The CIRCULAR STIPULATES CONDITIONS that ENSURE FOOD SAFETY in SMALL RETAIL FOOD PRODUCTION are the RESPONSIBILITY of the STATE ADMINISTRATION of INDUSTRY food safety Law base on June 17, 2010;
Pursuant to Decree No. 38/2012/ND-CP dated 25 April 2012 of the Government detailing the implementation of a number of articles of the law on food safety;
Pursuant to Decree No. 95/2012/ND-CP on November 12, 2012 of the Government functions, tasks, powers and organizational structure of the Ministry of industry and trade;
According to the proposal of the Director General, science and technology, Minister of industry and Commerce issued a circular regulating the conditions for ensuring food safety in small retail food production are the responsibility of the State administration of industry and commerce. Chapter I GENERAL PROVISIONS article 1. Scope and objects 1. Scope this regulation circulars on conditions ensuring food safety in small retail food production are the responsibility of the State administration of safety of Food Industry. 2. Objects of circular a) organizations, individual small retail food production are the responsibility of the State administration of safety of Food Industry including: the base due to individuals, groups of individuals, households and small retail food production was the competent authority issued the certificate of business registration under the provisions of the law (hereinafter referred to as the muscle the Department or small food production facilities); The Organization, the individual small retail food production not subject to registration under the provisions of the law of commitment ensuring safe food with local authorities by the provincial people's Committee/city centrally regulated and decentralized management.
b) organizations and individuals concerned.
Chapter II CONDITIONS to ENSURE FOOD SAFETY for MANUFACTURING SMALL RETAIL FOOD article 2. General conditions for ensuring food safety for manufacturing small retail food 1. Home base and people directly involved in the production must have the certificate of knowledge on food safety (still in force) by the competent authority.
2. Home Base is responsible for the Health Organization home base and those directly involved in the production of periodic basis at least 1 (one) time/year at the health facility level the County/District. Health profile of the home base and the people directly involved in the production of the facility must be stored in full production base. Home base and the production directly at the facility must have adequate health certification for food production by the district health facilities/district level upwards.
Article 3. Conditions ensuring food safety for food manufacturing sector 1. Food producers must be positioned at the location is not flooded, water condensation, dust pollution, toxic chemicals, are not affected by animals, insects, harmful microorganisms and have safe distance with other polluting sources.
2. The stages of production of food products must be arranged according to the principles and processes of direct processing from raw materials to final products.
3. The floor area of production is flat, well drained, not cause slippery, not water condensation and easy cleaning; the ceiling being dilapidated condemned, impervious to water, Mossy and form water.
Article 4. Conditions ensuring food safety for raw materials, food additives, food processing and support of water used to produce, food processing 1. The raw materials used to produce, food processing to ensure: a) Has origin clear. Retention of information related to the sales of the secure access are derived;
b) be preserved consistent with conditions, standards and guidelines for preservation of the supplier;
c) not with goods, chemicals and other items have the ability to cross-infection or does not guarantee food safety.
2. Food additive, food processing aid used for food must be in the list are allowed to use according to the regulations of the Ministry of health;
3. The facility must have enough clean water to produce, food processing line with QCVN 1:2009/BYT-national technical regulation on water quality.
Article 5. Conditions for solid waste, waste water in food production area 1. The facility must have adequate tools for solid waste collection. Solid waste collection tools must be made of appropriate materials and be a regular toilet.
2. solid waste must be collected, classified and contained in the bucket with a lid sealed or concentrated area of the waste according to the regulations on the protection of the local environment.
3. Water treatment facility to ensure compliance with QCVN 14:2008/BTNMT-national technical regulation on waste water and waste water systems on collectors in common according to the regulations on the protection of the local environment.
Article 6. Conditions ensuring food safety in preserving regional food retention, preservation and retention of food be sure to: 1. Maintain conditions of temperature, humidity, lighting, ventilation and other elements ensuring food safety regulatory and other requirements for the preservation of food manufacturers.
2. Take measures, instruments against insect and animal pests.
3. food products are not so common with goods, chemicals and other items have the ability to cross-infection or does not guarantee food safety.
Article 7. Conditions ensuring food safety in the transportation of food 1. Home base are listed: regulations for the means, methods, conditions of preservation and management of the food safety of products in transit in the area of food production;
2. Do not transport the same kinds of food supplies, raw materials, chemicals that can cause cross-infection affects the quality and safety of food products.
