What are the newest sample communication articles on food safety at schools in Vietnam? What are the rights of secondary school students in Vietnam when attending school?

What are the newest sample communication articles on food safety at schools in Vietnam?

Students and teachers may refer to the newest sample communication articles on food safety at schools in Vietnam:

The newest sample communication articles on food safety at schools in Vietnam

Sample 1

Dear Board of Management, esteemed teachers, and dear students!

In execution of Plan No..... dated...month...year...by the Department of Education and Training of the City... concerning the implementation of "Action Month for Food Safety" in the year...... Today, I would like to present to the teachers and students some measures to prevent food poisoning and ensure food safety as follows:

Currently, food poisoning is an exceedingly complex issue and has become a concern of the entire society, significantly affecting human health and life. Food Safety (FS) is a matter of special importance, accessing safe food is becoming a basic human right. Safe food greatly contributes to improving human health and quality of life.

Food poisoning and diseases caused by low-quality food not only directly affect the health and life of each individual but also cause substantial economic damage, posing a healthcare cost burden.

Incidents of food poisoning at several collective kitchens, continuous information about FS situations in provinces and cities, coupled with the resurgence of avian flu in some localities in the country, further heighten our concerns.

Causes of food safety violations:

Due to the process of livestock raising, planting, food, and grain production:

Improper use of pesticides, growth stimulants, weight-gain antibiotics, and preservatives that do not follow procedures and do not ensure hygiene.

Due to improper processing:

The slaughtering and processing of livestock and poultry, harvesting of grains, vegetables, fruits, processed foods do not follow procedures, and do not ensure hygiene.

- Use non-compliant additives of the Ministry of Health to process food.- Use the same knife and cutting board or store raw and cooked foods together.

- Food handlers have contagious diseases or use contaminated eating utensils.

- Wash food and eating utensils with contaminated water.

- Cook food insufficiently or do not reheat before consuming.

Due to improper usage and storage:

- Use lead-contaminated tools to store food such as canned foods or food raised in heavy metal polluted areas.

- Leave food overnight or display all day at room temperature; food is not covered thoroughly, allowing dust, insects, rodents, flies, and other animals to contaminate.

II. Food Safety Instructions:

1. Choose safe food: Select fresh food; raw vegetables and fruits must be soaked and thoroughly washed with clean water. Clean and peel fruits before eating.

2. Cook food thoroughly: Ensure food is fully cooked, ensuring the internal temperature of the food mass reaches above 70°C.

3. Eat immediately after cooking: Consume food immediately after cooking, as leaving it for long increases the risk of harmful bacterial contamination.

4. Carefully preserve cooked food: To keep food safe for more than 5 hours, it must be kept hot continuously above 60°C or cold below 10°C. Do not reuse food for young children.

5. Reheat food thoroughly: Food used after 5 hours must be thoroughly reheated.

6. Avoid cross-contamination between cooked and raw food: Cooked food can be contaminated by pathogens through direct contact with raw food or indirectly through unclean surfaces.

7. Wash hands thoroughly before preparing food: If there are wounds on hands, cover and treat them carefully and properly before food preparation.

8. Keep food preparation surfaces clean: As food easily gets contaminated, any surface used for food preparation must be kept clean. Dishwashing cloths need to be boiled and frequently replaced before reuse.

9. Cover food to avoid insects and other animals: Keep food in sealed containers, cupboards, glass cabinets, or baskets... These are the best protection measures.

10. Use safe, clean water: Clean water is colorless, odorless, tasteless, and free of pathogens. Boil water before making ice for drinking. Be particularly cautious with water for cooking food for young children.

Upon detecting or suspecting food poisoning, teachers and students must immediately stop using and secure all the related food (including vomit, feces, urine…) for verification and promptly notify the nearest health authority for immediate handling and transport of poisoned individuals to the hospital.

Above is the content disseminating essential knowledge on food safety practices. We hope teachers and students will pay attention to these simple food safety hygiene practices to ensure health.

