The technical standards for health food products include main contents such as general requirements, raw materials used, production processes, testing, and management. Special emphasis is placed on ensuring food hygiene and safety, product quality, and compliance with laws during production and business operations.
Đối tượng áp dụng
These standards apply to organizations and individuals producing, importing, and trading health food products within the territory of Vietnam.
Các điểm cốt lõi
- General requirements for raw materials used: must ensure safety, suitability for intended use, and compliance with legal regulations.
- Production process: requirements for food hygiene and safety conditions, equipment, personnel, and quality control during production.
- Testing: criteria to be checked such as heavy metals, microorganisms, allergens, and laboratory regulations.
- Management: requirements for labeling, product registration, and responsibilities of organizations and individuals in ensuring food safety.
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🌐 Tác động xã hội từ văn bản này
- Helps improve the quality and ensure safety of health food products, thereby contributing to improving public health.
- Creates a clear legal basis for managing and monitoring the health food market, preventing counterfeit and substandard goods.
- Encourages businesses to comply with food safety regulations, enhancing reputation and competitive position in the market.
❓ Câu hỏi thường gặp
Is this technical standard mandatory to follow?
Yes, technical standards serve as a legal basis for managing the quality of health food products, and all related organizations and individuals must comply.
What needs to be done if one wants to produce health food products?
Must register and announce the product based on testing results from designated laboratories or those certified ISO 17025.
Are these standards frequently updated?
Technical standards will be reviewed and updated when necessary to meet regulatory requirements and scientific and technological advancements.
Toàn văn
CIRCULAR
Issuing National Technical Regulation QCVN 20-1:2024/BYT
concerning the limits of contaminants in health food products
Pursuant to the Food Safety Law No. 55/2010/QH10 dated June 17, 2010;
Pursuant to Decree No. 15/2018/NĐ-CP dated February 2, 2018 of the Government detailing implementation of certain provisions of the Food Safety Law;
Pursuant to Decree No. 95/2022/NĐ-CP dated November 15, 2022 of the Government stipulating the functions, tasks, powers, and organizational structure of the Ministry of Health;
At the proposal of the Director of the Food Safety Administration;
The Minister of Health issues the National Technical Regulation QCVN 20-1:2024/BYT concerning the limits of contaminants in health food products.
Article 1. Issuance of the National Technical Regulation
Attached herewith: "National Technical Regulation QCVN 20-1:2024/BYT concerning the limits of contaminants in health food products".
Article 2. Effective Date
This Circular takes effect from August 1, 2025.
Article 3. Transitional Provisions
1. Health food products that have been issued with a Product Registration Acceptance Certificate and were produced before this Circular takes effect, if they do not comply with the attached national technical regulations, organizations and individuals may continue to import, trade, and circulate such products until their expiration date, except in cases where there are food safety warnings.
2. Applications for product registration certificates submitted prior to the effective date of this Circular shall be processed according to the regulations at the time of submission.
3. From the date this Circular takes effect, for health food products that have been issued with a Product Registration Acceptance Certificate, if the manufacturer's standards do not comply with the attached national technical regulations, organizations and individuals must adjust the manufacturer's standards to comply with the regulations and notify in accordance with Clause 4, Article 8 of Decree No. 15/2018/NĐ-CP dated February 2, 2018 of the Government detailing certain provisions of the Food Safety Law.
Article 4. Reference Provisions
In case the legal provisions cited in this Circular are amended or replaced, the new provisions shall apply.
Article 5. Responsibilities for Implementation
The Director of the Food Safety Administration, Heads of units under and affiliated with the Ministry of Health; Directors of Provincial Health Services, Food Safety Services of centrally governed cities and relevant agencies, organizations, and individuals are responsible for implementing this Circular. During implementation, if there are difficulties or obstacles, agencies, organizations, and individuals are requested to report to the Ministry of Health (Food Safety Administration) for consideration and resolution.
