Pursuant to the Constitution of the Socialist Republic of Vietnam in 1992 was revised, some additional articles by resolution No. 51/2001/QH10;

Congress enacted the law on food safety.

Chapter I GENERAL PROVISIONS article 1. Scope this law regulates the rights and obligations of the Organization, individuals in ensuring food safety; security conditions for food production, food and business, import, export of food; advertising, food labeling; food testing; risk analysis for food safety; prevent, deter and remedy food safety problems; information, education and communication about food safety; responsible for the governance of food safety.

Article 2. Explanation of terms In this law, the terms below are interpreted as follows: 1. Food safety is making sure to not cause harm to health, human life.

2. food-transmitted disease disease is by eating, drinking infected food pathogens.

3. Quality food processing support is intended to be used during the processing of raw materials, foods or food components in order to make the purpose of the technology, which can be separated or the rest of the food.

4. Food processing is the processing of food has passed preliminary or fresh food according to industry or manual method for creating the food or raw material for food products.

5. Business establishments catering services are the basis of food processing include shops, stalls, food business, food, dining, restaurants, catering available processing facility, canteen and food.

6. guaranteed conditions of food safety is the technical standards and other regulations for food, production facilities, food business and manufacturing operations, the food business by the State Agency has the authority to enact aims to ensure food safety for health , human life.

7. food testing is an implementation or testing activities, assessment of conformity with technical standards and the corresponding standards for foods, food additives, food processing support substances, substances added to food, packaging, tools, food packaging material.

8. Food business is making one, some or all of the activities introduced, preservation services, transport services or trade food.

9. food product Batch is a quantity defined by a product of the same name, quality, material, the time limit for use and produced in a facility.

10. Food poisoning is caused by pathological condition to absorb the food is contaminated or contain poisons.

11. The risk of food contamination is likely the cause of pollution from entering the food during the production process, business.

12. food contamination is the presence of food contamination agent to cause harm to human life, health.

13. food additives are substances that are intended to put into the food during the production process, with or without nutritional value, in order to keep or improve the characteristics of the food.

14. Food production is the realization of one, some or all of the activities the cultivation, harvesting, breeding, fishing, mining, processing, packing, storage to create food.

15. Production is the realization of one, some or all of the activities the cultivation, harvesting, breeding, fishing, extraction.

16. food processing is the processing of agriculture products, livestock, harvesting, fishing, extraction in order to create fresh food can be eaten immediately or create food raw material or semi-finished products for the production of food.

17. The issue of food safety is the situation caused by food poisoning, diseases transmitted through food or other situations arising from harmful food directly to health, human life.

18. Cause of pollution is the unwanted element, not for adding to foods, risk adversely affecting food safety.

19. food shelf is the term that retains food nutritional value and assure the preservation conditions are indicated on the label according to the manufacturer's instructions.

20. Food is the product that people eat, drink fresh or have undergone processing, processing and preservation. Food does not include cosmetics, tobacco and substances used as pharmaceutical products.

21. Fresh food is the unprocessed food including meat, eggs, fish, seafood, vegetables, fresh fruit and other unprocessed food.

22. Food enhances micro-nutrients as food supplements of vitamins, minerals, micronutrients substances intended to prevent, remedy the lack of substance with regard to public health or specific target groups in the community.

23. Functional food is food that used to support the function of the human body, giving the body a comfortable situation, increased resistance, reduce risk, including food supplements, health food, medical nutritional food.

24. genetically modified food is food that has one or more component materials having the mutated gene by gene technology.

25. The food took over irradiated food has been irradiated by radioactive sources to handle, prevents the variable nature of the food.

26. Street food is food prepared to eat, drink, in fact is done through selling rong, sold on the street, public place or similar places.

27. Food is pre-packaged food packaging and labeling are complete, ready-to-sell directly for the purpose of further processing or use to eat right.

28. food traceability is the process of tracing the formation and circulation of food.

Article 3. The principle of food safety management 1. Ensuring food safety is the responsibility of every organization, individual manufacturing, food business.

2. The production, the food business is operating condition; the Organization, individual manufacturing, the food business is responsible for the safety of food produced, business.

3. food safety management must be on the basis of the corresponding technical regulation, regulation by the State administration authorities and standards issued by the Organization, individuals produce announced apply.

4. food safety management must be done during the production process, the food business on the basis of risk analysis for food safety.

5. food safety management must ensure a clear hierarchy, distribution and collaboration.

6. food safety management must meet the requirements of socio-economic development.

Article 4. The State's policy on food safety 1. Building strategy, overall planning of food safety assurance, planning the production of safe food by the food supply chain is identified as the focus of priority tasks.

2. Use of State resources and other resources for investment in scientific research and technological applications serves the risk analysis for food safety; new construction, upgrading a number of standard laboratories international, area; the capacity of the existing analysis laboratory; support the construction of the production of food ingredients, food and agricultural product market, the slaughter of cattle and poultry in industrial scale.

3. Encourage the production base, the food business technological innovation, expand the scale of production; high-quality food production, guarantee safety; Supplement essential micro-nutrients in foods; building brands and developing the system of safe food supply.

4. Set the legal and organizational framework of the implementation of the roadmap required apply good manufacturing practices (GMP), good agricultural practices (GAP), good hygiene practices (GHP), risk analysis and control of critical points (HACCP) and the safety management systems of other advanced food during the production process , food business.

5. Expanding international cooperation, promoting the signing of treaties, international agreements regarding the recognition, mutual acknowledgment in the food sector.

6. Commend the timely organization, individual manufacturing, food safety business.

7. Encourages, facilitates, associations, organizations, individuals, organizations, foreign investment, individuals involved in the activities of construction standards, technical regulation, food safety testing.

8. Increase investment, the diversity of forms, method of propagation, education to raise the awareness of people about food consumption, sense of responsibility and the Organization's business ethics, individual manufacturing, food business for the community.

Article 5. The prohibited acts 1. Use of materials not used for food to food processing.

2. Use food ingredients was too indefinite, of unknown origin, place of origin or does not guarantee safety for the production and processing of food.

3. use of the food additive, food processing support was too indefinite, in addition to the list are allowed to use or to use in the category but in excess of the allowable limit; use chemicals of unknown origin, the banned chemicals used in manufacturing operations, the food business.

