Vietnam tightens street food safety rules

In its directive sent to local authorities on Monday, the ministry defined street food as ready-to-eat food sold by mobile vendors or small operators in public spaces or at events and festivals.

Such businesses include individuals or organizations selling food from carts, pushcarts, or other mobile set-ups.

While many provinces and cities have improved hygiene standards, the ministry noted persistent problems among small-scale vendors, including lack of clean water, poor waste disposal, and unsafe food storage.

The ministry said untrained food handlers, questionable ingredients, and improper preservation of ready-made items such as pâté, crab paste, and cold cuts pose serious health risks.

These shortcomings, combined with gaps in oversight, have led to several food poisoning incidents in recent months.

Under the new regulations, vendors must undergo food safety training and be free of infectious diseases.

Food must be displayed on clean tables or shelves, protected from dust and pests, and prepared with approved ingredients and additives.

Violators will face administrative penalties.

Fines ranging from VND500,000 to VND1 million ($39) will apply to offenses such as selling food without hygienic tables or racks, failing to cover food to prevent dust and insects, and not wearing gloves when directly handling cooked or ready-to-eat food.

More serious violations, including using unsafe utensils, employing infected food handlers (such as those with cholera, dysentery, typhoid, or hepatitis A or E), using improperly repackaged additives, or using substandard water, can result in fines of VND1 million to VND3 million.

Illegal additives may also lead to mandatory destruction of the food.

The ministry called for stronger inter-agency cooperation, more inspections, and public disclosure of violations.

Training and awareness campaigns will be expanded, especially during the Lunar New Year holiday, or Tet, and festival seasons, to protect community health.