During a field supervision visit on April 16, leaders of the Ministry of Health provided key assessments regarding the effectiveness of the unified food safety management model in Ho Chi Minh City.
Recognition of the Pioneering Role: The Minister of Health highly praised Ho Chi Minh City’s “path-clearing” spirit in establishing the Department of Food Safety – the first and only model of its kind to date. Despite managing approximately 30.000 facilities with a staff of just over 400, the unit has accumulated valuable practical experience for state management. This will serve as a crucial data source for the Ministry of Health to finalize the national management project to be submitted to the Government in May 2026.
Practical Results and Action Philosophy: According to reports from the HCMC Department of Food Safety, this model has unified licensing procedures, reduced inter-departmental overlaps, and facilitated business operations. The unit consistently pursues a dual strategy: “building clean food” alongside “combating contaminated food,” focusing on local management teams and wholesale markets.
Existing Proposals and Barriers: Despite positive results, management in a city of 15 million people still faces significant challenges:
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Human Resources and Mechanisms: Personnel shortages at the grassroots level and obstacles in impromptu inspection mechanisms limit rapid response capabilities.
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National Model Proposal: Ho Chi Minh City suggests establishing unified food safety management agencies at both central and local levels, implementing value chain control from raw materials to final consumption.
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Technical Tightening: The city requested the Ministry of Health to issue detailed regulations on the limits of food additives and processing aids to provide a legal basis for handling the misuse of chemicals in food.