4. Use of animals died due to illness, disease or death of unknown causes, being destroyed to produce, food business.

5. Production, business: a) food violation of provisions of the law on the label of the goods; b) food is not consistent with the respective technical regulation; c) food;

d) food containing toxic substances or contaminated with toxins, cause pollution exceeds the limit allowed;

DD) food packaging, map contained no guarantee of safety or rupture, tearing, distortion in the process of transport of food contaminants;

e) meat or meat products has not passed veterinary inspections or passed the test but do not meet the requirements;

g) food production not allowed trading to disease prevention;

h) food not registered a case disclosure rules in the competent State authorities in cases that food must be registered in a case disclosure rules;


I) food of unknown origin, origin or too indefinite.

6. Use the media to pollute food, means of transport of toxic substances were not yet clean detergent to transport raw materials for the food, the food.

7. Provide false or falsified test results for food.

8. Concealed, falsify, delete the scene, evidence of food safety incidents or other intentional acts impedes the detection, fix the problem about food safety.

9. infectious disease People involved in production, the food business.

10. Production, food business at the facility did not have the certificate of the eligible basis of food safety under the provisions of the law.

11. food ad false, cause confusion for consumers.

12. Post, publish false information about food safety cause pressing for social or damage to production, business.

13. Unauthorized use of roadways, sidewalks, hallways, common, generic access, generic side area for processing, manufacturing, street food business.

Article 6. Handle violation of laws on food safety 1. The Organization, individual manufacturing, food business violated laws on food safety, then depending on the nature and extent of the violation which dealt with administrative violations or prejudice criminal liability if the damage compensation and remedial provisions of the law.

2. The advantage of the prerogatives, powers violate the provisions of this law or the provisions of the law on food safety, then, depending on the nature and extent of the violation being disciplined or arrested save for criminal liability, if damage is compensated according to the provisions of the law.

3. Fines for administrative violations stipulates in paragraph 1 of this article is made according to the provisions of the law on handling administrative violations; the case of the highest fines imposed under the provisions of the law on handling administrative violations that are still lower than 7 times the value of food violates the applicable fines not exceeding 7 times the value of food violation; the money collected by the violation that has been seized under the provisions of the law.

4. specific rules on Government behavior, the form and the level of sanction the administrative violations in the field of food safety regulation in this.

Chapter II RIGHTS and OBLIGATIONS of the ORGANIZATION, INDIVIDUALS in ENSURING FOOD SAFETY article 7. Rights and obligations of the Organization, individuals produce food 1. The Organization, individuals produce food has the following rights: a) decision and published product standards produced, provided; the decision to apply the internal control measures to ensure food safety;

b) requesting organizations, individual food business co-operation in the recovery and processing of food does not guarantee safety;

c) choose the Organization reviews the suitability testing facility, has been assigned to the certificate of conformity;

d) using the sign standards, conformity marks and the other marks for products prescribed by law;

DD) complaints, accusations, claims under the provisions of the law;

e) in damages under the provisions of the law.

2. organizations and individuals who produce food has the following obligations: a) in compliance with the conditions of guarantee safety for food, food safety assurance in the manufacturing process and responsible for the safety of food produced;

b) comply with the Government's regulations on enhancing micronutrients that shortfall will affect public health;

c) full, accurate information about the product on the label, packaging, in documentation accompanying the food under the provisions of the law regarding label goods;

d) set the test process in the production of food;

DD) information about food safety; timely warning, the full, correct about the risk of causing loss of safety of food, preventive way for sellers and consumers; notice requirements for shipping, storing, preserving, food use;

e) promptly cease production, notify the parties concerned and have remedial measures when detecting unsafe food or does not conform to published standards applied, corresponding technical regulation;

g) retention of records, food samples, the information required under the regulation on traceability of food; implementing rules on the traceability of food is not secure according to the provisions of article 54 of this law;

h) withdrawal, processed food is too indefinite, not secure. In the case of processing by form of destruction, the destruction of food must comply with the provisions of the law on environmental protection, the provisions of the relevant law and must bear the entire cost of the destruction;

I) in compliance with legal provisions, the decision of the Inspector, inspection of competent State agencies;

k) pay the cost of sampling and testing as specified in article 48 of this law;

l) in damages under the provisions of the law when an unsafe food production caused by themselves.

Article 8. Rights and obligations of the Organization, the individual food business 1. The Organization, the individual food business has the following rights: a) decide the internal control measures to maintain the quality and food safety;

b) requesting organizations, individual manufacturing, food imports in the recovery and processing of food does not guarantee safety;

c) base selection test to check the safety of food; the choice of test facility has been assigned to the certificate of conformity for food imports;

d) complaints, accusations, claims under the provisions of the law;

DD) in damages under the provisions of the law.

2. organizations and individuals, the food business has the following obligations: a) in compliance with the conditions of guarantee safety for food in the business process and the responsibility for food safety due to his business;

b) examined the origins, origin of food, food labels and documents related to food safety; kept records of food; implementing rules on the traceability of food is not secure according to the provisions of article 54 of this law;

c) information about food safety; inform consumers of the conditions ensuring safety when transporting, keeping, preservation and use of the food;

d) provides timely information about the risk of losing food safety and preventive way for consumers to receive information of the Organization, individual manufacturing, importing;

DD) promptly cease business, information for organizations and individuals, producers, importers and consumers when food does not guarantee safety;

e) report immediately to the competent agency and the right result when food poisoning or food-transmitted disease caused by his business;

g) cooperation with organizations and individuals who produce, import, the competent State agencies in the investigation of food poisoning to remedial, recovered or processed food does not guarantee safety;

h) complies with the provisions of the law, the decision of the Inspector, inspection of competent State agencies;

k) pay the cost of sampling and testing as specified in article 48 of this law;

l) in damages under the provisions of the law when the food safety business caused by themselves.

Article 9. The rights and obligations of food consumers 1. Food consumers have the following rights: a) Was to provide information about food safety, manuals, shipping, storing, preserving, choose, use suitable food; provided information about the risk of losing, how to prevent receiving warning information for food;

b) requesting organizations, individual manufacturing, food business to protect their rights in accordance with the law;

c) requires organizations to protect the rights of consumers rights protection and its legitimate interests in accordance with the law on protection of consumer rights;

d) complaints, accusations, claims under the provisions of the law;

DD) in damages under the provisions of the law by the use of unsafe food causes.

2. food consumers have the following obligations: a) full compliance with the regulations, instructions on the food safety of the Organization, individual manufacturing, trading in, transporting, storage and use of the food;

b) promptly provide the information when detecting the risk of causing the loss of food safety, food poisoning, diseases transmitted through food with the people's Committee of the nearest medical facility, the cure, the competent State agencies, institutions, individual manufacturing, food business;

c) comply with the provisions of the law on the protection of the environment in the course of use of the food.