During implementation, if there are difficulties or obstacles, agencies, organizations, and individuals are requested to report to the Ministry of Health (Food Safety Administration) for consideration and resolution./.
|
DEPUTY MINISTER DEPUTY MINISTER (signed) Do Xuan Tuyen |
QCVN 20-1:2024/BYT
NATIONAL TECHNICAL REGULATION ON THE LIMITS OF CONTAMINANTS FOR HEALTH FOOD PRODUCTS
(Attached to Circular No. 12/2024/TT-BYT dated July 18, 2024 of the Ministry of Health)
QCVN 20-1:2024/BYT was drafted by the Drafting Team for the National Technical Regulation on the Limits of Contaminants in Health Food Products, reviewed by the Food Safety Administration, examined by the Ministry of Science and Technology, and issued by the Minister of Health along with Circular No. 12/2024/TT-BYT dated July 18, 2024.
Foreword
QCVN 20-1:2004/BYT
This technical regulation specifies the maximum limits of contaminants (heavy metals and microorganisms), sampling methods, testing procedures, management requirements, and responsibilities of organizations and individuals producing and trading health food products.
NATIONAL TECHNICAL REGULATION ON THE LIMITS OF CONTAMINANTS FOR HEALTH FOOD PRODUCTS
(Attached to Circular No. 12/2024/TT-BYT dated July 18, 2024 of the Ministry of Health)
This technical regulation sets out technical requirements, testing methods, sampling procedures; management requirements; responsibilities of organizations and individuals producing, trading, and importing cigarettes.
Thông tư này quy định chi tiết khoản 4 Điều 38 Luật Thủy sản số 18/2017/QH14 đã được sửa đổi, bổ sung tại điểm c khoản 21 Điều 14 Luật số 146/2025/QH15.
This technical regulation does not apply to health food products announced as health tonics.
This technical regulation applies to organizations and individuals producing and trading health food products within the territory of Vietnam and other related organizations and individuals.
Thông tư này áp dụng đối với tổ chức, cá nhân có liên quan đến hoạt động kinh doanh đối tượng thủy sản nuôi chủ lực trên lãnh thổ Việt Nam.
3. Definitions and Abbreviations
In this technical regulation, the following terms and abbreviations are understood as follows:
3.1. Health food product is defined in Clause 1, Article 3 of Decree No. 15/2018/NĐ-CP dated February 2, 2018 of the Government detailing certain provisions of the Food Safety Law.
3.2. Multi-component product is a health food product containing a mixture of two or more components, including:
a) Vitamins, minerals, amino acids, fatty acids, enzymes, probiotics, and other biologically active substances;
b) Natural origin substances, including animal, mineral, and plant extracts, isolates, concentrates, and derivatives;
c) Synthetic sources of the components mentioned in points a and b above.
3.3. AOAC (Association of Official Analytical Collaboration): Official Analytical Collaboration Association.
3.4. ML (Maximum Limit): Maximum limit.
3.5. TSVSVHK: Total Aerobic Microorganisms.
3.6. TSNMNM: Total Yeast and Molds.
1. Heavy Metal Regulations
1. Requirements for maximum tar and nicotine content in smoke from one cigarette
The maximum limits of heavy metals in health food products are specified in Table 1.
Table 1. Maximum Limits of Heavy Metals
ML
|
No. |
Index |
(mg/kg or mg/L) |
Remarks |
|
1 |
Total As |
5,0 |
Inorganic As |
|
1,5 |
Only monitor Inorganic As when Total As exceeds 1.5 mg/kg or mg/L Cadmium (Cd) |
||
|
2 |
Contains seaweed or mollusk components |
3,0 |
Does not contain seaweed or mollusk components |
|
1,0 |
Lead (Pb) |
||
|
3 |
Mercury (Hg) |
10,0 |
|
|
4 |
2. Microorganism Regulations |
0,5 |
|
The maximum limits of microorganisms in health food products are specified in Table 2.
