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HO CHI MINH
CITY PEOPLE’S COMMITTEE
DEPARTMENT OF HEALTH
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THE
SOCIALIST REPUBLIC OF VIETNAM
Independence - Freedom - Happiness
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No.509/SYT-VSATTP
Re. The three-step self-assessment guide to
food hygiene and safety
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Ho Chi Minh
city, January 24, 2007
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GUIDANCE
THREE STEPS IN
FOOD SELF-ASSESSMENT PERFORMED AT COMMUNITY KITCHENS AND READY MEAL PROCESSING
FACILITIES WITHIN THE TERRITORY OF HO CHI MINH CITY
Recently, cases of collective food poisoning occurring
at community kitchens of companies, factories and schools throughout the city
have been reported. In order to ensure food hygiene and safety, and prevent
collective food poisoning, the Department of Health hereby provides community
kitchens, ready meal processing facilities and restaurants within the city’s
territory with the good practice guide to implementation of food hygiene and
safety regulations, and three-step self-assessment guidance as follows:
1. Good practice guide to implementation of food
hygiene and safety regulations
- Ensure adequate equipment or facilities are
provided to meet statutory standards for food production and processing
activities.
- Ensure that all of the kitchen’s managers and
the facility’s food service assistants have undergone statutory health
examinations at the City’s general hospitals or the district’s healthcare
service providers. Health examinations shall focus on requirements concerning
food industry, processing and business activities.
- Ensure that all employees directly engaged in
food production and processing activities are fully equipped with personal
protective equipment, and conform to regulatory good practice guidelines for
personal sanitation.
- Ensure that all of the facility’s managers and
food service assistants are provided with training opportunities concerning
food hygiene and safety matters.
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2. Three-step good practice guidelines for
the kitchen self-assessment
2.1. Kitchens under the management of the
entities listed hereunder must follow three-step kitchen self-assessment
guidelines
- Restaurants or hotels serving more than 200
portions/day.
- Citywide community kitchens and ready meal
processing facilities.
2.2. Contents of the three-step self-assessment
guide
Three self-assessment steps include:
2.2.1. Step 1 – Examine received raw food
materials or ingredients.
- This examination is aimed at ensuring that
received raw food materials or ingredients meet statutory requirements
concerning origin, trade documentation, name and address of food providers, and
are subject to the organoleptic testing.
- Only raw food materials or ingredients
purchased from food traders that have achieved the Certificate of compliance
with food hygiene and safety requirements will be accepted.
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- The Step 2 includes 1 process whereby food
hygiene and safety conditions are checked from the primary processing, complete
cooking and dispense stage to the stage of commencement of eating.
- Pre- or post-processed food must be assessed
by an organoleptic testing with specific timelines for each stage.
2.2.3. Step 3: Examine retained food samples
- Check retention of food samples for the
purpose of investigation into any possible food poisoning cases.
- Ready meal processing facilities are required
to retain 2 samples (1 sample stored at a facility and the other stored at a
food provider) while only 1 food sample is retained at the kitchen of each
entity. This examination focuses on determination of the time of food sample
retention and elimination.
2.3. Task assignment and arrangements for
implementation of self-assessment performed at each facility
- Kitchens: Assign one employee to perform
self-assessment and record results thereof by completing the three-step
self-assessment form adopted by the Ministry of Health.
- Examining officers: The entity that has its
kitchen must assign its employees (internal medical officers or managers or
those that do not fall under the management of the kitchen) to verify the
kitchen’s compliance with the three-step self-assessment guidance.
- The record of verification prepared by
examining officers must be attested by the head of the entity or the direct
manager.
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2.4. Guide to using the following forms to write
self-assessment results
2.4.1. Step 1 self-assessment form: Examination
of received raw food materials or ingredients.
Including 2 templates:
- Template 1: For live and fresh food, such as
meat, fish, vegetable, etc.
- Column 1 – No.: number received raw food
materials or ingredients
- Column 2 – Receipt date and time: specify the
date and time when raw food materials or ingredients are received into the
kitchen.
- Column 3 – Food nomenclature: specify name and
category of food.
- Column 4 – Quantity: specify the amount of
kilograms.
- Column 5 – Name of the manufacturing facility
or market: write name of the entity or market (entering into the contract to
supply) supplying raw food materials or ingredients.
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- Column 7 – Address, telephone: identify
address and telephone number of the supplier.
