Decision No. 11/2005/QĐ-BYT on issuing the "Regulation on the level of 3-MCPD in soy sauce, fish sauce, and oyster sauce"

DECISION OF THE MINISTER OF HEALTH

Regarding the issuance of the "Regulation on the level of 3-MCPD in soy sauce, fish sauce, and oyster sauce" nước tương, xì dầu, dầu hào

THE MINISTER OF HEALTH

Pursuant to Decree No. 49/2003/NĐ-CP dated May 15, 2003, regarding the functions, tasks, powers, and organizational structure of the Ministry of Health;

Pursuant to Decree No. 163/NĐ-CP dated September 7, 2004 of the Government detailing certain provisions of the Food Safety Ordinance;

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

DECISION:

Article 1. This Decision promulgates the "Regulation on the level of 3-MCPD in soy sauce, fish sauce, and oyster sauce."

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 Heads of the Office, Inspectorate, Departments of Legal Affairs and Science and Training, Director of the Food Safety Agency under the Ministry of Health, Directors of Provincial Health Services, heads of units directly under the Ministry of Health, and health sector leaders are responsible for implementing this Decision.

REGULATION ON THE LEVEL OF 3-MCPD (3-MONOCYCLOPROPANE-1,2-DIOL)

IN SOY SAUCE, FISH SAUCE, AND OYSTER SAUCE

(Issued together with Decision No. 11/2005/QĐ-BYT dated March 25, 2005)

of the Minister of Health)

Article 1. Scope of application

This Regulation governs the level of 3-MCPD (3-monocyclopropane-1,2-diol) in soy sauce, fish sauce, and oyster sauce.

Article 2. Applicability

This Regulation applies to organizations and individuals producing, processing, trading, and importing soy sauce, fish sauce, and oyster sauce in Vietnam.

Article 3. Maximum level of 3-MCPD in soy sauce, fish sauce, and oyster sauce and testing methods

1. The maximum level of 3-MCPD shall not exceed 1 mg/kg.

2. Testing method: determination of 3-MCPD according to Technical Standard 52 TCN-TQTP 0010:2005 - Technical Specification for Determining 3-Monocyclopropane-1,2-Diol (3-MCPD) in Certain Types of Condiments.

Article 4. Requirements for organizations and individuals producing, processing, trading, and importing soy sauce, fish sauce, and oyster sauce

1. Organizations and individuals producing, processing, trading, and importing these products must comply with legal standards and regulations concerning quality assurance and food safety, and ensure that the 3-MCPD level in their products conforms to this Regulation.

2. Organizations and individuals importing these products must, in addition to complying with Vietnamese laws, present evidence from the exporting country proving that the product does not contain 3-MCPD exceeding the permissible maximum level as stipulated herein. In cases where there is no such evidence, competent authorities will take samples for analysis to determine the 3-MCPD level; if it exceeds the permissible limit, the importation of that consignment will be prohibited.