Circular 30/2012/tt-Byt: Regulations On Food Safety Conditions For Business Establishments, Catering Services, Food Business

Original Language Title: Thông tư 30/2012/TT-BYT: Quy định về điều kiện an toàn thực phẩm đối với cơ sở kinh doanh dịch vụ ăn uống, kinh doanh thức ăn đường phố

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The CIRCULAR regulates food safety conditions for business establishments, catering services, food business _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ the base food safety Law 2010; Pursuant to Decree No. 38/2012/ND-CP dated 25 April 2012 of the Government detailing a number of articles of the law on food safety; Pursuant to Decree No. 63/2012/NĐ-CP on April 8, 2012 of the Government functions, tasks, powers and organizational structure of the Ministry of health; At the suggestion of the Director of food safety; The Minister of Health issued a circular regulating food safety conditions for business establishments, catering services, business street food. Chapter I GENERAL PROVISIONS article 1. Scope 1. This circular regulates food safety conditions for business establishments, catering services, food business (hereinafter referred to as the base). 2. This circular apply to organizations, individuals, households and business activities catering services, business street food on the territory of Vietnam. Article 2. Explanation of terms In this circular the terms are understood as follows: 1. Business establishments catering services are the basis of processing organizations, provide food, drinks to eating right have fixed locations including processing facilities catering available; canteen catering business; food; kitchen, dining, the restaurant of the hotel, a resort; dining restaurant; Food and beverage outlets; shops, stalls, food business, food for nine. 2. business street food is the kind of food business, food, drinks to eat right, drink right peddle on the street or being sold at public places (bus station, Pier, railway stations, resorts, festivals) or in the same place. Chapter II CONDITIONS to ENSURE FOOD SAFETY for BUSINESS ESTABLISHMENTS CATERING to article 3. For processing facilities catering available 1. The facilities, equipment, tools and people directly processed foods available in accordance with the requirements prescribed in Articles 1, 2, 3 and 4 Circular No. 15/2012/TT-BYT on December 12, 2012 of the Ministry of health regulations on general conditions to ensure food safety for manufacturing , food business. 2. The number of ration ration processing establishments are in fact is consistent with the design lines available of catering establishments. 3. Food ingredients, food additives, food packaging available to have the contract on supply of prescribed and longer shelf life; food additives in food additives are allowed to use by the Ministry of Health issued. 4. ice used in eating must be produced from water sources suits national technical regulation Sett eating water quality no. 01:2009/BYT. 5. Full books recording the inspection regimes take 3 steps under the guidance of the Ministry of health; There are enough tools save samples, sample food preservation cabinets save and secure the Save template mode of food at the facility for at least 24 hours since the catering available are finished processing. 6. Ensuring food safety in transport catering available, food to eat right: a) containing equipment catering available, food to eat right are separated from the surrounding environment, avoid the penetration of dust, insects and match the size of the food to be transported; b) specialized transportation equipment, appliances, packaging contain direct contact with catering available, food eaten right must be built using materials that do not contaminate food and easy to clean; be sure to clean before, during and after transportation of the ration available food, eat right; c) Adequate equipment for the control of temperature, humidity, ventilation and the factors affecting food safety technical demand for glass for catering available, food to eat right during transport; d) must have rules and regulations about the secured mode of food safety in transport catering available, food to eat right; maintain and control mode of preservation as required during transport; DD) equipment, ration transport tools available, food eaten right cannot contain the same harmful goods or cause cross-infection affects the quality, safe food. e) storage time, ration transport available, food eaten right from when the processing is finished to eat no more than 4 hours (if the food could not be preserved, cold or frozen); the time from when the ration transportation available to eat in case there is no dedicated preservation equipment (hot-brewed, freezer) no more than 2 hours. If the time on the must-have home remedies heat pasteurization, food safety assurance before use to eating. Article 4. For canteen catering business; food; kitchen, dining, the restaurant of the hotel, a resort; restaurant eating 1. The facilities, equipment, tools and people directly processing, catering at the canteen catering business, food, hotels, resorts, dining restaurant comply with the requirements specified in article 1, 2, 3 and 4 Circular No. 15/2012/TT-BYT on December 12, 2012 of the Ministry of health regulations on general conditions assure the food production establishments, the food business. 