Agricultural Development and Commercialization

Da Nang City, Vietnam, December 12, 2023 – The Promoting Safe Food for Everyone or PROSAFE Project continued to make strides in Vietnam with the “Food Safety and Hygiene for Food Service Businesses” training-workshop that Mekong Institute organized in collaboration with PROSAFE alumni, the Da Nang College of Food Industry (CFI), and the newly-established Da Nang Culinary Culture Association. The one-day course was held at CFI, gathering 43 participants, including CFI lecturers, and representatives from Da Nang City restaurants, hotels, catering services, and food stores.

In her Welcome Remarks, Dr. Dang Thi Mong Quyen, Vice Rector of the Da Nang College of Food Industry, emphasized the importance of food safety and hygiene in preventing health risks that threaten human well-being and quality of life. “As a restaurant owner or food handler, it is both a legal obligation and a moral responsibility to guarantee the safety and purity of the food being prepared and served”, Dr. Quyen pointed out.

“Food business operators, including catering service and restaurants, must be cognizant of various hazards—microbiological, physical, and chemical—that may impact the safety of their food. Understanding the consequences of potential hazards is crucial for consumer health, and the effective management of these hazards lies in the implementation of Good Hygiene Practices, stated by Ms. Maria Theresa Medialdia, Director of MI’s Agricultural Development and Commercialization Department in her Opening Remarks.

Mr. Tran Van Thang, Vice President of the Da Nang Culinary Culture Association, hoped that the training workshop and similar opportunities in the future would enable association members to adjust and improve their facilities and hygiene protocols to meet food safety standards, positioning their establishments as trusted destinations for culinary tourism.

Throughout the workshop, resource persons and experts covered comprehensive content, including food hazards and good hygiene practices. The goal was to equip participants with valuable insights and useful skills for implementing hygiene practices and recognizing potential hazards in their daily operations. Supported by the New Zealand Aid Programme (NZAP), the workshop is aligned with the training needs of the Da Nang Culinary Culture Association, which seeks to increase compliance with evolving food safety requirements, foster costumer health, and drive food business growth.

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