°C are favorable for most bacteria in food to grow
7 dangerously, so cooked food should be eaten immediately, not left at room temperature for more than 2 hours In cold temperatures (below 3°C) most bacteria do not reproduce, if they do, very slowly (note that some bacteria can still multiply at temperatures of 3-10°C) In freezing conditions, most bacteria fail to reproduce Boiling and pasteurizing kill bacteria in minutes However, some bacteria have dental cells or heat-resistant toxins secreted by some bacteria that may not be killed or destroyed at boiling temperature [7]
- Parasites: tapeworms, twistworms, lung flukes, liver flukes, etc Most parasites die at temperatures of 15°C [7]
In fact, for most contaminated foods, the prevalence of E coli and coliform is the highest, and their characteristics are as follows:
- Coliforms: are rod-shaped, gram(-), non-spoore-forming, non-motile, anaerobic microorganisms that are not required They are capable of growing at very wide temperatures from -2 to 50°C, pH between 4.4-9, after 12-16 hours on agar medium they are capable of thriving and forming visible colonies This bacterium is introduced into food from water or fecal-contaminated material [9]
Current situation of food hygiene and safety in Vietnam
According to statistics from the Food Safety Department (Ministry of Health) [12], each year Vietnam has about 250-500 cases of food poisoning with 7,000-10,000 victims and 100-200 deaths The cause was determined to come from food contaminated with microorganisms (33%), food contaminated with chemicals (27%),
11 and food containing natural toxins (37.5%) food contaminated with pesticides (highly sprayed, not isolated from the harvest date) or additives (borax, industrial colors, chemical sugars) with high toxic residues, etc
In addition, in the complicated situation of the Covid-19 epidemic, people practice social distancing, so the use of food also increases according to demand and the number of shoppers on online channels is increasing Taking advantage of this, some food businesses of unknown origin and origin; Counterfeit and poor-quality goods are "enchanted" to become imports for profit that are storming online channels, making the management of the authorities difficult
Therefore, the State organizes propaganda and education on food hygiene and safety for the people to raise awareness and understanding of this issue Direct the organization of an action month for food hygiene and safety, and promote effective prevention, propaganda, and education Through the regulation and control of sanitation, safety, and environment, the State ensures products, goods, and raw materials, etc imports into Vietnam must ensure hygiene, safety for consumers, safety for the natural environment and society Regular inspection and supervision activities of border gate areas, and trading areas to promptly detect and handle violations
Food production and trading establishments must comply with general regulations on food safety conditions of the Ministry of Health, according to Circular 15/2012/TT-BYT Food hygiene and safety are extremely important for people and the stable development of social life.
Food hygiene and safety issues in Tuyen Quang
Currently, in the province, there are a total of 110,640 production and trading establishments of agricultural, forestry, and aquatic foods Which, the number of establishments managed by the provincial level is 35 establishments, the cooperatives and establishments granted business licenses by the district level are 416 establishments; the Initial small production base is 110,189 establishments [13] Although the province has many businesses, factories, production facilities, and
12 shops dealing in agricultural, forestry, and fishery products, serving hundreds of thousands of consumers However, most establishments have strictly complied with regulations on ensuring food hygiene and safety, and so far in the province, there have been no major food poisoning cases
However, the work of ensuring food hygiene and safety still has some limitations such as: In some communes, wards, and townships, the leadership and direction on food safety are not attached; the establishment of inspection and inspection teams with insufficiently strong forces; The handling of administrative violations at food establishments with violations in the field of quality assurance, food safety, and hygiene at the commune level has not been implemented The post- inspection of the compliance with food safety regulations of establishments is limited due to too thin manpower; The contingent of civil servants and officials working on food safety management at the routes is still lacking, etc.
