IT ' S SMART

Regulation of food safety conditions for manufacturing facilities, food business, food and food products.

instruments, packaging materials, food containers belonging to the Department of Health ' s management.

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2010 Food Safety Law Base;

Base of Protocol 38 /2012/NĐ-CP April 25, 2012 of the Government Regulation details some of the provisions of the Food Safety Law;

Base of Protocol 63 /2012/NĐ-CP August 31, 2012 of the Government stipulated the functions, duties, powers, and organizational structure of the Ministry of Health;

At the request of the Bureau of Food Safety;

The Minister of Health issued a Food Safety condition for manufacturing facilities, a food business that belongs to the Department of Health's management.

Chapter I

GENERAL REGULATION

What? 1. The adjustment range

This information regulates food safety conditions for the manufacturing facility, functional food business, food-enhancing foods, food additions, food processing support; natural mineral water, bottled water; instruments, food, and water. Packaging materials, food storage; manufacturing facilities, small food business within the management range of the Ministry of Health (later called the facility).

What? 2. Explain the word

In this message the terms are understood as follows:

1. Manufacturing facility, Small Food Business is a manufacturing facility, food business on a family-owned scale, with or without a food business registration certificate.

2. Special preservation conditions for food is the use of equipment to adjust, maintain temperature requirements, temperature, humidity, and other factors in the manufacturer's product preservation to ensure quality, food safety.

Chapter II

FOOD SAFETY CONDITIONS FOR MANUFACTURING FACILITIES, REAL ESTATE BUSINESS, FOOD-ENHANCING FOODS, FOOD ADDITIONS, FOOD PROCESSING SUPPORT

What? 3. The food safety conditions for the production facility

1. For the physical basis, equipment, tools and people directly producing functional food, food-enhancing foods, food additions, food processing support compliance with regulatory requirements at the terms 1, 2, 3, and 4, respectively. Digital 15 /2012/TT-BYT September 12, 2012 of the Ministry of Health provides for the general condition of ensuring food safety for the manufacturing facility, food business.

2. For food feeders, food additiers, food processing aids and food packaging products:

a) The raw materials for functional food production, food-enhancing foods, food additiers, food processing support at the base must guarantee safety by regulation at the respective national technical regulation, the food safety regulation of the facility, and the food industry. You have jurisdiction and authority.

b) The original material used to produce food-enhancing foods must guarantee safety and maintain its inherent properties. Ingredients that form foods are not interintered together to create health-damaging products, human life. Only produced, food variables that enhance nutrition are vitamins, minerals, micronenants into foods that are not detrimental to consumer health and in the Ministry of Health's portfolio;

c) Food additive, food processing support, food preservation used in food production must have a root source, explicitly exporting, in the category that is allowed to be used under the provisions of the Ministry of Health and safety guarantees;

d) The packaging containing food must be sure to be sure, safe, not to infect toxic substances, not to affect the quality and safety of food, not to be contaminated with the effects that affect consumer health.

What? 4. food safety conditions for the business base

1. For the physical basis, equipment, tools and people directly business food, food-enhancing foods, food additions, food processing support compliance with regulatory requirements at the provisions of 5, 6, 7, and 8. Digital 15 /2012/TT-BYT September 12, 2012 of the Ministry of Health provides for the general condition of ensuring food safety for the manufacturing facility, food business.

2. For raw materials, functional food products, metabolic foods, food addities, and business food processing support at the facility must comply with national technical standards, food safety regulations of the competent organ, and other food products in the country. Rights and must be limited; there must be records, contracts, invoices, certificates of information related to the purchase of the income guarantee of the source of business food.

3. A clean water resource to protect equipment, equipment, and sanitation at the facility must be tested for quality, sanitary at least 1 per year.

What? 5. food safety conditions in food preservation

1. Physical base conditions, food-based conservation equipment, food additive, food processing support, food preservation, food: Compliance pursuant to regulatory requirements at Article 4 of the Digital Information 15 /2012/TT-BYT September 12, 2012 of the Ministry of Health provides for the general condition of ensuring food safety on the basis of production, food and food business.

2. Conditions for people with direct contact with food: Compliance under prescribed requirements at 1, 2 and 3 Articles 7 Digital Information (1). 15 /2012/TT-BYT September 12, 2012 of the Ministry of Health provides for the general condition of ensuring food safety for the manufacturing facility, food business.

What? 6. Food Safety Conditions during food transport

1. The device contains food that must stop the way with the surrounding environment, avoiding the intrusion of dust, insects; in line with the size of the transport.

2. The dedicated transport device and the instruments that contain direct contact with food during the transport process are made of materials that do not contaminate food or packaging food, ease of cleaning.

3. Enough control of the temperature, humidity, ventilation, and factors affecting food safety according to technical requirements for the preservation of each food product at the manufacturer's requirements throughout the transport process.

4. There must be a regulatory content on the guarantee of food safety in food transport; maintaining and controlling the preservation regime required throughout the transport process for each type of food product; for foods that require special preservation of food products and food products. There must be specific communication between the recipient and the food transport.

