IT ' S SMART

Regulation of risk analysis and management of food safety by the production chain of fisheries and salt farming.

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Base of Protocol 01 /2008/NĐ-CP 03 January 2008 of the Government regulates the functions, duties, powers, and organizational structure of the Ministry of Agriculture and Rural Development; the International Protocol of the Year. 75 /2009/NĐ-CP 10 September 2009 of the Government amended the Third Protocol 01 /2008/NĐ-CP January 3, 2008;

Food Safety Law Base 55 /2010/QH12 June 17, 2010;

Base of Protocol 38 /2012/NĐ-CP April 25/04/2012 The government rules out certain conditions in the Food Safety Law;

At the suggestion of the Bureau of Agriculture and Fisheries Quality Management,

The Minister of Agriculture and Rural Development issued the Prescribed Risk Analysis and Food Safety Management by the production chain of fisheries and salt farming.

Chapter I

GENERAL REGULATION

What? 1. Modified Range

This information regulates the risk analysis and management of food safety by the production chain of the fisheries and salt food business of the Ministry of Agriculture and Rural Development; the responsibility of organizations and individuals involved in the management of the food industry. Yeah.

What? 2. Subject applies

1. Administration agencies belonging to agriculture and rural development;

2. Food and agricultural business production facilities used as food (later called the Facility); organizations and individuals are involved.

What? 3. Explain words

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

1. Danger: A biological, chemical or physical agent in food or food conditions that are potentially harmful to human health.

2. Danger: is the potential to occur and the severity of harm to human health due to one (or more) the danger in food causes.

3. Analysis of food safety risks including assessment of evaluation, management, and communication on the risk of food safety.

4. Risk assessment: is the process based on a scientific basis that includes steps: risk identification, description of danger, assessment of exposure, risk description.

5. Identification of the risk: identification of biological, chemical, and physical agents in one or a specific food group that is potentially harmful to human health.

6. Describe the threat: quantitative or qualitative assessment of the nature of the harm to human health associated with biological, chemical, and physical agents may be present in food.

7. Assessment of exposure assessment: qualitative assessment or quantification of the number of chemical, biological and physical factors that are put into the body according to food as well as through contact with other relevant sources.

8. The risk description: is the process of qualitative assessment or the ability to occur and the severity of the underlying harm known to the health of both uncertainties, in a certain population area based on the identification of a relationship. the risk, description of the danger and assessment of exposure.

9. Food safety risk profile (later known as Risk Profile): a description of food safety issues and their formation to identify elements of danger or risk associated with risk management decisions.

10. Evaluation of quantitative risk: is the risk assessment of the number of information on the risk and the expression of the degree of uncertainty associated with it.

11. Risk assessment of qualitative risk: a risk assessment based on data that does not generate enough basis for risk estimation, but through the numbers if supported by specialized knowledge and the expression of the uncertained element also allows the rating to be used. The risk.

12. Risk estimation: as a result of the risk description process.

13. Risk management: is the process of deliberation of policy methods based on the outcome of risk assessment, selection, and implementation of the appropriate measure of control.

14. Risk communication: is the process of exchanging information and opinions regarding the risk, risk, risk management and accompanying factors among risk assessment experts, risk managers, consumers, producers, organizations, and individuals. It's something else.

15. Food safety management by business production chain: a food safety management performed during the production of the agricultural and salt farming business from the initial production to the primary, processing, distribution.

What? 4. Food objects that need to perform food safety risk assessment

Food needs to perform a food safety risk assessment when one or some of the following cases:

1. Food has high prevalence of poisoning;

2. Food is potentially dangerous;

3. Food that results in monitoring samples shows the rate of violation of regulations, the technical regulation of food safety at high levels;

4. Food that needs regulation or additional regulation of food safety indicators;

5. Food needs to analyze the risk of food safety according to management requirements.

What? 5. Professional Management Agency

1. On the analysis of food safety

a) The Food and Agricultural Quality Management Bureau is the organiser of the organization performing the analysis of food safety risks to fisheries, aquacoproducts and saline products as food; at the same time the Food Safety Risk Analysis of the Ministry of Agriculture and Rural Development.

b) The Bureau of Food Protection is the organization presiding over the analysis of food safety risks to plants and food products as food.

c) The Bureau of Veterinary Medicine is the organiser of the organization that performs the analysis of food safety risks to animals and products on land as food.

