Preschool Implementation Guide: 3-Step Food Inspection & 24h Sample Retention per MOH Decision 1246/QD-BYT

Conducted upon morning delivery. School receiving staff inspect physical appearance, temperature, expiration dates, and origin certification.

• Fresh meats and seafood: natural elasticity, fresh color, zero discoloration.
• Vegetables and fruits: intact produce free of decay or chemical odors.
• Packaged goods: intact manufacturer seals and traceable receipts.

Audit of chef personal protective gear, tool color coding, and cooking temperature thresholds.

• Mandatory kitchen gear: clean apron, hairnet, mask, single-use gloves.
• Segregated preparation stations: distinct boards and knives for raw vs cooked food.
• Boiling temperature compliance verification.

15 minutes prior to meal serving, designated supervisors inspect final dishes and extract mandatory retention samples.

• Sample containers: sterilized stainless steel or tempered glass jars with airtight lids.
• Quantities: at least 100g for solids, 150ml for soups/liquids.
• Cold storage: maintained at 2°C - 8°C for a minimum of 24 consecutive hours with tamper-evident seals.