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MEKONG COUNSEL

Circular on general conditions to ensure food safety for food production and businesses

On September 12th, 2012, the Ministry of Health issued Circular No. 15/2012/TT-BYT on general conditions to ensure food safety for food production and businesses. Accordingly, the general conditions to ensure food safety for food production and businesses shall be specified as follows:

 

- General conditions to ensure food safety for food production facilities shall include:

 

+ Requirements for food production facilities shall include: (1) Place, invironment; (2) Design and arrangement of workshops; (3) Structure of workshops; (4) Air ventilation system; (5) Lighting system; (6) Water supply system; (7) Steam and compressed air; (8) Waste treatment system; (9) Rest-rooms, protective-clothing dressing rooms; and (10) Food materials and food packaging;

 

+ Requirements for equipment and tools shall include: (1) Equipment, tools directly contacting with food; (2) Devices to wash and sterilize hands; (3) Equipments, tools for food production; (4) Prevention from harmful insects and animals; (5) Equipment, tools for supervision, measurement; and (6) Detergents, disinfectants.

 

+ Requirement for persons directly producing food shall include: (1) Owner of facility and persons directly producing food must be trained and granted a Certification of being trained for food safety; must be examined health and granted cetificate of good health; (2) Persons directly producing food must have separate protective clothing; obey regulations on practice for hygiene assurance.

 

+ Requirement for food preservation in food production shall include: (1) Raw materials, packaging, finished products; (2) Food storehouses; (3) Containing zones, storehouses to preserve the food; (4) Having sufficient brackets, shelves to preserve food; (5) Having specialized equipment to control and supervise temperature, humidity, air ventilation and other elements which may affect the food safety.

 

- General conditions to ensure food safety for food businesses shall include:

 

+ Requirement for food business facilities shall include: (1) Area; (2) Not being flooded or stagnant; (3) Not being affected by harmful animals, insects, microorganisms; (4) Not being affected from polluted areas with dust, toxic chemicals and other pollution sources; (5) Design of zones for food business, sanitation, protective clothing dressing and auxiliary zones must be separate; (6) Structure of houses of zones must be solid, suitable; (7) Floor; (8) Ceiling; (9) Doors and windows; (10) Lighting source and intensity; (11) Air ventilation system; (12) Tools to collect waste, waste water; (13) Arranagement of rest-rooms; (14) Clean water; (15) Food origin;

 

+ Requirements for equipments, tools shall include: (1) Having sufficient equipments for business operation, preservation; (2) Having sufficient equipment and tools to control temperature, humidity, air ventilation and other elements that may affect the food safety; (3) Equipment to prevent and fight harmful animals and insects; (4) Equipment, tools to supervise and measure the food quality.

 

- Requirements for persons directly doing food businesses: the same as those regulated for food production facilities;

 

- Requirements for food preservation in food businesses: the same as those regulated for food production facilities, exept regulations on equipment to monitor temprature, humidity, and air ventilation.

 

 

This Circular shall be effective from November 01st, 2012, repeal Decision No. 39/2005/QD–BYT dated November 28th, 2005 of the Minister of Heath promulgating the Regulation on hygiene conditions for food production and businesses from the effective day of this Circular.