Food hygiene and safety impacts on health, economy, and society
Food is a source of nutrients for the development of the body, ensuring the body works and works efficiently However, it is also a potential source of disease when food hygiene and safety are not guaranteed Food will promote its use when it is guaranteed for quality, origin, and hygiene in the production and processing process
So human health depends a lot on the type of food that we use every day
Unsafe food contains hazardous agents or contaminants that can cause illness in people or increase their risk of chronic disease [14] The degree of negative impact of unsafe food on health depends on various pathogens When ingesting contaminated food, people can experience immediate pain, causing unpleasant sensations to the body and even exhausting the body, many severe cases can lead to death The problem is followed by expenses for hospital fees, medicines, and expenses due to the loss of working time of patients as well as their relatives In particular, this also affects the psyche, causing the patient to reduce both physical and mental strength The long- term effect of ingesting unhygienic food is a serious impact on the race of the nation
Unsafe food causes economic losses to patients, producers, and society For patients, it is damage caused by having to bear hospital expenses and wages when they cannot work, etc For manufacturers, these are costs due to product recall, storage, destruction or disposal of products, damages due to loss of profits due to advertising notifications, etc and the heaviest loss is the loss of consumer confidence Damages when not ensuring food hygiene and safety:
- The community that has to cope with a cumulative burden of foodborne illness and even death suffers economic and social losses, through expenditure on health care, time lost in seeking care and through lost income of the affected individuals and the caregivers; valuable resources are diverted, etc [15]
- The economic losses suffered by countries as a result of rejected food imports or exports are also considerable
- For manufacturers, these are costs due to product recall, storage, destruction or removal of products, damages due to loss of profits due to advertising information, etc And the biggest damage is the loss of consumer confidence
- There are also other damages such as investigation, survey, analysis, toxic inspection, and remediation
For developing and underdeveloped countries, food is a strategic product with very important socio-economic significance Food hygiene and safety play a role in increasing competitive advantages in the market both domestically and internationally In the current process of integration and development, to compete in the international market, food not only needs to be produced, processed to ensure hygiene and preservation to prevent contamination of microorganisms but also must not contain synthetic or natural chemicals exceeding the levels allowed by international or national standards, causing adverse effects on consumer health Food production and trading account for a large proportion of the gross national product, so the quality of food hygiene and safety is the "key" to the most successful product marketing of production and business units Improving the quality of food hygiene
14 and safety will bring prestige along with great profits in production and business for agricultural production, processing industry as well as service and trade activities Food also acts as a strategic commodity, food that ensures quality and hygiene and safety will contribute to increasing revenue from competitive food exports and attracting markets It is, therefore, of utmost importance that both the agro-food industry, including farmers, producers and retailers, and (inter)national authorities assure that only safe food is placed on the market [16]
Thus, it can be affirmed that the issue of ensuring food hygiene and safety to prevent diseases caused by food is very important in economic and social development, protecting the living environment of our country The first goal of food hygiene and safety is to ensure that consumers avoid poisoning due to ingestion of contaminated or toxic food; Food must be healthy and clean The next goal of food hygiene and safety is to gain prestige, win the trust of customers and consumers, sell more products to domestic and foreign markets, increase income for individuals and businesses, enrich the country, and create more jobs for workers[17]
MATERIALS, RESEARCH CONTENT AND
Material and research scope
3.1.1 Material and Scope of research
Agricultural, forestry, and aquatic food production and trading establishments in Tuyen Quang province are under management
Regarding the scope of space: the topic focuses on researching and surveying the situation of food hygiene and safety of agricultural, forestry, and aquatic food production and trading establishments in Tuyen Quang province.