Chapter III CONDITIONS for ENSURING SAFE FOOD for article 10. General conditions of guarantee safety for food 1. Meet the respective technical regulation, in compliance with regulations on limiting disease-causing microorganisms, plant protection drugs residues, veterinary drug residues, heavy metals, polluting agents and other substances in foods can be harmful to health, human life.

2. Customize each type of food, in addition to the provisions in clause 1 of this article, the food must meet one or more of the following provisions: a) regulates the use of food additives, substances that support processing in production, the food business;

b) regulations on food labelling and packaging;

c) regulations on food preservation.

Article 11. Security conditions for fresh foods 1. Compliance with the conditions specified in article 10 of this law.

2. Ensuring access is derived according to the provisions of article 54 of this law.

3. hygiene veterinary certificate of the competent veterinary authority for fresh foods of animal origin in accordance with the legislation on veterinary medicine.

Article 12. Security conditions for food over processed 1. Compliance with the conditions specified in article 10 of this law.

2. original material created should ensure food safety and keep its inherent attributes; the raw form of food not be interacting with each other to create the products cause harm to health, human life.


3. The food is over processed pre-packaged to register a proper disclosure rules with the competent State agencies before circulating on the market.

The Government specifies the registration of a conformity and the time limit for publication of a register published conformity for food over processed pre-packaged.

Article 13. Security conditions for food enhancing micronutrients 1. Compliance with the conditions specified in article 10 of this law.

2. original material created should ensure food safety and keep its inherent attributes; the raw form of food not be interacting with each other to create the products cause harm to health, human life.

3. Only be strengthening micro-nutrients are vitamins, minerals, micronutrients to foods with guaranteed not to cause harm to human life, health and in the directory specified by the Minister of health.

Article 14. Security conditions for functional food 1. Compliance with the conditions specified in article 10 of this law.

2. Information, scientifically proven documents about the effect of the components that make up the function has announced.

3. Functional food first put out of circulation on the market must be efficient test report about uses of the product.

4. The Minister of health of specific regulations on the management of functional food.

Article 15. Security conditions for genetically modified food 1. Compliance with the conditions specified in article 10 of this law.

2. In compliance with the regulations on safety for human health and the environment according to the regulations of the Government.

Article 16. Security conditions for food irradiation was over 1. Compliance with the conditions specified in article 10 of this law.

2. In the list of allowed irradiated foods group.

3. Compliance with regulations on irradiation dose.

4. The Minister of health, Minister of agriculture and rural development, Minister of industry and Commerce issued the group categories of food irradiation is allowed and permitted for irradiation dose with food in the field are assigned to management.

Article 17. Security conditions for food additives and food processing support 1. Meet the respective technical regulation, in compliance with regulations on food additives and food processing support.

2. manual recording on the label or document attached in each unit of product by Vietnamese and other languages according to the origin of the product.

3. In the list of food additives, food processing aid is allowed to use in production, the food business by the Minister of health regulations.

4. register a proper disclosure rules with the competent State agencies before circulating on the market.

The Government specifies the registration of a conformity and announced the deadline of the registration announced for conformity of food additives, food processing support.

Article 18. Security conditions for packaging materials, utensils, food containers 1. Produced from raw materials, ensure not only contaminated with toxic substances, strange taste in food, food quality assurance during use.

2. Meet the respective technical regulation, in compliance with the provisions for packaging materials, utensils, food containers by the Minister of health.

3. register a proper disclosure rules with the competent State agencies before circulating on the market.

The Government specifies the registration of a conformity and announced the deadline of the registration rules for appropriate publication tools, packing materials, contained food.

Chapter IV CONDITIONS to ENSURE FOOD SAFETY in PRODUCTION, the FOOD BUSINESS Item 1. GENERAL CONDITIONS of ENSURING FOOD SAFETY in PRODUCTION, the FOOD BUSINESS article 19. Conditions ensuring food safety for manufacturing facilities, food business 1. Production facilities, food business must ensure the following conditions: a) Having an appropriate area, location, have a safe distance to the source of harmful polluting sources, and other harmful elements;

b) has enough water to reach technical standards production, food business;

c) have sufficient appropriate equipment to handle raw materials, processing, packaging, storage and transport of different foods; There is enough equipment, tools, means of washing water, antiseptic, insect prevention equipment and animal pests;

d) Have waste treatment systems and are often operating under the provisions of the law on the protection of the environment;

DD) maintain the conditions for ensuring food safety and keeping records of the source of origin of raw materials, food and other materials about the whole process of manufacturing, the food business;

e) comply with regulations regarding health, knowledge and practice of people directly in production, the food business.

2. The Minister of health, Minister of agriculture and rural development, Minister of industry and Commerce issued a national technical regulation and specific rules on conditions ensuring food safety for manufacturing facilities, food business in the field of Assignment Manager.

Article 20. Conditions ensuring food safety in food preservation 1. Production facilities, food business must ensure conditions of food preservation: a) Where conservation and preservation media must have an area large enough to preserve each separate foods, can make the safe unloading of technique and precision, ensuring hygiene in the process of preservation;

b) prevented the influence of temperature, humidity, insects, animals, strange smells, dirt and the ill effects of the environment; sure enough the light; have dedicated equipment to adjust the temperature, humidity and other climate conditions, ventilation and other special preservation conditions according to the requirements of each type of food;

c) in compliance with the rules on the preservation of institutions, individual manufacturing, food business.

2. The Minister of health, Minister of agriculture and rural development, Minister of industry and Commerce issued a national technical regulation and specific rules on conditions ensuring food safety in food preservation in the field are assigned to management.

Article 21. Conditions ensuring food safety in the transportation of food 1. The Organization, the individual transport food must ensure the following conditions: a) the transport of food produced using materials that do not contaminate food or food packaging, easy to clean;

b) ensures food preservation conditions during transport under the guidance of organization, production, personal business;

c) does not transport hazardous goods the same food or can cause cross-infection affects the quality of the food.

2. the management authority of the State having jurisdiction to rule on food transport; food supply lines for some types of fresh food in the municipality.

Article 22. Conditions ensuring food safety in production, small retail food business 1. Production facilities, small retail food business must comply with the conditions for ensuring food safety: a) has a safe distance for harmful sources, sources of pollution;

b) has enough water to reach technical standards production, food business;

c) Have suitable equipment for production, the food business without causing toxic, contaminate food;

d) using raw materials, chemicals, food additives, food processing, support tools, packing materials, contained in food processing, processing, food preservation;

DD) regulatory compliance on health, knowledge and practices of the people directly involved in the production, the food business;

e) gathering, processing of waste in accordance with the provisions of the law on the protection of the environment;

h) maintaining the conditions for ensuring food safety and retention of information related to the sales of the secure access is the source of food.