Table 2. Maximum Limits of Microorganisms
No. Group
|
Product Group (*) |
Health food products containing plant components, which must be treated with boiling water (soaked in boiling water, immersed in boiling water, etc.) according to instructions before use |
Index |
(mg/kg or mg/L) |
Unit |
Remarks |
|
|
|
1 |
(Example: herbal tea). TSVSVHK |
5 x 10 |
CFU/g or CFU/mL7 |
- This regulation also applies to multi-component products but do not contain animal and/or mineral components from Group 3. |
TSNMNM |
|
|
|
Escherichia coli |
CFU/g or CFU/mL5 |
- This regulation also applies to multi-component products but do not contain animal and/or mineral components from Group 3. |
|
|
|||
|
1 x 10 |
spp.3 |
- This regulation also applies to multi-component products but do not contain animal and/or mineral components from Group 3. |
|
|
|||
|
Salmonella Not allowed |
/25 g or /25 mL |
Health food products containing plant components. |
|
|
|||
|
2 |
- For products in this group containing probiotics: |
5 x 10 |
CFU/g or CFU/mL4 |
- This regulation also applies to multi-component products but do not contain animal and/or mineral components from Group 3. |
TSNMNM + If the product contains non-spore-forming bacteria probiotics: additional requirement for Non-lactic Acid Bacteria according to the limit in Group 6.1 of this table and no requirement for TSVSVHK. + If the product contains spore-forming bacteria probiotics: no requirement for TSVSVHK. + If the product contains yeast probiotics: no requirement for TSNMNM. The TSVSVHK limit in this group does not include yeast strains as product components. If the product contains probiotics belonging to the yeast group: no TSNNMK index is specified. The TSSVSVHK index according to the maximum limit in this group does not include yeast strains that are components of the product. |
|
|
|
Escherichia coli |
CFU/g or CFU/mL2 |
- This regulation also applies to multi-component products but do not contain animal and/or mineral components from Group 3. |
|
|
|||
|
Enterobacteriaceae (Gram-negative bacteria capable of assimilating glucose) |
spp.2 |
- This regulation also applies to multi-component products but do not contain animal and/or mineral components from Group 3. |
|
|
|||
|
1 x 10 |
/25 g or /25 mL |
/1 g or /1 mL |
|
|
|||
|
Salmonella Not allowed |
/25 g or /25 mL |
Health food products containing plant components. |
|
|
|||
|
3 |
Health food containing components from animals or minerals or a mixture of two or more components from animals, minerals, and plants. |
5 x 10 |
2 x 104 |
- This regulation also applies to multi-component products but do not contain animal and/or mineral components from Group 3. |
- The provisions in this group also apply to multi-component products. + If the product contains non-spore-forming bacteria probiotics: additional requirement for Non-lactic Acid Bacteria according to the limit in Group 6.1 of this table and no requirement for TSVSVHK. + If the product contains spore-forming bacteria probiotics: no requirement for TSVSVHK. + If the product contains yeast probiotics: no requirement for TSNMNM. The TSVSVHK limit in this group does not include yeast strains as product components. If the product contains probiotics belonging to the yeast group: no TSNNMK index is specified. The TSSVSVHK index according to the maximum limit in this group does not include yeast strains that are components of the product. |
|
|
|
Escherichia coli |
2 x 102 |
- This regulation also applies to multi-component products but do not contain animal and/or mineral components from Group 3. |
|
|
|||
|
Enterobacteriaceae (Gram-negative bacteria capable of assimilating glucose) |
spp.2 |
- This regulation also applies to multi-component products but do not contain animal and/or mineral components from Group 3. |
|
|
|||
|
1 x 10 |
/25 g or /25 mL |
/1 g or /1 mL |
|
|
|||
|
Salmonella Not allowed |
/25 g or /25 mL |
/10 g or /10 mL |
|
|
|||
|
Staphylococcus aureus |
/25 g or /25 mL |
/1 g or /1 mL |
|
|
|||
|
4 |
Health food containing one or more types of components: vitamins, minerals, amino acids, fatty acids, enzymes, biologically active substances identified chemically and not belonging to groups 1, 2, and 3 above. Liquid form (water is a component of the product formula) (Example: water solution, syrup, suspension, emulsion, jelly...). |
5 x 10 |
2 x 102 |
CFU/g or CFU/mL |