Workplace and time to proceed
- Location: The Sub-department of Quality Management of Agriculture, Forestry and Fisheries of Tuyen Quang Province
- Implementation: from January 2023 to March 2023
Research methodology
- From available documents of production and processing establishments: Certificate of food hygiene and safety, etc
- Collecting information and data based on published documents or statements, and data from relevant regulatory agencies
- Researching legal documents, scientific research topics, theses, reference books, journals, etc related to food safety and hygiene
- Quantitative information collected from statistical documents on food safety is used, processed, arranged, and simulated in the form of tables and diagrams to demonstrate quantitative evidence of food safety analysis or judgments
- Based on data collected mainly from the Department of Agriculture of Tuyen Quang province, it is synthesized into comments and assessments
Research content
- Content 1: Assessment of food hygiene and safety status of agricultural, forestry, and aquatic food production and trading establishments in Tuyen Quang province
- Content 2: Assessment of food safety hazards of agricultural, forestry, and aquatic food production and trading establishments in Tuyen Quang province
- Content 3: Proposing some solutions to improve the quality of food hygiene and safety in Tuyen Quang province
RESULTS AND DISCUSSION
Current situations of food hygiene and safety in Tuyen Quang province
4.1.1 Current situations of food hygiene and safety of agricultural, forestry, and fishery food production and trading establishments in Tuyen Quang province
The current situation of food hygiene and safety in Tuyen Quang province is reflected in many aspects:
- People's awareness of Hygiene and food safety:
Many people in Tuyen Quang do not have proper awareness of food safety, leading to the use of food of poor quality and clear origin, especially substandard agricultural chemical products
- Hygiene and food safety monitoring system:
Authorities are making efforts to closely monitor Hygiene and food safety, however, due to limited human resources and resources, supervision is still limited
In addition, the inspection and handling of violations are not effective, making the situation of unsafe food production and trading still widespread
The food supply in Tuyen Quang is diverse, from large and small production facilities, traditional markets to supermarkets and shops However, food safety is not fully guaranteed, due to many substandard production facilities, unclear origins, and lack of quality control
Propaganda and education on Hygiene and food safety are being focused, with many activities through communication channels, leaflets, seminars, and conferences, to raise awareness of people and the community However, the effectiveness of these activities also depends on the cooperation of the people and relevant agencies
Through survey data on establishments that are eligible for food safety and hygiene by the Department of Agriculture and Rural Development in Tuyen Quang province from 2013 to 2022, the results show that the number of newly granted
18 establishments meeting food safety and hygiene conditions are increasing year by year (Table 4.1)
Table 4.1: Issuance of certificates of satisfaction of food safety and hygiene conditions
The number of certificates of food safety eligibility issued has gradually increased over the years, from 2013 to 2022, showing the interest of management agencies in ensuring food safety and improving the quality of food production and trading establishments
Currently, the number of establishments that have been granted certificates of establishments meeting food safety conditions is not high, the rate is still low; on the other hand, establishments producing and trading agro-forestry-fishery foods subject to the issuance of food safety certificates are scattered throughout the districts and cities, not concentrated; The district's state management of food safety still faces many difficulties in granting food safety certificates to establishments
Despite the gradual increase over the years, the number of certificates issued has not seen a major spike, suggesting that the certification process may be taking place stably and tightly controlled
Situation of updating food hygiene and safety knowledge of establishments:
Table 4.2: Results of granting certificates of eligibility for food safety, Issuance of certificates of knowledge on food safety [19]
Types of food production and trading
Issuance of certificates of food safety eligibility
Issuance of certificate of knowledge of food safety
Total number of establishments under management scope
The base number has been issued
(fresh vegetables, tubers, fruits; vegetable products, fruits)
Out of a total of 821 establishments under its management, only 188 have been granted certificates, this rate is only 22.9% This shows that the issuance of certificates of eligibility for food safety is still slow and has not achieved high efficiency
Many small-scale production and business establishments, especially those not eligible for the certificate of food safety eligibility, have locations in densely populated, remote and remote areas that have not been listed on the list under management These are places with a very high risk of food safety loss, which need to be put into management to reduce food safety risks
