Moc Chau district counts 38 school canteens, 393 catering establishments, and 208 street food stalls. It has directed specialised agencies to coordinate with the district health centre to disseminate knowledge and legal regulations on food safety to production, business and processing facilities, restaurants, and tourism household businesses. At the same time, it has established an inter-sectoral inspection team, focused on compliance with regulations on food hygiene and safety at production and business establishments, and taken samples for food hygiene and safety testing in order to promptly detect and strictly handle violations.

Nguyen Van Thuan, Deputy Director of the Moc Chau district health centre, said for many years, there have been no food poisoning cases detected in the district, adding during this year's culture and tourism week, the team will focus on inspecting food safety in Muong Sang and Dong Sang communes, and tourist destinations selected to host the event. Moc Chau has also directed communes and towns to supervise facilities under the authority of each level, and encouraged all households to make commitments to ensuring food hygiene and safety.

The Moc Chau Island Tourist Area in Muong Sang commune is an attractive destination for tourists to the Moc Chau plateau. During the 2024 Culture and Tourism Week, the area will host a special market with a unique space and various exciting activities. It is expected to welcome thousands of visitors each day. Therefore, ensuring food safety is always its priority.

Hoang Manh Duy, Deputy Managing Director of the Moc Chau Island Tourist Area, said the Tabamboo restaurant there offers a variety of European, Asian and northwestern Vietnam dishes, and can serve up to 2,500 diners.

The selection of materials is strictly controlled, he said, adding the food processing area is always clean, with exclusive tools for fresh and processed foods as well as food records. Apart from 300 regular personnel, 120 people from other units have been mobilised to support the restaurant, contributing to providing visitors with delicious and safe meals.

Meanwhile, with two branches in Moc Chau and Moc Chau Farm towns, the Tuan Gu restaurant can serve up to 1,500 guests during peak hours. Its owner Nguyen Dinh Tuan said all stages, from buying ingredients to processing food, have strictly followed regulations set for a catering establishment. The restaurant organises health check-ups for its employees periodically, and always keeps all cooking equipment, dishes, and floors clean, ensuring food safety and hygiene.

Local authorities and catering establishments in Moc Chau district have given due attention to concerted solutions to ensure food safety, thus bringing profound experiences and impressions to domestic and foreign tourists during the culture and tourism week.