- The provisions in this group also apply to multi-component products that do not contain components from groups 1, 2, and 3. + If the product contains non-spore-forming bacteria probiotics: additional requirement for Non-lactic Acid Bacteria according to the limit in Group 6.1 of this table and no requirement for TSVSVHK. + If the product contains spore-forming bacteria probiotics: no requirement for TSVSVHK. + If the product contains yeast probiotics: no requirement for TSNMNM. The TSVSVHK limit in this group does not include yeast strains as product components. + If the product contains probiotics from yeast: no limit for total yeast and mold count. The maximum limit for total viable yeasts and molds does not include yeast strains that are components of the product. |
|
|
|
Escherichia coli |
2 x 101 |
- This regulation also applies to multi-component products but do not contain animal and/or mineral components from Group 3. |
|
|
|||
|
1 x 10 |
/25 g or /25 mL |
/1 g or /1 mL |
|
|
|||
|
5 |
Health food containing one or more types of components: vitamins, minerals, amino acids, fatty acids, enzymes, biologically active substances identified chemically and not belonging to groups 1, 2, and 3 above. Non-liquid form (water is not a component of the product formula) (Example: tablets (regular tablets, effervescent tablets, film-coated tablets), soft capsules, hard capsules, granules, powder, film, gummy candies, oil solutions...). |
5 x 10 |
2 x 103 |
CFU/g or CFU/mL |
- The provisions in this group also apply to multi-component products that do not contain components from groups 1, 2, and 3. + If the product contains non-spore-forming bacteria probiotics: additional requirement for Non-lactic Acid Bacteria according to the limit in Group 6.1 of this table and no requirement for TSVSVHK. + If the product contains spore-forming bacteria probiotics: no requirement for TSVSVHK. + If the product contains yeast probiotics: no requirement for TSNMNM. The TSVSVHK limit in this group does not include yeast strains as product components. If the product contains probiotics belonging to the yeast group: no TSNNMK index is specified. The TSSVSVHK index according to the maximum limit in this group does not include yeast strains that are components of the product. |
|
|
|
Escherichia coli |
2 x 102 |
- This regulation also applies to multi-component products but do not contain animal and/or mineral components from Group 3. |
|
|
|||
|
1 x 10 |
/25 g or /25 mL |
/1 g or /1 mL |
|
|
|||
|
6 |
Health food containing only probiotics |
|
|
||||
|
6.1 |
Product containing only probiotic components from non-spore-forming groups |
Non-lactic acid-producing bacteria |
CFU/g or CFU/mL3 |
- This regulation also applies to multi-component products but do not contain animal and/or mineral components from Group 3. |
- In the case where the product contains probiotics from groups 6.1 and 6.2: only the total yeast and mold count is specified. E. coli and Salmonella spp. according to the maximum limit in group 6.1. - In the case where the product contains probiotics from groups 6.1 and 6.3: only the non-lactic acid-producing bacteria count is specified. E. coli and Salmonella spp. according to the maximum limit in group 6.1. - In the case where the product contains probiotics from groups 6.2 and 6.3 or from groups 6.1, 6.2, and 6.3: only the specified index is determined. E. coli and Salmonella spp. according to the maximum limit in group 6.2. |
|
|
|
Escherichia coli |
spp.2 |
- This regulation also applies to multi-component products but do not contain animal and/or mineral components from Group 3. |
|
|
|||
|
1 x 10 |
/25 g or /25 mL |
/10 g or /10 mL |
|
|
|||
|
Salmonella Not allowed |
/25 g or /25 mL |
/10 g or /10 mL |
|
|
|||
|
6.2 |
Product containing only spore-forming probiotic components |
Escherichia coli |
spp.2 |
- This regulation also applies to multi-component products but do not contain animal and/or mineral components from Group 3. |
|
|
|
|
1 x 10 |
/25 g or /25 mL |
/10 g or /10 mL |
|
|
|||
|
Salmonella Not allowed |
/25 g or /25 mL |
/10 g or /10 mL |
|
|
|||
|
6.3 |
Product containing only yeast probiotic components |
Total viable yeasts and molds (excluding added yeast strains) |
spp.3 |
- This regulation also applies to multi-component products but do not contain animal and/or mineral components from Group 3. |
|
|
|
|
1 x 10 |
/25 g or /25 mL |
/10 g or /10 mL |
|
|
|||
|
Salmonella Not allowed |
/25 g or /25 mL |
/10 g or /10 mL |
|
|
|||
(*) The classification of products as provided in this table is based on the product's components but does not include food additives, excipients, or capsule shells.