Types of food production and trading have different percentages of establishments granted certificates of food safety conditions The aquatic species has the highest proportion (42.3%) but in small quantities (26 establishments), while the terrestrial animal origin has the lowest rate (20.4%) (105/514 establishments) This shows the difference between types of production and business in the granting of certificates of food safety eligibility, caused by specific requirements for the field of production of aquatic products
All establishments that have applied for certificates of food safety knowledge have been granted certificates, the rate is 100% This shows that establishments have actively improved their knowledge of food safety, contributing to improving food quality and safety
In short, the issuance of certificates of food safety eligibility is still not highly effective and uneven among types of food production and trading It is necessary to have effective solutions to improve the quality of food safety and ensure health
Situation of violations and handling of violations of food hygiene and safety:
Table 4.3: Inspection of violations and handling of food safety violations[19
Number of establishments inspected and monitored
Number of establishments fined but late in paying fines
Number of establishments subject to fines
Violation of food safety conditions
In the period of 2013 - 2022, the Department of Agriculture and Rural Development has inspected and supervised 2922 agricultural, forestry and aquatic food production and trading establishments, through inspection, found 69 violating establishments, fined 222,900,000VND
The total number of inspected and supervised facilities increased gradually from
2013 to 2022, peaking with 576 inspection facilities in 2022 However, this number decreased significantly between 2020 and 2021 (are 274 and 178 establishments, respectively) This shows that it may be due to the influence of the COVID-19 epidemic, which has resulted in limited operation of facilities as well as inspection However, the total number of inspected and supervised establishments has increased sharply in 2022 as the epidemic has decreased and the need for food safety is more focused
Violations mainly focused on failing to meet food safety conditions, with a total of 59 violations between 2013 and 2022 Meanwhile, there were no cases of advertising and labeling violations during this period Another 10 violations were recorded during this period
Assessment of food safety hazards of agro-forestry-fishery food production and
Food safety hazards are factors that can harm the health of consumers when consuming agricultural, forestry, and aquatic products, the origin of these factors is shown in table 4.7 Agro-forestry-fishery food production and trading establishments must comply with food safety regulations and standards to ensure the quality and origin of products
Table 4.7: Hazards and causes of food safety and hygiene hazards [19]
Kind Hazards Causes of hazards
+ E coli + V colera +V parahemolyticus + Bacillus Cereus + Clostridium perfringens Vius: Rota, hepatitis A, E,
+ Handling food + From coughing, spitting, spitting + Contact with food
+ Animals with diseases, microbial pollution, parasites
Processing, cooking not thoroughly, storage is not guaranteed
+ Leave food at humid temperatures, pollution from the environment
+ Leave food on for hours before eating contaminated stuff level
Chemical residues in vegetables and fruits due to the use of prohibited plant
Chemistry protection chemicals, overdose, failure to keep the correct isolation time
Additives Using prohibited overdoses, wrong types in food processing
Heavy metals Pollution from the environment
Stop infection from instruments Residues in food
Other chemicals (antibiotics, hormones, preservatives, detergents )
Residues in raw foods Use in the process of preservation and processing
+ Ben protein, variable fat metamorphic substances, powders
Improper use of food sources from poisonous animals and plants
Improper storage of food hygiene and safety requirements
Fragments of tools, equipment, etc
Items, jewelry from people, hair, nails, etc
Piece of bone in the flesh Sand in seafood
Pieces of nylon in food after preliminary processing
Food safety hazards of agro-forestry-fishery food production and trading establishments in Tuyen Quang province manifest themselves in many different aspects:
Unsafe agricultural products: Many agricultural products in Tuyen Quang do not ensure hygiene and quality, especially vegetables, fruits, poultry, seafood, tofu, and spices The main reason is the use of traditional growing and breeding methods, lack of knowledge about food safety, and improper use of chemicals, pesticides, and growth stimulants [19]
Substandard food production and trading establishments: Some food production and trading establishments in Tuyen Quang province do not meet environmental and hygiene standards, thereby leading to the risk of food contamination, affecting consumers' health These facilities are often not inspected and monitored regularly and closely by local authorities and authorities
The import of food of unknown origin and quality: In Tuyen Quang, the import of food of unknown origin and quality is also a great risk to food safety This is a potential risk of foodborne illnesses, which directly affect public health
