Circular No. 24/2014/TT-BNNPTTN on conditions ensuring food safety for wholesale markets and agricultural product auctions

CIRCULAR

Regulations on Conditions for Ensuring Food Safety at Wholesale Markets and Agricultural Product Auctions for wholesale markets, agricultural product auctions

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 to regulate conditions for ensuring food safety at wholesale markets and agricultural product auctions.

PART I
GENERAL PROVISIONS

Article 1. Scope of Regulation

This Circular regulates conditions for ensuring food safety at 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 at wholesale markets and agricultural product auctions.

Article 3. Explanation of Terms

In this Circular, certain terms are understood as follows:

1. A wholesale agricultural product 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. An agricultural product 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 auction markets hereinafter are 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 planning for developing the network of markets nationwide and in each locality.

2. With convenient transportation routes for the transport and handling of products.

3. With water and electricity sources that meet usage requirements.

4. Not prone 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 areas with different functions should be arranged as follows:

a) Administrative office, service, and catering area;

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

c) Ready-to-eat, packaged, and dried product trading area;

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

2. The market floor must have a hard surface capable of bearing loads and wear, good drainage, not slippery, free from standing water, easy to clean, and have appropriate incline with drainage from cleaner to less clean areas to avoid contamination.

3. The ceiling or roof must be sturdy, well-ventilated, without leaks, water seepage, cracks, mold growth, standing water, or dirt accumulation.

4. Walls, partitions, 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. Display areas must be arranged so customers can easily access and assess 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 transportation paths within the market must be wide enough, durable, and free from standing water.

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 of the Ministry of Health.

2. Water tanks, containers, and pipelines 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 odors are transferred to the products; must not rust.

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

3. Must be thoroughly cleaned before and after business operations and regularly maintained and serviced.

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 schedules at the market.

2. Adequate cleaning tools and equipment must be available based on 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 tools and equipment.

Article 9. Requirements for preventing and controlling harmful animals and insects

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

2. When harmful animals or insects are found in the market, appropriate measures must be taken to eliminate and handle them.

Article 10. Requirements for sanitary facilities

1. Sanitary facilities must be separated from trading areas, maintained in a clean condition, and equipped with separate male and female facilities.

2. The number of sanitary facilities must meet usage needs based on the scale of the market.

Article 11. Requirements for product transportation

1. Containers and equipment used for transporting products must be made of durable, non-porous, non-rusting, non-corroding materials, and have a design that facilitates cleaning.

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

3. Products must not be transported together with other goods that could contaminate food. If previously used for transporting other goods, the equipment must be cleaned and disinfected before reuse for transporting products.

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

Article 12. Requirements for tracing product origin

Products sold at the market must have clear origins, ensuring traceability of product origin as prescribed.

Article 13. Requirements for waste collection and disposal

1. Waste and scrap must be collected regularly and removed to a separate area away from the trading zone.

2. Collection equipment must be appropriate and ensure it does not become a source of contamination for products.

3. A designated area for accumulating waste and scrap must be provided, which will be removed from the market premises at the end of the day.

Article 14. Requirements for traders and businesses operating at the market

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

2. Business owners and individuals directly selling food at the market must undergo health examinations and obtain a certificate of fitness for work as prescribed by the Ministry of Health.

3. Must maintain personal hygiene before and after direct contact with products and keep common areas clean, avoiding spitting and littering within the trading area.

4. Must carry out sweeping, washing, and disinfection after daily trading activities at their trading locations.

5. Must use clean equipment and tools for storing products, ensuring they do not cause contamination.

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 origins (as prescribed 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 regulations on ensuring food safety at the market, and cooperate in handling when requested.

3. Market management board staff 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 Government Decree No. 02/2003/NĐ-CP dated January 14, 2003 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 Department of Quality Management of Agricultural 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 (Department of Quality Management of Agricultural and Forestry Products and Aquatic Products) for prompt resolution./.