III. SAMPLING AND TESTING METHODS
1.1. The procedure for sampling cigarette products for quality control inspection is carried out in accordance with the guidance provided in Circular No. 01/2024/TT-BKHCN dated January 18, 2024 issued by the Minister of Science and Technology on state quality control inspections of goods circulating in the market.
Sampling of health food products is carried out in accordance with the guidelines set forth in Circular No. 01/2024/TT-BKHCN dated January 18, 2024, issued by the Minister of Science and Technology regarding state quality control of goods circulating in the market and other relevant laws.
The technical requirements in this technical regulation are implemented according to the testing methods specified below:
2.1. Method for determining nicotine content: carried out according to TCVN 6679 (ISO 10315) Cigarettes - Determination of Nicotine in Total Particulate Matter from Mainstream Smoke - Gas Chromatography Method.
2.1. Methods for determining heavy metal indices
2.1.1. Methods for determining arsenic content
2.1.1.1. Methods for determining total arsenic content
- TCVN 10912:2015 (EN 15763:2009). Food - Determination of trace elements - determination of arsenic, cadmium, mercury, and lead by inductively coupled plasma mass spectrometry (ICP-MS) after pressure digestion.(1).
- TCVN 9521:2012 (EN 14627:2005). Food - Determination of trace elements. Determination of total arsenic content and selenium content by hydride generation atomic absorption spectrometry (HGAAS) after pressure digestion.
- TCVN 8427:2010 (EN 14546:2005). Food - Determination of trace elements. Determination of total arsenic content by hydride generation atomic absorption spectrometry (HGAAS) after ashing.
- AOAC 2015.01. Heavy metals in food. Inductively coupled plasma - mass spectrometry method (AOAC 2015.01. Heavy Metals in Food. Inductively Coupled Plasma - Mass Spectrometry).
- AOAC 986.15. Arsenic, cadmium, lead, selenium, and zinc in human and pet foods. Multi-element method (AOAC 986.15. Arsenic, Cadmium, Lead, Selenium, and Zinc in Human and Pet Foods. Multielement Method).
2.1.1.2. Methods for determining inorganic arsenic content
- TCVN 12346:2018 (EN 16802:2016). Food - Determination of elements and their chemical compounds - Determination of inorganic arsenic in plant and marine animal origin foods by anion exchange HPLC-ICP-MS.(1).
2.1.2. Methods for determining cadmium and lead content
- TCVN 10912:2015 (EN 15763:2009). Food - Determination of trace elements - determination of arsenic, cadmium, mercury, and lead by inductively coupled plasma mass spectrometry (ICP-MS) after pressure digestion.(1).
- TCVN 10643:2014 (AOAC 999.11). Food - Determination of lead, cadmium, copper, iron, and zinc content - Dry ashing atomic absorption spectrometry method after ashing.