Sample 2

1. Concept of Food Safety and Hygiene

- Food: includes human edibles and beverages in fresh or preliminary, processed forms; including drinks, chewing foods, and substances used in food production and processing.

- Food hygiene: refers to all conditions and measures necessary to ensure food safety and suitability at all steps of the food chain.

- Food safety: refers to the assurance that food will not harm the consumer when it is prepared and/or consumed according to its intended use.

Definition of food hygiene and safety: food hygiene and safety encompass all conditions and measures required from production, processing, preservation, distribution, transportation, to usage ensuring that food is clean, safe, and non-threatening to consumer health and life. Therefore, food hygiene and safety require the involvement of multiple sectors and stages relating to food such as agriculture, veterinary, food processing establishments, healthcare, and consumers.

2. Agents of food contamination:

- Population explosion: causes scarcity of natural resources, including clean water for living and food consumption, impacting food safety and hygiene assurance. Rapid urbanization leads to a change in eating habits of the population, promotes rampant street food services, challenging food safety and hygiene assurance. Increasing processed food and collective kitchens ... is a risk leading to numerous poisoning cases.

- Environmental pollution: Industrial sector growth leads to more polluted environments, affecting livestock and crops. The level of contaminated food increases, especially aquatic animals in waterbodies containing industrial waste, with high residual levels of certain heavy metals in livestock.

- Scientific and technological advancements: New scientific and technical achievements in livestock, farming, production, and food processing increase the risk of contaminated food due to residues of pesticides, preservatives in fruits and vegetables; residual veterinary drugs in meat, genetically engineered foods, use of many toxic chemicals, Unallowed additives, and non-conforming processes pose difficulties for management and control.

These factors are the foundation for causes leading to food contamination, manifested as careless behaviors and lack of responsibility, potentially causing unforeseen harm.

3. Causes of food contamination

- Due to livestock raising, planting, and production of food and grains, with food originating from diseased livestock or poultry or aquatic products living in contaminated water.

- Excessively fertilized vegetables, fruits, use of unpermitted pesticides or permitted ones out of dose or isolation time. Plants grown in polluted areas or watered with raw sewage or contaminated water. Use of growth stimulants, antibiotics.

- Due to improper processing:

+ Slaughtering, processing livestock and poultry, collecting grains, vegetables, fruits not following prescribed processes.

+ Use of non-compliant additives of the Ministry of Health to process food.

+ Use the same knife and cutting board or store raw with cooked food together.

+ Use dirty cloths to wipe eating utensils.

+ Food preparation surface, dining table, or eating utensils are contaminated. Not washing hands before food preparation, especially when preparing food for children.

+ Food handlers have infectious diseases, diarrhea, stomachache, vomiting, fever, cough, or skin infections.

+ Wash food, eating utensils with contaminated water.

+ Cook food insufficiently or do not reheat before eating.

- Due to improper use and storage

+ Use earthen, enameled iron, regenerated plastic disciplines … contaminated with lead to store food.

+ Leave food overnight or display all day at room temperature; food not covered thoroughly, allowing dust, insects, rodents, flies, and other animals to contaminate.

+ Improper cold or hot storage of food allows bacterial growth.

4. Harm of Food Poisoning

- Latent poisoning: contamination of harmful substances below the threshold causing acute, subacute symptoms; might be continuous or discontinuous; potentially leading to cancer, non-specific functional disorders, infertility, birth defects...

- Chronic diseases: acquired diseases with repeated or cyclical symptom onset; could be sequelae of acute poisoning or result from latent poisoning reaching disease-causing levels; could become difficult or incurable diseases.

- Subacute diseases (food poisoning): light digestive or neurological disorders, or acute symptoms, potentially self-cured or self-resolved.

- Acute diseases (food poisoning): previously relatively typical symptoms requiring medical intervention.

+ Manifestations of digestive disorders: vomiting, diarrhea (including bloody diarrhea), abdominal pain.

+ Manifestations of neurological disorders: sensory disturbances, headaches, extreme fatigue, coma, limb paralysis.

