The Ministry of Health has issued an official directive to local authorities nationwide, demanding stricter food safety management for small-scale vendors and street food businesses. This initiative aims to mitigate food poisoning risks and standardize hygiene levels in public spaces, tourist sites, and festivals.
Current Situation and Identifying Risks While focused food streets have shown improvement, authorities noted that itinerant vendors and mobile stalls still pose significant health risks. Common issues include a lack of clean water, improper waste disposal, the use of low-cost ingredients of unknown origin, and a lack of protective gear during food preparation. Inadequate storage of cooked items and leftovers has been identified as a primary cause of recent mass poisoning incidents.
Specific Penalty Framework for Violations The Ministry has outlined a clear financial penalty structure for hygiene infractions:
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Fines of 500,000 to 1,000,000 VND: Applicable for failing to use hygienic tables/shelves, leaving food uncovered, or handling cooked food without gloves.
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Fines of 1,000,000 to 3,000,000 VND: Applicable for using substandard water sources, unsafe packaging, prohibited food additives, or employing staff with infectious diseases.
In addition to monetary fines, businesses using unauthorized additives will face mandatory destruction of their products.
Management Hierarchy and Accountability Commune-level authorities and local health stations are tasked with the core responsibilities of guidance, supervision, and post-inspection. Should a health incident occur, these units must collaborate to trace food origins, suspend violating establishments, and publicly disclose information to warn the community.