For the 2025-2026 school year, Thanh Bình Kindergarten (Điện Biên Phủ ward) has 190 children across eight classes, with all students registered for day-boarding meals. Considering food safety a core and continuous task in child care and nutrition, the school developed a detailed plan at the beginning of the year. Each class is required to strictly follow the “3 cleans” principle: clean food, clean water and clean living; and to ensure balanced meals with all four essential nutrient groups-protein, fat, carbohydrates, and vitamins/minerals.

According to Principal Lê Thị Tâm, the school signs supply contracts only with reputable providers that hold valid food safety certificates and offer products with clear origin and traceability. All ingredients-meat, fish, eggs, vegetables, and fruits-are delivered daily, checked for quality, and weighed according to age-appropriate menus.

Beyond sourcing, the school maintains strict hygiene procedures during food processing. The kitchen is designed with a one-way workflow, clearly separating zones for preliminary processing, cooking, and portioning. Nutrition staff receive regular food safety training, undergo health checks, and are screened for infectious diseases before the school year starts. All cooking and serving utensils are cleaned and sterilized daily, and meal samples are stored in accordance with regulations.

Nam Thanh Primary School (Mường Thanh ward) has a well-equipped campus with dedicated classrooms, functional rooms, and a separate kitchen area. Its cooking system, rice steamers, dish dryers, and food-storage equipment are all modern and comply with safe boarding-meal standards.

Principal Hoàng Bích Huệ noted that the school reviews and evaluates the entire food preparation, storage, and serving process annually, making it a key criterion in student-care performance. A Food Control Board, comprising school leaders, teachers, and parents, monitors every stage, from receiving ingredients to processing, cooking, and portioning. This transparent oversight helps prevent food safety risks. The school also regularly educates students on safe eating habits, teaching them proper handwashing and encouraging the practice of eating cooked food and drinking boiled water. The kitchen is well-organized, clean, and ventilated to ensure a safe food-processing environment.

To strengthen food safety in school kitchens, the provincial Food Safety and Hygiene Sub-Department frequently inspects compliance with food safety laws, and trains schools to identify contamination and poisoning risks. Schools follow the “Five keys to safer food” recommended by the World Health Organization, as well as the Ministry of Health’s three-step inspection and meal-sample storage procedures. The agency also guides schools on self-monitoring and cooperative inspections of ingredient sourcing, preliminary processing, cooking, and portioning; and provides instructions on reporting to competent authorities when unsafe food is detected or suspected.

According to Phan Thị Phong Lan, Deputy Director of the provincial Food Safety and Hygiene Sub-Department, inspections allow them to promptly identify and help schools address shortcomings. Training sessions also equip staff and teachers with clear procedures, from ingredient intake to meal distribution, all of which must comply with Vietnam’s Food Safety Law and Ministry of Health regulations. Close coordination between the health and education sectors has significantly improved food safety in schools across the province, contributing to a safer and healthier learning environment.