(Baonghean.vn) - On the morning of April 22, the Nghe An Province Food Safety and Hygiene Inspection Team inspected Giao Hien roast meat facility - the oldest and most famous roaster in Vinh City. Here, the interdisciplinary team discovered many violations, serious food safety and hygiene violations and requested the temporary suspension of this roaster.
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| "Mr. Giao's Roasted Meat" has been a brand in Vinh city. Giao Hien Roasted Meat facility has moved and operated in Vinh My block, Vinh Tan ward for 4 years now. According to the owner of the facility, very few authorities have come to inspect and control this facility. |
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| When the inspection team entered, the facility was roasting pigs to sell to customers. The inside of the facility, especially around the roasting oven, was very dirty and greasy. |
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| The roasting oven is located next to the toilet, pig and dog pens, giving off a strong stench. |
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| Just a few meters away is a sewage ditch full of animal slaughter waste. |
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| Despite not being licensed, this rotary kiln has been slaughtering for several years. The slaughtering conditions are not guaranteed, and the slaughterhouse is also where chickens are raised. |
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| The processing conditions and equipment were seriously unsanitary. The meat hangers were covered with dust and cobwebs. |
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| Unknown origin of grease and plaster for roasting pigs. |
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| The processor did not have protective gear. |
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| Homemade chili sauce. Visually unhygienic. |
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| In the pig pen being prepared for roasting, the interdisciplinary team discovered two dead pigs. |
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| These pigs are of unknown origin and have never been quarantined. |
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| The interdisciplinary team requested the Vinh City veterinary station to destroy the two dead pigs and quarantine and monitor the 10 other pigs kept in the roaster. The Vinh City veterinary agency issued a decision to impose a fine of VND4 million for violations of animal quarantine, slaughter control, and veterinary hygiene. |
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| During this surprise inspection, the facility owner could not present any documents. The interdisciplinary team requested the facility owner to stop operations until the processes and processing facilities were completed to ensure hygiene. By the morning of April 25, the facility had to present the relevant licenses for the inspection team to inspect and make a specific decision on penalties. |
Thanh Son