(the following calls off the above agencies is the Central Professional Management Agency).

2. In terms of food safety management by the production chain of fisheries and agricultural products as food

a) Central professional governing body: presiding over inspection, monitoring of food safety on the production chain of fisheries and salt products that are exported in the field of management to be managed.

b) Local specialist management authority: is specialized management agencies led by the Department of Agriculture and Rural Development that perform the task of managing the local food and salt farm food safety, which is responsible for presiding over the operation. inspection, food safety monitoring for the production chain of fisheries and salt-only consumption of domestic consumption is managed by management.

What? 6. The coordination agency performs the food safety risk analysis. (the following is called the Coordination Agency)

1. The relevant units are in the Ministry of Agriculture and Rural Development, the Department of Agriculture and Rural Development of the provinces, cities.

2. Research institutes, universities, laboratories of relevant fields.

3. Career associations, consumer societies.

4. Food and agricultural business production facilities for food.

5. organizations, individuals involved.

What? 7. The cost of performing a food safety risk analysis and food safety management by the production chain of the fisheries and salt farming business.

The agency, the central specialized governing body, the planning locale, which envisaged funding from the annual budget, granted the authority to approve and organize the implementation after approval.

Chapter II

FOOD SAFETY RISK ANALYSIS

Item 1

EXPERT COUNCIL ASSESSMENT OF FOOD SAFETY

What? 8. Board

1. The Directorate of Experts by the Centre for Governing Body of the Central Committee, including: Head, Deputy, and members.

2. Member of the Board of Experts are experts in the Central Specialization Management Agency and agencies, external organizations with knowledge, experience of one or some of the following areas: quality management, food safety; food technology; students, food and food. learning; chemistry; epidemiology; medicine and related fields at the requirements of food safety risk assessment.

What? 9. The Expert Council assessed the risk of food safety (later called the Expert Council)

1. The Council of Experts assessed the risk of food safety created by the Central Professional Management Agency (from 7-11 persons) including: Chairman of the Council, Vice President of the Council, representative of the Directorate General; the Commissioners.

2. Members of the Expert Council are knowledgable experts, experience of one or a number of the following areas: quality management, food safety; food technology; biochemistry; chemistry; epidemiology; medicine and related fields of the same requirements. of the Central Professional Management Agency.

3. The operational statute of the Expert Council appointed by the Minister of Agriculture and Rural Development.

What? 10. The Responsibility Board

1. Set up a database of food safety issues for food business production chains at the request of the Central Professional Management Authority.

2. Set up a portfolio of threats-The food needs to build a risk profile, determine the order of preference when the implementation and report of the Expert Council and the Central Professional Management Agency.

3. Build a risk profile for the pair of hazards-Food has been identified at the request of the Central Professional Management Agency.

4. Make a food safety assessment and report a food safety risk assessment for the pair of hazards-Food has been determined at the request of the Central Professional Management Agency.

What? 11. Expert Council accountability

1. The report ' s proposed report, proposed to the Central Specialization Management Agency for the pair of hazards-The food must build a risk profile.

2. Consider the Risk Profile provided by the Directorate and proposes to the Central Specialization Management Agency: the pair of threats-Food needs to assess the risk of food safety; the pair of threats-Food does not need to report a safety risk assessment. the food.

3. Proposal with the Central Specialization Management Agency for food safety risk management measures for the pair of hazards-Food has been charged with the risk of a food safety Profile or Risk assessment report.

Item 2

IDENTIFY THE PROBLEM AND EVALUATE FOOD SAFETY.

What? 12. Database Settings

1. The sources that provide data on food safety issues include:

a) The violations or non-compliance of the provisions of food safety of the Base in the process of circulation, import, export of food being examined by the agency, check out the authority of Vietnam or of the imported countries;

b) National monitoring programs for food safety;

c) Monitoring of food and food poisoning, epidemiological studies, clinical studies;

d) The information on the media information about the epidemic was related to food, food poisoning cases, customer complaints, reports of scientists, informed of the facility's food safety issues.

