Ensuring food safety in school kitchens

(Baonghean) -While the hand, foot and mouth disease epidemic is still very complicated, the issue of food hygiene and safety (FSH) in school kitchens is becoming a matter of concern for parents.

Currently, in Nghe An province, there are about 505 collective kitchens, Vinh city alone has more than 60 collective kitchens. Most of the kitchens are concentrated in kindergartens and primary schools. At this age, children do not have enough awareness to protect their health and know how to prevent diseases, especially diseases transmitted through food.

Recently, there have been many cases of mass food poisoning (FPO) across the country with hundreds of people infected, some of which occurred in schools, causing panic and anxiety for parents. The most recent case was the FPO at Phan Chau Trinh Primary School, Thuan An Town, Binh Duong Province, which caused nearly 100 students to be poisoned with symptoms of stomachache, vomiting, etc. In our province, in the first 9 months of 2011 alone, there were 7 FPO cases that caused nearly 45 people to be poisoned, many of whom had to be hospitalized. A typical case is the FPO at the dormitory of Dong Van Secondary School, Que Phong District, the cause was determined to be that the students ate poisonous mushrooms. The above incident shows that the work of importing food sources for collective kitchens has not been focused on inspection. Not to mention that the quality of food sources has not been controlled, creating conditions for the emergence of epidemics, especially hand, foot and mouth disease.

To ensure food safety and foodborne diseases in schools with collective kitchens, kitchens need to raise awareness in food selection and processing, and comply with legal regulations on food safety such as: regularly training on food safety knowledge and periodic health check-ups for food processors. Store food samples for 24 hours to check and assign responsibility when food safety incidents occur, and regularly monitor the source of food before entering the kitchen. Implement the construction of kitchens according to the one-way principle, food sources used for food processing must have clear origins, etc. In addition, schools need to integrate knowledge of nutrition and food safety into lessons, hang pictures, leaflets, and posters on food safety in food processing areas and school dining rooms so that parents and students can take responsibility.

With the attention and direction of functional departments and branches such as: Health, Education and Training..., at the same time, the issue of conscience and professional ethics of kitchens for students' daily meals is focused on, students will have delicious, nutritious, safe meals, ensuring their study and health training.

Le Na