Accordingly, 600 trainees who are managers, people directly involved in food processing and food safety monitoring teams at school canteens for public and private preschools; primary schools; secondary schools; and inter-level schools in the district participated in the training.

Head of the Bac Tu Liem District Health Department Nguyen Thi Thuan said that the training conference aims to enhance knowledge of food safety and food poisoning prevention for managers, people directly involved in food processing, and food safety monitoring teams in kitchens and school canteens in the district.

Through training to raise awareness and correct practices on food safety of managers and those directly involved in food processing. This is also an activity to strengthen the role of managers, teachers, and parents' representatives in coordinating with state management agencies to ensure food safety in schools.

In addition, through training sessions, educational institutions will limit foodborne diseases and prevent food poisoning from occurring in school kitchens in the district.

At the training conference, representatives of schools were informed and exchanged by expert Nguyen Thanh Thuy - Hanoi Department of Food Safety and Hygiene about a lot of knowledge and practical experience on food safety in school kitchens to apply in the process of providing and using school kitchens and providing meals for boarding students.

These are the contents:

Some main contents of the Food Safety Law 2010;

Decision 1246/QD-BYT dated March 31, 2017 of the Ministry of Health on promulgating "Guidelines for implementing the three-step food inspection regime and food sample storage for food service establishments";

Food contamination hazards;

Basic knowledge of food poisoning prevention and foodborne diseases;

Instructions on how to select, process, preserve and consume safe food, do not use food products of unknown origin, or food businesses that do not ensure safety;

Disseminate regulations on food safety conditions for collective kitchens, school canteens, food production and business establishments supplying food ingredients.

Instruct the food safety monitoring team on how to inspect and supervise food safety work at collective kitchens, school canteens, and food processing ingredient suppliers.

Some legal regulations related to food production and processing facilities.

According to a representative of the Hanoi Department of Food Safety and Hygiene, school kitchens need to ensure food safety throughout the food supply chain (preparation, processing, preservation and use of food in the school kitchen).

Schools improve knowledge and practice of food safety for managers, food processors and consumers in collective kitchens; regularly inspect and monitor food safety in processing, preserving and using food in collective kitchens.

“Determining the source of raw materials is an important factor. Schools need to sign contracts to import food from food suppliers with food safety certificates, establishments that apply "Good Agricultural Practices - GAP"; VietGAP, and establishments that meet food safety conditions. In addition, controlling food ingredients at the production site of raw material areas (growing and raising areas) is very important,” emphasized a representative of the Hanoi Food Safety and Hygiene Department.