Ineffectiveness in inspection and supervision of Hygiene and food safety: The inspection and supervision of Hygiene and food safety in Tuyen Quang still faces many limitations and has not achieved the desired effect This leads to the abuse of chemicals, and pesticides, and the production and sale of non-standard food exists Lack of awareness of food safety: Some people in Tuyen Quang province do not have sufficient awareness of food safety, especially in food procurement and processing, thereby easily encountering food that does not ensure quality and safety This is also the cause of foodborne diseases, affecting people's health
Lack of information and propaganda sources on food safety: Propaganda and education on food safety in Tuyen Quang province have not been highly effective, leading to people's ignorance about food safety This contributes to an increased risk of exposure to unsafe food
Risks from dirty, counterfeit, and counterfeit food: Dirty, counterfeit, and counterfeit food is one of the major risks to food safety in Tuyen Quang These foods may contain toxic substances, causing serious health effects on consumers The circulation and consumption of these foods in the market also cause difficulties in food safety management
Difficulties in food traceability: Food traceability is one of the important factors to ensure food safety However, in Tuyen Quang, food traceability still faces many difficulties due to the incomplete information system, and lack of coordination between authorities and businesses This makes it difficult for consumers to control the quality of the food they consume
* Suggest some hazard control measures
Coordinated measures can be used to control one hazard, but one can also be used to control multiple hazards simultaneously:
+ Producers, processors, and traders need to comply with regulations on food safety hygiene
+ Consumers also need to be conscious when using products such as using raw and cooked food processing utensils separately, etc
+ Apply measures to manage raw materials and ingredients
+ Using plant protection drugs and veterinary drugs in accordance with technical procedures
+ Control the processing stage, especially the use of additives;
+ Control pollutants caused by chemicals such as grease, chemicals in the process of water treatment, and detergents
+ Do not sell products in places with unhygienic environmental conditions + It is necessary to eliminate physical hazards that are easy to detect such as hair, pig hair, sand gravel, etc
In addition, HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health Food hygiene training is therefore crucial in food safety and is an essential part of the hazard analysis critical control point (HACCP) concept.
Solutions to improve the quality of food hygiene and safety in Tuyen Quang
To improve the quality of food hygiene and safety in Tuyen Quang province, the following solutions can be applied:
- Strengthen supervision and inspection of food production and trading establishments
- Improve people's awareness and knowledge about Hygiene and food safety through propaganda and education programs
- Encourage the use of modern technology and equipment in food production, preservation, and distribution
- Building a safe, certified, and quality-assured food supply chain
- Strengthen cooperation between state management agencies, enterprises, and non-governmental organizations in Hygiene and food safety work
- Promote training, fostering, and improving professional qualifications for cadres, civil servants, and employees related to Hygiene and food safety
- Promote the development of food quality certification and inspection systems, creating prestige for local products
- Support businesses, manufacturers, and business establishments in the application of Hygiene and food safety regulations and standards, as well as financial support for improving product quality
4.3.1 Establishments proposing solutions for quality management, food safety and hygiene in Tuyen Quang province
The awareness and practice of a part of food producers and traders are still not high, therefore, ignorance or chasing profits that cause bacterial contamination of food or use of banned substances to increase the crispness, chewiness, and shelf life of food – especially spring rolls, vermicelli, etc
Sanitary conditions at markets have not ensured food safety and hygiene, there are no separate areas for selling raw and cooked food Some stalls in the market have deteriorated or are in the construction stage, so environmental sanitation is not good Information and communication on food safety and hygiene are still limited, not meeting all the requirements of consumers, and at the same time, the effectiveness of disseminating regulations on food safety and hygiene to producers and processors is not high
By assessing the current state of food supply, food contamination hazards, and knowledge of target groups, some of the causes of the above existences can be mentioned as follows:
- Food safety status is not guaranteed: Some food production and trading establishments do not meet hygiene and safety standards
- Lack of understanding and awareness of people about food safety: Most people do not have enough knowledge and awareness about food hygiene and safety