Chapter III MANAGEMENT PRINCIPLE, sequence, PROCEDURE for GRANTING and REVOKING a CERTIFICATE of the ELIGIBLE BASIS of FOOD SAFETY for FOOD MANUFACTURING SMALL article 8. Management principles The basis of small retail food production must be issued a certificate of the eligible basis of food safety by the agency authorized by the provincial people's Committee, the central cities (hereafter referred to as the provincial PEOPLE'S COMMITTEE) decentralized management on food safety.
Article 9. The certification basis of qualified food safety and handling violation 1. The certification basis of qualified food safety a) records the certification basis of qualified food safety for manufacturing small retail food specified in article 10 of this circular;
b) sequence, procedure for certification of qualifying facility of food safety for food manufacturing establishments in accordance with small circular 58/2014/TT-BCT on December 22, 2014 of the Minister of industry and trade on the regulated levels, withdraw the certificate of the eligible basis of food safety are the responsibility of management of the Industry. 2. The competent authority by the provincial PEOPLE'S COMMITTEE of management hierarchy of local food safety responsibility: a) popular, practical guide to safe food production;
b) held the certification basis of qualified food safety for food manufacturing establishments small (model 4 Appendix to this circular) locally under decentralized management. Perform the following test certification of qualifying facility food safety according to the rules.
3. The handling of violations of food safety for the food production facility is under travelers follow the current rules about handling violations in the field of food safety.

Article 10. Records suggest the certification basis of qualified food safety 1. Case of first level a) certification application according to the form prescribed in annex 1 attached herewith;
b) business registration certificate manufacturing industries food (a copy of the base);
c) A self assessment conditions that ensure food safety for food manufacturing form 2 prescribed in the appendix attached to this circular;
d) certifications of knowledge on food safety of the home base and direct people to produce food (a copy of the base);
certificate) healthy enough to produce food of the home base and the people directly in production (a copy of the base).
2. in case of re-issuance by the certificate is lost or corrupt application level certificate in the form prescribed in Appendix 3 attached to this circular addressed to the competent authority that has granted the certificates to be reviewed again.
3. where the level again due to the change of base geographical location of the place of production; change, additional production process, food products and when certificates expire a) petition reissued certificate according to the Model specified in Appendix 3 attached to this circular;
b) the documents prescribed in points b, c, d, e Clause 1 of this article.
4. in case of re-issuance by the base have changed the name of the facility, the owner or person authorized to address, but do not change the geographical location and the entire production process, a food product) application level certificate in the form prescribed in Appendix 3 attached to this circular;
b) certificate of the eligible basis of food safety has been granted (a copy of the base);
c) text, documents proving the change (copies are authenticated by the competent authorities).
Chapter IV PROVISIONS article 11 ENFORCEMENT. The responsibilities of the State administration bodies 1. Science and technology (Industry) is responsible, in collaboration with legal Services, the unit concerned, the provincial PEOPLE'S COMMITTEE of popular and guide implementation of this circular.
2. provincial PEOPLE'S COMMITTEE has the responsibility: a) assigned, for divisions of the competent agency of the local management at the basis of small retail food production in accordance with the provisions of this circular;
b) directs the Department of finance and the Department/staff Union, layout resources, funding the deployment of the management the basis of small retail food production locally.
3. the competent authority by the provincial PEOPLE'S COMMITTEE of management divisions are responsible for food safety: a) implement the provisions of article 9 of this circular;
b) inspecting the implementation of small retail food production as planned was the grant according to the hierarchy of management approval;
c) public notice on mass media list of home base facilities and small retail food production violates regulations on ensuring food safety in food production and to revoke the certificate of a qualifying facility food safety according to the rules;
d) reporting the results of this circular about provincial PEOPLE'S COMMITTEE periodically six (06) months/times.
Article 12. The responsibility of the base small retail food production 1. Observance of regulations on food safety guarantee to produce food under the provisions of this circular and the legal provisions concerned;
2. Observance of the check of the State administration authorities, report to the competent bodies the certification basis of the eligible local food safety according to the rules.
3. Provide information/related material when relevant authority on food safety requirements.
Article 13. Effect 1. This circular effect from 15th of April 2016.
2. the repealed regulations on "the basis of small retail food production" in paragraph 3 article 2 of circular No. 58/2014/TT-BCT on December 22, 2014 of the Minister of industry and trade on the regulated levels, withdraw the certificate of the eligible basis of food safety are the responsibility of the Ministry of industry and commerce management. 3. In the process of implementation have arisen, individual organization needs timely reflection on the Industry to consider, amend, Supplement.