2. The Directorate of Procurement, which aggreposes information on food safety issues to the chain of food business production of the food business governing body of the Central Specialization Agency under regulation at Article 5 of this Information.

3. The information base is collected, the Board of Experts identifies the nature, the characteristics of the food safety issue to determine the danger in particular food.

What? 13: Identilocate pairs of hazards-Food must build a risk profile

1. The object base at Article 4 of this index, the Board of Specialization, defines the order of priority upon implementation of the pairs of hazards-The food needs to build the risk profile and report the Council of Experts and the Central Specialization Authority.

2. The base of information provided by the Board of Experts, the Expert Council review and proposes the pair of hazards-namely, the specific food needs to build the Risk Profile, the Central Specialization Agency report.

3. The central specialized governing body decides the pair of hazards-The food needs to build the risk profile and deliver the Privy Board to build the risk profile of the risks-the food has determined.

What? 14. Build a Risk Profile

1. The Professional Board is responsible for the construction of a risk profile for the risks-Food has been identified at Article 13 of this Smart and provides a risk profile to the Council of Experts and the Central Specialization Authority.

2. The risk profile includes the following information:

a) A food safety problem that needs to build a risk profile;

b) Information on the hazards and related foods;

c) Cause, the way and the production process that the danger is likely to enter into the food business production chain;

d) Information about the infectious pathways that lead to consumers is exposed to the danger;

Information about the situation of food production and potentially occurring consequences (in economics, on consumer health);

e) The regulations and measures that control the risk in the food are being taken;

g) Proposal food safety management measures for the pair of hazards-Food;

h) Proposal for the pair of hazards-Food needs to implement and report risk assessment;

i) The lack of scientific data is likely to be limited or difficult for the implementation of food safety risks to the pair of hazards-Food;

l) Other content is relevant at the request of the Central Professional Management Agency.

3. Information, data in the Risk Profile must quote the source of the information.

What? 15. Identilocate the need to implement a Food Safety Risk assessment report for the pair of hazards-Food and Food.

1. The Expert Council review, evaluate the risk profile; report the results assessment of the risk profile and suggest the next measure to the pair of threats-Food by regulation at paragraph 2 and paragraph 3 This goes to the Central Specialization Agency.

2.Couple The risk-Food does not need to report a risk assessment for one or some of the following cases:

a) The risk has been fully described with authentication figures;

b) The risk is relatively simple;

c) At the risk profile identified the appropriate risk management measure;

d) The risk is not of management.

3. The pair of threats-Food needs to report a risk assessment for one or some of the following cases:

a) The risk is not fully described;

b) The risk is the urgent concern of the community;

c) The risk of influence on many subjects in society or of great influence on trade.

4. The resulting evaluation of the risk profile and the proposal of the Expert Council, the Central Professional Management Agency decided the next processing measure for the couple ' s risks-Food, namely, the following:

a) The risks-The food must establish a risk assessment report;

b) The risk-food does not have to report a risk assessment

What? 16. Make a food safety risk assessment

1. The Directorate for Implemendation of the risk of food safety on the pair of hazards-Food has been identified at the request of the Central Specialization Management Authority and sent the Risk assessment Report to the Expert Council and the Professional Management Agency. The central discipline, judging.

2. The steps perform the risk of food safety in accordance with the Appendix issued by this message.

3. In the case of necessity, the Directorate for the Use of Information of the Similar Food Safety Assessment Works by international organizations, countries, ministries, industry in the country have been published in the assessment process for the pair of threats. -Food has been identified with consideration to the specific elements of the process of business production, domestic food consumption.

4. The food safety risk assessment report includes the following content:

a) The purpose of assessing food safety risk;

b) identify the danger;

c) Describe the danger;

d) Evaluation of exposure;

The description of the risk;

e) An estimated risk;

g) Define data gaps;

h) Proposed food safety risk management measures according to the food business production chain.

Section 3

FOOD SAFETY RISK MANAGEMENT

What? 17. Review, assessment of food safety risk management measures

1. Expert Council review, evaluation of food safety risk management measures for the following cases:

a) The risks-The food has been built at risk profile;

b) Or the pair of threats-Food has been reported to assess the risk of food safety.

