Decision No. 01/2005/QD-BYT on issuing the "Regulations on Food Safety Conditions for Beverage Production and Processing Enterprises"

DECISION OF THE MINISTER OF HEALTH

Regarding the issuance of "Regulations on Food Safety Conditions for Beverage Production and Processing Enterprises" for beverage production and processing facilities

 

THE MINISTER OF HEALTH

On the basis of Decree No. 49/2003/NĐ-CP dated May 15, 2003 of the Government on the Provision of Functions, Tasks, Authorities, and Organizational Structure of the Ministry of Health;

WHEREAS the Quality Goods Ordinance dated December 24, 1999;

Pursuant to Decree No. 179/2004/NĐ-CP dated October 21, 2004 of the Government on State Management of Product Quality and Goods;

At the proposal of the Director of the Food Safety Agency, the Head of the Legal Department, and the Head of the Science and Training Department of the Ministry of Health,

DECISION:

Article 1. Issued herewith are the "Regulations on Food Safety Conditions for Beverage Production and Processing Enterprises."

Article 2. The Standard Measurement Quality Control Department shall be responsible for organizing and guiding the implementation of the Regulations adopted herein.

Article 3. The following officials are responsible for implementing this Decision: Heads of the Office, Inspectorate, and Departments of Science and Training, Legal Affairs of the Ministry of Health; Directors of the Food Safety Agency; Provincial and Municipal Health Service Directors under the Central Government; and Heads of units subordinate to the Ministry of Health.

REGULATIONS

 

Food safety conditions for beverage production and processing enterprises

(Issued with Decision No. 01/2005/QĐ-BYT dated January 7, 2005)

of the Minister of Health)

PART I

GENERAL PROVISIONS

Article 1. Scope of application

Clause 1. These regulations govern the food safety conditions during the production and processing of beverages.

Clause 2. These regulations do not apply to bottled natural mineral water production facilities.

Article 2. Applicability

These regulations apply to domestic and foreign organizations and individuals producing and processing beverages in Vietnam.

Article 3. Definitions

In these regulations, certain terms are understood as follows:

Point 1. Food safety refers to necessary conditions and measures to ensure that food does not harm human health or life.

Point 2. Beverages are bottled drinking water or drinks prepared from water mixed with natural or synthetic ingredients.

Chapter II

REGULATIONS FOR BEVERAGE PRODUCTION AND PROCESSING ENTERPRISES

Article 4. Location, Structure, and Design

Clause 1. Location:

Beverage production and processing facilities must be constructed at a distance from areas that pose a risk of food contamination.

Clause 2. General Structure:

a) Must be designed and built according to the principle of unidirectional flow consistent with the sequence of production stages in the production line and divided into separate zones to prevent cross-contamination between stages or areas.

b) Total area and area structure among zones must be appropriate to the design capacity of the facility, avoiding overload which can easily lead to contamination and difficulties in maintenance, cleaning, and inspection.

c) Adjacent areas within the management scope of the facility must maintain a clean environment; courtyards and paths within the area must be paved or covered with asphalt to avoid dust accumulation and water pooling.

Clause 3. Design:

a) Wall and ceiling surfaces must be flat, light-colored, easy to clean; non-waterproof walls must be at least 2 meters high.

b) Floors must be made of waterproof material, easy to clean, with a reasonable slope for good drainage.

c) Doors must be tight-fitting and made of waterproof, easy-to-clean materials. Automatic doors that close tightly are encouraged.

d) Insect and pest intrusion prevention systems must be made of rust-resistant, easy-to-clean materials and installed to minimize insect and pest entry.

e) Ventilation systems must be arranged to remove condensation, dust, hot air, and pollutants; ventilation direction must ensure that contaminated areas do not blow into clean areas.

f) Bottling and sealing workshops must be enclosed and equipped with sterilization systems. There must be a system to monitor these devices to ensure they operate properly.

g) Lighting systems must always meet requirements: production areas must have a minimum illumination of 200 lux; areas requiring product inspection must reach a minimum of 540 lux. Lights must have protective boxes or grids.

h) Water source protection areas must be constructed to prevent dust, insect, and pest intrusion.

i) Changing rooms must be appropriately sized. Walls and floors of changing rooms must comply with the provisions of point a and b, Clause 3 of this Article.

Article 5. Equipment and Processing Tools

Clause 1. Equipment and tools directly contacting beverages and food must be specifically designed for food use, made from materials that do not rust, corrode, leach harmful substances, or impart strange odors to products.

Clause 2. Equipment and tools used in the production process must be made of rust-resistant materials that do not contaminate products, are easy to clean, and must be cleaned regularly during shifts.

Clause 3. Special equipment must be provided for collecting and storing waste.

Article 6. Drainage System

Clause 1. Floor drainage channels must ensure effective drainage. Channels must be made of waterproof material, with dimensions suitable for maximum wastewater flow, covered with waterproof lids with appropriate number and size of drainage holes. Drainage channels must be easy to clean.

Clause 2. Sedimentation tanks for solid waste must be arranged according to wastewater flow and network. Tanks must have covers and be easy to clean and disinfect. Tanks must be located outside the production area.

Clause 3. External drainage conduits leading from the processing area to storage tanks and wastewater treatment areas must have tightly sealed covers that are easy to install and clean.

Clause 4. Beverage production and processing facilities must comply with environmental laws and regulations regarding waste disposal. Waste treatment areas must be constructed within the facility's protective fence to prevent animal intrusion.