2. the design and preliminary processing of raw materials, food processing and cooking, food preservation area; dining area; food raw material warehouse, Archives preserve food packaging available separately; hand washing areas and separate toilet. As for the food the service offers foods available to transfer to the private sector and layout match the number of ration served to ensure food safety. 3. place food processing must be designed according to the principles of direct current; There are enough tools for processing, storage and use for fresh food and the food is over processed; There are enough tools Division, remove, contain food, eating utensils ensure clean, perform daily hygiene regimen; equipment use clean gloves when in direct contact with food; There is enough equipment to fight flies, paste, insects and animals. 4. The dining area are airy, have enough tables and chairs and often have to ensure clean; There is enough equipment to fight flies, paste, insects and animal pathogens; must have sink, number at least 1 (one) hand-washing sinks for 50 people eating; are there toilets, the number must be at least 1 (one) toilets for 25 people. 5. display Area, preserving food right, nine food must ensure hygiene; the food right, food is cooked on a table or high price of pitching the way the ground is at least 60 cm; There is enough equipment and other supplies to prevention of dirt, flies, insects and disease-causing paste; have enough guaranteed hygiene tools to clamp, clamp, exposed food. 6. ice used in eating must be produced from water sources suits national technical regulation Sett eating water quality no. 01:2009/BYT. 7. There are enough books and notes made of real 3 step test mode under the guidance of the Ministry of health; There are enough tools save samples, sample food preservation cabinets save and secure the Save template mode of food at the facility for at least 24 hours since the food is finished processing. 8. Have enough tools contain the waste, garbage and ensure the sealed, must have a lid; waste, waste must be tidy, daily processing as specified; waste water is collected in a sealed system, guaranteed not to pollute the environment. Article 5. As for the food and beverage outlets 1. The facilities, equipment, tools and people directly processing, catering in food and beverage outlets comply with the requirements specified in paragraph 1, 2, 3, 4, 6 and 12 article 5, paragraph 1, 2 and 3 article 6, paragraph 1, 2, 3 and 4 Article 7, paragraph 1, 2 , 4, 5, 7 and 8 article 4 Circular No. 15/2012/TT-BYT on December 12, 2012 of the Ministry of health regulations on general conditions to ensure safe food production establishments, the food business. 2. The facility is designed to have the place of food processing, where the sales presentation, hand-washing place for customers; where the food processing, beverage; where to eat clean, source of pollution; food display area is the difference between food and cooked food. 3. is there enough processing tools, divide, contain food and dining tools ensure hygiene; equipment use clean gloves when in direct contact with food; food packaging materials to ensure food safety. 4. The water used to cook food with the national technical regulation (QCVN) number 1:2009/BYT; the water used for processing of ingredients of food, hygiene, hand washing for the client to have full and consistent with national technical regulation (QCVN) No. 02: BYT/2009 and must be periodically tested at least once per year according to the regulations; ice water to drink to be produced from water sources suits national technical regulation (QCVN) number 1:2009/BYT. 5. Food ingredients, food additives, food packaging available to have bills, documents prove the origin, made clear; food additives in food additives are allowed to use by the Ministry of Health issued. 6. Feed the right food, nine are on display on a table or high prices the way the ground is at least 60 cm; to the glass Cabinet or equipment maintenance, cloaking hygienic, flies, midges, dust, rain, and insects, harmful animals. 7. The facility has enough tools contain the waste, rubbish; the tool contains waste, garbage is sealed with a lid, and moved in October; waste water is collected in the system does not pollute the environment. Article 6. For shops, stalls, food business immediately, nine food 1. The facility layout in locations far from the source of pollution. 2. Where the processing, where the immediate food, cooked food is clean, airy, separated for ease of cleaning and non-polluting for the environment. 3. Water used for food processing, food must be cooked enough and matched with the national technical regulation (QCVN) number 1:2009/BYT; water to preliminary materials, sanitary appliances, hand washing is enough and matched with the national technical regulation (QCVN) No. 02:2009/BYT; the ice used in the dispensing of beverages are produced from water sources suits national technical regulation (QCVN) number 1:2009/BYT. 4. is there enough processing tools, broken, remove, contain, food preservation, food and must be cleaned, wipe dry before use; equipped with gloves, used once when in direct contact with food, food cooked; materials, food packaging, food cooked to ensure food safety. 5. Raw materials used for processing, feed and food must be cooked immediately, bills, documents prove the origin, assure the prescribed; only use food additives in food additives are allowed to use by the Ministry of Health issued. 