+ Other functional disturbances: blood pressure changes, urinary retention...

Recovery time (until symptom resolution, but patients cannot yet resume normal activities and work).

+ For those with subacute and acute diseases: 02 days to 01 month

+ For those with chronic diseases: not completely cured and occasionally relapses.

Recovery of Health Time (is able to engage in normal activities and work): depending on cause, health status, and age, usually:

+ For ordinary individuals with subacute and acute diseases: 01-04 weeks for adults and school-aged children: 01 month to several months for children under 7 years and the elderly.

+ For individuals with chronic disease relapses: 01-02 weeks in treatable relapse cases; indeterminate in cases of severe disease.

Death can result from very severe acute poisoning, unpromptly treated acute poisoning, or prolonged latent poisoning leading to incurable severe disease.

No exclusion of any individuals whether children, adults, elderly, male or female.

5. Main Hygiene Measures to Prevent Food Contamination

- Personal hygiene.

- Environmental hygiene.

- Raw material and clean water hygiene.

- Hygiene of processing utensils (knives, cutting boards, chopsticks, spoons that have had contact with raw food should not contact food intended for direct consumption).

- Hygiene of eating utensils: bowls, plates, spoons, glasses... must be clean.

- Control the entire processing process (cleaning, avoiding contamination, following handling policies regarding time and temperature).

- Periodic health checks to exclude contagious diseases (scabies, ulcers, pimples) and infectious diseases (tuberculosis, cholera, typhoid, dysentery...).

- Educate about food hygiene knowledge for food handlers, but more importantly, their awareness of applying the knowledge throughout the process of selecting raw materials and processing food.

6. Handling Food Poisoning:

- Upon discovering or suspecting food poisoning, cease use and secure all related food (including vomit, feces, urine…) for verification, promptly notify the nearest health agency for handling or transport poisoned individuals to the hospital.

- Sanitize and disinfect areas with vomit, feces, urine of food-poisoned individuals, implement strict isolation policies to prevent epidemic spread.

Regularly conduct measures to eliminate flies, cockroaches, rats..., and follow hygiene guidance for epidemic prevention directed by the health sector.

What are the newest sample communication articles on food safety at schools in Vietnam? What are the rights of secondary school students in Vietnam when attending school? (Image from the Internet)

What are the rights of secondary school students in Vietnam when attending school?

According to Article 35 of the lower secondary school, upper secondary school and multi-level school charter issued together with Circular 32/2020/TT-BGDDT, secondary school students have the following rights:

- Receive a comprehensive education with fairness, be provided with time, facilities, hygiene and safety to learn in class and self-learn at home, be informed of their education and training, and be able to use learning, cultural and sport equipment of their schools as per the law.

- Receive respect, protection and fair and democratic treatment, complain to their schools and education authorities about decisions concerning themselves; transfer school with legitimate reason as per existing regulations; enter school before the compulsory starting age, skip a grade and study at an age higher than the compulsory attendance age according to regulations in Article 33 of this charter.

- Participate in activities for the development of their gifts in academic subjects, sports and art organized by their schools if able to.

- Students eligible for social benefits, disadvantaged students and gifted students may receive sponsorship or other benefits as per the law.

- Transfer school if eligible according to regulations following school transfer procedures stipulated by the Minister of Education and Training.

- Enjoy other rights as per the law.

What are the requirements regarding the self-learning competency of secondary school students in Vietnam?

According to Section 9 of the General Education Program issued together with Circular 32/2018/TT-BGDDT, the requirements regarding self-learning competency of secondary school students in Vietnam are:

- Define learning tasks based on achieved results; know how to set detailed, specific learning goals, and overcome limitations.

- Evaluate and adjust learning plans; develop a personal learning style; find, evaluate, and select appropriate resources for different learning purposes and tasks; take notes in suitable forms for memorization, use, and supplement when necessary.

- Recognize and adjust personal mistakes and limitations during learning; reflect on the learning process, draw experiences to apply in other situations, and self-adjust the learning method.