Circular 59/2014/tt-Bct: Regulation Of Conditions Ensuring Food Safety For Manufacturing Facilities, Plant Oil Business

Original Language Title: Thông tư 59/2014/TT-BCT: Quy định điều kiện bảo đảm an toàn thực phẩm đối với cơ sở sản xuất, kinh doanh dầu thực vật

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DEPARTMENT OF COMMERCE
Number: 59 /2014/TT-BCT
THE SOCIALIST REPUBLIC OF VIETNAM.
Independence-Freedom-Happiness
Hanoi, December 22, 2014

IT ' S SMART

Food Safety Assurance Conditions

for the manufacturing facility, the vegetable oil business

________________

The Law base. A All of the food 55 /2010/QH12 June 17, 2010;

Base of Protocol 38 /2012/NĐ-CP April 25, 2012 of the Government rules out certain provisions of the Law. A All food.

Base of Protocol 95 /2012/NĐ-CP November 12, 2012 of the Government on the stipulation of functions, duties, powers, and organizational structure of the Ministry of Commerce;

At the suggestion of the Chief of Science and Technology;

The Minister of Public Works of the Ministry of Commerce provides a regulatory assurance of food safety to the manufacturing facility, the vegetable oil business.

Chapter I

GENERAL REGULATION

What? 1. The adjustment range

It provides food safety guarantees to the manufacturing facility, the vegetable oil business that is responsible for the management of the Ministry of Commerce.

What? 2. Subject applies

1. This information applies to:

a) The manufacturing facility, the vegetable oil business;

b) The state governing body has jurisdiction and organizations, individuals with activities related to manufacturing, vegetable oil business.

2. This message does not apply to:

a) The manufacturing facility, the small vegetable oil business;

b) The business-eating business facility, the street food business, is part of the provisions of the Digital Information. 30 /2012/TT-BYT December 5, 2012 of the Ministry of Health provides food safety conditions on the basis of the food business, the street food business.

What? 3. Explain words

In this Information, the words below are understood as follows:

1. Plant oil production facility is the basis for one, some or all of the preliminary activities, processing (cleaning, drying, pressing, extracts, refining), packaging, preservation to create food oil.

2. Raw vegetable oil production facility is the basis of vegetable oil production but does not perform the refining process and has not yet created food vegetable oil.

3 The vegetable oil business. is the basis for introduction activities, preservation, transportation, purchasing, selling vegetable oil products.

4. Manufacturing facility, small vegetable oil business is the basis of the individual, individual group, household carrying out business registration and the premises not granted a business registration or business registration certificate or a certificate of investment in accordance with the law.

What? 4. General regulation on the basis of production, vegetable oil business

The manufacturing facilities, the vegetable oil business must meet the regulations at the Digital Economy. 15 /2012/TT-BYT September 12, 2012, the Ministry of Health provides for the general condition of ensuring food safety on the basis of production, food business, and regulations at the Ministry of Health.

Chapter II

FOOD SAFETY CONDITIONS

FOR MANUFACTURING FACILITIES

What? 5. Food oil production facility

1. Production Location

a) Built according to the current planning by the state authority approved by the authority;

b) Far from the source of pollution, toxicity, not adversely affected by the polluing agents from the surrounding environment that affect the quality, food safety of vegetable oil products;

c) There is sufficient area to layout the production line in line with the design capacity of the facility, ensuring production, response to technology requirements and industrial hygiene measures.