5. Device equipment must ensure a clean toilet first, during and after transporting food; not transporting food and toxic goods or possibly cross-contamination affecting quality, food safety.

6. For the direct contact with food in the process of food transport: Compliance pursuers of regulatory requirements at 1, 2 and 3 Articles 7 Digital News Number 1. 15 /2012/TT-BYT September 12, 2012 of the Ministry of Health provides for the general condition of ensuring food safety for the manufacturing facility, food business.

Chapter III

FOOD SAFETY CONDITIONS FOR THE PRODUCTION FACILITY, NATURAL MINERAL WATER BUSINESS, BOTTLED WATER, AND OTHER PRODUCTS.

What? 7. Natural Water Water Production Facility

1. For the physical basis, equipment, instruments and people directly producing bottled natural water: Compliance pursuant to the regulation requirements at the terms 1, 2, 3 and 4 Digital News No. 1. 15 /2012/TT-BYT September 12, 2012 of the Ministry of Health provides for the general condition of ensuring food safety for the manufacturing facility, food business.

2. Bottle Washes, production areas (filtration, disinfection, bottled, bottled, labeled, printed on product packaging), bottled natural mineral water protection area must be designed and built in accordance with a one-dimensional principle consistent with the presentation. The sequence of the production lines produces, ensuring separation, avoiding cross-contamination between other segments or areas.

3. The production facility must be built patiently, the wall surface and ceiling must be flat, bright, easy to clean; the waterproof wall (with a glaze, glass, labyrinth ...) must be at least 2 meters tall; flat floors, good drainage, easy to sanitary.

4. The area of extracting the mineral water is closed, separate from other areas and is equipped with air bacteriidal systems; there is a control mode of regular equipment to ensure that it always works well.

5. The workshop, equipment and equipment used in the production process must be hygiened regularly; the total sanitation is at least once/the quarter.

6. There is a closed-end production line system; equipment, direct contact instruments must be made of non-polluter materials, in accordance with the requirements of manufacturing technologies, ease of cleaning, disinfection, maintenance.

7. sterilization, disinfection of bottled natural mineral water products, disinfection packaging containing natural mineral water products using specialized equipment using ultraviolet technology and other sterilization technologies, other disinfection is not done. affecting quality, product safety.

8. The site of the preservation of the bottled natural mineral water product must be dry, cool, guaranteed to be sanitary; when shipping must be placed in the containers that guarantee sanitary, do not crash, cause deformation or break.

9. The packaging that contains natural mineral water must be the type of specialized packaging for food, packaged in closed packaging and has the right size to avoid water pollution.

a) The bottle caps and the plastic bottle containing the natural mineral water with a capacity of less than 10 litres are not used again; the plastic pot has a capacity of 10 litres or more glass bottles that can be used again;

b) All types of bottles, first uses or reuse must be cleaned, bactericidal, pre-washing, except for the first used case produced by closed-end technology.

c) The bottles, pots after cleansing must be reversed to avoid dirt, strangers fall inside, unless the bottle is washed with an automatic machine; before the extract has to be reproduced by bottled water itself;

d) For the paper packaging, the inside must be glaated in safe materials, impermeability and ensuring product safety.

10. The source of natural mineral water must be guaranteed within the perimeter of the protection belt to avoid any contamination or foreign factors that affect the quality of the natural mineral water.

11. The botteup must be done directly at the source of water or directly led from the source to the disposal site, bottled by a closed, continuous pipe system, ensuring strict hygiene regulations throughout the extraction process. The guarantee of bottled natural mineral water products in accordance with the regulations on food safety and management requirements at the National Technical Standards (QCVN) for natural mineral water and water bottled water 6-1:2010/BYT.

12. The natural mineral water production facility must have a bottle-control monitoring department, water quality; there are sufficient records of water and water source water testing results according to regulation at the National Technical Regulation for the mineral water. And the water bottled up 6-1:2010/BYT.

What? 8. Water production facility bottled up

1. For the physical basis, equipment, tools and people directly producing bottled water: Compliance on the prescribed requirements at 1, 2, 3, 4, 5, 6, 7, 7 and 9 Article 7 of this Information.

2. sterilization, disinfection of bottled water, disinfection of packaging with specialized equipment using ultraviolet light technology, ozone technology, and other technologies that do not affect quality, product safety.

3. The water source used in the production of bottled water must ensure the prevention of any contamination or foreign element that affects the quality of microbes, li, the chemicals of clean water and in accordance with the National Technical Regulation (QCVN) in terms of digital clean water. 02 :2009/BYT.

4. The bottled water production facility must have a bottle of bottle hygiene control, water quality; there are enough records that store the test results from source water extraction to the prescribed product at the National Technical Regulation (QCVN) in terms of water quality. Eating number 01 :2009/BYT.

What? 9. Natural Water Business Facility, bottled water

Compliance with regulations at 1, 2, 3, 4, 5, 12 and 13 Articles 5, paragraph 1 Article 6, paragraph 1, 2 and 3 Articles 7 Digital 15 /2012/TT-BYT September 12, 2012 of the Ministry of Health provides for the general condition of ensuring food safety for the manufacturing facility, food business.