- Ineffective monitoring and inspection system: Management agencies do not have enough resources and methods to supervise and inspect food production and trading establishments
- Lack of cooperation between management agencies: State management agencies, enterprises, and non-governmental organizations have not cooperated closely in Hygiene and food safety work
- Technology application is not widespread: Modern technology has not been widely applied in food production, preservation, and distribution
- Food quality certification and inspection system is not popular: The development of food quality certification and inspection systems has not been widely implemented, resulting in products without quality certification
Food safety management here includes the management of state management agencies and the self-management of food establishments
Local authorities and relevant departments should strengthen the implementation of planning and management of markets in the area; manage food production, processing, and trading establishments in general and in markets in particular Planning and arranging separate areas when selling raw food and cooked food in markets to ensure food safety and hygiene
Promote management from production to circulation, distribution, and consumption of products for establishments that produce and trade processed foods from pork Implement well the issuance of certificates to establishments that ensure food safety and hygiene and clean food products
Maintain well the implementation of periodic inspections during peak periods for establishments with the aim that only establishments that are eligible and have certificates of food safety assurance can produce and trade food Strictly handle violations of food safety and hygiene by organizations and individuals
Strengthen sampling, monitoring, and assessment of food contamination hazards at local markets Building point models of food safety and hygiene at markets in Tuyen Quang province Food establishments strengthen self-management on-site; control the origin of food materials, well manage all stages in the production, processing, and trading process, and prevent food contamination and food safety and hygiene incidents
- At the management agencies, strengthen the contingent of staff on food safety and hygiene with expertise and qualifications to enhance the ability to manage,
37 inspect, propagate and educate, and prevent food contamination and food poisoning products and overcome the consequences of food safety and hygiene incidents
- Strengthen training, training, and coaching to provide food safety knowledge to managers and people directly producing, processing, and trading food at markets Ensure highly effective training and coaching
- In addition to knowledge training, it is necessary to promote supervision and guide food establishments to well implement regulations on food safety and hygiene in their actual production and business
- At food establishments, it is necessary to comply well and attend training activities and health checks when organized by the authorities Be proactive in updating and improving knowledge and understanding of food safety and hygiene to ensure safe food production, processing, and trading by the provisions of the Law on Food Safety
- Strengthening forms of propaganda and education to raise awareness and practice of food producers and traders in general and cooked foods in particular, and of consumers about regulations on food safety and hygiene, food pollution food, food poisoning, and preventive measures
- Accurately and timely warn of food contamination hazards in the area, local food safety, and hygiene issues on the mass media
- It is necessary to propagate, introduce and replicate food establishments that perform well in food safety and hygiene for consumers
- Promote communication at the grassroots level, focusing on the social responsibility of producers and consumers to prevent food contamination and food poisoning for the whole community
- Food establishments provide accurate and objective information to food users and consumers to minimize misleading perceptions and judgments about the establishment and food safety
4.3.5 Some solutions for food hygiene and safety management in the coming time
To improve the situation of food safety in Tuyen Quang, it is necessary to have the synchronous participation of local authorities, authorities, and people The proposed solutions are as follows:
It is necessary to strengthen the supervision and inspection of food production and trading establishments, especially traditional markets and supermarkets, to ensure a safe and quality food supply The strict handling of violations is also an important factor to raise the sense of compliance of producers and traders
It is necessary to continue propagating and educating about food safety through communication channels, organizing seminars, conferences, and training for people, to help them have the right awareness about safe food use, quality product selection, and clear origin
Encourage the development of safe production chains, from agricultural products to processing, packaging, and distribution, to ensure the quality and safety of food at the source Support small production establishments and families to improve knowledge, apply technology and safe production standards
Application of modern technology and equipment in food production, preservation, and distribution
