The Ho Chi Minh City Food Safety Department emphasizes that alongside the efforts of regulatory bodies and the compliance of food producers and businesses, consumers play a pivotal role in fostering safe food consumption habits. This collective effort significantly reduces the risk of foodborne illnesses and poisoning.
Consumers are advised to purchase food from certified markets, supermarkets, stores, and eateries that hold valid food safety certifications. Ensure products have clear labeling, including origin, production date, and expiration date.
“Avoid purchasing or consuming unpackaged, unlabeled, or visibly spoiled food, especially from unregistered vendors,” the department strongly advises.
Uncovered ready-to-eat food
When dining out, particularly during festivals, events, or gatherings, prioritize establishments with fixed locations, clean food preparation and storage areas, and staff adhering to hygiene protocols such as wearing gloves, hats, and masks.
Minimize consumption from street vendors, makeshift stalls, or places lacking proper sanitation in food handling, preparation, and service areas.
Dust-covered bread sold to roadside customers
In daily routines, maintain regular handwashing with clean water, use sanitized cooking utensils, and strictly separate raw and cooked foods to prevent cross-contamination. Thoroughly cook food and consume it promptly to avoid prolonged exposure at room temperature.
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