2. The Minister of health, Minister of agriculture and rural development, Minister of industry and Commerce issued a national technical regulation and specific rules on conditions ensuring food safety in production, small retail food business in the field of Assignment Manager.

3. the people's committees of provinces and cities under central Government (hereinafter referred to as the provincial people's Committee) issued local, technical regulation specifies conditions that ensure food safety in production, small retail food business for a particular food in the province.

Section 2. CONDITIONS ENSURING FOOD SAFETY in the MANUFACTURE and trading of FRESH FOOD Article 23. Conditions ensure safe food production facility for fresh foods 1. The facility produces fresh food must ensure the following conditions: a) guarantee the condition of the farmland, water supplies, location of production to the production of safe food;

b) in compliance with the provisions of the law on the use of seed, livestock breeds; fertilizers, livestock feed, plant protection drugs, veterinary drugs, growth stimulants, substances that increase the weight, substances, preservatives and other substances are related to food safety;

c) in compliance with regulations on quarantine, veterinary and hygiene in slaughter animals; about quarantine for cultivation;

d) made in the processing of the waste according to the regulations of the law on the protection of the environment;

DD) cleaners, antiseptic, detoxifying substance when used must guarantee safety for man and the environment;

e) maintain the conditions for ensuring food safety, keeping records of the source of origin of raw materials, food and other materials about the whole process of production of fresh food.

2. The Minister of agriculture and rural development specific regulations ensure safety conditions for food production base of fresh food.

Article 24. Conditions of guarantee safe food for the basis of fresh food business 1. Base business fresh food must ensure the following conditions: a) in compliance with the conditions of guarantee safety for tools, packing materials, containers of food, conditions of guarantee safety in the transportation of food preservation, the provisions in articles 18, 20 and 21 of this law;


b) ensure and maintain hygiene business.

2. The Minister of agriculture and rural development specific regulations the conditions ensure safe food for the basis of fresh food business.

Category 3. SECURITY CONDITIONS in the FOOD PROCESSING, FOOD PROCESSING, FOOD BUSINESS TOOK OVER the PROCESSING of article 25. Conditions ensuring safe food processing establishments, food processing 1. Guarantee the conditions stipulated in article 19 of this law.

2. process of preliminary processing, processing must ensure no cross-contaminated food, exposure to the elements causing pollution or toxic.

Article 26. Conditions ensuring food safety for raw materials, food additives, food processing support, micro-nutrients to food processing 1. The raw materials used for food processing is also the term used, native, made clear, secure and retain the inherent properties of it; the raw form of food not be interacting with each other to create the products cause harm to health, human life.

2. Micro-nutrients, food additive, food processing aid used must comply with the provisions of article 13 and Article 16 of this law.

Article 27. Conditions ensuring food safety for food business establishments was through processing 1. The basis of the food business was over processed pre-packaged must ensure the following conditions: a) in compliance with regulations on food labelling;

b) in compliance with the conditions of guarantee safety for packaging materials, utensils, food containers, the condition of ensuring food safety in food preservation provisions of article 18 and article 20 of this law;

c) insure and maintain a sanitary place of business;

d) food preservation in accordance with the instructions of the Organization, the individual production.

2. The basis of the food business was not processed through the available packages to ensure the following conditions: a) take measures to ensure food is not broken, mold, exposure to animals, insects, dirt and other polluting elements;

b) rinse or disinfect eating utensils, food containers before use for food to eat right;

c) has information about the origin and date of production of the food.

Item 4. CONDITIONS ENSURING FOOD SAFETY in the FOOD SERVICE BUSINESS Article 28. Conditions of food safety assurance with regard to the place of processing, business dining services 1. Kitchen layout ensure not infected cross between unprocessed food and the food is over processed.

2. Have enough water to reach technical standards serve the processing business.

3. Have the tool collectors, contained garbage, waste, ensure hygiene.

4. Drains in shop areas, kitchen must escape, not stagnant.

5. feed House is ventilated, cool, enough light, maintain clean mode, take measures to prevent insect and animal pests.

6. food preservation equipment, toilets, wash their hands and clean up the waste, daily clean.

7. The head of the food units are responsible for ensuring food safety.

Article 29. Conditions ensuring safe food processing establishments, business dining services 1. There are tools, map contains exclusively for live food and cooked food.

2. processing, Cookware must ensure safety.

3. eating utensils are made of safety material, wash, keep dry.

4. Comply with provisions on health, knowledge and practice of people directly in production, the food business.

Article 30. Conditions ensuring food safety in the processing and preservation of food 1. Use food, raw food is clearly the source and guarantee safety, save the form feed.

2. Food must be processed ensuring safe, hygienic.

3. Food products sold to the glass Cabinet or device to preserve the hygienic, anti dust, rain, sunshine and the entry of insect and animal pests; sold at a higher price on the table or the ground.

Section 5. CONDITIONS ENSURING FOOD SAFETY in the BUSINESS STREET FOOD article 31. Conditions of guarantee safe food for the place sold street food 1. Must be separated from harmful sources, sources of pollution.

2. Must be sold on the desk, shelves, means of ensuring food safety and hygiene, landscape.

Article 32. Conditions ensuring food safety for raw materials, eating utensils, food containers and the street food business 1. Raw materials for processing food to ensure food safety, native, made clear.

2. eating utensils, food containers to ensure safety.

3. Packing and material in direct contact with food is not polluting and only on food contamination.

4. Tools for umbrellas, rain, dirt, insects and animal pests.

5. Get enough water to reach technical standards serve the processing business.

6. Compliance with the regulations of health knowledge and practice for people directly in production, the food business.

Article 33. Responsible for the business management of street food 1. The Minister of health specifies conditions for ensuring food safety in the food business.

2. the people's committees of all levels have the responsibility to manage the business operations of local street food.

Chapter V CERTIFICATION ELIGIBLE BASIS of FOOD SAFETY in PRODUCTION, the FOOD BUSINESS Article 34. Object-level conditions, revoke the certificate of the eligible basis of food safety 1. The facility was granted the certificate of the eligible basis of food safety when the following conditions: a) is eligible to insure food safety suit every type of produce, food business under the provisions of chapter IV of this law;

b) Has registered the business lines in the food business registration certificate.

2. organizations and individuals revoked the certificate of the eligible basis of food safety when not eligible as defined in paragraph 1 of this article.

