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MINISTRY
OF HEALTH
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SOCIALIST
REPUBLIC OF VIET NAM
Independence - Freedom – Happiness
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No.:
43/2005/QD-BYT
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Hanoi,
December 20, 2005
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DECISION
ISSUING
"PROVISIONS ON REQUIREMENT ON KNOWLEDGE OF HYGIENE AND FOOD SAFETY FOR THOSE
WHO DIRECT PRODUCE, TRADE FOOD”
MINISTER OF HEALTH
Pursuant to the Decree No.49/2003/ND-CP dated
15/5/2003 of the Government stipulating the function, tasks, powers and
organizational structure of the Ministry of Health;
Pursuant to the Ordinance on Hygiene and Food
Safety No.12/2003/PL-UBTVQH11 dated July 26, 2003;
Pursuant to the Decree No.163/2004/ND-CP
dated September 07, 2004 of the Government “Detailing the implementation of a
number of Articles of the Ordinance on Hygiene and Food Safety”;
At the proposal of Director of Department of
Hygiene and Food Safety – Ministry of Health,
DECIDES:
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Article 2.
This Decision takes effect after 15 days from the date of its publication in
Official Gazette.
Article 3.
Mr. (Mrs.): Chief Office, Chief Inspector, Head of Legal Department, Director
of Department of Hygiene and Food Safety, heads of concerned units under the
Ministry of Health, Directors of the Health Departments of provinces, cities
directly under the Central Government and heads of the departments of Health of
branches are responsible for the implementation of this Decision./.
FOR
MINISTER
DEPUTY MINISTER
Trinh Quan Huan
PROVISIONS
REQUIREMENT ON
KNOWLEDGE OF HYGIENE AND FOOD SAFETY FOR THOSE WHO DIRECT PRODUCE, TRADE FOOD
(Issuing
together with Decision No.43/2005/QD-BYT dated December 20, 2005 of the
Minister of Health)
Chapter 1:
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Article 1.
Scope of governing
This
Regulation provides for requirement on the knowledge of hygiene and food safety
for those who direct produce, trade food to suit each line of producing, trading
food in the territory of Vietnam.
Article 2.
Subjects of application
Those who
direct produce, trade food on the territory of Vietnam in the following
establishments:
Establishments
of manufacturing and processing food: mean the establishments creating food
products, including:
a)
Establishments of manufacturing and processing industrial food: mean the
establishments with lines of manufacture and processing, machinery mostly for
the production and processing of food materials into food products.
b)
Establishments of manufacturing and processing handwork and handicraft: mean
the establishments with lines of manufacture and processing, mostly made by
hand or simple tools for production and processing of food materials into food
products.
Establishments
of trading food: mean the establishments organizing to trade food for profits,
including:
a)
Establishments of trading food are the establishments displaying food for sale
to customers.
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c)
Establishments of transporting food are the establishments transporting food,
food materials from one place to another.
Chapter 2:
PROVISIONS ON REQUIREMENT ON KNOWLEDGE OF HYGIENE AND
FOOD SAFETY FOR THOSE WHO DIRECT PRODUCE, TRADE FOOD
Article 4.
Requirements on knowledge of hygiene and food safety while practicing
1.
Individuals who direct produce, trade food must have certificates that have
been trained in knowledge of hygiene and food safety appropriate to each line
of manufacture, trade.
2. When those
who are with pharmaceutical, medical universities, colleges diplomas,
specialist of food hygiene, Epidemiology, Nutrition; universities, colleges
diplomas - department of food technology directly participate in manufacturing,
trading food shall not be required to have certificates that they have been
trained knowledge of hygiene and food safety.
Article 5.
Update of specialized knowledge
People who
had certificates of being trained knowledge of hygiene and food safety, every year,
must attend training to update specific, specialized knowledge for each line of
manufacturing, trading food.
