Circular No. 54/2014/tt-Bct: Regulation Of Conditions Ensuring Food Safety For Manufacturing, Dairy Processing Business

Original Language Title: Thông tư 54/2014/TT-BCT: Quy định điều kiện bảo đảm an toàn thực phẩm đối với cơ sở sản xuất, kinh doanh sữa chế biến

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DEPARTMENT OF COMMERCE
Number: 54 /2014/TT-BCT
THE SOCIALIST REPUBLIC OF VIETNAM.
Independence-Freedom-Happiness
Hanoi, December 18, 2014

IT ' S SMART

Q Food safety guarantee

for manufacturing facilities, the dairy business transforms.

____________________

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.

The base of the decree. 95 /2012/NĐ-CP November 12, 2012 the Government regulates the 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 guarantee of food safety on the manufacturing facility, the processed milk business.

Chapter I

GENERAL REGULATION

What? 1. The adjustment range

It provides food safety guarantees to the manufacturing facility, the processed milk business (later called the base) of the Department of Commerce's management.

What? 2. Subject applies

1. This information applies to:

a) Manufacturing facility, processed milk business;

b) The state governing body has jurisdiction and organizations, individuals with regard to manufacturing, the processed milk business.

2. This message does not apply to:

a) The basis of production, small-processing milk business;

b) The business-eating business facility, the street food business is in the regulatory range of Private 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. Processed milk production facility The entire facilities, factories, machinery, environmental conditions for the production of processed dairy products.

2. Diet Milk Business is the basis for introduction activities, preservation, transportation, purchasing, selling processed dairy products.

3. Processed Milk Products is the product made from animal milk that has or does not add nutrients, food additions, flavorants or vitamins.

4. Manufacturing facility, retail milk 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 manufacturing facility, the dairy business variable

The manufacturing facility, the processed dairy business, must meet the regulations at Private Information. 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. Milk Manufacturing 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, malicious, unaffected by other polluing agents from the surrounding environment that affect the quality, food safety of processed milk products;

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

2. layout, workshop design

a) The face with the right production line, which is not adversely affected by the pollution sources such as: boiler, sewage treatment station, where the solid waste collection, the washroom;

b) Design the workshop according to a one-dimensional rule from the end product to the end product is the processed milk of the types;

c) The separation of the area: the repository; the supplies, the packaging; the storage area; the production area (raw materials preparation; processing; extract, pour, packaging, and perfecing of the product; industrial sanitation system (CIP); machinery capacity); chemical storage; Solid waste and wastewater treatment collection systems; auxiliary works to avoid cross-contamination;

d) The internal transport system must be designed and built sustainable, sure, without causing dust, high-moving roads must have an easy spread or bulkhead, ensuring the safety of the labor;

The drainage system (the wastewater produced, the wastewater produced, the rainwater) has to be designed and built separately, with the lid on, ensuring the drainage slope, which does not deposit 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 the drain from the water to the inside of the workshop;

c) The system of pipes must be designed, made from suitable materials, which paint different colors and have easy to distinguish.

4. Wind ventilation system

a) The factory must have wind doors that ensure the circulation of air, ease of heat and gas arise during the production; the case of forced ventilation is guaranteed to ensure sufficient clean air, easy to circulate;

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

5. Water system and water storage

a) Make sure enough of the water supply is standard;

b) There is enough pump system, water treatment, water tank/tank, the pipeline system always in good use; periodically testing to avoid the presence of inverted or congested pipes;

c) The water-level pipeline must be separate, has its own unique signature, ease of sanitation and safety of clean water resources, avoiding the state of infection;

d) The basin/storage tank, the tank, the filter must be consistent with the water treatment technology; perform hygiene in accordance with regulation or when necessary;

In the event of an incident in the quality of water, the immediate halt of production and isolation of production in the time of the incident occurred;

e) There is a backup generator and water backup pump in case of a failure of power or water pump failure to meet the continuous production requirement of the facility;

g) The water after processing the standard to produce milk is contained and preserved that it is not contaminated or contaminated from other sources of pollution.

