Under the plan, the city proposes a coherent set of tasks, solutions, programs, projects, and schemes that are practical, effective, and aligned with on-the-ground conditions in the capital.
The plan sets out an integrated implementation roadmap that mobilizes the entire political system, builds an image of Hanoi as a safe, civilized, and welcoming city for international partners and visitors, and follows the principle of six clear elements covering responsibility, tasks, timelines, accountability, outputs, and authority.
One key task is the establishment of an inter-agency working group with dedicated and specialized functions to serve as a focal point, creating the basis for proposing a single specialized authority for food safety.
The city will develop a centralized food safety data system covering the entire city, ensuring connectivity among departments, sectors, and localities, and integrating digitized monitoring data as a foundation for a food traceability system linked to the National Traceability Portal.
Food safety communication will be comprehensively reformed, shifting from traditional outreach to multi-platform and visual communication tailored to specific target groups and risk profiles, while strengthening community engagement through rapid alert applications and grassroots monitoring networks.
This includes building and operating a dedicated food safety website, ensuring that all wards and communes establish community-based self-monitoring teams, and publicly disclosing compliant production facilities, business establishments, production areas, and OCOP products.
The plan prioritizes tighter control of food supply sources through inspection and post-inspection, with a focus on unscheduled checks of high-risk facilities and products such as confectionery, processed milk, cooking oil, alcoholic beverages, and beer.
Ward and commune authorities are assigned comprehensive responsibility for food safety management at wholesale and traditional markets, with increased inspection frequency for food vendors, particularly regarding product origin documentation, and strict enforcement against violations.
The city will propose locations and support policies for centralized livestock and poultry slaughtering facilities, while strengthening supervision, guidance, and inspections of slaughtering, transport, and trading of animals and animal products, and imposing strict penalties for violations.
Testing and inspection centers will have their capacity enhanced, with priority given to risk-based sampling and the development of tailored mechanisms to meet operational requirements.
Efforts will focus on standardizing organizational models and operating procedures for collective kitchens, especially school canteens, ensuring strict control of food and ingredient origins and increasing unscheduled inspections. At the same time, street food vending locations will be planned more systematically, alongside expanded training and capacity building on food safety knowledge.
Relevant departments and agencies, within their respective mandates, will organize training programs to improve the skills and capacity of food safety officers at the ward and commune level and will conduct unscheduled inspections of implementation in localities.
The city will continue to propose to the Government and relevant ministries amendments and improvements to the legal framework on food safety, including the Food Safety Law, the Law on Product and Goods Quality, and the Law on Standards and Technical Regulations, together with their implementing decrees, to ensure consistency and coherence.
City departments and agencies, as well as ward and commune authorities, are required to proactively develop their own implementation plans based on assigned functions and local conditions and to organize effective execution of assigned tasks in line with the required timelines.