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Circular No. 04/1998/tt-Byt: Guide The Implementation Of Hygiene And Safety Management In Food Service And Catering

Original Language Title: Thông tư 04/1998/TT-BYT: Hướng dẫn thực hiện quản lý an toàn vệ sinh thực phẩm trong kinh doanh dịch vụ và phục vụ ăn uống

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MINISTRY OF HEALTH
Number: 04 /1998/TT-BYT
THE SOCIALIST REPUBLIC OF VIETNAM.
Independence-Freedom-Happiness
Hanoi, March 23, 1998

IT ' S SMART

Manual safety management execution guidelines
in business, service and catering business.

To lobby for the prevention of food and food poisoning, the sanitation-based base was issued under the Decree of the 23rd Council of Ministers /SBT on 24/01/1991 and Decree No. 86 /CP on 8 December 1995 of the Government " Regulation of Home Management. For the quality of goods ", the Ministry of Health guidelines for the implementation of the state management of food hygiene in the field of business, service, and catering services as follows:

I. OBJECT AND SCOPE APPLICABLE:

Every individual and organization is in all business economic components, services and catering services such as: shops, food business stalls, nine food, food, and food. And the food and food of the body, the factory, the hospital, the hospital, the school (the catering facility), are collectively known as the basis of eating, which is responsible for the full implementation of the specific regulations.

II. SANITARY REQUIREMENTS:

1. For the food business facility nine, food immediately:

Do not sell food, the food is near the aqueduct, the dumping site, the toilet, the muddy mud, the fresh goods, the poultry, the shrimp, the crab, the fish, the fish, the fish, the fish.

Foods nine, food such as: bread, pastries, dumplers, meat, fish, etc. must have clean envelopes (not using paint, drawing, ink, color) to wrap or have to be left in the windshield to avoid flies, avoid dust, ...

All types of ripe foods, such as all sorts of foods that have been packaged must be sold on high prices, at least 1 meter from the ground.

There must be knives, chopping, specific tools for the behavior, chop, and food.

The salesperson must keep the personal hygiene clean; no infectious disease, skin disease; not to allow customers to choose their own food, must have their own tools for the buyer to choose.

2. For service facilities, catering services:

Hygiene requirements for the facility:

The kitchen is organized in a one-way principle: the area of fresh food, raw materials-the processing area-the distribution area or the sale of processed food.

The dining room, table table, food processing desk, storage facility or food sanctuary must be kept clean.

The garbage can have a lid on it, not letting the garbage out around and the leaking water leaks out. Garbage is moved daily, not to be stagnated, far away from the processing and the dining room.

There's a crate of leftover leftover food, no leftover leftover food, no leaking water.

Drain the store area, the kitchen has to get out, not stagnate.

There is enough clean water to maintain the normal life of the restaurant, as well as let the guests wash their hands before eating. If you use the water well, the tank has a lid on it, a well's mouth, a meter from the ground, is not contaminated from the outside, and is washed, preserved.

Hygiene requirements for the instrument:

Bowls, plates, spoons, chopsticks ... used for food to be washed, kept dry.

Uh-oh. With the chopsticks, the spoons must be dry, clear, clean, made of waterproof materials. Chopsticks have to be dried up in the chopsticks.

Basket, food that doesn't get to the ground, it's dirty and wet.

And the other instruments like the chopping block, and the pot of pot, and all of it that washes clean, and keeps it clean.

There is a knife, a small sparse for food, and for food.

Only detergents are allowed to be used in food and processed foods; do not use industrial detergents.

Toilet requirements for the service staff:

The person who is directly processed, serves food to learn the knowledge of food hygiene and holds the responsibility, the task of his work position; to find health before the practice and then rediscover and test the least of every year. One time. People with skin disease, infectious disease in the prescribed category at Decision No. 505 /BYT-QE on 13 April 1992 of the Ministry of Health must temporarily rest, move to other jobs until treatment from or not to be exposed to food-cooked, food. Right, the dishes and the live feed, the packaging of food packaging.

The waiter must keep his personal hygiene, cut short and keep his fingernails clean.

The clothing and makeup of the employees in the store must be nestled in the closet or hanging on the garment, not to be in the processing area.

After college, urbation, food processing, or other work, wash your hands with soap and clean water and then switch to the right, serving, selling food.

