Joint Circular No. 08/2008/TTLT-BYT-BGDĐT guiding food safety and hygiene work in educational institutions

JOINT CIRCULAR
Guidelines for Food Safety and Hygiene Work
in educational institutions

Pursuant to Decree No. 188/2007/NĐ-CP dated December 27, 2007 of the Government on the functions, tasks, powers, and organizational structure of the Ministry of Health;

Pursuant to Decree No. 32/2008/NĐ-CP dated March 19, 2008 of the Government stipulating the functions, tasks, powers, and organizational structure of the Ministry of Education and Training;

Pursuant to Decision No. 43/2006/QĐ-TTg dated February 20, 2006 of the Prime Minister approving the National Action Plan for Ensuring Food Safety and Hygiene until 2010;

Pursuant to Directive No. 06/2007/CT-TTg dated March 28, 2007 of the Prime Minister on the Implementation of Urgent Measures to Ensure Food Safety and Hygiene;

The Ministry of Health and the Ministry of Education and Training hereby jointly issue guidelines for food safety and hygiene work in preschool education facilities, general education schools, vocational colleges, and higher education institutions (hereinafter referred to collectively as educational facilities), as follows:

I. CONTENTS OF THE WORK

1. Ensuring food safety and hygiene in educational facilities to prevent food poisoning and foodborne diseases.

2. Each student, teacher, staff member, and employee in educational facilities shall strictly comply with regulations on food safety and hygiene and participate in promoting awareness and practices of food safety and hygiene.

3. Organizing campaigns to raise awareness and promote good practices of food safety and hygiene among students, teachers, staff members, and employees in educational facilities.

4. Developing and implementing plans to prevent and address food poisoning and foodborne diseases in educational facilities.

5. Ensuring compliance with food safety and hygiene conditions for food production and business establishments (hereinafter referred to as establishments) within educational facilities as prescribed, particularly focusing on the following aspects:

- Physical infrastructure conditions: ensuring appropriate location; design and structure must meet food safety and hygiene requirements.

- Equipment and utensil conditions: all cooking, processing, using, storing, and containing equipment must meet established standards.

- Human resource conditions: ensuring that each employee working in the establishment undergoes annual health check-ups, training, and practicing good personal hygiene.

6. Strictly controlling the supply chain for food provided to establishments within educational facilities: monitoring the origin of food and ingredients, processing and cooking stages, storage, transportation, and dining areas of educational facilities.

7. Cooperating with local authorities to control food service establishments, prohibiting street vendors selling food around schools when they do not meet hygiene conditions.

8. Providing training and enhancing knowledge and practical skills on food safety and hygiene for students, teachers, staff members, and employees in educational facilities. Incorporating food safety and hygiene content into educational curricula at all levels.

9. Establishing model sites for food safety and hygiene in educational facilities.

10. Developing and implementing inspection, supervision, and evaluation plans for the implementation of laws and regulations on food safety and hygiene in educational facilities.

 II. SPECIFIC RESPONSIBILITIES

1. The Ministry of Health

a) Taking the lead and coordinating with the Ministry of Education and Training to issue regulatory documents, provide professional guidance, and establish policies for food safety and hygiene work in educational facilities.

b) Taking the lead and coordinating with the Ministry of Education and Training and relevant ministries and sectors in investigating and determining the causes of food poisoning and foodborne diseases in educational facilities.

c) Taking the lead and coordinating with the Ministry of Education and Training to organize training sessions and regular health examinations for those directly involved in food production, processing, and sales; reviewing, issuing, and revoking certificates of compliance with food safety and hygiene conditions according to current regulations.

d) Providing materials and information for promoting and educating about food safety and hygiene in educational facilities.

đ) Coordinating with the Ministry of Education and Training to organize campaigns and educate students, teachers, staff members, and employees in educational facilities on food safety and hygiene knowledge.

2. Ministry of Education and Training

a) Taking the lead and coordinating with the Ministry of Health to organize campaigns and educate students, teachers, staff members, and employees in educational facilities on food safety and hygiene knowledge.

b) Coordinating with the Ministry of Health to issue regulatory documents on food safety and hygiene in educational facilities; directing the implementation of regulatory documents on food safety and hygiene.

c) Coordinating with the Ministry of Health to organize training sessions and health examinations for those directly involved in food production, processing, and sales in educational facilities.

d) Directing educational facilities providing food services to ensure compliance with food safety and hygiene conditions. Firmly preventing establishments from providing food services if they do not meet prescribed conditions.

đ) Incorporating food safety and hygiene content into educational curricula at all levels.

e) Inspecting and supervising the implementation of food safety and hygiene regulations, promptly recognizing exemplary cases and strictly handling violations according to authority.

g) Reporting the results of food safety and hygiene work activities to the Inter-Ministerial Steering Committee for Food Safety and Hygiene (Food Safety and Hygiene Administration - Ministry of Health) as prescribed.

 III. IMPLEMENTATION PROVISIONS

1. Organization of Implementation

a) The Ministry of Health assigns the Food Safety and Hygiene Administration to be the focal point for organizing and implementing this Circular.

b) The Ministry of Education and Training assigns the Department of Student Affairs to be the focal point for organizing and implementing this Circular.

2. This Circular takes effect 15 days after its publication in the Official Gazette.

During implementation, if there are difficulties or obstacles, units should report to the Ministry of Health (Food Safety and Hygiene Administration) and the Ministry of Education and Training (Department of Student Affairs) for inter-ministerial consideration and resolution./.