Owners of the
establishments of manufacturing, trading food are responsible for creating
conditions for those who direct produce, trade to participate in the training
course annually; and it also must have monitoring book for the training
mentioned above. Monitoring book must be certified by the training facility.
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1. The basic
knowledge as condition to be issued certificate:
a) The
hazards of food safety.
b) Conditions
for food safety.
c) Methods of
ensuring hygiene and food safety (in production, processing, preservation,
storage, transportation, consumption ...).
d) Good
hygiene and food safety practice.
đ) The legal
provisions on hygiene and food safety.
e) The
knowledge: good manufacture practice (GMP), good hygiene practice (GHP), hazard
analysis and critical control point (HACCP).
2. The
specific, specialized knowledge for each line of manufacturing, trading food.
Article 7.
Time of training knowledge of hygiene and food safety
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PROVISIONS
CONTENT AND
TIME TO STUDY KNOWLEDGE OF HYGIENE AND FOOD SAFETY
Subjects
of application
Content of studying
knowledge
Time to
study knowledge
Establishments
of manufacturing, processing industrial food
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Establishments
selling food
Establishments
of catering services
Establishments
of transporting food
1. Basic knowledge The hazards of hygiene and
food safety
1
hour
30
minutes
30 minutes
30 minutes
30 minutes
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1
hour
30
minutes
30 minutes
30 minutes
30 minutes
3. Methods to ensure hygiene and food safety
(in production, processing, preservation, storage, consumption ...)
2
hours
1
hour
30 minutes
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30 minutes
4. Good hygiene and food safety practice
2
hours
1
hour
1 hour
1 hour
1 hour
5. The legal provisions on hygiene and food
safety
2
hours
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30 minutes
1 hour
30 minutes
6. The knowledge: good manufacturing practice
(GMP), good hygiene practice (GHP), Hazard Analysis and Critical Control
Point (HACCP)
4
hours
2
hours
1 hour
2 hours
1 hour
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12 hours
(2 days)
6 hours
(1 day)
4 hours
(1 day)
6 hours
(1 day)
4 hours
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Specialized knowledge to be
trained and updated 01 time/year
1 hour
2 hours
1 hour
2 hours
1 hour
Chapter 3:
PROVISIONS ON THE TRAINING ESTABLISHMENTS AND ORGANIZATION
OF IMPLEMENTATION
Article 8. Training
facilities of knowledge of hygiene and food safety
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The facilities specializing
in hygiene and food safety with functions, duties of training include:
1. Department of Safety and
Food Hygiene.
2. The facilities
specializing in hygiene and food safety of provinces, cities.
a) The preventive medicine
centers of provinces and cities.
b) The preventive medicine
centers of the rural and urban districts.
3. The facilities to be
certified by Department of Safety and Food Hygiene eligible to participate in
teaching, training hygiene and food safety:
Universities;
The Research Institutes;
The Associations and sections
of Association of Science and technology of Food safety;
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Article 9. Learning
materials of knowledge of hygiene and food safety
Department of Safety and Food
Hygiene is responsible for building content of knowledge guiding materials of
hygiene and food safety according to the contents prescribed in Article 6 of
this Regulation.
Article 10. Revocation of
certificates of training knowledge of hygiene and food safety
When those who directly
involved in production and sales of food are recorded in writing more than three
times for the violations of regulations for hygiene and food safety will be
revoked the certificate of training knowledge of hygiene and food safety and
required to relearn to be granted certificate.
Article 11. Examination
and inspection
During the examination,
inspection of establishments manufacturing, trading food, the examination,
inspection agency finds violations of regulations of hygiene and food safety of
those who directly involved in production and sales of food, will make a
record.
The record of examination,
inspection is the basis for the competent state agencies to revoke the
certificate of training knowledge of hygiene and food safety.
Article 12. Organization
of implementation
1. Department of Safety and
Food Hygiene is responsible for guiding and directing the implementation of
this Decision in the country.
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