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THE
MINISTRY OF HEALTH
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SOCIALIST
REPUBLIC OF VIETNAM Independence
- Freedom - Happiness
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No.
01/2005/QD-BYT
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Hanoi,
January 7, 2005
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DECISION
PROMULGATING THE REGULATION ON FOOD SAFETY AND HYGIENE
CONDITIONS APPLICABLE TO BEVERAGE ESTABLISHMENTS
THE MINISTER OF HEALTH
At the proposal of the
Director of the Department for Food Safety and Hygiene, the Director of the
Legal Department and the Director of the Department for Science and Training of
the Ministry of Health,
DECIDES:
Article 1.
To issue together with this Decision the Regulation on food safety and hygiene
conditions applicable to beverage establishments.
Article 2.
This Decision takes effect 15 days after its publication in the Official
Gazette.
Article 3.
The director of the Ministry Office, the Chief Inspector, the Director of the
Science and Training Department, the director of the Legal Department of the
Ministry of Health, the Director of the Department for Food Safety and Hygiene,
the directors of the provincial/municipal Health Services and heads of units
attached to the Ministry of Health shall have to implement this Decision.
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FOR THE MINISTER
OF HEALTH
VICE MINISTER
Tran
Chi Liem
REGULATION
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(Issued
together with the Ministry of Healths Decision No. 01/2005/QD-BYTof January 7,
2005)
Chapter I
GENERAL PROVISIONS
Article 1.
Scope of regulation
1. This Regulation governs
conditions to ensure food safety and hygiene in the process of producing and/or
processing beverage.
2. This Regulation does not
apply to establishments producing bottled natural mineral water.
Article 2.
Subjects of application
This Regulation shall apply to
Vietnamese as well as foreign organizations and individuals that produce and/or
process beverage in Vietnam.
Article 3.
Interpretation of terms
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1. Food safety and hygiene means
necessary conditions and measures to ensure the food does not cause harms to
human health and life.
2. Beverage means bottled
drinking water or drinks prepared from water and substances of natural or synthetic
origin.
Chapter II
PROVISIONS ON BEVERAGE
ESTABLISHMENTS
Article 4.
Position, structure and design
1. Position: Beverage
establishments must be built separately from areas prone to cause food
pollution.
2. General structure:
a) To be designed and built
according to the one-direction principle in compatibility with the order of
processes included in the production chain and divided into separate areas,
thus avoiding cross-pollution between processes or areas.
b) The total acreage and the
acreage structure between areas must be compatible with the designed capacity
of establishments, avoiding the situation of overload which may easily cause
contamination and difficulty in the maintenance, cleaning and inspection
process.
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3. Design:
a) Wall and ceiling surfaces must
be flat, in bright colors and easy to clean; the water-proof wall sections must
be at least 2 meters high.
b) The house floor must be built
of water-proof and easy-to-clean materials with rational slope so as to well
drain water.
c) Doors must be tight, made of
water-proof and easy-to-clean materials. It is encouraged to install automatic
doors.
d) The anti-insect and harmful
animal intrusion system must be made of stainless and easy-to-clean materials
and installed in such a way as to prevent to the utmost the intrusion by
insects and harmful animals.
e) The ventilation system must
be arranged in such a way as to eliminate condensed steam, dusts, and hot air
and polluted air; the ventilation system must not be directed from polluted
areas to clean areas.
f) Pouring and capping workshops
must be tight and equipped with a sterilization system, which must be put under
a control regime so as to ensure their good operation.
g) The lighting system must
satisfy the following requirements: in production areas, the light intensity
must not be lower than 200 lux; in product-checking areas, 540 lux. Lamps must
have protective boxes or nets.
h) Water resource-protection
areas must be built in such a way as to prevent dirty dusts as well as the
intrusion of harmful insects and animals.
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Article 5.
Processing equipment, facilities and devices
1. Equipment and devices in
direct contact with beverages and food must be those exclusively used for food,
made of stainless and anti-corrosive materials, neither be infected with toxic
substances nor diffuse strange smell into products.
2. Equipment and devices used in
the production and processing process must be made of stainless materials, not
cause pollution to products, be easy to sanitize and regularly sanitized upon
each production shift.
3. There must be special-use
devices for gathering and storing garbage.
Article 6.
Water drainage system
1. Water-drainage ditches on the
floor must well drain water. Ditches must be made of water-proof materials,
with sizes suitable to the maximum flow of wastewater and have lids made of
water-proof materials, with appropriate number and size of drainage holes.
Water-drainage ditches must be structured for easy sanitization.
2. Solid waste-setting sumps
must be arranged in compatibility with wastewater flow and drainage ditch
networks. Sumps must have lids and be easy to clean and sterilize. Sumps must
be arranged outside production areas.
3. The pipes outside processing
areas conducting waste water to tanks and waste water-treating areas must have
lids, which are easy to remove and clean.