2. Food safety risk management measures according to the chain of business production are evaluated in accordance with the following criteria:

a) Food safety levels achieved (consumer health protection levels);

b) The feasibility and practice of execution;

c) The economy (review of cost factors and benefits when implementing the risk management measure);

d) Sociality.

3. The Expert Council proposes to the Central Specialized Governing Body on the measure of food safety risk.

What? 18. The decision to manage food safety risk

The Central Specialization Agency considers the report proposed by the Expert Council and decides the safety of food safety risks to the pair of risks-Food has been identified.

What? 19. Deploy the risk and adjustment management measures when necessary.

1. The central specialized specialist governing body, in coordination with organizations, individuals who are involved in implementing specific management measures at each of the stages of the development of identified hazards in the production chain, food business, to protect the health of the population. consumer.

2. periodically, the central professional governing body of information, evaluating the results of implementing food safety risk management measures and proposing adjustments as needed.

3. The risk management measure is reviewed, which corrects when one of the following cases occurs:

a) Exposition of new scientific data or knowledge related to the pair of threats-Food is under control;

b) When the Central Professional Management Agency, the Local Governing Body, the Head Agency or the Coordinated Agency for the Relevant Coordination detection of risk management measures.

Section 4

FOOD SAFETY MEDIA

What? 20. The exchange of information in the course of the execution of risk assessment, food safety risk management

1. The central professional governing body defines organizations, individuals who are involved in exchange of information in the course of the implementation of the risk assessment and management of food safety risks.

2. The agencies involved are involved in the process of evaluating the risk, managing the risk of responsible food safety:

a) The exchange of information regarding the risk-Food in the process of determining the issue of food safety, risk assessment, food safety risk management;

b) Notice and take the comments of the relevant Coordination Authority, representative of the production base of the agricultural food business that produces information about: the danger, the product, and related information to perform the risk assessment of food safety; the projects. Risk filing and the draft risk assessment report; draft legislation regulating food safety risks.

3. The method of exchanging information: holding a meeting, seminar seminar, sending questioner tables, sending feedback or other forms.

What? 21. Popular information about food safety risk

1. Popular information about the pair of hazards-The food must be done to build a risk profile: The central professional governing body informs the organization, the individual is involved in the pair of risks-The food has been decided to build the risk profile.

2 Popular information about the results assessment of food safety risk assessment: On the basis of a risk profile or risk assessment report, the Central Professional Governing Body informed organizations, individuals involved in the outcome of real safety risk assessment. You know, with the pair of threats-Food has been identified.

3. publish information on risk and risk management measures: The central specialized management agency has the responsibility to publish information about risk and risk management measures on the couple ' s risks-Food has been identified to the organization, the individual who is involved in the organization. with the regulation of the Ministry of Agriculture and Rural Development and the scope of the mission, the powers are delivered.

4 Forms of information published: The conference organization, published on the website of the Central Professional Management Agency, through mass media or other forms.

Chapter III

FOOD SAFETY MANAGEMENT BY THE PRODUCTION CHAIN OF THE FISHERIES AGRICULTURAL BUSINESS

AND THE SALT USED FOR FOOD.

What? 22: Principles of food safety management by the chain of production of fisheries and agricultural products as food products.

1. Food safety management is carried out in the entire production chain of the agricultural and salt farming business from the initial production segments to the food distribution.

2. The facility is involved in the production chain of the fisheries and salt farming business that is responsible for food safety on the product produced, business at the Facility.

3. State management activities on food safety must be done at each stage in the entire business production chain on the basis of food safety risk analysis.

What? 23: Food safety management activity by the chain of production of fisheries and agricultural products as a food product.

1. Self-control food safety during the production of the facility's food business.

2. Food safety monitoring of the community.

3. Monitor, check, check out the Food Safety Agency's food safety.

4. The backup plan to handle when there is food safety incident.

5. Evaluation and proposal to improve food safety management performance.

What? 24: Food safety control of the facility

1. Control of self-control (including the implementation of food safety management programs) at the Facility to comply with regulations, technical regulation has been issued by the Ministry of Agriculture and Rural Development.

2. The basis of a product-derived retrieval system of products and product retrieval does not guarantee food safety by regulation at Digital Information. 03 /2011/TT-BNPTNT 21/01/2011 and Digital News 74 /2011/TT-BNPTNT October 31, 2011, of the Ministry of Agriculture and Rural Development.

