Health risks associated with using foam containers and plastic bags for hot food

Using foam containers and plastic bags to hold hot food has become a common habit, especially among workers in export processing zones and industrial parks. However, experts warn that this habit poses significant health risks if continued over the long term.

This concern was highlighted during a food safety training program for Trade Union officials in Ho Chi Minh City in 2026, organized by the Ho Chi Minh City Confederation of Labor on July 15. The program focused on improving monitoring and communication skills to ensure that every worker's meal meets safety and nutritional standards.

During the training, experts from the Ho Chi Minh City Food Safety Department pointed out that when exposed to high temperatures, especially with oily or acidic foods, substandard plastic and foam packaging can leach harmful substances into the food. Regular, long-term exposure to these substances can have serious negative impacts on human health.

To safeguard health, workers and catering service providers are encouraged to prioritize alternatives such as paper boxes, sugarcane pulp containers, food-grade heat-resistant plastic, or stainless steel and glass containers. At the same time, the use of foam containers and thin, uncertified plastic bags for soup, broth, or freshly cooked food should be strictly minimized.

In addition to changing packaging practices, experts emphasized the importance of the 'eat cooked, drink boiled' principle, selecting ingredients with clear origins, and avoiding unsanitary food establishments. Trade Union officials are expected to serve as key personnel in monitoring the quality of collective kitchens at enterprises, thereby contributing to increased labor productivity and a sustainable working environment.