4. Beverage establishments must
abide by legislation on environment and waste treatment. Waste-treating areas
must be built inside the establishments protection fences so as to prevent
intrusion by animals.
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1. Workshops, equipment,
facilities and devices used in production process must be regularly sanitized.
2. The general sanitization of
establishments must be carried out at least once every 6 months.
3. Water pipes, beams, pillars,
lampshades and places where dirty matters accumulate must be cleaned up
regularly so as to minimize the development of microorganisms.
4. Insecticidal and germicidal
preparations and chemicals used in beverage establishments must meet
requirements prescribed by law.
Article 8.
Water-closet areas
1. Beverage establishments must
have water-closet areas separated from processing areas.
2. Water closets must be
structured in a way that their doors must not be directed towards the
processing areas.
3. Each water closet must be
arranged with a place for hand washing where soaps and towels are available (it
is encouraged to use hand-drying devices and tissue paper).
4. Water-closets must be cleaned
regularly.
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Article 9.
Water and steam
1. Water used for beverage
production and processing must comply with the drinking-water standards, issued
together with the Minister of Healths Decision No. 1329/2002/BYT/QD dated April
18, 2002.
2. Water, which are not up to
requirements prescribed in Clause 1 of this Article, may be used for other
purposes such as freezing, fire fighting, supply to steam boilers or for other
purposes, but must not be connected to water sources used for production and
processing and must be marked with specific signs in order to avoid misuse.
Chapter
III
RESPONSIBILITIES OF
ESTABLISHMENT OWNERS AND PROVISIONS ON PEOPLE DIRECTLY ENGAGED IN BEVERAGE
PRODUCTION AND PROCESSING
Article 4.
Position, structure and design
1. Position: Beverage
establishments must be built separately from areas prone to cause food
pollution.
2. General structure:
a) To be designed and built
according to the one-direction principle in compatibility with the order of
processes included in the production chain and divided into separate areas,
thus avoiding cross-pollution between processes or areas.
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c) The vicinities of the areas
under the establishments management must be ensured with a clean environment;
yards and passages therein must be paved or asphalted so as to avoid dirty dust
and stagnant water.
3. Design:
a) Wall and ceiling surfaces
must be flat, in bright colors and easy to clean; the water-proof wall sections
must be at least 2 meters high.
b) The house floor must be built
of water-proof and easy-to-clean materials with rational slope so as to well
drain water.
c) Doors must be tight, made of
water-proof and easy-to-clean materials. It is encouraged to install automatic
doors.
d) The anti-insect and harmful
animal intrusion system must be made of stainless and easy-to-clean materials
and installed in such a way as to prevent tithe utmost the intrusion by insects
and harmful animals.
e) The ventilation system must
be arranged in such a way as to eliminate condensed steam, dusts, and hot air
and polluted air; the ventilation system must not be directed from polluted
areas to clean areas.
f) Pouring and capping workshops
must be tight and equipped with a sterilization system, which must be put under
a control regime so as to ensure their good operation.
g) The lighting system must
satisfy the following requirements: in production areas, the light intensity
must not be lower than 200 lux; in product-checking areas, 540 lux. Lamps must
have protective boxes or nets.
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i) There must be a suitable
number of locker rooms. Walls and floors of locker rooms must comply with the
provisions of Points a and b, Clause 3 of this Article.
Article 5.
Processing equipment, facilities and devices
1. Equipment and devices in
direct contact with beverages and food must be those exclusively used for food,
made of stainless and anti-corrosive materials, neither be infected with toxic
substances nor diffuse strange smell into products.
2. Equipment and devices used in
the production and processing process must be made of stainless materials, not
cause pollution to products, be easy to sanitize and regularly sanitized upon
each production shift.
3. There must be special-use
devices for gathering and storing garbage.
Article 6.
Water drainage system
1. Water-drainage ditches on the
floors must well drain water. Ditches must be made of water-proof materials,
with sizes suitable to the maximum flow of wastewater and have lids made of
water-proof materials, with appropriate number and size of drainage holes.
Water-drainage ditches must be structured for easy sanitization.
2. Solid waste-settling sumps
must be arranged in compatibility with wastewater flow and drainage ditch
networks. Sumps must have lids and be easy to clean and sterilize. Sumps must
be arranged outside production areas.
3. The pipes outside processing
areas conducting waste water to tanks and waste water-treating areas must have
lids, which are easy to remove and clean.
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Article 7.
Sanitation regimes
1. Workshops, equipment,
facilities and devices used in production process must be regularly sanitized.
2. The general sanitization of
establishments must be carried out at least once every 6 months.
3. Water pipes, beams, pillars,
lampshades and places where dirty matters accumulate must be cleaned up
regularly so as to minimize the development of microorganisms.
4. lnsecticidal and germicidal
preparations and chemicals used in beverage establishments must meet
requirements prescribed by law.
