IT ' S SMART

Sanitary conditions regulation, ensuring food safety on the meat and meat business base of the country.

It ' s a food that ' s edible in the form of food.

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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; United States Digital Protocol. 75 /2009/NĐ-CP October 10, 2009 the Government amended Article 3 Protocol 01 /2008/NĐ-CP;

Food Safety Law Base 55 /2010/QH12 By Congress, the XII Congress meets on June 17, 2010.

Veterinary Air Force Base 18 /2004/PL-UBTVQH approved by the Standing Committee of the National Assembly on April 29, 2004;

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

Base of Protocol 33 /2005/NĐ-CP March 15, 2005 of the Government rules the details of some of the provisions of the Veterinary Ordinary; the digital decree. 119 /2008/NĐ-CP November 28, 2008 of the revised Government, adds some of the provisions of the Digital Protocol 33 /2005/NĐ-CP;

Ask the Director of the Bureau of Veterinary Medicine;

The Minister of Agriculture and Rural Development issued the Hygiene Regulatory Regulation, ensuring food safety for the meat business and edible products of animals in fresh form.

Chapter I

GENERAL REGULATION

What? 1. The adjustment range

This information regulates sanitary conditions, ensuring food safety for the meat business and edible products of animals in the form of food.

What? 2. Subject applies

This is applied to the meat business and edible products of animals in the form of business registration and organizations, individuals involved.

What? 3. Explain words

In this Information, the following terms are understood as follows:

1. Animals: The terrestrial animals include the animals, which can be used as food.

2. Animal meat in a fresh form of life: Being the meat of healthy animals after slaughter in the form of subatomic or has filtered is preserved at normal temperature or temperature from 0oC to 5oC for a certain period of time and still retains the natural property that is available. of it (then called meat).

3. The edible food is in fresh form: As the whole head, tail, legs, skin, fat, and the edible organ of the animal are preserved at normal temperature or temperature from 0oC to 5oC for a certain period of time and still retain its inherent natural nature (later). This is called a byproduct.

4. Meat and food business: As the meat business and edible products of animals in the form of fresh life at the traditional market, supermarkets or business stores, the store introduces the product.

5. The traditional market: Including retail and wholesale markets, where people come to buy, sell goods and be planned by the local government.

6. Supermarket: Is the system/base that distributs synthetic goods, business in self-choice and self-service. There is full of items required for family life packaged in line with each item type; the product label is fully informed of the product and is tagged with bar codes, the source management code, the quality of goods and for calculating the amount. It ' s a single-print machine.

7. sanitary conditions where the meat and meat business: Are sanitary conditions to ensure the food safety of meat and byproduct in the business process.

8. Equipment, tools used in the meat and meat business: All items for sale, purification and storage, meat and meat preservation.

9. Clean: Being the use of mechanical measures to remove the stains that stick to the surface of the device page, the tools used in the meat business and the byproduct.

10. Toxic Sterilization: Being the use of physical, chemical agents to destroy harmful microorganisms.

11. The working person: Including the refiner, the sale, the meat and the food.

What? 4. Required for packaging and labeling

1. The packaging is directly exposed to meat and byproducts must be produced from safe materials, not to infect toxic substances, oddwork, the quality of meat and byproduct quality in the shelf life.

2. The packaging must be reached standard by the 34 /2011/TT-BYT of the Ministry of Health enacted on 30 August 2011 of the Ministry of Health enacted the National Technical Standards of Hygiene Safety to the packaging, directly into contact with food.

3. Meat and byproduct packaged must be labeled by regulation at the Digital Protocol. 89 /2006/NĐ-CP August 30, 2006 of the Government on the label of goods.

What? 5. Required for the conditions and conditions of meat and food preservation.

1. Do not use chemicals to preserve raw meat and food.

2. Meat and food preserved at the temperature are usually only available for sale within eight hours of the slaughter.

3. Meat and byproduct since the slaughter is preserved at 0-5oC only to be sold within 72 hours of the slaughter. For a byproduct of the stomach, the small intestine and the aging colon at 0-5oC are only available for sale within 24 hours of the slaughter.

What? 6. Required for meat and food

Meat and byproduct are sold to have a surgical control stamp or a veterinary hygienal control stamp and have a certificate of examination by the prescribed veterinary organ.

Chapter II

SANITARY CONDITIONS REGULATION, ENSURING FOOD SAFETY FOR THE MEAT AND MEAT BUSINESS FACILITY.

ACCESSORIES AT THE TRADITIONAL MARKET, BUSINESS STORE AND STORE SHOWCASING PRODUCTS.

What? 7. Required for infrastructure

1. There is a fixed location.

2. The location must be separated from the source of pollutants, the semi-food district nine or the food sale area.

3. There ' s enough water and soap to wash your hands.

4. Water used in the meat business and byproduct must achieve a standard of drinking water according to the National Technical Regulation of water quality QCVN 01 :2009/BYT on 17/06/2009 by the Ministry of Health.