2. layout, workshop design

a) The surface of the production line must be consistent with the direction of the wind to avoid adverse effects from pollution sources such as: boiler emissions, sewage treatment stations, where to assemble solid waste, other types of oil, sanitation, and other sources of pollution;

b) Design the workshop in a one-dimensional rule from the end product to the final product is vegetable oil;

c) The difference between areas: storage (raw materials, materials, processing support, product preservation); production (preparation, raw materials, drying, coercive, extracting, refining, extract, or funnitation and finishing product, industrial sanitation system (CIP), machinery of dynamics); sets of solid waste, wastewater collection systems, oil fats and auxiliary works to avoid cross-contamination;

d) The internal transport system must be designed, built sustainable, sure, not causing dust, high-moving roads must have an easy spread or bulkhead, ensuring the safety of the labor;

The drainage system (production wastewater, biowastewater, and rainwater) has to be designed, built separately, with a lid, ensuring the slope to drain the water, not clog the local water.

3. The workshop structure

a) The manufacturing sector house must ensure a clear exit of water, made from durable materials, which are difficult to flap, resist smooth and easy to sanitary. The drainage system in the production area must have a lid;

b) The gas pit, the water hole must have a trap trap, prevent insects, and limit the microbes from escaping water from entering the factory;

c) The system of pipelines (leading plant oil, leading and recovery of solvent, cleaning equipment) must be designed, made from the right materials, painted different colors and must have a distinct direction.

4. Wind ventilation system

a) The workshop must have wind doors that guarantee the circulation of air, ease of heat and gas to arise during the production;

b) The distillation area must be ventilated to ensure the working environment temperature and safety of the labor by regulation;

c) The area that forces the raw materials must have a suitable dust and ventilation system, which ensures good operation, does not poller the other production work;

d) The oil refining area must be designed to ensure ventilation, heat escape and fast odor escape;

The area that places the system of equipment extracts the product must always be dry, clear, clean.

5. Water supply system, heat and compressed air

a) A bit must be designed, made from a suitable material, layout in a separate area, separated from the production area, which must be checked, periodically tests by the current regulation;

b) The steam-grade pipeline system, the compressed air must be designed, built from the right materials, to install safety guarantees, have the symbol or only distinguish it from other pipeline systems, which must be checked periodically under the current regulation.

6. The collection system, waste disposal, sewage, emissions

a) For solid waste

-After the pressure, the extract must be collected into the area of its own, which is consistent with the design capacity of the production line, which is cleared to periodically take no more than 48 hours per time to avoid cross-contamination during production;

-Paper, labels, bottles, can, barrels, caps, caps and other solid waste in the production process must be collected and contained in the barrel or instrument of suitable storage and placed in an eastable location to be convenient for collection, processing and not affecting. It ' s bad for manufacturing.

-Waste in the auxiliary area, the biowaste must be collected, classified, and assembled in the private sector for processing;

-Must be handled by the organization or individual which is authorized by the state governing body to allow activities in the field of environmental processing.

b) For the wastewater produced and wastewater is active.

-The production and wastewater treatment area must be deployed in isolation from the manufacturing sector and set at the end of the wind direction;

-capacity, processing technology must be consistent with the waste traffic at the top capacity of the production base and ensure that the following wastewater treatment is standard of environmental regulation;

c) The emissions from the manufacturing sector and the boiler system must be processed to avoid adverse effects on other production areas;

d) For hazardous waste

-Must be collected, stored, transported and processed separately under the current regulation;

-Must be managed and handled by the organization or individual administered by the state governing body that allows the operation in the field of environmental processing to hazardous waste.

7. Warehouse System

a) General requirements for the warehouses (raw materials, the preservation of raw vegetable oil, food additiers, processed facilitants, supplies, packaging, products) must:

-Ensure sufficient capacity according to the production capacity of the production line;

-There is a maintenance regime and a periodic toilet by the rules of the facility;

-Meet the guidelines under the guidelines or regulations of the manufacturer;

-The prevention of insects, rodents and other damaging agents;

-There is information to recognize each type of raw materials, the preservation of raw vegetable oil, food additins, processed materials, supplies, packaging, storage products, which have a tracking and entry record at each warehouse.

b) The chemical depot must be consistent with the requirement, the preservation conditions under the regulation of the manufacturer and the current regulation of chemical preservation;

c) The warehouse.

