Official Dispatch No. 1354/ATTP-NDTT [3] dated July 14, 2021 of the Department of Food Safety on ensuring food safety and nutrition for workers and officials involved in construction.
COVID-19 epidemic prevention and control at production and business establishments, industrial parks, and quarantine zones (3 pages)
The official dispatch notes a number of requirements in the stages of processing, providing meals, and organizing meals to enhance epidemic prevention in businesses, industrial parks, and quarantine zones.
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Accordingly, the organization of meals for workers at enterprises and industrial parks must comply with the following requirements:
- Provide individual meals, arrange meal pickup on a one-way basis;
- If a case of Covid-19, F1, F2 has arisen, during the period of quarantine, tracing, zoning, and encouraging the provision of meals at each working position.
- Arrange meal shifts at odd times, avoid crowds of people gathering in the canteen/dining room during one time frame. Encourage the arrangement of separate dining areas for each workshop/line/production team.
- Ensure distance when eating, staggered arrangements depending on the epidemic situation. Install partitions between dining locations. Encourage coding at dining locations for easy tracking.
- Avoid sitting across from each other and chatting while eating. After eating, leave the canteen immediately, avoid unnecessary contact.

- Arrange an area to wash hands and disinfect hands before and after eating.
- Carry out cleaning, garbage collection, and disinfection immediately after each employee eats and drinks.
- There are measures to limit the use of cash or meal vouchers to pay for meals.
For establishments providing food, food, and meals to businesses and industrial parks, it is required to: sign an epidemic prevention commitment with the Management Board of industrial parks, businesses, and local authorities; Manage work schedules and periodically test all employees for Covid-19.

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