The nine-food semi-seller right now has to keep the personal hygiene clean, not a long fingernail, wearing a hat, wearing a dress, not leaving customers to choose their own food or having to have their own tools for the buyer to choose itself.

Hygiene requirements in processing, food preservation:

Using food must be clear to the origin.

Strictly prohibition on the use of food additiers, pigments, synthetic sweetants are not in the category given by the Ministry of Health.

It is not used for food, but food is derived from the infected animal for food processing.

Meat, fish must be cooked.

The food cooked, sold must be preserved in order to fight flies, dust and other types of insects that infect the principle: by the glass cabinet if to be outdoors; by the closet, the cage, if in house and absolute not to use the fabric to cover, directly to the ground. Eat.

The food is ripe, if it is not refrigerated, after 6 hours of cooking, before the food is served.

Fresh vegetables (especially those that are at risk of chemical protection) must be steeped and washed through at least three times clean water or washed under the nozzle, which is dried before cooking or carrying out a living customer.

III. REGULATION OF REPORTING, INVESTIGATION OF FOOD POISONING:

When detected or suspected of having a food poisoning (when at least two people eat diarrhea, vomiting, abdominal pain, etc. at the same time), the owner of the diet or person responsible must be obliged to report immediately to the nearest medical authority; food and food. Suspicion of poisoning has to be kept to investigate, test, determine the cause. The eating facility with an intoxication food will be fully responsible for the misconduct and must pay all the costs of the examination, cure the patient with poisoning, as well as the cost of investigating the cause of the poisoning.

The poisoning person needs to fully declare all relevant information to the doctor to have the correct and timely treatment.

The institutions, the treatment facilities of the State, privately, when patients with food poisoning are required to hold a timely emergency and inform the nearest police department. The doctor directly and the ER must report directly to the base leader in his own session.

The sanitation agencies, when reported to have the poisoning, have to send people to investigate the cause of poisoning, the slog down within two hours of receiving notice, and report it by the fastest way to the Department of Health to direct the mobiles. coordination coordination and information synthesis.

All food poisoning occurs on the province, the central city of Central, the Health Department responsible for aggregation of information, quick reporting (if the number of people is high) and a periodic report on the Department of Health for directing and aggregation of the Secretary of State.

IV. THE ORGANIZATION.

1. The Minister of Health Affairs assigned to the Department of Public Health Coordination in coordination with the Inspector of Health (hygiene inspector) to instruct, don, to examine the deployment of this information; mandate and guidance for health units in charge of the state management of the security of the state. Food hygiene, food, and food facilities serve only internal.

2. The Department of Health has a responsibility to help the Provincial People ' s Commission, the Central City of the Central City Administration of Food hygiene on the site for every object prescribed in the I section of this Information; the certification level receives the standard of safety standards. The entire food hygiene for facilities was devolve under Decision 2482 /BYT-QE on 18 December 1996 by the Minister of Health; in coordination with industry health units mandated by the administration of the industry-based diet; in coordination with the Department of Health. The commercial organization performs to each of the dining facility owners perform full of hygiene requirements before granting or renew their business registration; guide, Londoner. Governor, which examines the deployment of this private implementation of the Center for Medical Projects and Paying Attention to the District Defense Department, District, Medical Station, and regular monitoring wards on the site.

3. Institute of Nutrition, Ho Chi Minh City Public Health Sanitation Institute, Institute Pasteur Nha Trang, Institute of Epidemiology of the Highlands responsible for guidance and help in terms of science and engineering for the provincial Medical Center, the city online. In the Central Committee; each step in support of the Medical Center for the Medical Center to perform all the quick tests on only the safety of the food hygiene, it is necessary for the inspection at the site or the quick answer of the test results.

4. Central Medical Center, Central City Medical Center, Defence Guards and Medical Station are technical specialized units that are tasked with testing, monitoring the implementation of the food safety regulations of the food facilities, when the development of the health care facility. The behavioral safety violations of food hygiene must be compiled and transferred immediately to the Medical Inspects or Local Government on the same level.

5. Health-based facility health care, the director of managing hygiene requirements at the internal eating facility according to the regulations of this Information.

This message is valid after 15 days from the date of the signing. The previous regulations contrary to the regulations at this time were abolished.

In the course of the course of what is involved, the local proposal, the unit reflects on the Ministry of Health (Case Health) to study, solve.

Minister.

(signed)

Yuan