In addition to the implementation of the regulations at point a paragraph 7 of this, the repository must:

-Make sure the humidity, the temperature is consistent with each vegetable oil, avoiding the sunlight that shines directly into the product;

-Full of information about: product name, batch of production, production dates, production shifts and other information according to the regulation of the facility;

-There is a private area for temporary storage of products that do not reach quality during processing.

8. Raw vegetable oil production area

a) The raw material must be preserved in the warehouse or natch to ensure the safety of the material quality;

b) The chemicals used to preserve raw materials and produce vegetable oil must be a category for the current regulation, which does not adversely affect the quality and safety of the food of the product;

c) The phase of cleaning and the preparation of raw materials

-The material before the production of production must be controlled by the pesticide residue, the toxic mold, the heavy metal; it is only used in the raw materials and food safety requirement to produce vegetable oil;

-The raw material before entering into force, the extract must be separated from the soil, rocks, sand, metal, and other impugals.

d) The pressure phase, citation and recovery of raw vegetable oil ensures not to be infected by insects, dirt, cross contamination from oil residue and other sources of contamination, quality control and solvent residuation.

9. Product vegetable oil production area

a) The soil oil refining phase must ensure that the harmful substances dissolved in the crude oil, ensuring food safety, do not alter the nutrients and the quality of vegetable oil;

b) Stage of extract or pour vegetable oil

-The extract area or pour must be separate from other manufacturing areas; there is a control mode of pre-production equipment or production to ensure that the device is always well functioning;

-The extract or pour process must be monitored by the device or the worker to ensure the quantitative, quality, food safety of the product.

c) The finished product phase

-Product oils are recorded and calogued by ca or according to the production cycle, each batch of products must be examined in quality, sensory, packaging, label before entering or exporting to the product for food assurance and food safety before the distribution of the product. coordination and circulation on the market;

-The food oil must be preserved at the temperature consistent with the characteristics of each type according to the regulation of the production facility, avoiding the sun's sunlight directly into the product.

10. Internal transport

a) A specific basis of regulation (in writing) for the means, methods, preservation conditions and food safety management of the product during the transport of plant oils within the internal field;

b) Non-transport vegetable oil and materials, raw materials, chemicals that can cause cross-contamination adversely affecting the quality and food safety of the product.

11. The quality and product quality control system

a) The area of quality control is separately positioned, convenient for quality control in the production process; equipped with machinery systems, equipment, minimal instruments for measuring, examining basic quality indicators for the principles of the production and quality of the product. Yes, yes, and the dignity. The microorganism testing department must ensure sterodism and isolation from other test parts;

b) The case with no quality control room then the facility must have a stock contract with the test unit, which has the capacity and expertise to be suited to control the basic indicators of the main raw materials and the finished product;

c) There is a sample storage area, a sample file, and a retention of the storage mode, which requires the preservation requirements of each type of sample.

12. Profile Management

a) There are full management records (contracts, invoices, certificates, quality tests, contract records, or related publication of food safety and other relevant materials) for raw materials, materials, food addities, processed food support, etc. capital, packaging, chemicals serving the retrieval of origin, quality control, and food safety;

b) There is full of a prescribed food safety management profile (Certificate of qualified food safety, paper receiving a valid publication or a Certificate of Published Publication) for vegetable oil products. produce at the facility.

What? 6. Instruments, equipment, packaging containing vegetable oil

1. Tools, packaging containing vegetable oil according to regulations at Digital Information 34 /2011/TT-BYT August 30, 2011 of the Ministry of Health enacted the National Regulations of Hygiene Safety for packaging, direct contact with food.

2. The neutral device (which separates the free fatty acid) must control the temperature, the stirring speed to separate the soaps, ensuring the quality of the vegetable oil according to the regulation.

3. The device is required to have sufficient capacity, designed and built accordingly to control the course of each product.

