THE MINISTRY
OF AGRICULTURE AND RURAL DEVELOPMENT
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THE
SOCIALIST REPUBLIC OF VIETNAM
Independence - Freedom - Happiness
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No.
33/2012/TT-BNNPTNT
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Hanoi, July
20, 2012
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CIRCULAR
ON THE CONDITIONS
FOR FOOD SAFETY AND HYGIENE APPLICABLE TO ESTABLISHMENT TRADING FRESH MEAT AND
EDIBLE BY-PRODUCTS FROM ANIMALS
Pursuant to the Government's Decree No.
01/2008/NĐ-CP on January 03, 2008, defining the functions, tasks, powers and
organizational structure of the Ministry of Agriculture and Rural development;
the Government's Decree No. 75/2009/NĐ-CP on September 10, 2009 amending
Article 3 of the Decree No. 01/2008/NĐ-CP;
Pursuant to the Law of Food safety No.
55/2010/QH12 passed by the 12th National Assembly in the 7th
session on June 17, 2010;
Pursuant to the Ordinance on Veterinary
medicine No. /2004/PL-UBTVQH passed by the Standing committee of the National
Assembly on April 29, 2004;
Pursuant to the Government's Decree No.
38/2012/NĐ-CP on April 25, 2012 detailing the implementation a number of
articles of the Law of Food safety;
Pursuant to the Government's Decree No.
33/2005/NĐ-CP on March 15, 2005, detailing the implementation of a number of
articles of the Ordinance on Veterinary medicine; the Government's Decree No.
119/2008/NĐ-CP on November 28, 2008 amending and supplementing a number of
articles of the Decree No. 33/2005/NĐ-CP;
At the proposal of the Director of the
Department Of Animal Health;
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Chapter I
GENERAL PROVISIONS
Article 1. Scope of regulation
This Circular specifies the conditions for food
safety and hygiene applicable to establishments trading fresh meat and edible
by-products from animals
Article 2. Subjects of application
This Circular is applicable to establishments
trading fresh meat and edible by-products from animals applied for business
registration, and relevant organizations and individuals.
Article 3. Interpretation of terms
In this Circular, the terms below are construe
as follows:
1. Animals: are terrestrial animals consisting
of mammals and poultry used for food.
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3. Fresh edible by-products: are the edible
organs, heads, tails, limbs, skin, fat of animals and preserved at normal
temperature or from 00C to 50C for a certain period that
its natural properties are not changed (hereinafter referred to as
by-products).
4. Establishments trading fresh meat and
by-products: are places trading fresh edible meat and by-products of animals at
traditional markets, supermarkets, or stores, showrooms.
5. Traditional markets: including retail markets
and wholesale markets, where goods are sold and planned by local governments.
6. Supermarkets: are the system/establishment
distributing general goods doing business in form of self-service that provide
all necessary commodities for life, packed and preserved properly, of which the
labels contain complete product information and bar codes, origin and quality
codes for checking out by invoice printers. 7. The hygiene conditions for
trading fresh meat and by-products: are hygiene conditions for ensuring the
safety of meat and by-products during the business.
8. Equipment and tools used in meat and
by-products trading: are all the items used for selling, cutting, storing,
preserving meat and by-products.
9. Cleaning: means using physical measures for
removing the contamination on the surfaces of equipment and tools while trading
meat and by-products.
10. Sterilization: means the use of physical and
chemical methods to eliminate harmful microorganisms.
11. Workers: including meat and by-products
cutters, sellers and loaders.
Article 4. Requirements for packages and
labels
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2. The packages must be qualified under the
Circular No. 34 /2011/TT-BYT on August 30, 2011 of the Ministry of Health on
the National Technical Regulation on the hygiene and safety of packages and
tools directly touching the food.
3. Packed meat and by-products must have labels
as prescribed in the Government's Decree No. 89/2006/NĐ-CP on August 30, 2006
on goods labels,
Article 5. Requirements for meat and
by-product preservation period and conditions
1. Must not use chemicals for preserving fresh
meat and by-products.
2. The meat and by-products preserved at normal
temperature must be sold within 8 hours after the slaughter.
3. The meat and by-products preserved at 0 – 5oC
must be sold within 72 hours after the slaughter. The by-products being
stomachs, large and small intestines preserved at 0 – 5oC must be
sold within 24 hours after the slaughter.
Article 6. Requirements for meat and
by-products
The meat and by-products being sold must have
the slaughter control seal or the veterinary hygiene stamp, and the Quarantine
certificate from veterinary agencies as prescribed.
Chapter II
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Article 7. Requirements for infrastructure
1. Having a fixed place.
2. The place must be separated from pollution
sources, the area selling cooked or convenience food.
3. Having sufficient water and soap for hand
washing.
4. The water used in trading meat and
by-products must be qualified as drinking water under the National Technical
Regulation on the quality of drinking water QCVN 01:2009/BYT on June 17, 2009
of the Ministry of Health.
