Decision No. 2244/2002/QD-BYT on Issuing the "Regulations on Sanitary and Safety Conditions for Meat Processing Facilities and Meat Products"

Pursuant to …;

Regarding the issuance of "Sanitation and Safety Conditions for Meat Processing Facilities and Meat Products"

________________

THE MINISTER OF HEALTH

Pursuant to the Government Decree No. 68/CP dated October 11, 1993 on the functions, tasks, powers, and organizational structure of the Ministry of Health,

Pursuant to the Government Decree No. 86/CP dated December 8, 1995 on the division of responsibilities for state management over product quality,

Considering the proposals of the Director of the Science and Training Department, the Director of the Legal Affairs Department, the Director of the Quality and Food Safety Management Department, and the Minister of Health;

Pursuant to …;

Article 1. Issued together with this Decision "Sanitation and Safety Conditions for Meat Processing Facilities and Meat Products".

Article 2. This Decision shall take effect fifteen days from the date of issuance.

Article 3. The Heads of the Office, Inspectorate, Directors of the Departments of Science and Training, Legal Affairs of the Ministry of Health; Director of the Quality and Food Safety Management Department; Directors of Provincial Health Services under central cities and heads of units directly under the Ministry of Health are responsible for implementing this Decision./.

REGULATIONS

Sanitation and Safety Conditions for Meat Processing Facilities and Meat Products

(Issued together with Decision No. 2244/2002/QD-BYT dated June 13, 2002 of the Minister of Health)

Chapter 1.

GENERAL PROVISIONS

Article 1. Scope of Regulation

These regulations stipulate necessary sanitation and safety conditions for meat processing facilities and meat products.

Article 2. Applicability

These regulations apply to enterprises and individual households engaged in the production, processing, and trading of meat and meat products operating within the territory of Vietnam.

Article 3. Explanation of Terms

In these regulations, certain terms are understood as follows:

1. Meat means edible parts taken from poultry, livestock, and domestic animals after slaughtering.

2. Meat Products are products processed from meat for human consumption.

3. Meat Processing Facility and Meat Product Facility includes workshops; warehouses; equipment and machinery; infrastructure of meat processing facilities and meat product facilities.

Chapter 2.

REQUIREMENTS FOR MEAT PROCESSING FACILITIES AND MEAT PRODUCT FACILITIES

Article 4. Requirements for Raw Materials

Raw materials used in the production process must have clear origins, be sourced from healthy animals free from diseases and pathogens, and must meet the requirements set forth in corresponding Vietnamese Standards.

Article 5. Location and Workshop Structure

1. Meat processing facilities and meat product facilities must be located separately from areas posing risks of food contamination (including animal husbandry and livestock slaughter zones).

2. The raw material receiving area, processing area, packaging area, and storage area must be separate from the refining area and finished product area, and must be sufficiently spacious to accommodate technological processes. The processing area must be completely isolated from contaminated zones with high risk of contamination (raw material receiving zone, initial processing zone), preventing cross-contamination of products.

3. Wall and ceiling surfaces must be flat, light-colored, and easy to clean. Wall surfaces made of non-porous materials must be at least two meters high.

4. Floors must be made of light-colored, non-porous, non-slip materials that are easy to clean.

5. Doors must be made of non-porous materials, have a design that is easy to clean, and ensure tightness.

6. There must be an effective system to prevent the entry of insects and harmful animals into the workshop area. The construction of this system must be made of rust-resistant and easy-to-clean materials.

7. Ventilation systems must be arranged to remove condensation, hot air, and contaminated air in the workshop area. The direction of ventilation systems must not blow from contaminated areas to clean areas.

8. Lighting systems must always provide adequate illumination: production areas must have a minimum light intensity of 200 lux, inspection areas must reach a minimum light intensity of 540 lux. Lights in the production and processing areas must be enclosed in protective boxes or grids and cleaned regularly.

