Circular No. 13/2011/TT-BYT guides the classification of tasks, inspection standards, and inspection procedures to serve state management of food quality and safety within the healthcare sector.

CIRCULAR

Guidelines for delineating tasks, inspection targets, and testing procedures to serve state management of food quality and safety

Guidelines for delineating tasks, inspection targets, and testing procedures to serve state management of food quality and safety within the healthcare sector

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

The Ministry of Health hereby provides guidelines for delineating technical levels and testing procedures to serve state management of food quality and safety within the healthcare sector as follows:

PART I

GENERAL PROVISIONS

Article 1. Scope of Regulation

These guidelines provide instructions on delineating tasks, inspection targets, and testing procedures to serve state management of food quality and food safety (food safety and hygiene, hereinafter referred to as "VSATTP") within the healthcare sector.

Article 2. Applicability

These guidelines apply to the testing system within the healthcare sector or testing units designated from central to district, county, city town or equivalent level (hereinafter referred to as testing units).

Article 3. Levels in the Testing System

a) Central: National Institute of Food Safety and Quality Control;

b) Regional: Institute of Nutrition, West Vietnam Institute of Hygiene and Epidemiology, Nha Trang Pasteur Institute, Ho Chi Minh City Public Health Institute, and other units when designated by the Ministry of Health;

c) Provincial level (provincial level): Centers for Preventive Medicine in provinces directly under the Central Government;

d) District level: District Health Centers.

Article 4. General Responsibilities of Testing Units

1. Subject to professional and technical supervision in the field of testing food quality and VSATTP by higher-level units and competent state management agencies.

2. Implement specialized technical tasks according to delineation serving state management of food quality and VSATTP including:

a) Management, inspection, supervision, complaints, and reports;

b) Testing samples for regular and spot checks on food quality and VSATTP;

c) Investigating causes of food poisoning and quality and safety risks.

3. Annually, lower-level testing units must publish their testing capabilities to the directly superior testing unit.

Chapter II

DELINEATION OF TESTING TASKS SERVING MANAGEMENT OF FOOD QUALITY AND SAFETY

Article 5. Testing Units at District, County, and City Town Level

1. Collect samples for testing or to send up to higher levels to serve:

a) Monitoring food contamination risks;

b) Inspecting food safety conditions;

c) Investigating causes of food poisoning and foodborne illnesses.

2. Utilize rapid testing techniques to conduct qualitative analysis of relevant quality and VSATTP indicators.

3. Guide health stations in communes, wards, and towns to perform sampling tasks for testing related to food processing and catering services.

4. Statistically report regular and spot testing results or as required by higher levels.

Article 6. Testing Units at Provincial and Municipal Level

1. Apply and standardize analytical methods used in laboratories.

2. Collect samples for testing or to send up to higher levels to serve tasks:

a) Monitoring contamination risks for food produced and circulated in the provincial or municipal market including imported food;

b) Inspecting food safety conditions;

c) Inspection and supervision regarding food quality and VSATTP;

d) Investigating causes of food poisoning and foodborne illnesses.

3. Guide districts and counties to implement sampling tasks for testing to serve monitoring and inspection activities regarding food quality and VSATTP for production, processing, and catering service establishments.

4. Statistically report regular and spot testing results or as required by higher levels.

Article 7. Regional inspection unit

1. Apply and standardize analytical methods used in laboratories.

2. Serve as the focal point or take the lead in conducting sampling and testing for the following activities:

a) Inspection and quality control, food safety supervision;

b) Monitoring potential contamination risks for food products produced and circulated in the market within the assigned area, including imported foods;

c) Inspecting food safety conditions.

d) Investigating causes of food poisoning and foodborne illnesses.

3. Provide technical guidance on quality testing and food safety to provinces and cities within the assigned area.

4. Take the lead and coordinate in developing testing methods, researching new testing techniques, and standardizing testing techniques.

5. Train and enhance the professional skills of provincial and city-level inspection staff within the assigned area.

6. Participate in evaluating the technical capabilities of laboratories for quality and food safety.

7. Statistically report regular, urgent, or requested testing results from higher levels.

Article 8. Central inspection unit

The National Institute of Food Safety Testing is the focal point for testing services supporting state management of quality and food safety:

1. Acts as the verification unit for quality and food safety testing work.

2. Lead in establishing and unifying testing methods to be submitted to competent authorities for issuance.

3. Participate in evaluating the technical capabilities of laboratories for quality and food safety.

4. Participate in risk assessment activities related to food safety.

5. Train and enhance technical capacity for inspection units at all levels.

6. Statistically compile and regularly report on testing results and system testing capacity to state management agencies regarding quality and food safety.

7. Establish standards and reference materials to support quality and food safety testing work.

Chapter III

DISTRIBUTION OF TESTING INDICATORS

Article 9. District and county inspection unit

Conduct rapid tests to screen relevant quality and food safety indicators before transferring samples to higher levels.

Article 10. Provincial and city inspection unit

Perform food testing techniques for:

1. Nutritional component indicators;

2. Certain additives and processing aids;

3. Certain heavy metals and trace minerals;

4. Microorganisms and parasites;

5. Residues of chlorinated and phosphorus-based plant protection chemicals;

6. Other indicators based on capability.

Article 11. Regional inspection unit

1. Perform food testing techniques:

a) Implement testing techniques stipulated in Article 10 of this Circular;

b) Analyze natural toxins, microbial toxins, fungal toxins, and harmful chemicals in food, antibodies.

2. Research and develop new testing techniques in quality and food safety testing.

Article 12. Central inspection unit

1. Perform food testing techniques:

a) Implement testing techniques stipulated in Article 10 of this Circular;

b) Genetically modified foods and irradiated foods.

2. Research new techniques in quality and food safety testing.

Chapter IV

TESTING PROCEDURES

Article 13. Sample Receipt for Testing

1. Check the condition and storage conditions of the sample.

2. Receive and review testing requirements:

a) Testing indicators on the sample;

b) Minimum sample quantity for each test;

c) Timeframe for delivering testing results;

d) In cases where one or more testing indicators exceed the testing capability, the testing unit will review and transfer the sample to higher levels;

đ) When there are changes in testing requirements, the testing unit must notify the requesting party in writing, and all communication details are recorded in writing.

3. Samples must be coded and registered in the sample receipt log.

4. If samples are not analyzed immediately, they must be stored under appropriate conditions.

Article 14. Sample Testing

1. Samples sent for analysis must still be in their original packaging, properly preserved, with clear coding that is not faded or torn.

2. Sample testing must be conducted according to the prescribed testing methods.

Article 15. Management of Stored Samples

1. Stored samples must be kept under appropriate conditions.

2. Storage period: as requested by the sample-sending unit but not exceeding twelve months from the date of receipt of the sample for testing.

Article 16. Responsibilities of the Testing Unit

1. The head of the unit shall be responsible under the law for the testing results of the unit.

2. Report the testing results to the immediate superior line and the competent authority.

Chapter V

IMPLEMENTING PROVISIONS

Article 17. Effective Date

This Circular takes effect from June 1, 2011.

Article 18. Implementation Organization

The Food Safety Agency is responsible for organizing and implementing this Circular.

Any difficulties encountered during implementation should be promptly reported to the Ministry of Health (Food Safety Agency) for consideration and resolution./.