The plan aims to strengthen inspection and control of food safety across production, processing, trading, importation, and consumption during the New Year holiday, the Lunar New Year of Binh Ngo, and the Spring Festival in 2026.

It also seeks to enhance accountability and the implementation of food safety measures by all levels and sectors, from the city level down to wards and communes.

The plan will be implemented from December 25, 2025, through March 20, 2026, with a focus on several key areas.

Communication activities will be strengthened, with departments, agencies, and ward and commune authorities coordinating with press and broadcast outlets to promote food safety requirements for food producers, processors, traders, and consumers. Wards and communes will intensify food safety communication through local information systems.

Public messaging will focus on improving knowledge, attitudes, and practices on food hygiene and safety during the holiday and festival period, while reinforcing the responsibilities of authorities at all levels, managers, producers, traders, and consumers in ensuring food quality and safety in accordance with regulations. 

The plan also calls for broad social participation in preventing and combating counterfeit and substandard food, guidance on preventing alcohol poisoning, advice on selecting, storing, processing, and consuming food, and timely warnings of food safety risks before, during, and after the holidays and throughout the Spring Festival season.

Inter-agency inspection activities will be carried out, with higher-level inspection teams working with food safety steering committees at lower levels, particularly in key areas hosting major Spring Festivals such as Huong Son, Tay Ho, Soc Son, Son Tay, Me Linh, and Dong Anh.

Inspections will focus on food production, processing, trading, and import facilities, wholesale markets, food warehouses, supermarkets, shopping centers, food service establishments, and street food vendors. 

Priority will be given to products widely consumed during the Lunar New Year and festivals, including meat and meat products, beer, wine and other alcoholic beverages, soft drinks, cakes, jams, candies, vegetables, fruits, food additives, and food service operations.

For state management agencies, inspections will review the organization and operation of food safety steering committees at all levels, planning and implementation of food safety inspections during the holiday and festival period, and the application of food safety regulations at the local level. 

Inspectors will also assess communication and legal education activities on food safety, as well as specialized models and safe food supply chains tailored to local conditions in line with guidance from relevant ministries.

For food establishments, inspections will examine compliance with current legal requirements on food safety and the handling of administrative violations in accordance with existing regulations.

At the establishment level, inspections will cover food safety eligibility certificates, product registration dossiers, product labeling, water sources used in food processing, and measures to ensure separation from sources of contamination and other health hazards.

Inspection teams are required to strictly handle violations in accordance with regulations and must not allow unsafe products, goods of unclear origin, improperly labeled products, or other non-compliant items to circulate on the market.

At the city level, three inter-agency food safety inspection teams will be established, led by leaders of the Departments of Health, Agriculture and Environment, and Industry and Trade, to conduct inspections, including unscheduled checks, at ward and commune levels.

At the ward and commune level, inter-agency food safety inspection teams will be formed to inspect, with priority given to unscheduled inspections, compliance with food safety laws within their respective jurisdictions.