9. Meat processing facilities and meat product facilities must have personal hygiene areas where footwear is disinfected with disinfectant before entering the processing area.

Article 6. Processing Equipment, Utensils, and Transport Means

1. Equipment and utensils that come into direct contact with food must be made from non-corrosive, non-rusting materials that do not release harmful substances, do not impart foreign odors to food, and do not alter the quality of food. Such equipment and utensils must have a design that facilitates cleaning.

2. Fixed equipment must be arranged to facilitate cleaning underneath and around it.

3. Food transport means must be made from non-rusting materials to ensure they do not contaminate food, are easy to clean, and must be cleaned regularly during production shifts.

Article 7. Environment within the Facility and Environmental Protection Responsibilities

1. For meat processing facilities and meat product facilities with internal traffic routes, such routes must be constructed to minimize dust pollution and must be swept regularly.

2. Within the premises of meat processing facilities and meat product facilities, cleanliness must be maintained, there should be no standing water, and there should be no places for pests and harmful animals to reside.

3. The wastewater drainage system of the facility must be sealed, without water accumulation, convenient for regular cleaning, and must not intersect with water supply lines serving food processing. Wastewater generated during production and processing must be directly discharged into the facility's wastewater treatment system.

4. Meat processing facilities and meat product facilities must comply with environmental protection laws.

Article 8. Sanitation Regime for Equipment and Factory Buildings

1. Factory buildings and equipment directly used in the production and processing process must be cleaned thoroughly on a regular basis. Special tools must be provided for collecting and storing waste. Solid waste must be collected daily and concentrated in separate areas, isolated from the processing and finished product storage areas.

2. Structures such as water pipes, beams, columns, and areas prone to accumulating dirt and grease must be cleaned regularly to minimize microbial growth in the production area.

3. Processing and food storage utensils must be cleaned with clean water and permitted cleaning agents according to current regulations of the Ministry of Health, and must be dried before reuse.

4. Meat processing facilities and meat product facilities must undergo thorough cleaning and disinfection at least twice a year. Facilities operating seasonally must be thoroughly cleaned and disinfected before and after each production cycle.

Article 9. Toilet Area

1. Meat production and processing facilities and meat product facilities must have a toilet area completely isolated from the processing and finished product storage areas. The toilet area must be constructed so that the main airflow does not blow from the toilet area to the production area.

2. The toilet area must have good lighting, ventilation, and drainage systems. There must be sufficient water in the toilet area. Toilet doors must not open directly into processing areas. Walls and floors in the toilet area must meet the requirements set forth in Clauses 3 and 4 of Article 5 of this Regulation. In the toilet area, there must be a handwashing station equipped with soap, single-use towels, and a sign reading "Wash Hands After Using the Toilet" displayed in a visible location. The toilet area must be cleaned regularly.

Toilets must be calculated based on the number of toilets and must meet the following quantity requirements:

More than 100 workers, add one toilet for every additional 30 workers

3. Meat processing facilities and meat product facilities must have an appropriate number of changing rooms that are convenient and do not affect production time. Walls and floors in changing rooms must meet the requirements set forth in Clauses 3 and 4 of Article 5 of this Regulation.

Meat processing facilities and meat product facilities with female workers must have separate bathrooms. From 1 to 49 female workers, there must be at least one bathroom.

Article 10. Food Storage

1. Raw materials, semi-finished products, and finished products must be stored at the following temperatures:

2. Frozen meat and processed meat products must always be maintained at a temperature not exceeding minus 12°C (-12°C) during transportation.⁰C (<- 12⁰C) during the entire transportation period.

3. In the storage area, each type of product must be placed in positions where the temperature spreads evenly among all types of products. Raw materials, semi-finished products, and finished products must be stored separately in the storage area.

4. Packaged products must be placed at least 20 cm above the floor, at least 30 cm from the wall, and at least 50 cm from the ceiling.

Chapter 3.