3. The small food business production facility performs self-control activity in accordance with the national technical regulation and specific regulation on conditions of food safety in manufacturing, small food business.

4. Risk Profile Base or Risk assessment Report on the pair of hazards-Food has performed the risk of food safety, the Facility that determines the critical work of the business production process to implement the risk management measures for the product of the product. in the guidelines of the Central Professional Management Agency or by the regulation of the Ministry of Agriculture and Rural Development.

5. For the pair of threats-Food has been determined to assess the risk but have yet to have a risk assessment or have yet to complete the risk assessment report, the Construction Facility, which carried out the risk monitoring program:

a) Identilocate the danger to the product: according to the alert of the Authority of the Authority, the reflection of the customer;

b) Increase the risk control measure that has identified at this a point in accordance with the quality management, food safety programs that the Facility is applying; enhance sampling of the test, monitoring the risk during production at the Base of the Facility. ()

c) Access to the origin, determine the cause of food that does not guarantee food safety (if any);

d) periodically report the central professional governing body or the local specialized governing body on test results monitoring the safety hazards.

6. Detout and report the Central Professional Management Agency or local specialist management agency as the facility's product is capable of causing food safety.

7. Information about food safety on the label, packaging, in documents accompanied by food according to the regulation of the law on the label of goods.

8. The timely, full, accurate warning of the risk of food safety, the prevention of the consumer according to the rule of law.

What? 25. Community Food Safety Monitor

Organizations, individuals involved in the detection of food safety regulations and timely notice to the Central Specialized Governing Body or local specialist body, also inform local authorities.

What? 26. Check, food safety supervisor of the Central Specialized Governing Body, the local specialization management agency, said.

1. The central specialized governing body or local specialist management body sampling food safety monitoring of fisheries and salt agricultural products in the entire production chain in accordance with existing regulations/regulations, which focuses on the product and product of the products. High-risk segments have been identified in the Risk Profile, the Risk assessment Report, and the assessment of the assessment of the facility's food safety guarantee.

2. The classification results base of the Facility, the Central Professional Governing Body or the local specialized governing body applies the appropriate monitoring frequency to examine the conditions of the food safety of the facility in each of the stages across the entire chain. according to the technical rules and regulations.

3. The audit forms include:

a) Check out the classification of food safety guarantee;

b) The examination, the expert inspector in accordance with the statutory acceptance scheme;

c) Breakthrough examination, specialized inspector when there are signs of a violation of food safety regulations.

4. For the Manufacturing Facility, the manufacturing process does not guarantee food safety, the Central Professional Management Agency, the local specialized management agency to focus resources, enhance inspection, monitor, and have the appropriate handling measures to protect the food and water supply. consumer health;

5. For the pair of threats-Food has been determined to assess the risk but have yet to have a risk assessment or have yet to complete the risk assessment report, the Central Professional Management Agency, local expert management agency, the program ' s deployment. the risk monitoring of the production chain, food business, increased inspection at the production site is more likely to cause food safety; increase the frequency of monitoring for the pair of hazards-the food has identified;

6. For the pair of threats-Food has performed risk analysis, the Central Professional Management Agency instructs the deployment of risk management measures. In the case of necessity, the Central Professional Governing Body will propose to build a regulatory text on the risk management of food food safety review.

What? 27. The backup plan to address the food safety incident

The central professional governing body, the local expertise agency that builds the Project Plan to address the safety of food safety in the annual operation plan, includes the following:

1. Expected food safety incidents that are likely to occur;

2. The processing method for each type of incident: specifies the deployment and implementation steps;

3. The organizational division is done to each of the processing.

4. Cost of execution.

What? 28. The organization handles, corrects the safety of food safety

When food safety incidents occur, the Central Professional Management Agency, the local specialized management agency presiding over the implementation of the original source retrieval and product retrieval does not guarantee food safety in accordance with the specified number of Information. 03 /2011/TT-BNPTNT 21/01/2011 and Digital News 74 /2011/TT-BNPTNT October 31, 2011, of the Ministry of Agriculture and Rural Development.

Chapter IV

THE RESPONSIBILITY OF THE STAKEHOLDERS

What? 29. The agency ' s responsibility for the analysis of food safety risks.

