Hue City: Duong No Ward steps up food safety inspections at schools

From September 20 to October 20, 2026, Duong No ward (Hue City) will conduct an intensive inspection campaign at educational institutions to control food safety risks and ensure school meals are safe, adequately portioned, and of traceable origin.

Comprehensive review of food safety conditions

Scope and composition of the inspection team

Pursuant to Plan No. 200/KH-UBND dated September 16, 2026, the People's Committee of Duong No Ward conducted inspections and reviews of food safety at schools with semi-boarding kitchens, canteens, or catered meals.

The interdisciplinary inspection team was led by Mr. Tran Quang Dung, Vice Chairman of the Ward People's Committee. Members included representatives from the Department of Culture and Social Affairs, Health Station, Ward Police, Department of Economics, Infrastructure and Urban Affairs, the Ward Vietnam Fatherland Front Committee, the Parents' Representative Board, and relevant units.

The inspection focused on legal records; contracts, invoices, and documents proving the origin of raw materials; facility conditions, processing equipment and utensils, and water sources used.

Strictly controlling food sources and boarding school kitchens

At educational institutions, the inspection team cross-checked the processes of receiving, pre-processing, cooking, and portioning meals; the implementation of three-step food inspection, food sample retention, hygiene, and disinfection.

In particular, school kitchens serving day-boarders were reviewed for conditions related to food supply and preparation. The inspections aimed to identify potential risks to students’ health early, while also issuing reminders and requiring corrections where standards were not met.

The delegation also inspected menus, unit prices, portion standards, and actual meal portions; along with the transparent disclosure of menus, portions, and food sources so that parents can monitor and supervise.

Parental involvement in the monitoring process not only enhances transparency but also fosters greater accountability from schools and food suppliers.

Transparency in Meals, Towards Sustainable Development

The intensive inspection campaign runs from September 20 to October 20, 2026, covering educational institutions in the area that have kitchens or canteens or use ready-made meals, as well as businesses supplying food and ingredients to local schools.

Through this activity, Duong No Ward aims to raise the accountability of each educational institution and food supplier, while strengthening coordination between authorities and parents.

In the long run, strict control from farm to table contributes to building responsible consumption habits, promotes safe food supply chains, and lays a foundation for sustainable development in education and community life.

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