This afternoon, the Ministry of Health issued an urgent dispatch to local authorities and agencies, demanding tighter inspections to ensure food safety in collective kitchens and schools.
Authorities recently uncovered large-scale cases of diseased pork being processed and consumed. Worryingly, a significant amount of this unsanitary product has been supplied to collective kitchens, including those in educational institutions. The discovery, coupled with a string of mass food poisoning incidents in industrial zones and educational institutions, has fueled widespread public anxiety.
Meal provision remains highly varied, with some institutions running their own on-site kitchens while others outsource catering services. This diversity in supply models has added complexity to food safety oversight, making inspections and monitoring more critical than ever.
The Ministry of Health has ordered local authorities to step up enforcement of food safety regulations, demanding strict compliance with government directives and the Food Safety Law. The directive calls for intensified inspections, both scheduled and surprise, targeting ready-made meal providers, kitchens in industrial zones, hospitals, and schools. Violations must be swiftly addressed, with offending establishments publicly named through mass media to alert the community.
The Ministry of Health also requires units and localities to ensure strict control from the input of raw materials, processing, preservation, to transportation.
Establishments must strictly implement the three-step food inspection process and retain food samples as required. Medical facilities must be prepared with plans, personnel, and supplies to promptly provide emergency care, treatment, and investigate the cause of food poisoning incidents.
The Ministry of Health also encourages the participation of parent-teacher associations, youth unions, and trade unions in monitoring school kitchens and environmental hygiene.
