Con Dao launches Action Month for Food Safety in 2018

Monday - 27/05/2019 12:58
Under the theme "Enhancing Responsibility of Food Producers and Traders", from April 15th to May 15th, 2008, with the aim of improving the quality and effectiveness of management Completion of food safety indicators in 2018.

At the launching ceremony of Food Safety Action Month

On the morning of 10/5, the District People's Committee held the launching ceremony for food safety in 2018 in Con Dao district, attended by Mr.Le Van Duc- Secretary of Con Dao District Party Committee, Mr.Tran Tan Dat - Chairman of the District People's Council, Mr.Nguyen Anh Nhut –Vice Chairman of the District People's Committee and other departments and service businesses in the district.

In order to put into effect on the food safety in 2018, representatives of the leadership, Mr. Nguyen Anh Nhut - Vice Chairman of the district People's Committee, said: The authorities in the district, especially the Health Department and Economic Division, will be in charge of coordinating with the concerned agencies and units to intensify the dissemination of the law on food safety, provide knowledge for production, business and consumers; At the same time, to intensify the inspection and examination of establishments producing and trading in fresh foods and liquors in order to minimize food poisoning and food-borne diseases. To severely punish food production and trading establishments which violate the provisions of law on food safety. It is recommended that food producers and traders in the district strictly comply with the requirements of the law in ensuring food safety, which is considered both a trade and a conscience condition. , responsibility for public health. People in Con Dao district should promote their own power in everyday foodselection, striving to become wise consumers in choosing and using food.

The month of action for food security is also a highlight of the year, aiming to create the peak of launching a campaign to promote food safety activities, actively prevent food contamination, food poisoning and foodborne illness.

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