- TCVN 8126:2009. Food - Determination of lead, cadmium, zinc, copper, and iron content - Microwave digestion atomic absorption spectrometry method after microwave digestion.
- TCVN 7929:2008 (EN 14083:2003). Food - Determination of trace elements - Determination of lead, cadmium, chromium, molybdenum by graphite furnace atomic absorption spectrometry (GF-AAS) after pressure digestion.
- AOAC 2015.01. Heavy metals in food. Inductively coupled plasma - mass spectrometry method (AOAC 2015.01. Heavy Metals in Food. Inductively Coupled Plasma - Mass Spectrometry).
- EN 14082:2003. Food - Determination of trace elements - Determination of lead, cadmium, zinc, copper, iron, and chromium by atomic absorption spectrometry (AAS) after dry ashing (EN 14082:2003. Foodstuffs - Determination of trace elements - Determination of lead, cadmium, zinc, copper, iron and chromium by atomic absorption spectrometry (AAS) after dry ashing).
- EN 14084:2003. Food - Determination of trace elements - Determination of lead, cadmium, zinc, copper, and iron by atomic absorption spectrometry (AAS) after microwave digestion (EN 14084:2003 Foodstuffs - Determination of trace elements - Determination of lead, cadmium, zinc, copper and iron by atomic absorption spectrometry (AAS) after microwave digestion).
2.1.3. Methods for determining mercury content
- TCVN 10912:2015 (EN 15763:2009). Food - Determination of trace elements - determination of arsenic, cadmium, mercury, and lead by inductively coupled plasma mass spectrometry (ICP-MS) after pressure digestion.(1).
- TCVN 7993:2009 (EN 13806:2002). Food - Determination of trace elements - Determination of mercury by cold vapor atomic absorption spectrometry (CV-AAS) after pressure digestion.
- TCVN 7604:2007. Food - Determination of mercury content by non-flame atomic absorption spectrometry method.
- AOAC 2015.01. Heavy metals in food. Inductively coupled plasma - mass spectrometry method (AOAC 2015.01. Heavy Metals in Food. Inductively Coupled Plasma - Mass Spectrometry).
2.2. Testing methods for microbiological indicators
2.2.1. Methods for determining the total aerobic microorganism index
- United States Pharmacopeia and National Formulary 2023 <2021>, Microbiological Examination of Non-Sterile Products: Microbial Enumeration Tests for Nutritional and Dietary Supplements (1).
- TCVN 4884-1:2015 (ISO 4833-1:2013). Microorganisms in the Food Chain - Method for the Enumeration of Microorganisms - Part 1: Colony Count at 30°C by Pour Plate Technique
- TCVN 4884-2:2015 (ISO 4833-2:2013 Technical Corrigendum 1:2014). Microorganisms in the Food Chain - Method for the Enumeration of Microorganisms - Part 2: Colony Count at 30°C by Surface Plating Technique
- Vietnamese Pharmacopoeia V 2017, Appendix 13.6, Section 1. Determination of Total Microorganisms
- British Pharmacopoeia 2024, Volume V, Appendix XVI, Item F. Microbiological Examination of Herbal Medicinal Products for Oral Use and Extracts Used in Their Preparation
- ISO 4833-1:2013/Amd 1:2022. Microorganisms in the Food Chain - Horizontal Method for the Enumeration of Microorganisms - Part 1: Colony Count at 30°C by the Pour Plate Technique - Amendment 1: Clarification of Scope
- ISO 4833-2:2013/Amd 1:2022. Microorganisms in the Food Chain - Horizontal Method for the Enumeration of Microorganisms - Part 2: Colony Count at 30°C by the Surface Plating Technique - Amendment 1: Clarification of Scope
2.2.2. Method for Determining the Yeast and Mold Index
- United States Pharmacopeia and National Formulary 2023 <2021>, Microbiological Examination of Non-Sterile Products: Microbial Enumeration Tests for Nutritional and Dietary Supplements (1).