6. 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, which installed secure guarantees, which has a distinction of being easy to distinguish from other pipeline systems, which must be checked periodically under the current regulation.

7. The collection system, waste disposal, waste water, emissions a) For solid waste.

-Must be collected and contained in the container or the appropriate storage equipment and placed in a suitable location for convenience for collection, processing, and no adverse effects on the production process;

-The materials containing scrap are well documented or marked as discriminated with materials containing raw materials, semi-finished products or finished products; made of waterproof materials, less corrodiable; secure, convenient for cleaning (if used multiple times) or consumed. abort (if used once);

-Must be handled by the organization or individual due to the authority of the state governing body that allows activities in the field of environmental processing.

b) For the wastewater produced and wastewater is active.

-The wastewater treatment area is deployed in isolation from the manufacturing sector;

-The capacity and processing technology is consistent with the waste traffic at the top capacity of the manufacturing facility to ensure the following wastewater treatment of the standard of environmental regulation;

-No wastewater directly discharged from the surrounding environment; the drainage trough in the production area must ensure flowing from the clean place to a less clean place and make sure to drain the water in conditions of stopping the flow;

-The station must have a lid, the processing area must perform the toilet drain after every day of production; the opening of the aqueduct, the station is regulated.

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;

-managed and handled by the organization or individual administered by the state governing body authorship authority to operate in the field of environmental processing for hazardous waste.

8. Warehouse System

a)

-separate from the production site;

-The raw material, the additive is placed on the shelf/price, avoiding direct sunlight;

-Ensure the conditions for regulation of temperature, humidity, time, and other storage conditions according to the guidelines or regulations of the manufacturer;

-For raw materials, the additive has opened but has not yet used the enclosed packaging after each use and storage in accordance with the rules;

-The material, the preservation additive in the warehouse must write the information about: the raw materials name, additive and shelf life;

-For a fresh milk repository: At the intermediate procurement stations there must be a cooling system, equipment, equipment, chemicals to test the quality of raw milk, which store the milk collected; the fresh milk sink must have a thermal insulation layer. In the face of uninfected materials, ensure that there is always a temperature of four. o C to 6. o C; the time of preserving raw milk from the milking comes when processing is not too 48 hours; the basin must be hygienic soon after not containing raw milk, which ensures that there is no longer microorganisms, which has an abundance of detergents by regulation;

-Implementing the periodic maintenance and hygiene regime by the regulation of the facility;

-Only those responsible or assigned to be assigned are allowed into the storage area.

b) The store of supplies, packaging, chemicals

-separate layout with the production area;

-Supplies, envelopes are arranged to avoid direct sunlight.

-Packaging directly exposed to the product that is covered according to the manufacturer ' s regulation;

-Time, conditions of preservation under the guidelines or regulations of the manufacturer;

-implementing periodic maintenance and sanitation.

c) The warehouse.

-separate layout with the production district, convenient for import and export of products;

-Make sure to maintain temperature by regulation, dry, clean, cool, avoid direct sunlight to not alter the quality, sensory and safety indicators of the product;

-There are areas dedicated to products that do not reach quality at the request for processing;

-Implementing the periodic maintenance and hygiene regime by the regulation of the facility;

-A product that is preserved in a repository must write information about: product names, shipments, production dates, production cases, and shelf life;

-For products that require cold preservation conditions:

+ Products must be placed in cold storage, ensuring always maintaining the circulation of cold gas to each product in the cold storage;

+ Always maintains a cold warehouse temperature at the request of each product type.

9. Production Area

a)

-The raw materials must be used individually, placed on the shelf or the cost;

-The material is prepared privately, making sure not cross-infected;

-The measurement equipment must ensure precision and function well;

-Permanent toilet, make sure you don't get dirt, water.

