Vietnam's food safety regulations face scrutiny as authorities step up efforts to combat food safety violations, particularly during the festive Tet season. The Ministry of Health has outlined legal repercussions for entities selling counterfeit or substandard food products, emphasizing the need for compliance among food businesses.
According to the Ministry of Public Security, those engaged in selling counterfeit food products could face administrative or criminal charges depending on the severity of the infraction. The penalties are stipulated under Decree 98/2020/ND-CP, which outlines fines for selling fake goods, with fines ranging from 1 million to 50 million VND (approximately $42 to $2,100) for minor violations.
Crucially, the financial repercussions double for counterfeit food items, particularly those involving hygienic products, food additives, or ingredients used for human consumption. This is according to Article 10 of the decree, which specifies harsher penalties for serious offenses. Criminal charges can result in imprisonment ranging from two to fifteen years for significant wrongdoing involving counterfeit food.
During the Tet holiday and spring festival season, extra precautions are being implemented. Trần Việt Nga, the Director of the Food Safety Department of the Ministry of Health, stated, "We are preparing campaigns to promote safe food practices and implement strict inspections to protect public health during festive seasons." This campaign aims to educate consumers about safe food selection and preparation during Tet when food consumption often spikes, and the risk of violations increases.
The rise of foodborne illnesses linked to street food also presents challenges, as many local vendors may lack the necessary documentation or hygiene standards. Citing statistics, Nga noted, "The number of food poisoning cases has surged due to the rising consumption of street food, and many vendors operate without proper contracts to trace food sources, complicatng enforcement efforts." This highlights the risk, particularly when tracking contaminated food becomes difficult without necessary documentation.
Food safety experts urge consumers to remain vigilant when purchasing and storing food, especially during Tet. Nga advised, "People should only buy what they need, keep food well-organized, and avoid over-purchasing to prevent waste and spoilage." Proper refrigeration is particularly emphasized to maintain food quality.
Plans for inspections are already underway, commencing from December 2024 as part of the Central Steering Committee for Food Safety's initiative. This proactive approach will see checks involving health department teams monitoring various businesses, prioritizing high-risk food categories often consumed during celebrations.
Specifically, inspections will target products such as traditional cakes, meat dishes, and beverages, all popular choices during Tet. Nga cautioned, "Businesses must comply with all food safety regulations to avoid penalties, and safety controls must be stringently followed, especially for perishable items like processed meats." Sellers must also provide evidence of food origin and maintain safety standards or risk facing fines.
The increased focus on ensuring food safety coincides with public service announcements advising consumers on food storage and preparation. This education emphasizes safe practices, especially around leftovers, advising reheated food must be boiled for at least five minutes before consumption. This guidance aligns with regulations set forth by international health organizations to mitigate foodborne illness risks.
Another significant aspect addressed involves transparency and clarity from food vendors about their ingredients, with Nga stressing, "Every vendor must disclose the source of their ingredients, maintain comprehensive records, and comply with processing regulations to safeguard public health. Non-compliance will not be tolerated.”
With festivals approaching, the urgency for compliance with food safety standards becomes increasingly relevant. The Ministry of Health calls for cooperation from both consumers and food businesses to adhere to regulations diligently. Regular monitoring and education will remain central to minimizing risks associated with food safety throughout the holiday season.