To enhance food security and safety in the new situation, the Central Inter-sectoral Steering Committee on food safety has officially issued Plan No. 598/KH-BCĐTƯATTP. Accordingly, the “Action Month for Food Safety” in 2026 will be implemented nationwide with the central theme: “Ensuring food safety, preventing food poisoning in catering services and street food”.
The implementation period of the plan is from April 15 to May 15, 2026. This is a peak period aimed at creating a strong transformation in the awareness and actions of authorities at all levels, organizations, individuals, as well as consumers in complying with legal regulations on food safety.
Current status and challenges in food safety
An assessment from the Central Inter-sectoral Steering Committee shows that, although food safety control has achieved many positive results, in reality, it still reveals many shortcomings. The situation of food poisoning is becoming increasingly complex, especially in crowded areas such as collective kitchens of companies, enterprises, schools, and street food.
Besides, the strong development of e-commerce, forms of food advertising on digital platforms, cross-border social networks, and multinational websites is causing many difficulties for management. The risk of food insecurity from these channels requires more drastic and synchronous control solutions from the authorities.
Objectives and key propaganda contents
Plan 598 sets the goal of promoting propaganda and education to raise awareness and clearly define the responsibilities of party committees, party organizations, officials, and the people. Law enforcement on food safety is not only the responsibility of state agencies but also the obligation of every organization, individual, and enterprise throughout the supply chain.
Through the Action Month, the authorities will promptly and widely inform the public about safe agricultural food value chains and high-quality production and business establishments. At the same time, publicize the list of violating establishments and potential risks of food insecurity so that consumers can proactively monitor and avoid them.
Strengthening inspection, examination, and handling of violations
The plan emphasizes strengthening inspection, examination, and supervision activities for food production and business establishments. In particular, inspections will focus on food service businesses, collective kitchens, and street food. The Steering Committee requires authorities to resolutely fight, prevent, and strictly handle violations of food safety regulations.
Besides handling violations, another important goal is to improve the capacity to prevent and proactively handle food poisoning. Preparing response plans for foodborne diseases will help minimize health damage to the community, ensuring safety for consumers against unsafe food sources.
Implementation methods from the central to the local levels
At the Central level, the Inter-sectoral Steering Committee on food safety organizes inspection teams to monitor the implementation of central directives in ensuring food safety locally. These teams are tasked with directly inspecting or coordinating inspections at food production, business, and advertising establishments within their managed areas.
At the local level, Provincial and Municipal People’s Committees direct relevant agencies to develop Action Month plans suitable to the actual situation. Inspection and examination will be carried out consistently from the provincial to the commune and ward levels. Inspection teams are required to have adequate professional composition and authority, and be equipped with technical sampling equipment and rapid testing kits on-site to strictly and promptly handle emerging violations.
Truogn Phan Hong Ha – Center for Support & Continuous Training