-Only those who are responsible or assigned to make a new implementation enter the area receiving the raw materials preparation.

b) Area of processing

-The processing device must be clean-free before using for a product production cycle in the day;

-The garbage is gathered and put in the plastic bag to the right place;

-The person who works in the mixing area, direct contact of the product must wear anti-permeability gloves, durable, bright colors and food safety;

-Regional hygiene daily or as soon as the end of the production cycle of each product category;

-Only people who are responsible or assigned to make new tasks enter the area to avoid cross-contamination.

c) The extract area, pour, pack

-Chambers or eclectic, pour out the secret, sterness, maintain temperature from 20 o C to 28 o C, positive pressure on the outside;

-The extract device, which is poured in the chamber or room must ensure sternage during the extraction process, pour the product;

-The inner side of the pipeline to the extraction device, the funnel must be sterilable properly;

-Sanitation of extracts, pour daily or as soon as the end of the production cycle of each product type;

-Only people who are responsible or assigned to make new tasks enter the area to avoid cross-contamination.

d) The area of finished goods

-The area that covers the milk of the food must be clean before packaging, ensuring always dry;

-tooling and packaging equipment (packaging, use, conveyor belt, bucket packaging) must be clean-free.

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 processed milk products within the internal range;

b) Non-transport of milk processed by the same types of materials, raw materials, chemicals that can cause cross-contamination 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, magnetic certificates, quality tests, contract publication records, or publication of food safety and related 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 the prescribed food safety management profile (Certificate of Qualified Food Safety, Contract Publication Permit, or the Certificate of Public Safety Permit Identification) for the processed milk products. produce at the facility.

What? 6. Instruments, equipment, packaging containing processed milk

1. Tools, packaging that contains direct contact of the processed milk product implementation of the regulations at the 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. Machine, equipment, and supplies exposed to milk and materials designed and syncresed, made of stainless materials, not toxic to the intended use, when needed to be cleaned, disinfestated, and maintained maintenance easily to avoid causing any damage. It's contaminated

3. The device used for heat handling, cooling, cooling, and cooling of the milk was designed to quickly achieve the temperature at the specification, maintaining an effective way; it is possible to monitor, control the temperature according to regulation.

4. Gas that blows directly into the product (if any) must ensure sternage.

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

6. The waste disposal and toxic chemicals are designed to fit and be safe, easy to identify, made from durable, less perishable materials.

7. Equipment, production equipment, processing, inspection must be periodically protected, replaced with damage or signs of damage.

Test equipment, measurement, testing, stringed safety regulations must be calibrated, regulated by regulation.

8. The repairs and maintenance of the instrument, equipment, machinery was only conducted outside the production area or at the end of production. In the case of repair or maintenance of the equipment, equipment, machinery must proceed to the bathroom immediately after the end of the work.

9. Oil grease to lubricate parts of the equipment, machines that are exposed to the product must belong to the type that is allowed to be used in food production.

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

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 health care records of the individuals 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. Milk Business Facility

1. The area for sale, preservation, which contains the product must always be dry and clean, guarantee not to alter the properties of the product, uncontaminated 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, processed milk 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 preservation and business of the dairy products. Go.

What? 10. Profile Management

The processed milk business facility must fully save the records, the legal evidence that proves the origin of the origin and quality of products that serve the source of the product, quality management, and food safety of the product.

What? 11. Dairy Transportation

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 different dairy products, ensure that the requirements for the preservation of the product are required by the manufacturer throughout the transport process.

3. Non-shipping of processed milk products and toxic goods or can cause cross-contamination affecting 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 processed milk products.

CHAPTER IV

EXECUTION CLAUSE

What? 12. The organization performs

1. The Ministry of Commerce of the Department of Science and Technology chaired, in coordination with the common organizational units, which guide the implementation of this Information in the nationwide scope.

2. The Central Committee of Provincial/Municipal Affairs is responsible for the guidance and implementation of this Information on the management site.

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

What? 13.

This announcement came into effect on 3 February 2015.

KT. MINISTER.
Chief.

(signed)

Needle Cross