To protect public health, the provincial health sector has been implementing many synchronous solutions, strengthening inspection, examination, and supervision of processing establishments, especially at collective kitchens.

During the specialized inspection drive implemented by the provincial Sub-Department of Food Safety and Hygiene at a number of establishments with collective kitchens in Điện Biên Phủ ward and Mường Thanh ward, the inspection team recorded that units strictly complied with the regulations of the Law on Food Safety. Enterprises focused on investing in facilities, proactively controlling input material sources tightly, and maintaining kitchen operation processes towards safety and science, contributing to improving meal quality and ensuring the health of users.

At the Mường Thanh Luxury Điện Biên Hotel, ensuring food safety and hygiene is considered a core task in accommodation and culinary service activities. The kitchen area is invested in modernity, arranged according to the one-way principle, clearly separating areas for receiving, preliminary processing, processing, and portioning; preserving cooked food, minimizing the risk of cross-contamination. Kitchen and service staff are trained in knowledge periodically and have health checks according to regulations.

Especially, the control of input materials is always strictly implemented by the hotel. All food is imported from reputable suppliers, with full invoices, contracts, and food safety certifications. Upon receipt, materials are carefully checked, ensuring conditions are met before being put into preliminary processing. Preliminary processing and processing procedures in the kitchen are organized scientifically; staff fully comply with regulations on protective clothing, masks, caps, and personal hygiene. After processing, food is temperature-controlled, properly preserved, and samples are kept for 24 hours according to regulations. Eating utensils are cleaned and disinfected daily; ventilation, smoke, and waste treatment systems are inspected periodically, ensuring an airy and clean kitchen environment.

Nguyễn Thành Luân, Executive Director of the Mường Thanh Luxury Điện Biên Hotel, said: “Ensuring food safety is always a core factor in customer service activities. Therefore, every process is strictly supervised from the selection of ingredients to processing and serving. Strict compliance with food safety regulations not only ensures safe meals but also contributes to affirming the unit’s reputation and brand.”

Along with the proactiveness of business establishments, recently the Health sector has coordinated closely with local authorities in inspection and supervision of compliance with food safety regulations at collective kitchens. In the first 9 months of 2025, the whole province established 280 inspection teams for 2,989 establishments; as a result, 100% of inspected establishments met requirements according to regulations. However, although inspection work has been focused on, the situation of food safety loss still arises in reality. In the first 9 months of 2025, the whole province recorded 3 food poisoning incidents with 21 people affected, the main cause being natural toxins.

According to Phạm Thị Phong Lan, Deputy Head of the provincial Sub-Department of Food Safety and Hygiene, reality shows that ensuring food safety at collective kitchens and catering services remains a difficult task, requiring the strong involvement of many parties. To minimize the risk of food safety loss, business establishments need to strictly comply with legal regulations, proactively improve knowledge, and practice correctly in food processing. Management agencies continue to strengthen inspection and strictly handle violation cases. Along with that, it is necessary to promote the application of technology in management, especially traceability systems to help consumers easily check information. Citizens also need to equip themselves with food safety knowledge and choose reputable dining places to protect themselves.

Currently, food safety assurance work is the common responsibility of production and business establishments, management agencies, and the entire society. When the awareness of producers and traders is raised, the supervision work of functional agencies is strengthened, and consumers proactively choose safe food, a healthy food environment will be built effectively and sustainably. Thereby creating a safe food environment, ensuring community health, improving the quality of life; and simultaneously promoting tourism and service development.