Vietnam's food safety measures are receiving renewed attention following recent incidents of non-compliance, spurring both public concern and regulatory scrutiny. Recent updates to food safety regulations aim to tighten oversight of food establishments, emphasizing the need for sound practices and rigorous inspections.
On December 28, officials from the Dak Lak Department of Agriculture and Rural Development revealed shocking news about food safety violations. Among six facilities caught using prohibited substances, one establishment, Lam Dao Company, was previously certified as meeting food safety standards. The facility, located in Buon Ma Thuot and owned by 34-year-old Lam Van Dao, was granted certification effective from April 22, 2024, valid until April 22, 2027, for producing and selling green bean sprouts. The disturbing gap was highlighted: certification was granted without checking the actual production practices.
Authorities acknowledged the gap, explaining their inability to monitor production processes thoroughly. "The company submitted registration documents through the required channels, and our unit conducted only physical checks of their processing and packaging conditions," stated the deputy chief of the local quality management department. "Although we certified their facility, we did not evaluate their production stage, which remains under the jurisdiction of the health sector. This highlights the need for clear protocols among different sectors to avoid such discrepancies." The challenge remains, as only random inspections can reveal violations such as the use of banned chemicals.
An alarming chemical, 6-Benzylaminopurine, which is restricted, was found to be used by these facilities. One company reportedly mixed 400ml of this substance with 1,000 liters of water to produce around 2,000 kilograms of sprout products. Authorities estimate approximately 2,900 tons of such products made their way to the market during 2024 alone, with the implicated facilities selling between 8 and 10 tons each day. Lam Dao's company had been marketing its sprouts with misleading labels, assuring customers of quality and safety—claims now proven false.
The company's involvement with Banh Hoa Xanh, a grocery chain, raised concerns, prompting swift action from the retailer to pull all supplies sourced from Lam Dao once news broke of potential violations. They have confirmed the supplier only accounted for 2% of their total green bean sprout sales since March 2024, but it was integral to ensuring customer safety.
Meanwhile, the Ministry of Agriculture and Rural Development has officially instructed the Dak Lak Department to provide detailed reports on food safety oversight and actions taken against the implicated establishments. They seek comprehensive information by December 30 about how such violations could occur within the certification framework and what actions are being taken to rectify the situation. Authorities stress accountability to safeguard public health is non-negotiable.
On the regulatory front, discussions are underway about enhancing the current food safety certification processes to include thorough protocols governing the entire chain from production to sale. These changes aim to improve collaborative efforts between agricultural, health, and trade authorities to form seamless check-and-balance systems.
Such integration is increasingly important as Vietnam strives to improve food safety standards and because vulnerable demographics, including children and seniors, rely heavily on safe food supply chains. The mentioned chemical posed severe health risks, and experts highlighted the pressing need for consumer education as customers might remain unaware of harmful substances lurking within everyday food products.
This recent lapse serves as more than just another point of concern—it signifies the urgent need for reform. If events like this are reminders of flaws within current frameworks, they also galvanize efforts to improve food safety regulations and practices to prevent any future incidences. Stakeholders are called upon to reassess their commitment to public health safety, accountability, and transparency, as consumers increasingly demand and deserve safe food practices.
The need for vigilance and continuous improvement will be at the forefront of the discussions as industry leaders and policymakers gather to strategize their next moves. Enhanced monitoring, stricter enforcement, and renewed focus on compliance must guide future efforts to protect public health and restore consumer trust.
With the goal of embodying transparency and safety within the food industry, the stakeholders are emphasizing education and awareness. They aim to empower consumers with knowledge about where their food originates, what additives may be involved, and the significance of trusting certified establishments. By advocating for proactive change, they hope to positively influence public perception and behavior.
Vietnam’s commitment to revamping food safety standards is characterized by determination, ensuring improvements resonate through every step of the food supply chain—from farm fields to dinner tables.
