Pursuant to the law on organization of the Government of 25 December 2001;

Pursuant to the law on people's health protection 30 June 1989;

Basing the Ordinance No. 12/2003/PL-UBTVQH11 on July 26, 2003 about food hygiene and safety;

Pursuant to Decree No. 163/2004/ND-CP dated 7 September 2004 from the Government detailing the implementation of a number of articles of the Ordinance on food hygiene and safety;

Considering the recommendation of the Minister of health, decision: article 1. Approval of the national target program of food safety and hygiene in the 2006-2010 period (hereinafter referred to as the program), with the following principal contents: i. the GOAL of the PROGRAM 1. Overall goal: building and strengthening the management system of food safety and hygiene (FSH) in order to ensure proper FOOD HYGIENE and the advanced standards of the region and the world; contribute to the protection of the health and consumer interests; meet the requirements of development and international economic integration.

2. Specific objectives to the year 2010: a) to raise awareness, HYGIENE practices, and the sense of responsibility of the production, trading and consumption of food. Striving to 2010, 90% of production, 80% of the food business, 100% management leadership and 80% of consumers have correct understanding and proper practices regarding FOOD HYGIENE;

b) strengthening organizational management system, inspection, testing of FSH from the central to local and in the ministries concerned. Striving to 2010, 100% of the personnel management, specialized inspectors and FSH test at Central, regional, provincial, city are training, fostering enhanced professional expertise; 90% of officers to do the work of FSH online facility (County, district, Township, Ward) are attending training classes, fostering the knowledge and practical skills test quickly detects contamination of food;

c) striving to 2010, 80% of the standard, the national technical regulation on FOOD HYGIENE and consistent with world standards;

d) gradually apply a quality management system for food safety under hazard analysis system and control of critical points (HACCP). Striving to 2010, 100% of the production base of high risk food industrial-scale application of HACCP;

d) building program to analyze and manage the risk of contaminating food, actively preventing food poisoning and diseases transmitted through food;

Set the system to control food contamination from production to circulation and monitoring of food poisoning. Striving to 2010, the level of residual chemicals exist and are allowed to use antibiotics in excess of the limit allowed for longer 1-3% of the total number of food samples to be tested.

II. Time, The SCOPE Of IMPLEMENTATION Of The PROGRAM 1. Duration: from 2007 to 2010.

2. scope of the programme: in nationwide.

III. The PROJECTS In The Program 1. The capacity project quality management, food safety and hygiene in Vietnam:-chaired and project management: the Ministry of health.

-Coordinating agency: Ministry of science and technology, Ministry of industry and trade, the Ministry of agriculture and rural development, the people's committees of provinces and cities under central and the ministries concerned.

-The content of project activities: + building and issued legal texts on FOOD HYGIENE consistent with international treaties to which Vietnam is a Member; the construction and enactment of the national technical regulation on FOOD HYGIENE for the production, processing and distribution of food;

+ Build and enhance the capacity of systems governing FOOD HYGIENE from the central level to the local level. Training, training, surveys, exchange of experience on management, testing and inspection services, FSH test for officers working in the field of FOOD HYGIENE;

+ Inspect, inspect the implementation of the FOOD HYGIENE regulations and reviews the annual plan;

+ Consulting, guide the production facilities, food processing applies a quality management system for food safety and hygiene standards of good manufacturing practice (GMP), good hygiene practices (GHP) and HACCP; certification of eligibility for the FSH production facilities, business in 10 food groups at high risk;

+ Build advanced models of FSH;

+ Organization and maintain system operations, HYGIENE and collaborators in the village, commune, ward.

2. The project media education in information quality assurance food safety:-chaired and project management: the Ministry of health.

-Coordinating agency: BộThông news and media, the people's committees of provinces and cities under central and the ministries concerned.

-The content of project activities: + building strategy of information, education, communication FSH up to 2020;

+ Identify target groups according to the role of tasks in the food supply chain, according to the Department of ecology, ethnicity ... to build messages, the appropriate approach; published media products tailored to the target groups;

+ Mobilization of media channels and media forces of FSH;

+ Building teams of propaganda maneuver of FSH;

+ Support the devices and media;

+ Build databases, application of information technology in management of FOOD HYGIENE.