What? 8. Required for equipment, cleaning and disinfection

1. Equipment used for sale, filter and container.

a) The front desk and the hook for the sale of meat and byproducts made of durable materials, waterproofing, stainless and easy to protect and disinfect consumption;

b) The table and the hook for sale of meat and the food are at least 80 cm above the ground;

c) The material uses the filter and contains the meat and the byproduct made of durable, stainless and easy materials for hygiene and disinfection.

2. Cold Device (if available)

a) There is a device to maintain temperature from 0-5oC to protect meat and products at the sales counter.

b) There is a thermometer and the temperature regulator attached directly or remote control for the cold device.

c) There is a two-day checklist of temperature records.

3. Clean and disinfection

a) The equipment, tools for the sale, the filter, contains the meat and the item must be separate, not generally used for other objects or work;

b) Clean up and disinfection of equipment equipment, sale instruments, filter and storage of meat and products before and after the sale;

c) Use chemicals or disinfection poisoning according to the manufacturer ' s instructions, true concentration, dose, and exposure time.

What? 9. Required for transport vehicles

The means of transporting meat and food must ensure the treatment of veterinary hygiene in accordance with the regulations.

What? 10. Personal hygiene requirements

1. The owner and the working owner must have a certificate of sufficient health due to the district-level medical facility becoming acute (at least once in a year).

2. The base owner and the working person must have the confirmation paper that has been training knowledge of food safety.

3. People with infectious diseases, skin disease according to the prescribed category at Decision No. 21 /2007/QĐ-BYT December 12, 2007, the Ministry of Health is not filtered, sold, and unloaded.

4. Make sure your personal hygiene works:

a) Those with open wounds must be frozen with anti-permeability materials;

b) Not to be eaten, smoked, spitting while purification, sales, and loading of meat and byproducts;

c) Wash your hands with soap before the purification, after going to the toilet or exposure to contaminated materials;

d) The seller was not seated on the table/the butcher ' s counter.

What? 11. Waste Management Request

1. Have the tools to contain and collect solid waste into the prescribed place.

2. There is a liquid waste escape from the butcher ' s counter and the food to the sewers.

Chapter III

SANITARY CONDITIONS REGULATION, ENSURING FOOD SAFETY ON THE SITE.

MEAT AND MEAT BUSINESS IN THE SUPERMARKET

What? 12. Required for infrastructure

1. There is water supply and stable electricity.

2. There ' s a tap, hand wash, and soap.

3. By regulation at paragraph 2 and 4 Article 7 of this Notice.

4. Make sure to have enough natural light or white power light is 200 Lux. The bulb must have a net or a security capture.

What? 13. Required for equipment, cleaning and disinfection.

1. By regulation at paragraph 1 Article 8 of this Information.

2. There is a regulated cold device at paragraph 2 Article 8 of this message.

3. There is a clean cleaning and disinfection of equipment, equipment, and sales areas.

What? 14. Required for the repository

1. There is a fixed location, convenient for export, entry of meat and food.

2. There is a suitable value, made of durable, waterproof materials and is easy to protect and disinfect the toxicity.

3. Meat and bystanders must be placed to have good circulation air and must ensure a minimum distance of up to 15 cm floor, 50 cm away from the wall and ceiling distance, distance distance guaranteing the convenience of people and vehicles when loading up.

4. There is a specific area of meat that used animal or organ types when the meat and the organ were not covered.

5. There is a temperature maintenance device from 0-5oC to protect the meat and the food.

6. Have a thermometer and a direct temperature adjuvable temperature or remote control for each cold device.

7. Have a checkbook on the protection temperature every day twice and the number of entries and the origin of each product.

8. The surface in the shed and the equipment containing the meat and the byproduct must be cleaned clean.

9. The facility must have a toxic cleaning and disinfection process for the repository.

What? 15. Required for transport.

The means of transporting meat and food must ensure the treatment of veterinary hygiene in accordance with the regulations.

What? 16. Required for the working person

1. By regulation at Article 10 of this Notice.

2. The working person must bring the labor protection.

What? 17. Waste Management Request

1. There is a solid waste collection and disposal device.

2. In the absence of a solid waste treatment device, the facility must be contracted to the organization that is licensed to conduct waste collection.

Chapter IV

THE ORGANIZATION.

What? 18. The responsibility of the Department of Agriculture and Rural Development of the provinces, the central city

Directed, instructs the organization to implement this information in the area assigned to the province.

What? 19. Veterinary Services

1. Deploy this information to the units of the Bureau of Veterinary Medicine and Veterinary Services.

2. The Inspector Organization reviews the practice of doing this in local areas.

What? 20. Veterinary Responsibility

1. Common, instructs the meat business and food facilities in the land in charge of applying the information regulatory regulation, ensuring food safety for the meat and food business.

2. The organization examines the practice of doing this in charge.

3. The conduct of the inspection and disposal of violations must comply with the regulation of the existing law.

What? 21. The responsibility of the meat and food business

1. Under the inspection, periodic examination of the state governing body with the prescribed jurisdiction.

2. Accept the provision of documentation, relevant information, and the sampling of the inspection work, supervision upon request.

3. There is a responsibility to carry out obligations under the rule of law.

What? 22.

1. This message came into effect on September 3, 2012.

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