# data[].attributes.body
_ Team member: Quan

_ PSA option: Teaching video

_ Audience: Vietnamese people

_ Purpose: Teaching them about the reality of food safety in Vietnam

_ Call to action: Let's take action in food safety so the taste of food can be itself.

_ WHY did you choose this as your PROJECT: Because it is an easy way to transfer the information and I'm also interested in editing video

_ How does this relate to sustainability? Because it makes people realize that they actually need to take action in this problem and solve it in order to make Vietnam becomes a better place

# data[].attributes.body
(Click to open)

# data[].attributes.attachment_link.readable_text
Sign up now so you don't lose access to your work

Your work is saved to the Kami Sync Cloud, it's automatic and encrypted. But we need your email address so that you can regain access to your work in the future.

I already have an account or want to login with Google

# data[].attributes.attachment_link.description
Sign up now so you don't lose access to your work Your work is saved to the Kami Sync Cloud, it's automatic and encrypted. But we need your email address so that you can regain access to your work in the future.

# data[].attributes.body
(Click to open)

# data[].attributes.attachment_link.description
Sign up now so you don't lose access to your work Your work is saved to the Kami Sync Cloud, it's automatic and encrypted. But we need your email address so that you can regain access to your work in the future.

# data[].attributes.body
( Annotations 2 )

# data[].attributes.attachment_link.readable_text
Sign up now so you don't lose access to your work

Your work is saved to the Kami Sync Cloud, it's automatic and encrypted. But we need your email address so that you can regain access to your work in the future.

I already have an account or want to login with Google

# data[].attributes.attachment_link.description
Sign up now so you don't lose access to your work Your work is saved to the Kami Sync Cloud, it's automatic and encrypted. But we need your email address so that you can regain access to your work in the future.

# data[].attributes.body
( Annotations )

# data[].attributes.attachment_link.readable_text
Sign up now so you don't lose access to your work

Your work is saved to the Kami Sync Cloud, it's automatic and encrypted. But we need your email address so that you can regain access to your work in the future.

I already have an account or want to login with Google

# data[].attributes.attachment_link.description
Sign up now so you don't lose access to your work Your work is saved to the Kami Sync Cloud, it's automatic and encrypted. But we need your email address so that you can regain access to your work in the future.

# data[].attributes.body
Include all links from social media, newspapers, journals, etc.

# data[].attributes.body
What organizations are already doing the work?  Who is trying to help fix the problem?
How can you get in touch with them and/or involved?

# data[].attributes.body
What does this issue look like?  What do you want it to look like? This could be videos, pictures, drawings, architectural plans, musical inspiration, etc. Be creative with this!

# data[].attributes.attachment_link.readable_text
The issue of food safety in Vietnam is becoming more urgent than ever. Food in Vietnam is not always clean especially street food or in sidewalk eateries. Because clean and safe ingredients are always expensive and difficult to find, vendors want to reduce their costs by choosing least expensive food. For example, when you have a bowl of Pho, many people may not notice the beef may not be quality and raw vegetables served with the Pho.

Vegetables in Vietnam have high levels of pesticides and are required to be washed before eating, because of the large amount of vegetables and lack of time, they rarely wash vegetables. Another problem is that the meat of unknown origin sold in the market may contain carcinogenic coloring, it is a substance that can cause cancer. The fried and roasted food in the market, frying grease that use repeatedly will not good for health. Moreover, the smoke from coal soaked in meat can cause cancer. Sweet soup that sells in most markets and is a favorite snack of people also has many hidden risks.

The components of the sweet soup are not covered properly, has many flies. Some of the ingredients are in sweet soup contain chemical that cause disease like diarrhea and intestinal diseases. Sugar cane juice, one of the favorite drinks in Vietnam contains many risks. First the sugar cane before put in the machine to make juice is not clean. The machine is not clean too, because sometimes has dirt and be rusty. Vietnamese is also like to eating pig's and duck's blood another problems for the stomach. So if you travel to Vietnam, be careful with the food on the street but you can find prestigious restaurant and the restaurant that people recommend in the Internet

# data[].attributes.attachment_link.title
Food Safety in Vietnam - Vietnam Vacation

# data[].attributes.attachment_link.description
The issue of food safety in Vietnam is becoming more urgent than ever. Food in Vietnam is not always clean especially street food or in sidewalk eateries. Because clean and safe ingredients are always expensive and difficult to find, vendors want to reduce their costs by choosing least expensive food.

# data[].attributes.body
DO NOT ANSWER THESE QUESTIONS YET!
But it is important to know WHY you are doing what you're doing.  Use these questions to guide your research.

1. What is the issue?

2. Who is impacted by the issue?

3. Where do you see the impact of the issue?

4. Why is this issue important?

5. What E from the Pillars of Sustainability is the most relevant to your issue?  It might be more than 1!!

6. What is your call to action?  How can you inspire people to make change?

# data[].attributes.body
Food Hygiene Training in HCM city

# data[].attributes.attachment_link.readable_text
Our food hygiene and safety training minimizes the chances of food contamination or food poisoning, protecting both the public and your reputation.

Working with Highfield, a global supplier of food safety training materials, we offer training to food processors, retailers, restaurants, caterers plus various organizations involved in the food supply chain. If your company is within any of these categories, you have a legal obligation to:

Implement a food safety management system

Ensure that all members of staff attend appropriate food hygiene courses

Maintain adequate food hygiene standards

We issue a food safety hygiene certificate to those attending our courses, which are organized into three levels of training:

Level 1: Courses intended for low risk food handlers, who do not come into direct contact with food (e.g. bar staff, servers, kitchen porters)

Level 2: Courses intended for high risk food handlers, who do come into contact with food, or those with responsibility for a critical control point - as highlighted within your company's Hazard Analysis Critical Control Point (HACCP) scheme

Level 3: Courses intended for those in a supervisory or management position, who are responsible for food handlers

Training your staff and managers in hygiene best practices is an important step to developing a culture of food safety. Failing to do so increases the risk of food contamination and the public's poor health. In turn, this can lead to customer dissatisfaction, potentially huge legal costs and the loss of your good reputation and market share.

