Strengthening Principal Accountability in Preventing School Food Poisoning
The HCMC Department of Education and Training mandates principals to attend food safety training to enhance management and incident response in schools.
Following a series of food poisoning incidents in schools recently, the Ho Chi Minh City Department of Education and Training has mandated that principals must personally attend training sessions on health and food safety. This serves as a critical measure to elevate the accountability of school heads in preventing health risks for students.
Over 3,500 principals from kindergartens to high schools in HCMC are required to attend the training series organized by the HCMC Department of Education and Training in collaboration with the HCMC Food Safety Department from July 21 to August 11. Unlike previous years where vice-principals or medical staff could substitute, this year's attendance for principals is mandatory. The Department will track attendance and issue formal reminders to institutions with absent heads.
Nguyen Thi Lam Phuong, Head of the Food Poisoning Surveillance and Communication Division at the HCMC Food Safety Department, emphasized that the principal's role is the most vital link in the food safety chain. "Although not directly involved in food preparation, the principal must clearly understand the procedures for prevention, incident handling, and investigation coordination. Lacking response skills during an incident not only affects student health but also leads to severe legal consequences for the school," Phuong stated.
According to the recommended procedures, in the event of suspected food poisoning, principals must remain calm and report immediately to the ward health station, the nearest medical facility, and the HCMC Food Safety Department. Crucially, preserving the site and storing food samples according to regulations are the key elements for investigation and determining legal liability.
Regarding technical knowledge, Master Le Phuc Dam, a speaker from the HCMC Food Safety Department, warned of the risks posed by Salmonella bacteria, especially in dishes made from chicken if thawed and cooked below standard temperatures (the dangerous temperature zone of 5 - 60 degrees Celsius). He also advised strongly against giving students anti-diarrheal medication without medical instruction, urging schools to transport children to the nearest medical facility immediately instead.
The HCMC Food Safety Department demands that schools strictly implement the 3-step food inspection process and daily food sample retention. Furthermore, personnel directly handling food must be certified as meeting health requirements. Phuong also noted that mobilizing nannies to serve food to students is an unauthorized action that must be ceased immediately to ensure absolute safety for school meals.