3. The Government specifies the object not certification eligible basis of food safety.

Article 35. The authority granted, revoked the certificate of the eligible basis of food safety the Minister of health, Minister of agriculture and rural development, Minister of industry and trade specific regulations issued, revoked the certificate of the eligible basis of food safety in the field are assigned to management.

Article 36. Profile, sequence, procedure for certification of qualifying facility of food safety 1. Application for certificate of eligibility basis of food safety including: a) the certification form the basis of eligible food safety;

b) copy of business registration certificate;

c) A demonstration of physical facilities, equipment, tools for ensuring hygienic conditions of food safety according to the rules of the governing body of the competent State;

d) full certification of health home base and people directly in production, the food business because of health facilities at district level upwards;

certificate) has been training knowledge about food safety and their home base of people directly in production, according to the food business regulation of the Minister of industry management.

2. The order and procedure for certification of qualifying facility of food safety is regulated as follows: a) Organization, individual manufacturing, food business applying for certification of qualifying facility of food safety for the competent State organs prescribed in article 35 of this law;

b) within 15 days from the date of receipt of a valid application, the competent State agencies to check the reality conditions ensuring food safety in production, the food business; If eligible, the certification basis to eligible food safety; the case refused to answer in writing and stating the reason.

Article 37. Validity period of the certificate of the eligible basis of food safety 1. Certificate of the eligible basis of food safety in force during 3 years.

2. Before May 6th until the base certificate of eligibility expired food safety, organization, individual manufacturing, the food business is applying for reissuance of certificates in the event of continued production, business. Profile, sequence, procedure for granting leave was made according to the provisions of article 36 of this law.

Chapter VI IMPORTS and EXPORTS FOOD Items 1. SECURITY CONDITIONS for IMPORTED FOOD Article 38. Security conditions for food imports 1. Food, food additive, food processing, support tools, packing materials, containers of imported food products must comply with the corresponding conditions stipulated in chapter III of this Act and the following conditions: a) To be registered a combined publication rules in the competent State agencies prior to import;

b) Must be granted "reporting results confirm satisfactory food imports" for each batch of the test bodies are appointed under regulations of the Minister of industry management.

2. In addition to the conditions specified in paragraph 1 of this article, functional food, food enhancing micronutrients, genetically modified food, food irradiation has passed must have the certificate of freedom of circulation or medical certificate as stipulated by the Government.

3. In the case of Vietnam does not yet have the corresponding technical standards for foods, food additives, food processing, support tools, packing materials, containers of imported foods shall apply under international agreements, the international treaties to which the Socialist Republic of Vietnam is a member.

Article 39. Check on food safety for food imports 1. Food, food additive, food processing, support tools, packing materials, containers of imported food must be checked on food safety, except some foods are exempted from State inspection on food safety as stipulated by the Government.


2. Food imports from countries that have signed treaties with Vietnam about to acknowledge each other with food safety certification is applied the reduced inspection regime, unless there are warning or detect signs of violation of the provisions of the law of Vietnam about food safety.

3. The Government specifies the check state for the exemption of food safety for some food imports; order and procedure for checking the State of food safety in the country will export food in Vietnam under the international treaties to which the Socialist Republic of Vietnam is a member.

Article 40. The sequence, procedure and method of check on food safety for food imports 1. Order and procedure of State inspection on food safety for food, food additive, food processing, support tools, packing materials, containers of imported food is made according to the provisions of the law on product quality, the goods and the following provisions : a) Only be taken to preserve the treasures waiting to complete the customs when inspection certificate of food safety;

b) Only be adopted when there is a confirmed test results of food import requirement.

2. The method of checking on food safety for food, food additive, food processing, support tools, packing materials, containers of imported food including: a) check tight;

b) test;

c) check the decreases.

3. The Minister of health, Minister of agriculture and rural development, Minister of industry and trade specific provisions of State Agency on food safety, the application of the method to check on food safety for food, food additive, food processing support equipment, tools, materials, packaging contains import food in the field are assigned to management.

Section 2. SECURITY CONDITIONS for FOOD EXPORT Article 41. Security conditions for food exports 1. Meet the conditions ensure safe food of Vietnam.

2. Fit the food safety regulations of importing countries under contract or international treaties, international agreements of mutual acknowledgment of conformity assessment results with countries, territories concerned.

Article 42. Certification for food exports 1. The competent State agencies of Vietnam issued certificates, medical certificates, certificates of origin, origin or other relevant certificates for export food in case the requirements of importing countries.

2. The Minister of health, Minister of agriculture and rural development, Minister of industry and trade regulations and procedures level profiles the types of certificate prescribed in paragraph 1 of this article in the field are assigned to management.

Chapter VII FOOD LABELING, ADVERTISING Article 43. Advertising of foodstuffs 1. Food advertising by the Organization, individual manufacturing, food business or the business of advertising services made under the provisions of the law on advertising.

2. Before signing up for advertising, organizations, individuals with food need advertising to send to the State agency authorized to confirm the ad content.

3. The release of ads, the ad service businesses, organizations, individuals with advertising food advertising was conducted only when was appraising the content and just the right advertising content has been confirmed.

The Minister of health, Minister of agriculture and rural development, Minister of industry and trade specific foods prescribed to register ad, the authority, the order confirmation procedure, the advertising content of food in the field was assigned to manage.

Article 44. Food labeling 1. The Organization, individuals produce, imported foods, food additives, food processing support in Vietnam must make the food labeling according to provisions of law on tangle.

With regard to the time limit for use of food shown on the label, then depending on the type of product was "term of use", "used to date" or "best used before".

2. for functional food, food additive, food irradiation has passed, genetically modified food, in addition to the provisions in clause 1 of this article must comply with the following provisions: a) for functional foods to keep the term "functional food" and not under any kind of alternative medicine healing effects;

b) for food additives have to write the phrase "food additive" and the scope of information, dosage, usage;

c) for food has been irradiated through to write the phrase "food has been irradiated through";

d) for some genetically modified foods must write the phrase "genetically modified food".

3. Pursuant to economic and social conditions in each period, specific government regulations on food labeling, food shelf life; Specifies the right gene modified food labeling, food ingredient ratio levels have the gene variation to labeling.

Chapter VIII-FOOD TESTING, RISK ANALYSIS for FOOD SAFETY, prevention, PREVENT and TROUBLESHOOT FOOD SAFETY category 1. FOOD TESTING Article 45. Requirements for the food testing 1. Food testing is performed in the following cases: a) at the request of the Organization, individual manufacturing, food business or organization, the other individual concerned;

b) serve state management activities on food safety.

The tested food served in State management activities are done in food testing facility by the Minister of industry management.

2. The food testing to ensure the following requirements: a) objectively, exactly;

b) in compliance with the rules of technical expertise.

