Replicating the “Food safety market” pilot model

Trash cans were presented to vendors at Tay Loc Market

The model was implemented from September to December 2025, in the context that traditional markets remain vital for daily food supplies, yet food safety management still faces many potential risks.

After more than three months of implementation, the model has brought about clear changes both in the awareness and practices of food and beverage services businesses. Evaluation results show that the percentage of vendors with knowledge of food safety increased to 85%; 96% of vendors fully used protective gear during food processing and sales; and 90% of businesses organized their preparation areas neatly and scientifically, meeting hygiene requirements.

Food and beverage stalls at Tay Loc Market have become spacious and clean after participating in the model

To achieve these results, the health sector implemented several practical solutions, including: organizing training sessions on food safety knowledge, providing technical guidance on identifying and controlling hazards during food processing, increasing regular monitoring and reminders at the market…

Speaking at the conference, leader of Hue City Department of Health emphasized that in Hue City, traditional markets still provide food for most residents; therefore, food safety at these markets has a direct and profound impact on public health. Specifically, Tay Loc Market is not only a food supplier, but also a tourist attraction. Therefore, building a “Food Safety Market” model is even more significant in creating a safe and friendly destination image to attract tourists.