3. the project on strengthening monitoring of food hygiene and safety; construction of monitoring system of food poisoning, the diseases transmitted through food and analyze the risk of food contamination:-chaired and project management: the Ministry of health.

-Coordinating agency: Ministry of agriculture and rural development, the Ministry of science and technology, Ministry of industry and trade and the people's committees of provinces and cities under central and the ministries concerned.

-The content of project activities: + build planning food testing system in Vietnam towards diversification, socialization, and universal in order to evaluate the threat of chemicals and microorganisms in the whole food supply chain;

+ Investment, upgrade laboratory quality and food safety of the Central and key areas; implement standardized in all the laboratory labo good practice standards (GLP) and the laboratory of the central area, according to the international standard (ISO/IEC 17025); method of building and maintaining the capacity assessment, the technical level of the room, the annual periodic test; the construction and enactment, shifting the consistency of process, technical monitoring of food hygiene and safety all over the country;

+ Testing equipment investment quality of food safety for the province and district. Research, production, equipped with quick tests for the town;

+ Establish and maintain a system of risk analysis including: risk assessment, risk alerts and control the risk. Set the method to trace the origins of food and warned of the risk of food safety;

+ Build models of prevention of food poisoning and other food-transmitted diseases in high risk areas.

4. The project to ensure food safety in the manufacture, processing, preservation, and processing of agricultural products: – the Agency chaired and project management: the Ministry of agriculture and rural development;

-Coordinating agency: the people's committees of provinces and cities under central and the ministries concerned.

-The content of project activities: + construction, complement and improve the system of legal texts on FOOD HYGIENE, standards management, national technical regulation on FOOD HYGIENE in the areas of production, processing, storage, and processing of agricultural products in accordance with the international conventions to which Vietnam is a Member;

+ Check, monitoring of biological and chemical pollution exists in the balance of agricultural products; analysis, warning the risk of polluting the food;

+ Reviews reality exist residual microorganisms and toxic chemicals in agricultural products and animals;

+ Hygiene quality control safe using veterinary medicines and animal feed;

+ Quality control of fertilizers, high pollution risk;

+ Build and develop the production of agricultural products and food safety, focusing on the production of vegetables, fruits, tea, Sesame, livestock (pigs, cows, chickens, bees);

+ Information, media education about FOOD HYGIENE in the community;

+ Guide, support and implement certified eligible to produce agricultural products, food safety and the application of the system of quality management and food safety; certified pressure support touched the quality management system.

5. The project to ensure safe disease, environmental safety and food safety with regard to fisheries products originating from aquaculture:-host and manage the project: Ministry of agriculture and rural development.

-Coordinating agency: the people's committees of provinces and cities under central and the ministries concerned.

-The content of project activities: + improve the system legal text, standard, national technical standards for quality, safety and aquatic animal health hygiene;

+ Professional training, strengthening the capacity for quality management agencies and local aquatic animal health;

+ Popular propaganda, legal provisions of Vietnam and of some large market seafood consumption on food safety, safety of aquatic disease; standards, national technical regulation in aquaculture, preservation, transportation and processing of aquatic products; about chemicals, antibiotics;

-Support the aquaculture facility applies the rules of good farming practice (GAqP), the basis of collecting, processing and compiling fisheries applies the HACCP standard fisheries;

+ Build and operate the pilot risk evaluation system and the traceability of fisheries products;

+ Invest two laboratory veterinary, food, environmental quality, aquatic disease tests; additional shopping the equipment radioactive residue analysis, analysis of genetically modified foods, antibiotic testing equipment.

6. The project ensure safe food: street food-chaired and project management: the Ministry of health.

-Coordinating agency: Ministry of agriculture and rural development, Ministry of industry and trade, the people's committees of provinces and cities under central and the ministries concerned.

