Circular No. 24/2014/TT-BNNPTNT stipulates conditions for ensuring food safety at wholesale markets and agricultural product auctions.

CIRCULAR

Provisions on food safety assurance conditions

for wholesale markets and agricultural product auctions

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Pursuant to Decree No. 199/2013/NĐ-CP dated November 26, 2013 of the Government stipulating the functions, tasks, powers, and organizational structure of the Ministry of Agriculture and Rural Development;

Pursuant to the Food Safety Law 2010;

Pursuant to Decree No. 38/2012/NĐ-CP dated April 25, 2012 of the Government detailing some provisions of the Food Safety Law.

At the proposal of the Director of the Directorate of Quality Assurance for Agriculture, Forestry and Fisheries Products,

The Minister of Agriculture and Rural Development issues this Circular stipulating food safety assurance conditions for wholesale markets and agricultural product auctions.

PART I

GENERAL PROVISIONS

Clause 4 of Article 6 Scope of application

This Circular stipulates food safety assurance conditions for wholesale markets and agricultural product auctions.

Article 2.  Applicability

This Circular applies to market management boards or business organizations operating and managing markets (hereinafter referred to collectively as Market Management Boards); organizations and individuals engaged in agricultural product trading in wholesale markets and agricultural product auctions.

Article 3. Explanation of Terms

In this Circular, certain terms are understood as follows:

1. Agricultural wholesale market is a fixed location where activities of buying and selling agricultural food products (hereinafter referred to as products) take place, after which the goods are distributed to retail markets or other distribution channels.

2. Agricultural auction market is a fixed location where activities of buying and selling agricultural food products (hereinafter referred to as products) take place through auction methods, after which the goods are distributed to retail markets or other distribution channels.

Wholesale markets and agricultural product auctions hereinafter referred to as markets.

Chapter II

b) Welding materials must produce welds with a tensile strength no less than that of the base material used to manufacture the cylinders.

Article 4. Requirements for location

1. In accordance with the national and local planning for market network development.

2. With convenient transportation routes for product transportation and handling.

3. With water and electricity sources meeting usage requirements.

4. Not subject to flooding or water accumulation.

5. Not affected by pollution sources.

Article 5. Requirements for layout and structure

1. The market floor plan must be reasonably arranged between areas to prevent contamination of products and ensure smooth market operations. Separate partitions should be set up between the following functional areas:

a) Administrative office, service, and dining area;

b) Fresh, live, processed, and frozen product trading area;

c) Processed and packaged product trading area, dried product area;

d) Ancillary area: Sanitation area; waste collection, treatment, and wastewater treatment area; parking lot; fire prevention and firefighting equipment placement area; pump station and water storage tank.

2. The market floor must have a hard surface capable of bearing loads and wear, with good drainage, not slippery, without water accumulation, easy to clean, and with appropriate slope directing drainage from cleaner to less clean areas to avoid contamination.

3. The ceiling or roof covering must be sturdy, well-ventilated, waterproof, crack-free, mold-free, without water accumulation, and free from dirt adhesion.

4. Walls, partition walls, and columns inside the market must be easy to clean.

5. The market must be adequately lit by natural or artificial light. Lighting sources and intensity must allow easy identification and assessment of products sold in the market.

6. Product display areas must be arranged so that customers can easily access and evaluate product quality while avoiding contamination.

7. The market must have a water supply system sufficient for market activities. Water tanks and faucets must be placed in suitable locations to meet usage requirements.

8. Ventilation systems must be appropriate for product preservation needs and ensure air circulation in product display areas.

9. Walking and transport paths within the market must be wide enough, durable, and free from water accumulation.

Article 6. Requirements for water and ice

1. Water used for product preservation and processing must comply with food safety hygiene requirements stipulated in the National Technical Regulation on Drinking Water Quality according to QCVN 02:2009/BYT issued by the Ministry of Health.

2. Tanks, containers holding water, and water pipes must be clean and regularly sanitized.

3. Ice used for product preservation and processing must ensure food safety hygiene standards.

Article 7. Requirements for equipment and tools directly contacting products

1. Must be made from suitable materials, ensuring no harmful substances or unusual tastes are transferred to the products; must not rust.

2. The surface directly contacting products must be easy to clean and disinfect.

3. Must be thoroughly cleaned before and after the end of trading activities and regularly maintained.

4. Must have all necessary equipment and tools to store and preserve products.

Article 8. Cleaning Requirements

1. There must be regulations on cleaning procedures and routines at the market.

2. Adequate cleaning and disinfection equipment must be available according to the scale of the market.

3. Cleaning tools for surfaces directly contacting products must be clearly distinguished from other tools.

4. A separate area must be provided for storing cleaning equipment and tools.

Article 9. Requirements for Preventing Harmful Animals and Pests

1. Market management must apply appropriate preventive measures to prevent the entry of harmful animals and pests into the market.