Article 46. The base food testing 1. Food testing facility must meet the following conditions: a) has the Organization and the technical capacity to meet the requirements of the national standard, the international standard for testing facility;

b) establish and maintain a management system consistent with the requirements of national standards, international standards;

c) registration of conformity assessment activities with standards, technical standards with the competent State authorities in cases of active implementation of certification standards, conformity.

2. food testing facility is provided for a fee, test service tested and be responsible before the law for his test results done.

3. Minister of industry specific regulation management conditions of the testing facility specified in paragraph 1 of this article.

Article 47. Testing serves to resolve disputes about food safety 1. The Agency has the jurisdiction to resolve the dispute indicated the basis of verifiable test to perform the test food on the content dispute. Test results of test facility were used as a basis to resolve disputes about food safety.

2. test facility was appointed to verify the basis of State testing, are eligible under the provisions of Article 46 paragraph 1 of this law.

3. Minister of industry management regulation of conditions for the test facility to verify, list testing to verify the eligibility of activities.

Article 48. The cost of sampling and testing of food 1. The cost of sampling and testing of food to check, the food safety and inspection by the Agency decided the inspection, the inspection cover.

2. The base test results, decision-making authorities check, food safety inspectors concluded the Organization, individual manufacturing, food business violated the provisions of the law on food safety, the Organization, the individual must repay the cost of sampling and testing for compliance , Inspector.

3. organizations and individuals have requested sampling and testing food products must pay the cost of sampling and testing.

4. The cost of sampling and testing of dispute, complaints about food safety by the petitioner, the complaint. The case tested the results affirm the Organization, individual manufacturing, food business in violation of regulations on food safety, the Organization, the individual must repay the cost of sampling and testing of food safety for the petitioner disputes, complaints.

Section 2. RISK ANALYSIS for FOOD SAFETY Article 49. The object must be risk analysis for food safety 1. Food poisoning causes higher rate.

2. Food is the result of sampling to monitor shows violation of the technical standards on food safety at a high level.

3. The environment, production facilities, the food business is suspected of causing pollution.

4. Food, production facilities, the food business is risk analysis at the request of management.

Article 50. Risk analysis for food safety 1. The risk analysis for food safety activities include assessment, management and communication of risk to food safety.

2. The assessment of risk with respect to food safety include: a) investigates, tests identify the threat for food safety in the group the agent about microbiology, chemistry, and physics;

b) identifies the risk of threat to affect the food safety health, level and scope of the effects of the threat to public health.

3. The management of the risk to food safety include: a) make the solution to limited food safety risk in each stage of the food supply chain;

b) control, coordination in order to limit the risk for food safety in the catering business and production activities, other food business.

4. The communication about the risk to food safety include: a) provided information on the measures taken to prevent the occurrence of food poisoning, food-transmitted disease caused by unsafe food causes aims to raise the awareness and sense of responsibility of the people about the risk to food safety;

b) notice, predicts the risk for food safety; construction of information system risk warning for food safety, the diseases transmitted through food.


Article 51. Responsible for performing risk analysis for food safety with the Ministry of health, Ministry of agriculture and rural development, Ministry of industry and trade organizations risk analysis for food safety in the field are assigned according to the provisions of article 49 and article 50 of this law.

Category 3. PREVENT, DETER and REMEDY FOOD SAFETY PROBLEMS Article 52. Prevention, prevent incidents of food safety 1. Organizations and individuals detected signs related to the issue of food safety is responsible for promptly notify the base doctor, cure, local people's Committee or the nearest State Agency has the authority to take preventive measures in time.

2. preventative measures, preventing food safety problems including: a) ensure safety in production, sales and use of the food;

b) education, advocacy, dissemination of knowledge and practice about food safety for the individual, organization of production, business and consumers;

c) examination, inspection and food safety in production, the food business;

d) analyze the risk of food contamination;

DD) investigation, survey and store the data on food safety;

e food pattern).

3. the people's committees of all levels have the responsibility to implement preventive measures, to prevent food safety problems in the local scope.

4. The Ministry of health, Ministry of agriculture and rural development, Ministry of industry and trade organizations implement program monitoring, prevention, prevent incidents of food safety; implementation of the preventive measures, preventing the breakdown of overseas food safety risk affecting Vietnam in the field are assigned to management.

5. The Ministry of health, in coordination with the ministries concerned to build warning systems on food safety.

Article 53. Troubleshoot food safety 1. Organizations and individuals detected food safety problems occur in the country or abroad but have affected Vietnam must declare to health facilities, the local people's Committee, the nearest place or Ministry of health, Ministry of agriculture and rural development, the Ministry of industry and trade to have a timely remedy.

2. measures to resolve food safety include: a) detection, emergency, timely treatment for people suffering from food poisoning, diseases transmitted through food or other situations arise from the food cause harm to health, human life;

b) food poisoning case investigation, determine the cause of the poisoning, diseases transmitted through food and traceability of foods that cause food poisoning, disease transmission;

c) suspended production, business; recovered and processed foods that cause food poisoning, diseases are circulating on the market;

d) reported food poisoning and diseases transmitted through food to organizations and individuals concerned;

Mutan) made the precautions the risk of causing food poisoning, diseases transmitted through food.

3. the people's committees of all levels have the responsibility to implement the remedy food safety problems in the local scope.

4. The Minister of health is responsible for: a) specific provisions declaring food safety issues;

b) presiding, in coordination with the ministries concerned implement measures to prevent food safety problems occur overseas risk affect Vietnam.

5. organizations and individuals to offer foods that cause food poisoning to bear the entire cost of treatment for people suffering from food poisoning and damages under the provisions of civil legislation.

Item 4. FOOD TRACEABILITY, RECOVERY and PROCESSING for FOOD SAFETY DOES NOT WARRANT Article 54. Food traceability for food is not secure 1. The food traceability for food does not guarantee safety by organizations, individual manufacturing, food business made in the following cases: a) When the competent State agency requirements;

b) when food is produced, the business does not guarantee safety.

2. organizations, individual manufacturing, food business make the food traceability for food does not guarantee safety to perform the following: a) determined, notification batches of food products do not guarantee safety;

b) require food business agents report the number of batches of products food products are not guaranteed, actual inventory and are circulating on the market;

c) synthesis report, competent State agencies about the recovery plan and measures to handle.

3. the competent State bodies responsible for examining, monitoring the implementation of food traceability for food does not guarantee safety.