- TCVN 8275-1:2010 (ISO 21527-1:2008). Microorganisms in Food and Animal Feeding Stuffs - Method for the Enumeration of Yeasts and Molds - Part 1: Colony Count Technique in Products with Water Activity Greater Than 0.95
- TCVN 8275-2:2010 (ISO 21527-2:2008). Microorganisms in Food and Animal Feeding Stuffs - Method for the Enumeration of Yeasts and Molds - Part 2: Colony Count Technique in Products with Water Activity Less Than or Equal to 0.95
- Vietnamese Pharmacopoeia V 2017, Appendix 13.6, Section 1. Determination of Total Microorganisms
- British Pharmacopoeia 2024, Volume V, Appendix XVI, Item F. Microbiological Examination of Herbal Medicinal Products for Oral Use and Extracts Used in Their Preparation
2.2.3. Method for Determining the Index Escherichia coli: Qualitative Method
- United States Pharmacopeia and National Formulary 2023 <2022>, Microbiological Examination of Non-Sterile Products: Microbial Enumeration Tests for Nutritional and Dietary Supplements (1).
- TCVN 6846:2007 (ISO 7251:2005). Microorganisms in Food and Animal Feeding Stuffs - Detection and Enumeration Method 1 x 10 Assumed - Maximum Probability Number Technique
- Vietnamese Pharmacopoeia V 2017, Appendix 13.6, Section 2. Determination of Pathogenic Microorganisms
- British Pharmacopoeia 2024, Volume V, Appendix XVI, Item B. Microbiological Examination of Non-Sterile Products
- ISO 7251:2005/Amd 1:2023. Microorganisms in Food and Animal Feeding Stuffs - Detection and Enumeration Method 1 x 10 Assumed - Maximum Probability Number Technique - Amendment 1: Including Performance Testing of Culture Media and Reagents Escherichia cell - Most Probable Number Technique - Amendment 1: Inclusion of Performance Testing of Culture Media and Reagents
2.2.4. Method for Determining the Index Escherichia coli: Quantitative Method
- British Pharmacopoeia 2024, Volume V, Appendix XVI, Item F. Microbiological Examination of Herbal Medicinal Products for Oral Use and Extracts Used in Their Preparation (1).
- TCVN 7924-2:2008 (ISO 16649-2:2001): Microorganisms in Food and Animal Feeding Stuffs - Quantitative Method - Part 2: Colony Count Technique at 44°C Using 5-Bromo-4-Chloro-3-Indolyl β-D-Glucuronide 1 x 10 - TCVN 9975:2013. Food - Quantification of Coliforms and
by Petrifilm Disk Counting Method 1 x 10 2.2.5. Method for Determining the Index
- United States Pharmacopeia and National Formulary 2023 <2022>. Microbiological Procedures for the Absence of Specified Microorganisms in Nutritional and Dietary Supplements Staphylococcus aureus
2.2.6. Method for Determining the Index (1).
- Vietnamese Pharmacopoeia V 2017, Appendix 13.6, Section 2. Determination of Pathogenic Microorganisms
- British Pharmacopoeia 2024, Volume V, Appendix XVI, Item B. Microbiological Examination of Non-Sterile Products
- TCVN 10780-1:2017 (ISO 6579-1:2017): Microorganisms in the Food Chain - Method for the Detection, Enumeration, and Serotyping of Salmonella Not allowed