REQUIREMENTS FOR THE OWNER OF THE FACILITY AND PERSONS DIRECTLY INVOLVED IN PRODUCTION

Article 11. Requirements for the Owner of the Facility

1. The owner of the facility producing and processing meat and meat products is responsible for organizing training sessions on food hygiene and safety for workers under the authority of the Health Agency.

2. The owner of the facility producing and processing meat and meat products is responsible for organizing regular health check-ups for food processors and isolating individuals suffering from tuberculosis, dysentery, typhoid fever, diarrhea, cholera, boils, urinary incontinence, fecal incontinence, viral hepatitis, rhinitis, purulent pharyngitis, skin diseases, dermatological diseases, and carriers of intestinal pathogenic bacteria from areas directly handling food.

3. The owner of the facility producing and processing meat and meat products must maintain complete records related to food quality and safety, and be prepared to provide them to authorized agencies upon request. Staff with veterinary expertise must be assigned to inspect initial raw material quality.

Article 12. Requirements for Persons Directly Involved in Food Processing

1. Individuals involved in the production and processing of food must undergo a health examination before employment and annual health checks at authorized healthcare facilities.

2. Individuals suffering from the diseases specified in Clause 2 of Article 11 are not allowed to come into direct contact with food and food packaging.

3. Persons directly involved in the production and processing of meat and meat products must wash their hands thoroughly with clean water and soap when:

a. starting work;

b. after touching dirty surfaces;

c. after handling raw food;

d. before handling cooked food;

e. after using the restroom.

4. Persons directly handling food must comply with the following requirements:

a. Wear specific clothing when processing or selling food. In necessary cases, they must wear hats, gloves, and clean masks;

b. Keep nails short and clean, and do not wear jewelry while processing food;

c. Do not eat, spit, or smoke in food production and processing areas.

Chapter 4.

OTHER REQUIREMENTS

Article 13. Water and Steam

1. Facilities producing and processing meat and meat products must ensure sufficient clean water according to current Ministry of Health regulations for food processing, ice production, and steam that comes into direct contact with food.

2. Pipes not used directly in meat and meat product processing such as cooling, firefighting, temperature control, and sanitation purposes must have distinct markings and must not be connected to the water supply used for production and processing.

Article 14. Packaging and Labeling

1. Direct food contact packaging must comply with current regulations of the Ministry of Health. Materials used for meat and meat product packaging must ensure hygiene safety and not alter the quality of the food.

2. Meat product labeling must be carried out according to Decision No. 178/1999/QĐ-TTg dated August 30, 1999 of the Government Chairman on issuing the "Regulations on Product Labeling for Domestic Circulation and Import-Export Products" and other guiding legal documents implementing said regulations.

Article 15. Use and Storage of Food Additives and Other Chemicals

1. Only permitted types of food additives and maximum quantities for each type of product as stipulated by the Ministry of Health may be used. During usage, food additives must be stored in accordance with the manufacturer's requirements.

2. Supplementary substances used during processing and other chemicals when used must have clear origins, clear labels, and must be stored and used in compliance with technical regulations.

3. The use of cleaning and disinfecting agents for sanitizing equipment and utensils that come into direct contact with food must comply with current regulations of the Ministry of Health.

4. Rat poison, insecticides, bactericides, and other potentially toxic chemicals must be stored in a separate locked room or cabinet isolated from food processing areas.

Article 16. Reporting Food Poisoning Incidents

1. Individuals who discover or suspect food poisoning or illnesses caused by food contamination must immediately report to the nearest health authority.

2. Heads of units where food poisoning incidents occur must report to the nearest health authority, take measures to address the poisoning and its consequences as required by the health authority.

3. Foods related to the poisoning incident must be retained for investigative purposes.

4. Meat production and processing establishments causing food poisoning must bear all costs for medical examinations and treatments for poisoned patients and investigations into the cause of the poisoning.

5. Data related to illnesses caused by food must be collected, evaluated, and published by the Ministry of Health based on compliance with national security confidentiality laws.