Article 8. Requirements for cleaning and
sterilization equipment
1. The equipment used for selling, cutting and
storing
a) The table surface and hooks used for
displaying and selling meat and by-products must be made of durable,
waterproof, and stainless materials, that are easy to be cleaned and sterilized;
b) The table surface and hooks used for
displaying and selling meat and by-products must be at least 80 cm from the
ground;
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2. Refrigeration equipment (if any)
a) Having equipment for keeping the temperature
at 0 – 5oC to preserve meat and by-products at the counter.
b) Having the thermometer and temperature
control devices for the refrigeration equipment.
c) Having the logbook to record the preservation
temperature twice a day.
3. Cleaning and sterilization
a) The equipment and tools for displaying,
selling, cutting and storing meat and by-products must be separately used, and
must not be used for other subjects or works;
b) The equipment and tools for displaying,
selling, cutting and storing meat and by-products must be cleaned and
sterilized before and after the sale;
c) The sterilization chemicals must be used in
accordance with the producer’s instruction, with proper concentration, dosage,
and exposure period.
Article 9. Requirements for means of
transport
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Article 10. Requirements for personal hygiene
1. The establishment owner and the workers must
obtain the health certificates issued by medical establishments at commune
level or above (at least once a year)
2. The establishment owner and the workers must
obtain the food safety education certificates.
3. People suffering from infectious and
dermatological diseases, specified in the list enclosed with the Decision No.
21/2007/QĐ-BYT on March 12, 2007 of the Ministry of Health, must not cut, sell
and load meat and by-products.
4. The personal hygiene must be ensured when
working:
a) People suffering from open wound must be
bandaged using waterproof materials;
b) Must not eat, drink, and spit while cutting,
selling, and loading meat and by-products;
c) Washing hands with soap before cutting, after
going to the bathroom or touching contaminated materials;
d) The seller must not sit on the table/counter
used for selling meat.
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1. Having tools to store and collect solid waste
to appropriate places.
2. Having output for liquid waste from the shop
counter to the sewer.
Chapter III
PROVISIONS ON FOOD SAFETY AND HYGIENE CONDITIONS
APPLICABLE TO ESTABLISHMENTS TRADING FRESH MEAT AND BY-PRODUCTS IN SUPERMARKETS
Article 12. Requirements for infrastructure
1. Having stable water and electricity supply.
2. Having faucets, basins and soaps for hand
washing.
3. Specified in Clause 2 and 4 of Article 7 of
this Circular.
4. The minimum illuminance of natural light or
electric white light must reach 200 Lux. The lights must be properly protected.
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1. Specified in Clause 1 Article 8 of this
Circular.
2. Having refrigeration equipment as specified
in Clause 2 Article 8 of this Circular.
3. Having process for cleaning and sterilization
of equipment, tools and the selling area.
Article 14. Requirements for storage
warehouses
1. Having a fixed place convenient for meat and
by-products delivery.
2. Having appropriate shelves made of durable
and waterproof materials that are easy to be cleaned and sterilized.
3. The meat and by-products must be arranged to
provide adequate ventilation, be at least 15 cm from the floor, 50 cm from the
walls and the ceiling. The passage must be convenient for people and means of
loading.
4. Each kind of meat or organs before packing
must be arranged in separate areas.
5. Having equipment for keeping the temperature
at 0 – 5oC to preserve meat and by-products.
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7. Having the logbook to record the preservation
temperature twice a day and monitor the delivery volume as well as the origins
of each product.
8. The inner side of the warehouse as well as
the storage equipment must be cleaned and hygienic.
9. Having the process for cleaning and
sterilizing the storage warehouse.
Article 15. Requirements for means of
transport
The means used for transporting meat and
by-products must satisfy the veterinary hygiene conditions as prescribed.
Article 16. Requirements for workers
1. Specified in Article 10 of this Circular.
2. The workers must wear labor protection.
Article 17. Requirements for waste management
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2. In case there is no equipment for treating
solid wastes, the establishment must sign the contract with an organization
licensed to collect wastes.
Chapter IV
ORGANIZING THE IMPLEMENTATION
Article 18. Responsibilities of the Services
of Agriculture and Rural development of central-affiliated cities and provinces
Guiding the implementation of this Circular in
accordance with the tasks assigned within their localities.
Article 19. Responsibilities of the Department
Of Animal Health
1. Guiding the implementation of this Circular
to units affiliated to the Department Of Animal Health and the Sub-departments
Of Animal Health.
2. Inspecting the implementation of this
Circular in the localities.
Article 20. Responsibilities of
Sub-departments Of Animal Health
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2. Inspecting and assessing the implementation
of this Circular in the localities.
3. The inspection and handling of violations
must comply with current law provisions.
Article 21. responsibilities of
establishments trading fresh meat and by-products
1. Subject to the regular or irregular
inspection from competent State management agencies as prescribed.
2. Providing relevant documents and information,
and take samples serving the inspection and supervision when being requested.
3. Fulfilling the duties as prescribed by law.
Article 22. Effect
1. This Circular takes effect September 03,
2012.
2. The units are recommended to send feedbacks
on the difficulties arising during the course of implementation to the Ministry
of Agriculture and Rural development for amendment and supplement.
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FOR THE
MINISTER
DEPUTY MINISTER
Diep Kinh Tan