2. When harmful animals or pests are found in the market, appropriate measures for extermination and handling must be taken.

Article 10. Requirements for Toilets

1. Toilets must be separated from business areas, maintained in a clean state, and gender-separated.

2. The number of toilets must meet usage needs according to the scale of the market.

Article 11. Requirements for Product Transportation

1. Containers for products must be made of durable, non-porous, non-rusting, non-corrosive material, and easy to clean.

2. Preservation conditions during transportation must be suitable for each type of product: fresh, live; processed, frozen, dried.

3. Products must not be transported together with other goods that could contaminate them. If previously used for transporting other goods, the means of transport must be cleaned and disinfected before reuse for product transportation.

4. Loading and unloading of products must be quick and efficient to avoid affecting product quality and causing contamination.

Article 12. Requirements for Product Traceability

Products sold at the market must have clear origins, ensuring traceability of product sources according to regulations on product traceability.

Article 13. Requirements for Waste Collection and Disposal

1. Waste and scrap must be collected regularly and transferred to a separate area away from the business area.

2. Collection methods must be appropriate and ensure they do not become a source of contamination for products.

3. A waste collection area must be provided where waste can be removed from the market premises at the end of the day.

Article 14. Requirements for Business Households and Establishments at the Market

1. Owners of establishments and individuals directly selling food at the market must hold a Certificate of Food Safety Knowledge according to Circular Joint No. 13/2014/TTLT-BYT-BNNPTNT-BCT dated April 9, 2014 guiding the division and coordination in state management of food safety.

2. Owners of establishments and individuals directly selling food at the market must undergo health examinations and obtain a certificate of fitness for work according to the Ministry of Health's regulations.

3. Must maintain cleanliness before direct contact with products and after using the toilet; keep general hygiene, refrain from spitting or littering randomly within the business area at the market.

4. Must carry out sweeping, washing, and disinfection after the end of daily trading activities at their business location.

5. Must use clean equipment and tools for storing products, ensuring they do not become a source of contamination for products.

6. Must not display pre-processed or prepared products directly on the market floor.

7. Must only use cleaning and disinfecting chemicals approved by the Ministry of Health for cleaning equipment and tools.

8. In cases where food additives are used in product preservation and processing, they must be used strictly according to the instructions for food use, with clear packaging, labels, and origin (as stipulated in Circular No. 27/2012/TT-BYT dated November 30, 2012 of the Minister of Health guiding the management of food additives).

9. Must comply with food safety inspections conducted by state management agencies and market management boards on products and goods sold at the market.

Article 15. Requirements for food safety inspection and supervision at markets

1. The market management board shall be responsible for inspecting, supervising, and reminding traders, business establishments, and individuals purchasing products at the market to comply with regulations on ensuring food safety.

2. The market management board shall cooperate with competent authorities in inspecting and supervising food safety at the market; promptly report to the competent authorities in cases where organizations or individuals are found not complying with food safety regulations at the market, and coordinate in handling when requested.

3. Staff members of the market management board assigned to inspect and supervise food safety must be trained in knowledge and skills related to food safety inspection and supervision.

4. Service organizations shall conduct testing and inspection of basic criteria for food safety for type 1 markets in accordance with Point a, Clause 2, Article 3 of Decree No. 02/2003/NĐ-CP dated January 14, 2003 of the Government on the development and management of markets.

Article 16. Transitional Provisions

Markets that were operational before January 1, 2015 shall implement the conditions for ensuring food safety stipulated in this Circular from January 1, 2016.

Chapter III

IMPLEMENTING PROVISIONS

Article 17. Effective Date

This Circular takes effect from January 1, 2015.

Article 18. Responsibility for Implementation

The Head of the Ministry's Office, the Director of the Quality Management Department of Agriculture and Forestry Products and Aquatic Products, the Heads of relevant units under the Ministry, the Directors of Provincial Departments of Agriculture and Rural Development, and organizations and individuals concerned shall be responsible for implementing this Circular.

During the implementation process, if there are difficulties or obstacles, organizations and individuals concerned shall reflect them to the Ministry of Agriculture and Rural Development (Quality Management Department of Agriculture and Forestry Products and Aquatic Products) for prompt resolution./.