Article 7. Sanitation Practices

Clause 1. Production facilities, equipment, and tools must be regularly cleaned.

Clause 2. The entire facility must undergo thorough cleaning at least once every six months.

Clause 3. Pipes, beams, columns, light fixtures, and places where dirt often accumulates must be frequently cleaned to minimize microbial growth.

Clause 4. Chemicals, insecticides, and disinfectants used in beverage production and processing facilities must comply with legal regulations.

Article 8. Toilet Facilities

Clause 1. Beverage production and processing facilities must have separate toilet facilities from processing areas.

Clause 2. Toilet facilities must be structured so that their doors do not directly open into processing areas.

3. In each restroom, there must be a handwashing station equipped with soap and hand towels (encouraging the use of hand-drying devices and single-use paper towels).

4. Restrooms must be cleaned regularly.

5. The number of restrooms must comply with the Labor Hygiene Standards issued together with Decision No. 3733/2002/QĐ-BYT dated October 10, 2002, of the Minister of Health.

Article 9. Water and steam

1. Water used for producing and processing beverages must conform to the Drinking Water Sanitation Standards issued together with Decision No. 1329/2002/BYT/QĐ dated April 18, 2002, of the Minister of Health.

2. Water that does not meet the requirements set forth in Clause 1 of this Article may be used for other purposes such as cooling, firefighting, supplying boilers, and other purposes not connected to the water source used for production and processing, and must have distinct markings to prevent misuse.

Chapter III

RESPONSIBILITIES OF THE ESTABLISHMENT AND REGULATIONS FOR PERSONS DIRECTLY INVOLVED IN PRODUCTION AND PROCESSING OF BEVERAGES

PERSONS DIRECTLY ENGAGED IN THE PRODUCTION AND PROCESSING OF BEVERAGES

Article 10. Responsibilities of the entity causing the incident

1. Organize training courses on food safety knowledge for persons directly involved in production.

2. Organize regular health check-ups at least once per year at district-level or higher healthcare facilities for persons directly involved in production.

3. Conduct periodic quality testing of water sources and products at least once every six months at recognized or designated inspection agencies.

Article 11. Requirements for persons directly involved in production and processing

1. Persons suffering from infectious diseases as specified by the Ministry of Health shall not participate in production and processing.

2. Persons directly involved in production and processing must strictly adhere to personal hygiene requirements during production and fully attend food safety training courses.

3. Persons directly involved in production and processing must comply with the following requirements during production and processing:

a) Wear dedicated clothing. Those working in bottling workshops must wear hats, masks, and either single-use gloves or wash their hands with antibacterial soap.

b) Keep nails short and clean, and refrain from wearing jewelry.

c) Wash hands thoroughly with clean water and soap, then dry them:

- At the start of work;

- After contact with dirty surfaces;

- After using the restroom.

d) Do not eat, chew gum, smoke, or spit.

Chapter IV

REGULATIONS ON PACKAGING, STORAGE, TRANSPORTATION, AND THE PRODUCTION AND PROCESSING OF BEVERAGES

THE PRODUCTION AND PROCESSING PROCESSES OF BEVERAGES

Article 12. Packaging

1. Bottle shells, box shells, bottle caps, or bottle stoppers must be made from materials suitable for food and must be sealed properly.

2. Bottle caps or stoppers and plastic bottles with a capacity under 10 liters shall not be reused.

3. Plastic containers with a capacity of 10 liters or more and glass bottles can be reused.

4. All types of bottles and containers, whether new or reused, must be thoroughly cleaned, disinfected, and rinsed before the bottling process; except for new containers produced through closed-loop technology with disinfection. Monitoring of the cleaning and disinfection process must be conducted in the bottle washing area, and records of monitoring results must be kept.

5. After thorough rinsing, bottles must be inverted to prevent dust and foreign objects from falling inside, except when washed by automatic machines.

6. For paper packaging, the inner surface must be coated with waterproof and durable material resistant to product effects.

Article 13. Storage

1. Beverages must be stored in containers that ensure hygiene and are protected from impact and displacement during transportation.

2. Products must be stored in dry, well-ventilated areas that ensure hygiene.

Article 14. Transportation

Beverages must be transported using means that do not affect the quality, hygiene, and safety of the product.

Article 15. Regulations on the production and processing process

1. During the production and processing of beverages, if bottles are filled manually, the filler must wear a hat, clean mask, and either single-use clean gloves or wash hands with antibacterial soap.

2. Throughout the filling and capping process, care must be taken to avoid damaging bottles and preventing foreign objects from falling inside. Equipment must be monitored and maintained regularly to prevent similar risks. Monitoring and maintenance activities must be fully documented.

3. Filling and capping equipment must be kept clean and hygienic; they must be cleaned and disinfected before starting production, and at least once per week if production is continuous.

4. Bottles must be capped immediately after the filling process.

5. Bottle caps must be ensured to be secure before circulation.

6. Final products must be inspected to exclude those failing sensory requirements, damaged packaging, missing labels, and tested periodically. If Hazard Analysis and Critical Control Points (HACCP) system is applied and recognized, final product inspection is not required.

Chapter V

IMPLEMENTING PROVISIONS

Article 16.

1. Organizations and individuals producing and processing beverages are responsible for implementing these regulations.

2. The Food Safety Authority shall lead and coordinate with relevant departments and agencies under the Ministry of Health and related authorities to guide and direct the implementation of these regulations.

3. Provincial and municipal health departments shall organize the implementation of these regulations within their respective jurisdictions./.