2.2.6. Method for Determining the Index (1).
Salmonella - Salmonella - Part 1: Detection Methods Salmonella Not allowed
- Vietnamese Pharmacopoeia V 2017, Appendix 13.6, Section 2. Determination of Pathogenic Microorganisms
- British Pharmacopoeia 2024, Volume V, Appendix XVI, Item B. Microbiological Examination of Non-Sterile Products
- ISO 6579-1:2017/Amd 1:2020: Microorganisms in the food chain - Method for detection, quantification and serotyping of spp. - Amendment 1: Wider range of incubation temperatures, amendment to the status of Annex D, and correction of the composition of MSRV and SC (ISO 6579-1:2017/Amd 1:2020: Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of spp. - Amendment 1: Broader range of incubation temperatures, amendment to the status of Annex D, and correction of the composition of MSRV and SC). Salmonella - Part 1: Detection Methods Salmonella - Part 1: Detection of spp. - Amendment 1: Broader range of incubation temperatures, amendment to the status of Annex D, and correction of the composition of MSRV and SC). Salmonella - Part 1: Detection of spp. - Amendment 1: Broader range of incubation temperatures, amendment to the status of Annex D, and correction of the composition of MSRV and SC). Salmonella - Part 1: Detection of spp. - Amendment 1: Broader range of incubation temperatures, amendment to the status of Annex D, and correction of the composition of MSRV and SC).
2.2.7. Method for Determining Enterobacteriaceae Index (Gram-negative Aerobic Bacteria Tolerant to Salt)
- ISO 21528-2:2017. Microorganisms in the food chain - Method for detection and enumeration of Enterobacteriaceae - Part 2: Colony-count technique (ISO 21528-2:2017. Microbiology of the food chain - Horizontal method for the detection and enumeration of Enterobacteriaceae - Part 2: Colony-count technique) (1).
- TCVN 5518-2:2007 (ISO 21528-2:2004). Microorganisms in food and animal feed - Method for detection and enumeration of Enterobacteriaceae - Part 2: Colony-count technique.
2.2.8. Method for Determining Total Aerobic Microbial Count (TAMC) Index (excluding yeast strains that are components of the product) in products containing probiotic yeast components.
- European Pharmacopoeia Supplement 9.7, 2019, Appendix 2.6.36. Microbiological Examination of Live Biotherapeutic Products: Tests for Enumeration of Microbial Contaminants (1).
2.2.9. Method for Determining Non-lactic Acid Producing Bacteria Index
- European Pharmacopoeia Supplement 9.7, 2019, Appendix 2.6.36. Microbiological Examination of Live Biotherapeutic Products: Tests for Enumeration of Microbial Contaminants (1).
Note:
(1) The methods used in food testing activities serving state management.
1. Labeling and health warnings on cigarette packaging
1. Food labeling for health protection shall be carried out in accordance with the provisions of Decree No. 43/2017/ND-CP dated April 14, 2017 of the Government on product labeling; Decree No. 111/2021/ND-CP dated December 9, 2021 of the Government amending and supplementing certain articles of Decree No. 43/2017/ND-CP dated April 14, 2017 of the Government on product labeling and other relevant laws.
2. Health food products must be registered with a product declaration based on the test results from a laboratory designated or recognized as compliant with ISO 17025 standard according to Article 7 of Decree No. 15/2018/ND-CP dated February 2, 2018 of the Government detailing the implementation of certain provisions of the Law on Food Safety. The registration dossier and procedures for registering the product declaration are stipulated in Articles 7 and 8 of Decree No. 15/2018/ND-CP dated February 2, 2018 of the Government detailing the implementation of certain provisions of the Law on Food Safety.
V. RESPONSIBILITIES OF ORGANIZATIONS AND INDIVIDUALS
Organizations and individuals producing and trading health food products are responsible for their products, ensuring that the health food products they produce and trade comply with the requirements of this Technical Regulation and relevant laws.
VI. IMPLEMENTATION
1. Entrust the Food Safety Administration to take the lead and coordinate with relevant agencies to guide the implementation and organization of the execution of this Technical Regulation.
2. Based on management requirements, the Food Safety Administration has the responsibility to review, compile, report, and propose the Ministry of Health to amend this Technical Regulation.
3. In cases where the provisions of laws and referenced documents in this Technical Regulation are amended or replaced, the new documents shall apply.
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