Since the start of this year, the Da Nang Food Safety and Hygiene Management Board under the municipal People’s Committee has effectively operated a safe food supply programme on a trial basis.

Food processing at a restaurant

The programme is considered as a ‘new platform’ for organisations and individuals active in food production, processing and trading activities to promote their brand names, but it also requires the participants to enhance their product quality in a continuous manner in a bid to meet the increasing public demand.

In active response to the city-made appeals, with over 40 years of experience in selling ‘bun cha ca’ (fish cake noodles), the Ba Phien eatery has taken the initiative to participate in the programme.

Mr Ha Du Quynh, a representative from this food trading establishment, said the involvement of his eatery in this programme inspires himself and other his staff to make greater efforts to promote their reputation, as well as to join forces with the entire community to ensure safety food supplies for locals and visitors.

In a similar vein, the Binh Minh fish sauce making establishment from Lien Chieu District’s Hoa Hiep Nam Ward is also participating in the programme with the main intention of supplying the best products which is very beneficial to consumers’ health.

Between January and June, a total of 27 food making, processing and trading establishments from across the city registered to join in the programme. 

Under the programme, the participating traders and producers must obey the national food safety and hygiene regulations, and they are eligible for the city’s support to advertise their brand names.

In particular, the Food Safety and Hygiene Management Board conducted surprise inspections of the participating establishments to identify whether or not they strictly comply with the programme’s criteria.

The reports on the inspections are then publicly displayed on the official website of the Board at https://egov.danang.gov.vn/vsattp. Given such information on these establishments, this aims at helping local residents feel more secure to choose their favourite goods.

According to Mr Nguyen Tan Hai, the Head of the Board, his unit will continue joining efforts with other relevant local agencies to tighten the management of food safety and hygiene, even establishments which have been acknowledged by the city authorities as safe food providers.

Importance will be attached to appealing for more local making, processing and trading establishments to participate in the programme, and raising public awareness of selecting health food for the sake of their health.

The Board takes responsibility for monitoring and managing safety-related issues in food production, processing and distribution in the city, as well as inspecting and checking the safety and hygiene of food providers.

The focus is on enhancing the efficiency of organic food supply chains, and furthering the development of safe food trading models in the city.