Article 55. Recovered and processed for food is not secure 1. Food must be revoked in the following cases: a) the expiry of food use and still sold on the market;

b) food is not consistent with the respective technical regulation;

c) food is a product of new technology has not yet been allowed to circulate;

d) food is damaged in the process of preserving, transporting, business;

DD) food that chemicals used or appearing cause of pollution exceeding the prescribed limits;

e) food imports were the competent bodies to water exports, other countries or international organizations reported that contain polluting agents harmful to health, human life.

2. Food security not been revoked according to the following form: a) the voluntary recall because the Organization, individual manufacturing, food business self made;

b) revoked by the competent State agency requirements for organization, individual manufacturing, food business doesn't guarantee safety.

3. The form of the food processor does not ensure safety including: a) bug fix of the product, labeling error;

b) Switch the purpose of use;

c) re-export;

d) destruction.

4. organizations, individual manufacturing, food business did not assure the responsibility to publish information about the product is recovered and responsible withdrawal, processed food does not guarantee safety within the State Agency has the authority to decide; assume all costs for the recall, the food processor does not guarantee safety.

In this case too the recovery period which organization, individual manufacturing, food business did not perform the recovery then coerced revoked under the provisions of the law.

5. the competent State agencies are responsible for: a) based on the level of breach of security conditions, the decision to withdraw, the food processor does not guarantee, the time limit for completion of the withdrawal, the food processor does not guarantee safety;

b) check the recovery of food does not guarantee safety;

c) handle violation of food safety legislation under the authority by law;

d) in the case of food risks causing serious repercussions for public health or other emergency, the competent State authorities directly organized withdrawal, processed food and require organizations, individual manufacturing, food business did not secure the payment of costs for the recovery of , food processor.

6. The Minister of health, Minister of agriculture and rural development, Minister of industry and trade specific provisions the recovery and processing for food does not guarantee safety in the field are assigned to management.

Chapter IX INFORMATION, education, communication ABOUT FOOD SAFETY Article 56. The purpose of the request, the information, education and communication about food safety 1. Information, education and communication about food safety to improve food safety awareness, change behavior, customs, production practices, business, living, dining, backward, causing the loss of food safety, protect human life, health; business ethics, sense of responsibility of the Organization, production, personal business with the health, consumer and food network.

2. provision of information, education and communication about food safety must ensure the following requirements: a) timely, accurate, clear, simple, practical;

b) fit the tradition, culture, ethnic identity, religion, morals, beliefs and customs;

c) match each kind of object to be propaganda.

Article 57. The content of information, education and communication about food safety 1. Information, advocacy, dissemination of knowledge, legislation on food safety.

2. Causes, how to recognize the risk of causing food poisoning, food and disease prevention measures and food safety issues.

3. Information on the typical productivity, food business guarantee safety; the recovery of food does not guarantee safety, dealing with serious violations of food safety legislation.

Article 58. Subject access to information, education, communication about food safety 1. The Organization, the individual is entitled to access to information, education, communication about food safety.

2. Priority access to information, education, communication on food safety for the following objects: a) the consumer food products;

b) Manager, the production base, the food business; people directly in production, the food business;

c) Organization, individual manufacturing, trading of fresh foods, produce, small retail food business; the people of the area have socio-economic conditions extremely difficult.

Article 59. Forms of information, education and communication about food safety 1. Made through the State Agency has the authority on food safety.

2. Through the mass media.

3. Integrating teaching, learning at the institution in the national education system.

4. Through cultural activities, community activities, activities of the unions, civil society organizations and the kind of mass culture.

5. Through the score FAQ on food safety at the Ministry of industry management.

Article 60. Responsible for the information, education and communication about food safety 1. The Agency, organization, unit within the mission, his powers are responsible for the information, education and communication about food safety.


2. The Minister of health, Minister of industry managers and heads of ministerial agencies concerned are responsible for directing the authorities to provide accurate and scientific information on food safety; timely feedback information not true about food safety.

3. The Minister of information and communications is responsible for directing the body mass communication media, information often about food safety, program information, communication about food safety with information programs, other media.

4. The Minister of education and training is responsible for chairing, in collaboration with the Minister of health, Minister of industry managers and heads of ministerial agencies concerned to build educational content of food safety in combination with other educational content.

5. the people's committees of all levels have the responsibility to oversee the Organization of information, education and communication about food safety for local people.

6. The mass information bodies responsible for priority of the moment, broadcast time to the information, education and communication about food safety on radio, television; the amount and location of posted on the print, report, e-newspapers as specified by the Minister of information and communications. The information, education and communication about food safety on the mass media which does not charge a fee, unless done under contract with the program, project or by organizations, individuals, organizations, foreign funding.

7. Vietnam Fatherland Front, the unions, civil society organizations are responsible for the information, education and communication about food safety in the scope of its responsibilities.

Chapter X the GOVERNANCE of FOOD SAFETY 1. RESPONSIBLE for the GOVERNANCE of FOOD SAFETY Article 61. Responsible for the governance of food safety 1. The unified government administration on food safety.

2. The Ministry of health is responsible before the Government made the governance of food safety.

3. The ministries, ministerial-level agencies in the scope of its powers, the mission is responsible, in coordination with the Ministry of health made the governance of food safety.

4. the people's committees of all levels make the governance of food safety in the local scope.

Article 62. Responsible for the governance of food safety of the Ministry of health 1. General responsibilities: a) chaired the building, the State Agency has the authority to enact and implement national strategy, overall planning of food safety;

b) enactment of national technical regulation on norms and safety limits for food products; Tools, packing materials, containers for food;

c) asked the ministries, provincial people's Committee reported periodically, irregularly on the management of food safety;

d) regulates the General conditions ensure safe food production establishments, the food business;

DD) chaired the Organization perform advocacy work, education food safety legislation; warning food poisoning incidents;

e) sudden inspection, Inspector for the entire process of production, imports, food business in the range of other management when necessary.

2. responsibility in the management of the industry: a) presided over construction, issued or the State Agency has the authority to enact and implement strategies, policies, planning, planning and legal documents about food safety in the field was assigned to manage;

b) food safety management during the production process, processing, processing, storage, transport, export, import, trading for food additives, food processing support, bottled water, natural mineral water, food and other food under the provisions of the Government;

c) food safety Manager for packaging materials, instruments, contained in the food production, processing, food business in the field of Assignment Manager;

d) inspected, tested, handled violated the law on food safety in the production, export, import, food business in the field of Assignment Manager.

Article 63. The responsibility of the Ministry of agriculture and rural development 1. Presiding over the building, issued or the State Agency has the authority to enact and implement the policies, strategies, planning, planning, legal documents about food safety in the field are assigned to management.