Contact SGS now to discover how our food hygiene training can help you avoid these problems, ensure your regulatory compliance, and protect consumers.

# data[].attributes.attachment_link.description
Our food hygiene and safety training minimizes the chances of food contamination or food poisoning, protecting both the public and your reputation. Working with Highfield, a global supplier of food safety training materials, we offer training to food processors, retailers, restaurants, caterers plus various organizations involved in the food supply chain.

# data[].attributes.attachment_link.title
Food Safety Articles | Consumer Food Safety | Washington State University

# data[].attributes.attachment_link.description
Lots of people think that rinsing or soaking meat and poultry improves safety. However, when you cook whole pieces of meat, pork, or poultry, a cooking temperature above160°F on the surface of the product will destroy any disease causing bacteria. The USDA Meat and Poultry Hotline does not recommend washing or rinsing raw beef, pork,...

# data[].attributes.attachment_link.readable_text
Background: In 2016, a report on food safety was produced by the World Bank and partners at the request of the Government of Vietnam. This policy brief summarises the key findings and recommendations.
Key findings

Food safety is a major concern for the public, with high levels of anxiety each time there is a high-profile food safety incident.

Vietnam's reputation amongst its trading partners as a major exporter of food products is vulnerable to trade statistics showing levels of contamination.

Food-borne illness is notoriously difficult to assess in any country but the level of contamination found in Vietnamese food for domestic consumption justifies public and trade concerns.

Without action by government, these problems are likely to worsen:

o Food safety scares are highly topical and each case is likely to be exploited by the media;

o International trade will become increasingly competitive with the new trade agreements;

o Increasing urbanisation puts pressure on traditional ways of providing food.

The report found that the primary cause of food-borne illness comes from bacterial contamination, rather than from chemicals, which could be prevented by better levels of food hygiene throughout the value chain.

High use of agricultural inputs such as antibiotics, pesticides and chemical fertilisers, poorly regulated or illegal imports, lack of traceability and cross-contamination are also important factors in assuring safe food but the biggest challenge lies in changing the practices of vast numbers of small producers.

Vietnam has a modern food safety regulatory framework with foundations in place for further improving food safety performance and outcomes. However, much more could be done to make it result-focused and risk-based.

There is no single answer to food safety issues but international experience provides many tested ideas which, in the right combination, should gradually improve levels of food safety.

Principles for a high performing food safety systems
Safe food is delivered by the private sector, not by government: this is best attained through co-operative strategies for compliance, a focus on processes and prevention of incidents rather than end-product testing, and self-regulation by industry enforced by government.

Enforcement requires: genuine collaboration across ministries; a network of well-trained food inspectors; risk-profiling of businesses leading to risk-based enforcement planning science- and risk- based food safety surveillance plans; laboratory networks (public and private) participating in proficiency testing and providing timely and quality-assured tests.

Building a trusted and authoritative food safety system requires transparent and comprehensive hazard surveillance, planned communication for outbreaks and crises, and good relations with the public and institutions involved in food safety.

Key policy recommendations
The overall recommendation of the report is to develop a risk-based system using the principles of risk assessment, risk management and risk communication as set out by FAO/WHO. The recommendations are aligned with the National Strategy for Food Safety and would help realise its specific objectives. The following recommendations are key:
Risk assessment is the scientific evaluation of known or potential adverse health effects resulting from human exposure to foodborne hazards.

Strengthen the national food safety monitoring and surveillance system

Improve data management to fill the need for better evidence on risks, impacts, and costs of foodborne disease and the efficacy and cost benefit of interventions.

Develop databases of food businesses according to their risk profiles in order to understand and target effective interventions and enforcement.

Risk management is the process of selecting appropriate prevention and control options for improving food safety. It is based on risk assessment.

Establish a performance management system within ministries and associated monitoring addressing the context of different food sectors and create a culture of evidence-based decision-making.

Develop a "farm to fork" approachto food safety that covers inputs, production, processing and retail and builds capacities in all food safety actors.

Work with consumers to drive better practices by producers.

Risk communication is the interactive exchange of information and opinions among risk assessors, risk managers, consumers, industry, the academic community and others

Develop a Food Safety Communication strategy which, over time, builds consumer confidence in government advice on food safety issues.

Develop open collaboration between ministries and other actors in order to present a coherent and consistent message.

Optimising risk assessment, management and communication can be facilitated by building capacity and improving co-ordination between actors.

Create a Risk Assessment Centre to build capacity in risk-based approaches including risk assessment, risk profiling and risk categorization.

Institutional re-arrangement: pilot a single agency for food safety management at provincial level.

Improve networking, consensus building and consistency: coordinating and sharing of data from laboratory and surveillance networks to serve evidence-based decision-making.

Develop inter-connected food safety strategy and SPS action plan.

Focus on preventive approach for ensuring food safety rather than on end product testing.

# data[].attributes.attachment_link.title
Food safety risk management in Vietnam: Challenges and opportunities

# data[].attributes.attachment_link.description
Background: In 2016, a report on food safety was produced by the World Bank and partners at the request of the Government of Vietnam. This policy brief summarises the key findings and recommendations. Key findings Food safety is a major concern for the public, with high levels of anxiety each time there is a high-profile food safety incident.