Chapter IV

FOOD SAFETY CONDITIONS FOR THE MANUFACTURING FACILITY, TOOLING BUSINESS, PACKAGING MATERIALS, FOOD STORAGE, AND PACKAGING FACILITIES.

DEPARTMENT OF HEALTH CARE.

What? 10. Required for the production facility

1. For the physical basis, equipment, tools and persons directly producing instruments, packaging materials, food containers belonging to the Department of Health Management: Compliance under the regulatory requirements at 1, 2, 3, 4 and 8 Articles 1, paragraph 1, 3 and 3, respectively. 6 Articles 2, paragraph 1 and 3 Articles 3, paragraph 1, 2 and 3 Articles 4 Digital 15 /2012/TT-BYT September 12, 2012 of the Ministry of Health provides for the general condition of ensuring food safety for the manufacturing facility, food business.

2. Instruments, packaging materials that contain food that must be produced from safe raw materials, warrants not to infect toxic substances, oddwork on food, affect quality, food safety.

3. Instruments, packaging materials that contain solid, secure, secure food, response to the corresponding technical standard.

4. The additiants for the production of tools, packaging materials, contain food that must be derived, clear out of origin, guarantee not to infect toxic substances, affecting the quality, food safety for food contained in it.

What? 11. Required for business base

Compliance with regulations at 1, 2, 3, 4, 5, 12 and 13 Articles 5, paragraph 1 Article 6, paragraph 1, 2 and 3 Articles 7 Digital 15 /2012/TT-BYT September 12, 2012 of the Ministry of Health provides for the general condition of ensuring food safety for the manufacturing facility, food business.

Chapter V.

FOOD SAFETY CONDITIONS FOR MANUFACTURING FACILITIES, BUSINESS AND BUSINESS.

SMALL FOOD

What? 12. For locations, facilities, raw materials, food and food.

1. The production facility, the small food business must have a safe distance for toxic sources, the source of contamination and does not affect product safety.

2. The facility must have enough clean water to produce food in accordance with the National Technical Regulation (QCVN) number 01 :2009/BYT; there must be enough clean water to serve the food business in accordance with the National Technical Regulation (QCVN) number 02 :2009/BYT.

3. Facility maintenance facility, regular sanitation process and food safety guarantee conditions at the facility.

4. Raw materials, food addiants, food processing aids, tools, packaging materials, food storage facilities at the food production facility must be sourced, clear out of the country and guarantee food safety by regulation.

5. The facility must have a book of records, contracts, invoices, information from keeping information related to the sale of the access guarantee acquired by food raw materials, food additiers, food processing support, tools, packaging materials, containers, and more. food to produce and food business at the facility.

What? 13. Equipment Site, instrument, producer Direct, Food Business

1. The facility must have sufficient equipment suitable for production, food business; equipment made of materials that are not toxic, pollers food; ease of maintenance and hygiene.

2. The facility must have sufficient equipment, collection tools, disposal of waste in accordance with the laws of environmental protection.

3. People directly produce, food business: Compliance pursuers of regulatory requirements at 1 and 3 Articles 7 Digital News Number 1. 15 /2012/TT-BYT September 12, 2012 of the Ministry of Health provides for the general condition of ensuring food safety for the manufacturing facility, food business.

Chapter VI

CHECK ON THE BASIS OF PRODUCTION, FOOD BUSINESS BELONGING TO THE DEPARTMENT OF HEALTH CARE DEPARTMENT.

What? 14. Checkpoint.

1. No more than twice/year for the facility that has been granted a Certificate in Adequate Food Safety, the facility has both GMP certification, HACCP, ISO 22000 and the equivalent of the competent authority.

2. No more than three times per year for the facility that has been granted the Certificate of Qualified Food Safety of the state agency with a competent jurisdiction.

3. No more than four times a year for non-subordinated premises to issue a Certificate in Food Safety.

What? 15. Breakthrough Test

The state agency conducts a groundbreaking test if there is a violation of food safety, related food safety incidents, high levels of inspections under the direction of the superior agency.

Chapter VII.

EXECUTION CLAUSE

What? 16.

1. This message has been in effect since December 5, 2012.

2. Repeal Decision No. 39 /2005/QĐ-BYT November 28, 2005, of the Minister of Health on the Board of Health Accompanying Regulation of Sanitary Conditions on the basis of food production, Decision No. 1 01 /2005/QD-BYT January 07, 2005, of the Ministry of Health regulations that it is issued with the Regulation of Food Safety conditions on the basis of production, beverage processing, numerical decision-making. 02 /2005/QĐ-BYT January 7, 2005, the Ministry of Health provides a regulation on the management of the safe management of the mineral water safe from the date of this date.

What? 17. Organization to execute

1. Food Safety Authority is responsible for conducting this information in the entire country.

2. The Department of Health, the Provincial Food Safety Safety Bureau, the city is responsible for the guidance and implementation of this Information on the management site.