Cooperation with domestic and foreign organizations:
Cooperate with domestic and foreign organizations to learn experiences, apply international solutions in the management and supervision of Hygiene and food safety, and mobilize resources and funding to improve the quality of this work in Tuyen Quang
The above solutions need to be implemented synchronously, continuously, and drastically to improve the situation of food safety in Tuyen Quang province, contributing to protecting public health and sustainable socio-economic development
4.3.6 For state management agencies in charge of food hygiene and safety
Building and perfecting the legal system and regulations related to food hygiene and safety
Strengthen supervision, inspection, and handling of violations
Promote training and fostering of human resources in the field of food hygiene and safety
Cooperate with international and domestic organizations to exchange experiences and apply advanced technologies in food hygiene and safety management
CONCLUSIONS AND RECOMMENDATIONS
Conclusion
Through analyzing and evaluating the current situation of food safety and hygiene in Tuyen Quang province, I draw the following conclusions:
- The percentage of establishments that are eligible for the Food Safety Certificate is not high The work of issuing certificates of food safety qualified establishments is still limited
- Small and scattered agro-forestry-fishery food production and trading establishments Some people still lack awareness of food hygiene and safety in the production and trading of agricultural, forestry and fishery products
- Human resources to monitor and ensure food safety are limited and have not met the requirements The number of samples taken and the criteria for testing the quality of food safety are still limited compared to the actual production and circulation of agricultural, forestry and fishery products and products on the market in the province
- Potential hazards of food hygiene and safety at production and business establishments in Tuyen Quang province are E.coli, Coliform, borax, pesticides, etc
- The main causes of hazards are: raw materials, environmental conditions, food safety management, etc
- Control measures: Management of raw materials, production processes, raising the awareness of producers and traders, the management of the departments need to be strict and thorough, strengthen inspection and supervision activities Monitor and handle violations in food production and trading, etc.
Recommendations
Continue to research and evaluate the current situation of food contamination hazards in Tuyen Quang province; expand the scope of research, research subjects at food production and business establishments in the area to have more accurate conclusions
To implement the proposed solutions, there should be close coordination between authorities, food producers and traders, and consumers State management agencies need to invest in training and capacity building for food hygiene and safety managers to ensure that management is carried out by procedures and regulations Food production and trading establishments need to ensure food quality and hygiene and safety to increase consumer confidence
In addition, it is necessary to promote propaganda activities and educate people about food hygiene and safety Authorities should provide incentive and support policies for food production and trading establishments to ensure food hygiene and safety, such as financial support, and training in skills in safe food production, processing, and circulation At the same time, it is necessary to introduce heavy penalty policies for food production and trading establishments that violate food hygiene and safety to create warnings and reduce violations
[1] Fung, F., Wang, H S., & Menon, S (2018) Food safety in the 21st century Biomedical journal, 41(2), 88-95
[2] Nguyen, Đ (2016) Food hygiene and safety, 4-5
[3] Pham Hai Vu, Dao The Anh (2016) Agri-food safety has some understanding of products, production and distribution systems, and state policies, Agriculture
[4] Kamala, K., & Kumar, V P (2018) Food products and food contamination
In Microbial Contamination and Food Degradation (pp 1-19) Academic Press [5] Pham, M T (2005) Food hygiene and safety
[6] Lee, H., & Yoon, Y (2021) Etiological agents implicated in foodborne illness world wide Food science of animal resources, 41(1), 1
[7] Le Van Giang (2006), "Assessment of the implementation of food hygiene and safety in collective kitchens in Gia Lam district after applying communication interventions", Proceedings of the 4th Food Safety Scientific Conference – 2007, Medical Publishing House, 91 – 97
[8] Kim Lien–Tam Hue (2009): “Food hygiene and safety management must be from farm to fork" February
[9] Lecture course "Quality management and food safety", Thai Nguyen University of Agriculture and Forestry, 1-4
[10] Ha Huy Khoi et al (2004), "Nutrition and Food Safety", Medical Publishing House,
[11] King, H., & Bedale, W (2018) Hazard Analysis and Risk-Based Preventive
[12] Department of Food Safety and Hygiene (2013), Street Food Pollution Survey Report, Hanoi
[13] Department of Agriculture and Rural Development (2022), Report on 10 years of implementation of the Law on Food Safety (2022), Tuyen Quang
[14] Djukic, D., Moracanin, S V., Milijasevic, M., Babic, J., Memisi, N., & Mandic,