Hue City: Duong No Ward Strengthens Food Safety Inspections at Schools

From September 20 to October 20, 2026, Duong No Ward (Hue City) is launching a peak inspection campaign across educational institutions to control food safety risks and ensure safe, properly portioned, and traceable school meals.

Comprehensive Review of Food Safety Conditions

Scope and Composition of the Inspection Team

Implementing Plan No. 200/KH-UBND dated September 16, 2026, the People's Committee of Duong No Ward organized inspections and reviews of food safety management at schools with day-boarding kitchens, canteens, or ready-to-eat meal services.

The interdisciplinary inspection team is led by Mr. Tran Quang Dung, Vice Chairman of the Ward People's Committee. The team includes representatives from the Department of Culture and Social Affairs, the Ward Health Station, the Ward Police, the Department of Economics, Infrastructure and Urban Affairs, the Vietnam Fatherland Front Committee of the ward, the Parent-Teacher Association, and relevant units.

Inspections focus on legal records; contracts, invoices, and documents verifying ingredient traceability; infrastructure conditions, equipment, processing tools, and water sources used.

Strict Control Over Food Sources and Day-Boarding Kitchens

At the educational institutions, the inspection team cross-checked the processes of receiving, pre-processing, cooking, and portioning meals, as well as the implementation of three-step food verification, food sample archiving, cleaning, and disinfection.

In particular, day-boarding kitchens were thoroughly reviewed for conditions related to food supply and meal preparation. The inspections aim to identify early risks that could affect students' health, while reminding and rectifying any non-compliant practices.

The team also examined menus, unit prices, portion standards, and actual meal sizes, along with the transparent public posting of menus, nutritional portions, and food sources so parents can monitor and supervise them.

Parental participation in the supervision process not only enhances transparency but also fosters greater accountability among schools and food catering services.

Meal Transparency Toward Sustainable Development

This intensive inspection campaign runs from September 20 to October 20, 2026, covering educational facilities with kitchens, canteens, ready-to-eat meal setups, as well as suppliers of food and ingredients to local schools.

Through these efforts, Duong No Ward aims to raise the responsibility of each educational institution and food supplier, while strengthening coordination between regulatory authorities and parents.

In the long run, tight control from food sources to the dining table contributes to fostering responsible consumption habits, promoting safe food supply chains, and laying the groundwork for sustainable development in education and community life.

Ensuring food safety in schools is not only an immediate priority but also the cornerstone for building a safe, healthy educational environment. When ingredients are strictly controlled, preparation processes are monitored, and meal information is made transparent, parents' trust is strengthened and students' health is protected.