6. the right to food, food cooked in glass cabinets, must be to preserve the hygienic equipment, fly-proof, dirt, insects, pests and animals to higher ground at least 60 cm. 7. For home base business directly, the right food, cooked food in accordance with the requirements specified in paragraph 1, 2, 3 and 4 Article 7 circular No. 15/2012/TT-BYT on December 12, 2012 of the Ministry of health regulations on general conditions to ensure food safety for manufacturing , food business. 8. The facility must have enough garbage containers and containers to be moved during the day; waste water is collecting on public sewers and not pollute the environment. Chapter III CONDITIONS for ENSURING FOOD SAFETY for STREET FOOD BUSINESS article 7. Locations, equipment, instruments 1. Business layout in public (bus station, Pier, railway stations, resorts, festivals, and exhibition), summer streets; where sold the difference food source of pollution; ensure clean, does not pollute the environment. 2. Business case on the vehicles to peddle to design the compartment contains, preserving food, beverages, hygiene assurance must be dirt, rain, sunshine, fly and insect damage. 3. Water to simple processing for food right, blending the right drink full and consistent with national technical regulation (QCVN) number 1:2009/BYT; water to preliminary materials, sanitary appliances, hand washing is enough and matched with the national technical regulation (QCVN) No. 02:2009/BYT; There is enough ice water to drink is produced from water sources suits national technical regulation (QCVN) number 1:2009/BYT. 4. Have enough equipment, tools for processing, preserving, sold separately living food and feed immediately; There are enough dining utensils, food containers packaging ensures cleanliness; have enough armed cloaking, preserved food in the process of transportation, business and ensuring always clean; tables and chairs, cabinets, price to sell food, drinks to surface at least 60 cm. 5. Right food, drinks in glass cabinets or to the equipment and hygienic preservation must be dirt, rain, sunshine, fly and insect infiltration. 6. The seller must wear the dress clean and neat; When in direct contact with food, drink, eat right must use gloves, used 1 time. 7. Food ingredients, food additives, food packaging, processing available ensuring there are bills, proof of origin, proof of origin clearly and ensure food safety as specified. 8. Fully furnished, regular use of trash have the CAP, bag, to collectors, garbage containers and must move in the public waste collection day; waste water must be picked and guaranteed not to pollute the environment where the business. Article 8. For the street food business 1. The food business is training and be given training certification of knowledge of food safety regulations. 2. The food business must be health and grant the certificate of eligibility prescribed health. The health certificate and health eligibility due to the health authorities from the district and equivalent or over done. 3. People who are getting the disease or diseases in the category of diseases or infectious diseases that workers not be allowed direct exposure in the manufacturing process, food processing has been specified, the Health Ministry was not taking street food business. Chapter IV INSPECTION of BUSINESS PREMISES CATERING and FOOD BUSINESS article 9. Periodically check the Health Department, central cities and the competent authority has the responsibility to check the base food services business and the business of local street food management. The export frequency test: 1. No more than 2 (two) times a year for business establishments catering services due to the functional unit are the people's committees of provinces/cities of centrally authorised certification eligible basis of food safety. 2. Not more than 3 (three) times a year for business establishments catering services due to the functional unit are the people's committees of the district/Borough authorised certification eligible basis of food safety. 3. Not more than 4 (four) times per year for business objects street food due to the people's Committee of social/Ward Manager or qualified certification of food safety. Article 10. Check out irregular State authorities conduct unscheduled checks if occurs in breach of food safety, food safety issues involved, the high point of inspection under the direction of the superior bodies. Chapter IV PROVISIONS article 11 ENFORCEMENT. Effect 1. This circular is effective as from 20 January 2013. 2. Annul the decision No. 41/2005/QD-BYT on 8 December 2005 of the Minister of health on issuing provisions on food hygiene and safety conditions for business establishments, catering, services from the date of this circular effect. Article 12. Implementation 1. Food Safety Bureau has responsibility for guiding implementation of this circular within the country. 2. The Department of health, Bureau of food safety, the central cities have the responsibility to guide the implementation of this circular and the decentralized management of business establishments for catering and food business for the organs of local authority under paragraph 3 , Article 23 of Decree 38/2012/ND-CP dated 25 April 2012 of the Government detailing a number of articles of the law on food safety.