Article 17. Circulation and Recall of Food

1. Meat production and processing establishments may only circulate products meeting quality standards announced to authorized health authorities.

2. Specialized hygiene inspection agencies and authorized bodies are responsible for recalling food that does not meet quality standards or does not match the quality declaration dossier of the establishment.

3. Recalled food must be kept in separate locations and may only be recycled or destroyed upon decision by an authorized state agency. If the food establishment does not destroy the recalled food, the local authorized agency will destroy it, and the food establishment must bear all costs for destruction or disposal of the food.

Article 18. Irradiated Food

1. Irradiation of food outside the list of permitted irradiated foods issued by authorized agencies is prohibited.

2. Irradiated meat and meat products must be labeled in Vietnamese with the phrase "Irradiated Food."

Chapter 5.

REQUIREMENTS FOR CERTAIN MEAT PROCESSING PROCESSES

Article 19. Requirements for the processing of smoked meat

1. The process of thawing frozen meat (thawing raw materials) must be carried out at a temperature lower than 5 degrees Celsius.⁰4. Liquid bull semen

2. The smoking process of meat (using hot or cold methods) must ensure that the meat is processed at an appropriate temperature to reduce the risk of contamination to an acceptable level. The smoking process must be monitored and fully recorded.

3. Wood, sawdust, and other materials used for smoke generation must ensure they do not contain industrial preservatives or any other chemicals that may harm human health.

Article 20. Requirements for the processing of fermented meat

1. The meat used for processing must be fresh and must meet the requirements set forth in Article 4 of this Regulation. Other ingredients used in the fermentation process must comply with hygiene and safety requirements.

2. Only non-toxic fermenting agents that do not contaminate food and are listed in the permitted list of the Ministry of Health shall be used.

Article 21. Requirements for the processing of dried meat and salted meat

The water content in the final product must ensure the maximum limitation of microbial growth. Special parameters related to the processing of products such as drying temperature, drying time, air speed, product thickness, salt ratio, and other parameters must be monitored and fully recorded clearly.

Article 22. Requirements for the processing of cooked meat

The cooking process must ensure the reduction of microbial contamination risks to permissible limits. This process must be monitored and fully recorded clearly, especially parameters such as processing temperature, heating time, and product thickness.

Article 23. Requirements for the processing of canned meat

1. Containers put into use must meet food packaging safety standards. Containers must be cleaned and sterilized before use. The inner coating of the container must ensure it does not leach harmful substances into food.

2. After processing, the meat must be placed into containers within four hours.

3. When cooling is required, the cooling water must be potable water meeting the requirements specified in Clause 1, Article 13 of this Regulation.

4. The canning, lid-sealing, and sterilization process (time, temperature, pressure) must be specifically recorded. Only cans of meat that pass the incubation inspection phase at a temperature of 35⁰C - 37⁰C within 72 hours may be released from the factory.

5. The area for drying cans must be arranged in a separate location. Wet tools and equipment coming into contact with cans must be regularly cleaned and sterilized.

Chapter 6.

IMPLEMENTING PROVISIONS

Article 24. Handling of violations

Organizations and individuals violating this Regulation shall be subject to disciplinary action, administrative violation handling, or criminal prosecution, if damage is caused, compensation must be provided according to the provisions of the law.

Article 25. Inspection and Supervision

The Food Safety Quality Management Department under the Ministry of Health, the Health Ministry Inspectorate, relevant functional departments, and related agencies shall organize inspections and supervision of the implementation of this Regulation for meat processing facilities and meat products nationwide.

Provincial Health Departments and municipal health departments directly under the central government shall be responsible for organizing inspections and supervision of the implementation of this Regulation for meat processing facilities and meat products within their respective regions.

During the implementation of this Regulation, if there are difficulties or obstacles, organizations and individuals are advised to report to the Ministry of Health (Food Safety Quality Management Department) for review and amendment to make it suitable.