4. The device extracts or pour and closes the lid of the finished oil must be arranged to avoid strange objects or insects to enter the product.

5. Devices, production instruments must be periodically conserved, tested, repaired or replaced with damage or signs of damage.

6. Measure, test-based test devices, stringed safety regulations must be calibrated, regulated by regulation.

7. There is alarm control system when processing parameters (temperature, pressure) exceed the regulation.

8. Hazardous Waste and toxic chemicals designed specifically, with a suitable structure, made of durable, damaged materials, and can be locked to avoid contamination.

9. Only conduct repairs and maintenance of machines within the area of production or at the end of production. The case conducts repairs at the site or maintenance of machines periodically after the completion of the completion of the equipment and the surrounding area.

10. Oil grease to lubricate parts of the equipment, the machinery of direct contact with the product must be of the type to be allowed to be used in the food production.

What? 7. The base owner, the direct producer and visitor.

1. The base owner and the person who directly produce must have the Certificate of knowledge of food safety in effect due to the agencies, the functional unit has the authority to be designated by the authority.

2. The owner of the facility must be responsible for organising the health of the facility and the person directly involved in the production by periodically at least 01 (one) per year at the county-level medical facilities or district. The records track the health of all individuals and are fully stored at the facility.

3. Only recruit eligible health standards by the Ministry of Health for those directly involved in the production, food processing.

4. The person who directly produces when contracting the disease must report to someone who is competent to do other jobs or take treatment on a regime and is only working back when the certification is out of the disease and has enough health standards to participate in the production, processing. The food of the medical authorities.

5. The participant produces, the preparation must be responsible for ensuring personal hygiene, before entering work, replacing the working protection outfit in accordance with the position of work.

6. Visitors to the facility must change the labor protection outfit and perform the full implementation of the facility ' s personal hygiene regulations.

Chapter III

FOOD SAFETY CONDITIONS

FOR THE PRODUCT BUSINESS FACILITY

What? 8. Food Oil Business Facility

1. The area for sale, preserving, containing products must always be dry, clean, guaranteed not to alter the properties of the product, not contaminated by toxic chemicals, impushones, or microorganisms that affect the health of the user.

2. Compliance the storage class according to the manufacturer's instructions.

3. Have the base hygiene process and the satellite logging due to the basis of the regulation facility.

What? 9. Toolkit, vegetable oil business equipment

The business facility must be fully equipped with equipment, equipment that ensures the conditions of temperature, humidity, light, and other conditions at the manufacturer's requirements for each product type during the course of the preservation and business of oil products. plants.

What? 10. Profile Management

The vegetable oil business has to keep full storage of the records, the legal evidence that proves the origin of the origin and the quality of products that serve the source of the origin, quality management and food safety of the product.

What? 11. Food oil transport

1. The transport vehicle must ensure avoidance of insect intrusion, avoid contamination from other sources of contamination and ease of cleaning.

2. During the transport process to classify and organize various vegetable oil products, ensure that the requirements for the preservation of the product at the request of the manufacturer during the transport process.

3. Do not transport vegetable oil products and toxic goods or can cross-affect the quality, food safety of the product.

4. Transport and equipment types, tools used to store products during transportation must be cleaned regularly.

5. The facility must have a regulatory basis on the condition of ensuring food safety during the transport of vegetable oil products.

Chapter IV

EXECUTION CLAUSE

What? 12. The organization performs

1. The Ministry of Commerce of the Ministry of Science and Technology chaired, in coordination with the relevant organized units, which guide the implementation of this Information.

2. The Central Committee of Central Provinces/municipalities is responsible for guiding and implementing this information locally.

3. During the implementation, the base requires management and the actual situation, the Ministry of Science and Technology is responsible for the recommendations of the Ministry of Commerce to supplement, revise this Information when necessary.

What? 13.

It has been in effect since 6 February 2015.

KT. MINISTER.
Captain.

(signed)

Needle Cross