Launching food safety Month - Launching food safety Month - Website Ho Chi Minh City
Strengthening trading and production activities, promoting consumption of safe meat and vegetable are amongst main topics featured at the launching ceremony of action month on food safety organized by HCMC People’s Committee in Cu Chi District on April 20.
In a talk with the media, Mrs. Nguyen Thi Huynh Mai, Deputy Head of Food Safety and Hygiene Department (HCMC Department of Health) said although state-owned management units on food safety and hygiene have launched many programs in the past time to enhance quality of agricultural products and to ensure food safety, but in reality, unsafe food are still flooding the market. “The health sector will basically handle the currently urgent concern: use of prohibited substances in livestock farming. It will try to reduce pesticide residue in fruits and vegetables, reduce chemical and antibiotics residue in pork, chicken, seafood to create consumption confidence, raise awareness of organizations, individuals in their trading and production activities and consumption of safe vegetables and meat”, committed Mrs. Mai
Speaking at the ceremony, Mrs. Nguyen Thi Thu requested relevant departments and agencies to focus on handling violations of using prohibited substances in livestock farming; reducing pesticide residue in vegetables, fruits or chemical and antibiotics residue in pork, chicken, seafood to create consumption confidence; closely controlling the input of agricultural products; strictly handling violations of food safety, etc.