2. food safety management for production agriculture, forestry, fisheries, salt.

3. food safety management during the production, gathering, processing, slaughtering, processing, storage, transport, export, import, trading for cereals, meat and meat products, seafood and seafood products, vegetables, fruits and vegetable products, tubers, fruits, eggs and egg products fresh milk, raw, honey and honey products, genetically modified food, salt and other agricultural products as prescribed by the Government.

4. food safety management for tools, packaging materials, contained in the food production, processing, food business in the field of Assignment Manager.

5. periodic reports, irregularly on the management of food safety in the field are assigned to management.

6. Inspection, testing, process violated the law on food safety in the production, export, import, food business in the field of Assignment Manager.

Article 64. The responsibility of the Ministry of industry and trade of 1. Presiding over the building, issued or the State Agency has the authority to enact and implement the policies, strategies, planning, planning, legal documents about food safety in the field are assigned to management.

2. food safety management throughout the process of production, processing, storage, transport, export, import, trading for other types of wine, beer, soft drinks, milk, vegetable oil, flour and processing products of starch and other food under the provisions of the Government.

3. food safety management for tools, packaging materials, contained in the food production, processing, food business in the field of Assignment Manager.

4. Enact policy, planning of markets, regulation of food business conditions in the markets.

5. Chaired the prevention of fake food, commercial fraud in circulation, food business.

6. periodic reports, irregularly on the management of food safety in the field are assigned to management.

7. Inspection, testing, process violated the law on food safety in the production, export, import, food business in the field of Assignment Manager.

Article 65. Responsible for managing the State of the people's Committee of the level 1. Issued under the authority or the competent State agencies issued legal documents, local technical regulation; construction and implementation of the Planning Department, the production facility to ensure safe food handling is done in the entire food supply chain.

2. Responsible for the management of food safety; manage conditions ensure safe food production establishments, small retail food business, food, business establishments, catering services, and food safety in the local market and the object under decentralized management.

3. report periodically, irregularly on the management of food safety.

4. Layout resources, fostering organization improving the quality of human resources for ensuring food safety.

5. Organizing advocacy, education, the media, to raise awareness about food safety, the Executive aware of the laws on the management of food safety, the sense of responsibility of the Organization, individual manufacturing, food business for the community, the consciousness of the consumer food products.

6. Inspection, test, handle breaking the law about local food safety management.

Section 2. FOOD SAFETY INSPECTORS Article 66. Food safety inspection 1. Food safety inspection is inspected. Food safety inspection by the medical industry, the agricultural sector and rural development, industrial and commercial sectors to follow the provisions of the law on the Ombudsman.

2. Government Regulation coordination between food safety inspectors of the Ministry, ministerial-level agencies with a number of other forces in ensuring food safety.

Article 67. Content inspection on food safety 1. The implementation of the technical standards, regulations on food safety for manufacturing, food business and food products by the State Agency has the authority to enact.

2. The implementation of the standards related to food safety organization, individual production announced for production, sales of food and food products.

3. Active advertising, labelling for food products in the scope of management.

4. conformity certification activity, food safety testing.

5. The implementation of the provisions of the legislation on food safety.

Category 3. FOOD SAFETY INSPECTIONS Article 68. Responsibility for food safety inspection 1. Management of food safety in The management of the industry make the inspection of food safety in production, the food business as specified in articles 61, 62, 63 and 64 of this law.

2. the management authority of food safety in the provincial people's Committee in implementing the inspection of food safety in the local scope as defined by the Ministry of industry management and assigned by the provincial people's Committee.

3. In the case of interdisciplinary inspections of food safety is related to the scope of the management of many local industries or, the Agency chaired the test done in collaboration with the responsible authorities in the ministries, ministerial-level agencies, provincial people's Committee to implement.

4. inspection activities to ensure food safety guidelines: a) objectivity, accuracy, transparency, publicity, not discrimination;


b) protect confidential information, documentation, test results relating to the Agency, organization, individual manufacturing, the food business is examined when no official conclusion;

c) not to be harassed, causing troubles for the Organization, individual manufacturing, food business;

d) responsible before the law about the test results, relevant conclusions.

5. Minister of industry-specific rules managers on the operation check of food safety within the State Manager is assigned.

Article 69. Powers and duties of the management of food safety in food safety inspection 1. Within the scope of its powers, duties, the Agency food safety management has the following rights in checking food safety: a) decided to establish the test crew to perform scheduled inspections or irregularly;

b) warning danger do not guarantee food safety;

c) handled in the process of food safety inspection as specified in articles 30, 36 and 40 of the law on product quality, the goods;

d) complaints, accusations about the decision of the examining Division, the behavior of delegation members check in accordance with the law on complaints and denunciation.

2. Within the scope of its powers, duties, the Agency food safety management has the following duties: a) the test plan building anually the competent State agency decision;

b) receiving the registration profile to check imported food safety; confirm the conditions ensuring food safety for food imports;

c) decided to handle the latest within 3 working days from the date of receiving the report of the test of the temporary suspension of production, business operation, sealing food, pause ads for food does not guarantee safety.

Article 70. Test group 1. The delegation examined by heads of food safety management decided to establish on the basis of the program, test plans were competent State agencies approved or in the event of unscheduled inspection requirements.

2. In the process of food safety inspections, test group has the following powers, duties: a) requires organizations, individual manufacturing, food business to produce the relevant documents and handle breach during the test according to the provisions of article 30 and article 40 of the law on product quality , cargo; provide a copy of the documents specified in this clause as necessary;

b) sampling for testing when necessary;

c) sealing food, pause inappropriate food, food advertising pause has inappropriate content in the process of testing the market and must report the Agency food safety management within a period not exceeding 24 hours, since food sealer, food sale pause inconsistent , pause ads;

d) requires organizations, individual manufacturing, food business did not fit with the standard has published applied, technical standards, rules on the respective conditions there remedy, repair;

DD) recommendation management agency handling food safety under the jurisdiction specified in article 69 of this law;

e) ensure the principle of the test prescribed in paragraph 4 to article 68 of this law when conducting checks;

g) timely and accurate reporting of test results for food safety management.

Chapter XI Article 71 ENFORCEMENT TERMS. Effect of this Law has effect from 1 January 2011.

Ordinance on food safety of 12/2003/PL-UBTVQH11 expire from the date this law takes effect.

Article 72. Detailing and guiding the implementation of government regulations and detailed guidelines for implementing the article, account assigned in law; Guide to the essential content of this law in order to meet the requirements of governance.

This law was the National Assembly of the Socialist Republic of Vietnam tags XII, session 7 through 17 June 2010.