-The content of project activities: + models Built to ensure food safety in some key cities;


+ Ensure FOOD HYGIENE and food associated with the development of municipalities in the province, the city in the country;

+ Build models of food safety in the tourist resorts, festivals, industrial zones, schools;

+ Supports food safety devices, the materials, the means for controlling food services IV. FUNDING and PROGRAM IMPLEMENTATION MECHANISMS: 1. capital programme: funding programme was approximately 1,300 billion, mobilized capital sources: jail to the central budget, local budget, foreign loans, capital aid, domestic credit and capital to capital community.

Every year, based on the objectives, the content of the program and the ability of the capital, the Ministry of planning and investment and the Ministry of finance in cooperation with the relevant authorities to agree on the deployment of funding secured for the effective implementation of programs.

2. program execution mechanism: the mechanism of managing and operating the programs follow the regulations on the management and administration of the national target program and the related regulations.

V. IMPLEMENTATION of PROGRAMS: 1. interdisciplinary Steering Committee of FSH is responsible for directing, monitoring, checks and urge the ministries, the people's committees of provinces and cities under central to effective implementation of the program.

2. The Ministry of health:-hosted, in cooperation with the Ministry of agriculture and rural development and related agencies Chairman of the program Board, the Executive Committee of the projects in the program; direct the Secretary of the Board of the building project and browse the project according to the regulations;

-Chairing and coordinating with the ministries involved every year building plan details, implementation of the activities under the approved content sent the Ministry of planning and investment, the Ministry of finance to General, reported the Prime Minister;

-Urge, checking, monitoring the implementation of the program; periodically organizing annual summary, summarizing, synthesizing, reporting the Prime;

-Hosted, in cooperation with the local and the ministries concerned to build, organize, implement the project according to the functions and tasks assigned.

3. The Ministry of agriculture and rural development: hosted, in cooperation with the local and the ministries concerned to build, organize, implement the project according to the functions and tasks assigned, ensuring agricultural products, fishery products before export or produce consumed in the country must be certified to ensure FOOD HYGIENE.

4. Ministry of planning and investment, Ministry of finance and planning layout balance funding annually to implement the program on a basis consistent with the Ministry of health according to current rules; chaired and coordinated with the Ministry of health and the ministries involved integrating local guides other programs with the national target program of hygiene and food safety on the same geographical areas from planning to implementation.

5. The Ministry of Finance: in collaboration with the Ministry of planning and investment Ministry's budget layout, local branches to implement the program according to the provisions of the law on the State budget and other guidance documents for the implementation of national target program; host guide financial management mechanism for the projects of the program; in collaboration with the Ministry of health building guidance documents, checking, monitoring the implementation of the program.

In collaboration with the Ministry of health, Ministry of agriculture and rural development and related agencies build coordination and implementation of measures to strengthen management, control the import of food, farming materials, cultivation, processing, food preservation.

6. The Ministry concerned plans to deploy the content to the project's activities in the program according to the function, the task was assigned to 7. Local responsibility:-mobilization of resources and implementation of the content of the program under the direction and guidance of the Board Chairman of the program and the ministries to function;

-Assigned, responsibilities of each hierarchy level and the departments of the same level in the Organization of the programme according to the principle of strengthening the decentralized and high sense of responsibility for the facility;

Directs the effective mainstreaming of programmes and projects; check regularly, supervise the management of the programme and prepare annual reports.

8. The ministries concerned and the people's committees of all levels, in coordination with the social and political organizations, unions and professional associations held FOOD HYGIENE knowledge common to members of community mobilization and participation; implementing specific activities contributing to ensure FOOD HYGIENE: build the Community model of self monitoring of FOOD HYGIENE for food processing establishments are small, travellers, built villages and culture-health; build the model guarantee FOOD HYGIENE and food ... the thing 2. This decision has the effect after 15 days from the date The report.

Article 3. The Ministers, heads of ministerial agencies, heads of government agencies, the Chairman of the provincial people's Committee, the central cities is responsible for the implementation of this decision.