Article 8.
Water-closet areas
1. Beverage establishments must
have water- closet areas separated from processing areas.
2. Water closets must be
structured in a way that their doors must not be directed towards the
processing areas.
3. Each water closet must be
arranged with a place for hand washing where soaps and towels are available (it
is encouraged to use hand-drying devices and tissue paper).
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5. The number of water closets
must comply with the labor sanitation standards, issued together with the
Minister of Healths Decision No. 3733/2002/QD-BYT dated October 10, 2002.
Article 9.
Water and steam
1. Water used for beverage production
and processing must comply with the drinking-water standards, issued together
with the Minister of Healths Decision No. 1329/2002/BYT/QD dated April 18,
2002.
2. Water, which are not up to
requirements prescribed in Clause 1 of this Article, may be used for other
purposes such as freezing, fire fighting, supply to steam boilers or for other
purposes, but must not be connected to water sources used for production and
processing and must be marked with specific signs in order to avoid misuse.
Chapter
III
RESPONSIBILITIES OF
ESTABLISHMENT OWNERS AND PROVISIONS ON PEOPLE DIRECTLY ENGAGED IN BEVERAGE
PRODUCTION AND PROCESSING
Article 10.
Responsibilities of establishment owners
1. To organize courses on food
safety and hygiene knowledge for people directly engaged in production.
2. To organize periodical health
checks for people directly engaged in production at least once a year at
medical establishments of district or higher levels.
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Article 11.
Requirements on people directly engaged in production and processing
1. Those who are infected with
contagious diseases prescribed by the Ministry of Health must not participate
in production and processing.
2. People directly engaged in
production and processing must fully comply with personal hygiene requirements
in production and attend courses on food safety and hygiene knowledge.
3. People directly engaged in
production and processing must comply with the following requirements while
being engaged in production or processing
a) To wear specific outfits.
Those who work in pouring workshops must wear hats and clean masks, use
disposable gloves or wash hand with sterilizing soaps;
b) To keep their fingernails
short, clean and jewelry-free;
c) To wash hands carefully with
clean water and soap, then dry them:
- Before starting to work;
- After touching dirty surfaces;
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d) Not to eat, drink, chew gums,
smoke, hawk or spit.
Chapter IV
PROVISIONS ON PACKINGS,
PRESERVATION, TRANSPORTATLON AND PROCESS OF BEVERAGE PRODUCTION AND PROCESSING
Article 12.
Packings
1. Bottles, cans, lids and
stoppers must be made of materials exclusively used for food and be closely
packed.
2. Assorted lids or stoppers or
plastic bottles of a capacity of under 10 liters must not be reused.
3. Plastic cans of a capacity of
10 liters or more and glass bottles may be reused.
4. All bottles and cans which
are used for the first time or reused must be cleansed, sterilized and
carefully rinsed before being poured in, except for cases where bottles, which
are turned out according to closed technology including sterilization process,
are used for the first time. In bottle-cleansing areas, it is necessary to
supervise the course of sterilization and cleansing and to record supervision
results.
5. After being cleansed, bottles
must be turned upside-down so as to prevent dirty dust and strange objects from
falling therein, except for cases where bottles are cleansed by automatic
machines.
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Article 13.
Preservation
1. Beverages must be placed in
containers so as to ensure hygiene and avoid collusion and disproportion in the
course of transportation.
2. Products must be preserved at
dry, well-ventilated and hygienic places.
Article 14.
Transportation
Beverages must be transported by
means, which do not affect their quality, hygiene and safety.
Article 15.
Provisions on production and processing process
1. In the course of producing
and/or processing beverages, if bottles are poured by hand, the pourers must
wear hats, clean masks and disposable gloves or wash and with germicidal soaps.
2. In the course of pouring and
bottling, attention must be paid so as to avoid damage to bottles and prevent
strange objects from falling therein. Equipment must be supervised and
regularly maintained so as to avoid similar threats. The course of supervision
and maintenance must be fully recorded.
3. Pouring and capping equipment
must be kept clean and hygienic, be cleansed and sterilized when starting
production at least once a week in case of continuous production.
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5. Bottles' caps must be tight
before circulation.
6. Finally, products must be
checked so as to eliminate those, which are not up to perceptible requirements,
have their packings damaged or their labels lost, and be periodically tested.
In cases where technologies are controlled under the HACCP system, which have
already been recognized, the final check of products is not required.
Chapter V
IMPLEMENTATION
PROVISIONS
Article 16.
1.
Organizations and individuals engaged in beverage production and processing
shall have to implement this Decision.
2. The Department for Food
Safety and Hygiene shall assume the prime responsibility for, and coordinate
with functional departments of the Ministry of Health and concerned agencies
in, guiding and directing the implementation of this Regulation.
3. The provincial/municipal
Health Services shall organize the implementation of this Regulation in their
respective localities.