A food safety model that has been in operation on the streets of Hoan Kiem District for some months has helped raise awareness of food hygiene among food service providers.

Hoan Kiem District leaders inaugurate Dong Xuan Culinary Alley in January 2024. Photos: Tran Thao

Building Ma May Street into a food safety street

Hang Buom Ward's Ma May Street has been chosen to enforce food safety regulations at the highest level in 2024, aiming to increase tourist attraction for sightseeing and dining in the district.

As one of six pedestrian streets for locals and tourists to explore Hanoi's Old Quarter at night, the entire street is lined with guesthouses, hotels, travel agencies, restaurants, cafes, and street food stalls, with the majority of guests being foreigners, according to Dinh Sy Trung, Deputy Chairman of the Hang Buom District People's Committee.

Ma May has a total of 33 food outlets, including four hotels, three restaurants, 25 eateries and a street food stall, Trung said.

"In the second quarter, the ward authorities will guide eateries on how to meet food safety criteria and publicly disclose the origin of food. In addition, training will be organized for business owners and staff involved in food service on health checks and improving food safety knowledge," he said.

According to Pham Thi Thanh Nhan, head of the district's health division, local producers and eateries on Ma May Street are all committed to ensuring food safety. They are investing in equipment and adjusting their facilities to meet the criteria of being a food safety model.

Hang Buom Ward has the highest density of tourism-related services and eating places in the district, welcoming thousands of visitors every day for accommodation, sightseeing and dining.

The ward focuses on conducting regular inspections and addressing any shortcomings in the implementation of the food safety model in a timely manner, with the goal of making Ma May a flagship street in terms of hygienic food practices in 2024.

Expanding the food safety model

Deputy Chairman of the Hoan Kiem District People's Committee, Nguyen Quoc Hoan, attaches the Safe Food Establishment logo to food vendors in Dong Xuan Alley.

In addition to Ma May Street, the food safety model has been applied in Dong Xuan Alley according to a municipal plan.

Dong Xuan Alley, with a length of 200 meters, mainly hosts food and beverage businesses, including eight eateries and 19 street food stalls.

After a period of implementing the food safety model, all 19 street vendors and eight restaurants have obtained the food safety certificate.

While enhancing inspections and strictly addressing violations are crucial, it is equally important to highlight and promote successful hygiene and food safety models. Local authorities must adopt a proactive stance in educating both producers and vendors about their role in ensuring safe food.

Raising consumer awareness about the importance of choosing safe food and avoiding products of unclear origin is essential. Health officials should not only be knowledgeable about regulations but also skilled in advising and persuading business owners to upgrade their facilities. This includes renovating processing areas to meet safety standards while ensuring they are suitable for operational needs.

Additionally, to make these initiatives effective, it is crucial to empower state agencies responsible for food safety. By fostering collaboration and accountability among these agencies, Vietnam can establish a stronger framework for food safety practices.

Ultimately, a unified effort will create safer food environments, benefiting both consumers and businesses and improving overall public health.

Deputy Chairman of the Hoan Kiem District People's Committee, Nguyen Quoc Hoan, emphasized that Dong Xuan Alley meets the criteria qualified as a street with hygienic food practices.

He added that based on the Dong Xuan Alley model, the district is weighing expanding it to other areas.

The deputy chairman urges the wards to enhance inspections and monitoring of certified establishments and take strict action against those that fail to meet food safety standards.

In addition, the ward-level authorities have encouraged more food service establishments to register for the model, provided them with guidance on how to meet the criteria for certification, and mobilized the participation of departments and organizations to promote the culinary street in the area.

Hanoi’s progress in food safety

Hanoi is making significant strides in improving food safety and quality testing, according to Dang Thanh Phong, Head of the Hanoi Food Safety Department. The city has intensified its efforts to prevent foodborne illnesses and elevate safety standards with the introduction of a new rapid alert system. This system targets critical areas such as dining services and street food safety across 30 districts.

The rollout of a controlled food safety model on various streets has transformed business practices and consumer dining habits. This model not only promotes a new culture of commerce but also plays a vital role in preserving Hanoi's rich culinary heritage.

To boost community awareness, the Hanoi Food Safety Department is collaborating with organizations like the Women's Union and the Farmers' Association. These partnerships lead to numerous workshops and training sessions each year, aimed at educating food business owners and consumers about safe food practices. Hundreds of meetings are held to spread the message of food safety throughout the community.

Focused on eradicating "dirty" food and unsafe establishments, the city is expanding its network of food safety streets. This initiative seeks to enhance dining experiences and raise public consciousness about food safety.

These comprehensive efforts are setting a new standard for food safety in Hanoi, contributing to preserving the city’s culinary excellence. By prioritizing safe food practices, Hanoi sets a powerful example for other cities, demonstrating that a commitment to food safety is crucial for public health and community well-being.