- Column 8 – Number of document or invoice:
specify number of document or invoice of goods received.
- Column 9 – Quarantine: write the number of the
Quarantine Certificate.
- Column 10 – Packaging: specify the packaging
type.
- Column 11, 12 – Organoleptic testing (color,
odor, taste, texture): mark in the column 11 or 12 to refer to "pass"
or "fail" respectively.
- Column 13, 14 – Microbiological or
physicochemical testing: mark in the column 13 or 14 to refer to “pass” or
“fail” respectively (if the test result is shown).
- Template 2: For dried and packaged food
- Column 1 – No.: Number received raw food
materials or ingredients
- Column 2 – Receipt date and time: specify the
date and time when raw food materials or ingredients are received into the
kitchen.
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- Column 4 – Quantity: specify the amount of
kilograms.
- Column 5 – Name of the manufacturing facility
or market: write name of the entity or market (entering into the contract to
provide) providing raw food materials or ingredients.
- Column 6 – Name of the consignor: specify name
of the supplier.
- Column 7 – Address, telephone: identify
address and telephone number of the supplier.
- Column 8 – Brand name: write the commercial
name of goods displayed on packaging.
- Column 9 – Packaging: specify the packaging
type.
- Column 10 – Expiry date: enter the expiry date
of food.
- Column 11 – Number of document or invoice:
specify number of document or invoice of goods received.
- Column 12, 13 – Storage condition: mark in the
column 12 to refer to normal storage condition; specify the storage temperature
in the column 13 to refer to the cold storage condition.
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2.4.2. Step 2 self-assessment form: Examination of
food from the primary processing stage to the ready-to-eat stage.
- Column 1 – No.: number raw food materials or
ingredients which have been used.
- Column 2 – Shift: specify eating shift
(morning, noon, afternoon or evening).
- Column 3 – Name of course: clearly write name
of processed course.
- Column 4 – Food weight: specify the amount of
processed food.
- Column 5, 6, 7, 8, 9 – Name of food arranged
into groups: mark in the equivalent column.
- Column 10,11,12,13: write the time of complete
primary processing, cooking, dispensing and commencement of eating in the
appropriate column.
- Column 14 – Organoleptic testing: give
organoleptic comments on food before eating, and determine Pass or Fail.
- Column 15 – Containing item or packaging:
specify the item or packaging used for containing food to eat.
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2.4.3. Step 3 self-assessment form: Examination
of retained food samples
- Template 1: For ready meal processing
facilities
- Column 1 – No.: number retained food samples.
- Column 2 – Shift: specify eating shift
(morning, noon, afternoon or evening).
- Column 3 – Name of course: clearly write name
of processed course.
- Column 4, 5 – Depository: specify the depository,
whether it is the processing or supplying place, (a unit of food sample is
stored at each place).
- Column 6, 7 – Sample-retaining object,
packaging: specify the depository, whether it is the processing or supplying
place, (a unit of food sample is stored at each place).
- Column 8 – Sample retention time and date:
specify the date and time when food samples are retained.
- Column 9 – Sample elimination time and date:
specify the date and time when food samples are eliminated.
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- Template 2: For community kitchens.
- Column 1 – No.: number retained food samples.
- Column 2 – Shift: specify eating shift
(morning, noon, afternoon or evening).
- Column 3 – Name of course: clearly write name
of processed course.
- Column 4 – Sample-retaining item or packaging:
specify the item or packaging used for retaining food samples.
- Column 5 – Sample retention time and date:
specify the date and time when food samples are retained.
- Column 6 – Sample elimination time and date:
specify the date and time when food samples are eliminated.
- Column 7 – Remark: where applicable.
2.5. Implementation schedule
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- The City’s Intersectoral Steering Committee of
food hygiene and safety requests entities involved to strictly comply with this
guidance. As from April 15, 2007, the Food Hygiene and Safety intersectoral and
sectoral Inspection Team at the city or district level shall regularly examine
food hygiene and safety conditions and compliance with the self-assessment
regime. Those entities that fail to strictly comply with this shall be subject
to relevant sanctions in accordance with laws.
PP. DIRECTOR
DEPUTY DIRECTOR
PERMANENT VICE CHIEF OF HO CHI MINH CITY’S INTERSECTORAL STEERING COMMITTEE
OF FOOD HYGIENE AND SAFETY
PROF.DR. Le Truong Giang