Nowadays, it’s very uncommon that workers
have a balanced meal at work in Vietnam. The qualify of the meal often does not
supply enough nutrition to fuel the labor power of workers. This is one of
the reasons why many workers go on
strike for improved meals, but largely it still not been resolved.
Currently, “quality meals” are only included
in the labor contracts of between 15 and 20 thousand workers in the country.
This often includes a little savory soup with rice. Sometimes they also include
a few thin slices of meat or a small amount of fried fish ... So the question arises as to the quality of
such shift meal can reconstruct data is labor-workers or not?
There have been many cases where leaders (managers or worker leaders) listen to workers complained about their
meal and share the difficulties of the meal with them. But too often, the
leadership does not have pity. When workers eat stale rancid food how can they
continue working?
This shows that the amount of data 15
thousand or 20 thousand reflects the quality of food or not, and including the
cost of input materials, coal, gas, paid Chef salary.
Mid-shift meal costs about VND15,000 (about
.67 cents USD) to ensure quality and quantity—meaning that workers have enough
food to eat, are gaining adequate nutrition, and food is sanitary and safe.
Additionally, implementation of good standards must be monitored regularly and
continuously. Monitoring is essential; with even slight neglect, losses in quality
may occur.
As a student studying and working in the
trade unions, I have been involved in discussions with leading experts on how
to ensure a quality meals for workers. My perspective includes the following:
1. Unions must collectively bargaining to ensure
the quality of meals right with its price.
2. Leading trade unions must take measures so
that workers have the right to track the quality of meals. One way to do this
is through a ballot box. By using a voting system, workers can rate the quality
of the meal by selecting A,B,C,D, or E.
3. The company's leaders must exercise a
social responsibility for the health of workers, be focused improvement, and
ultimately provide better quality meals for workers.
Cao Nghia TDTU
Cao Nghia TDTU
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