Viet Nam Human Rights
Meals for workers and health of enterprises
31/7/15
With much effort to the specific
measures, the years working to ensure food safety in collective kitchens in
industrial parks and export processing zones has achieved significant results.
However, the fact shows that food safety remains complicated and always contain
potential risks of food poisoning which directly impact on the health of
workers.
Many people believe that health is
not only the property of the workers but also of the business. However, many
business owners still entrust food safety for contractors providing food
rations for workers or administrative department so implementation of food
safety is often low and incomplete. Recently, hundreds of food poisoning cases
continued occurrence, even thousands of workers.
Labourers work with high intensity so
lunch has an important role which help regenerating their strength. However,
the price of a meal costs only from 10 to 12 thousand VND, quite low in
comparison with the price on the market. With this rate, the processing
facilities need to use the materials of unknown origin, poor quality, low nutritional
value and potential unsafety. Poor quality meals will directly impact labor
productivity, making them depressed, unwilling to work.
To ensure food safety in the canteens
of industrial areas, beside the responsibility of state authorities, the
business owners plays the decisive role. Business owners need to determine that
the health of employees is the capital, property of both enterprises and
workers. The employers have to bear responsibility for ensuring food safety for
the unit, initiatively sign between enterprises and local health agencies in
order to improve the efficiency of information and communication and education
with the goal of behavioral change towards sustainability and social
responsibility.
The state should have the remedy to
force business leaders take responsibility for a collective meal of workers;
implement signing between enterprises and management agencies on food safety;
specify minimum price for workers' meals. The units carry out comprehensive
research and propose policy on price; advice on nutrition norms of a ready-made
food for the workers. More than anyone else, the business leaders should
consider improving the quality of worker's meal for productive investment.
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