1. Every year, the proposed synthesis of the Central Professional Management Agency, which builds plans for implementing the risk of food safety analysis and building plans for planning the implementation of the approval ministry;

2. General needs, planning and presiding over training, training on the analysis of food safety risk management for the execution of the food safety risk management of the units involved;

3. Network involvement in the assessment of the risk assessment of domestic and international food safety;

4. annually, aggregate and reporting the Ministry of Agriculture and Rural Development results analysis of the food safety risks of the Central Professional Governing Bodies and the relevant Coordination Agency.

What? 30. The responsibility of the Central Professional Management Agency

1. Every year, construction of the operational plan, the funding plan that sends the Agency to the Head of the Head. The detailed plan includes the following: The Risk of Danger-The Food must build a Risk Profile, the Risk Assessment Report; the planning of training, media; expected funding and other content under the management requirements. Simultaneously offering a category in order of preference for implementing the application of a business-based food safety management model for some products, the product group is managed by the assigned range.

2. Build relevant technical materials, instruct the uniform application;

3. Founded the Expert Council, Board of Professional;

4. Build a specialist network database on the assessment of food safety risks to the managed food group; the company is a member.

5. Set up database on food safety issues for the managed food group;

6. Identilocate the pair of hazards-The food must build a risk profile and Report the risk of food safety; the organization performs the risk of the risk profile and the report of a food safety risk assessment for the risks-Food has been identified;

7. Coordinate closely and provide full information to the Directorate for the implementation of the risk assessment for the Risk group-Food has been identified;

8. The selection, decision to determine the risk of food safety risks to the pair of threats-Food has been identified, the necessary case, the proposal to build a regulatory text on the safety of the risk management of the Ministry of Agriculture and Development of the Ministry of Agriculture. It ' s the rural building.

9. Coordinate the implementation of the food safety risk analysis when required for the product group by the other Central Specialized Governing Body;

10. Food safety management by chain of production, food business is managed by management;

11. Build a backup plan addressing the safety of food safety; the organization handles, corrects the safety of food safety;

12. Every year, the report to the Report to the Agency for the Situation Implementation of Food Safety analysis and the report of the Ministry of Agriculture and Rural Development on the situation of food safety management by the chain of business products to the food group. the management division;

13. Evaluation and proposal to improve the efficiency of food safety management by the production chain of food business is managed at Article 5 of this.

What? 31. Local specialist management agency

1. Provide information on food safety issues that need to perform a risk analysis to the Clues Agency, the Central Specialized Specialized Management Agency;

2. Checking, monitoring of food safety according to the production chain, food business is managed by management;

3. Implemendation of the risk monitoring program for the specified food production chain, increasing control at the production capacity is likely to lose control in order to limit the risk according to the centralization of the Central Professional Management Agency.

What? 32. Manufacturing facility, aquacal and salt farming business as food products

1. periodically, or break out when there is a requirement, or when the product detection of the Facility is likely to cause loss of food safety, the Central Agency specialized management agency reports or the local specialist management agency on real safety control operations. The product, the treatment, the product recovery is not safe and the result is the corrects of the facility.

2. Provide information on food safety control activities and other relevant information of the Facility at the request of the Central Specialized Governing Body or the local specialist management agency serving for the safety risk assessment operation of the United States and the United States. the food and food safety management activities.

3. Deploy food safety risk management measures at the facility, remedied incidents of food safety incidents under the guidelines of the Central Professional Governing Body or by the provisions of the Ministry of Agriculture and Rural Development.

4. Set up and implement the quality management program, food safety for the manufacturing of food business at the Base by Regulation.

Article 33. Coordination.

1. Provide information about relevant food safety for the risk of food safety analysis to the Base Agency, Central Professional Management Agency;

2. Send a specialist in the Expert Council, Board of Specialization at the request of the Central Specialization Management Authority;

3. Participate in other activities related to food safety risk analysis at the request of the Central Professional Management Agency.

Chapter V.

EXECUTION CLAUSE

What? 34.

It has been in effect since 20 February 2013.

What? 35 Change, supplements.

In the course of execution, if there is difficulty, entangrium, the reporting units of the Ministry of Agriculture and Rural Development consider, modify, replenicate.