Circular No. 33/2012/TT-BNNPTNT stipulates hygiene conditions and food safety for businesses selling fresh meat and edible animal by-products intended for human consumption.

CIRCULAR

Article stipulates hygiene conditions and food safety for business establishments dealing with fresh meat and edible animal by-products.

Business establishments dealing with fresh meat and edible animal by-products used as food.

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Pursuant to Decree No. 01/2008/ND-CP dated January 3, 2008 of the Government on the functions, tasks, powers, and organizational structure of the Ministry of Agriculture and Rural Development; Decree No. 75/2009/ND-CP dated September 10, 2009 of the Government amending Article 3 of Decree No. 01/2008/ND-CP;

Pursuant to the Food Safety Law No. 55/2010/QH12 adopted at the seventh session of the Twelfth National Assembly on June 17, 2010;

Pursuant to the Animal Health Ordinance No. 18/2004/PL-UBTVQH adopted by the Standing Committee of the National Assembly on April 29, 2004;

Pursuant to Decree No. 38/2012/ND-CP dated April 25, 2012 of the Government detailing the implementation of certain provisions of the Food Safety Law;

Pursuant to Decree No. 33/2005/ND-CP dated March 15, 2005 of the Government detailing the implementation of certain provisions of the Animal Health Ordinance; Decree No. 119/2008/ND-CP dated November 28, 2008 of the Government amending and supplementing certain articles of Decree No. 33/2005/ND-CP;

Considering the proposal of the Director of the Department of Animal Health;

The Minister of Agriculture and Rural Development issues this Circular stipulating hygiene conditions and ensuring food safety for business establishments dealing with fresh meat and edible animal by-products.

PART I

GENERAL PROVISIONS

Article 1. Scope of Regulation

This Circular stipulates hygiene conditions and ensures food safety for business establishments dealing with fresh meat and edible animal by-products used as food.

Article 2. Applicability

This Circular applies to business establishments dealing with fresh meat and edible animal by-products that have registered their business operations and related organizations and individuals.

Article 3. Explanation of Terms

Article 20. In this Circular, the following terms shall be understood as follows:

1. Animals: Refers to terrestrial animals including mammals and birds used as food.

2. Fresh meat: Is the meat from healthy animals after slaughter, either whole or cut and filtered, stored at ambient temperature or between 0°C and 5°C for a certain period while retaining its natural characteristics (hereinafter referred to as meat).

3. Edible fresh by-products: Includes the entire head, tail, legs, skin, fat, and edible organs of animals preserved at ambient temperature or between 0°C and 5°C for a certain period while retaining their natural characteristics (hereinafter referred to as by-products).

4. Meat and by-product business establishment: Refers to areas selling fresh meat and edible animal by-products in traditional markets, supermarkets, or retail stores.

5. Traditional market: Includes retail and wholesale markets where people buy and sell goods and which are planned by local authorities.

6. Supermarket: A comprehensive distribution system operating on self-selection and self-service principles. It offers a wide range of household necessities properly packaged and preserved according to each item's requirements; product labels contain all necessary information and barcodes for tracking origin, quality, and automatic invoicing.

7. Hygiene conditions for meat and by-product sales: Are the hygiene standards aimed at ensuring food safety during the sale of meat and by-products.

8. Equipment and tools used in meat and by-product sales: Include all items used for displaying, filtering, storing, and preserving meat and by-products.

9. Cleaning: Involves mechanical methods to remove contaminants adhering to the surfaces of equipment and tools used in meat and by-product sales.

10. Disinfection: Involves using physical and chemical agents to eliminate harmful microorganisms.

11. Workers: Include those who filter, sell, and handle meat and by-products.

Article 4. Requirements for packaging and labeling

1. Packaging that comes into direct contact with meat and by-products must be produced from safe materials, not releasing harmful chemicals, strange odors, or tastes, ensuring the quality of meat and by-products within their shelf life.

2. Packaging must meet the standards set forth in Circular No. 34/2011/TT-BYT dated August 30, 2011, issued by the Ministry of Health regarding National Technical Regulations on safety and hygiene for packaging and tools directly contacting food.

3. Meat and by-products packaged must have labels in accordance with Decree No. 89/2006/NĐ-CP dated August 30, 2006, of the Government on product labeling.

Article 5. Requirements for storage conditions and duration for meat and by-products

1. Chemicals shall not be used to preserve fresh meat and by-products.

2. Meat and by-products stored at room temperature may only be displayed for sale within eight hours from the time of slaughter.

3. Meat and by-products stored at temperatures between 0 - 5°C from the time of slaughter may only be displayed for sale within seventy-two hours from the time of slaughter. For by-products such as stomach, small intestine, and large intestine stored at temperatures between 0 - 5°C, they may only be displayed for sale within twenty-four hours from the time of slaughter.

Article 6. Requirements for meat and by-products

Meat and by-products put up for sale must bear the slaughter inspection stamp or veterinary hygiene inspection label and have a health quarantine certificate issued by the veterinary authority as prescribed.

Chapter II

REGULATIONS ON SANITARY CONDITIONS AND FOOD SAFETY FOR MEAT AND BY-PRODUCTS BUSINESS UNITS AT TRADITIONAL MARKETS, RETAIL STORES, AND PRODUCT INTRODUCTION STORES

ATTACHMENTS AT TRADITIONAL MARKETS, RETAIL STORES, AND PRODUCT SHOWROOMS

Article 7. Requirements for infrastructure

1. Must have a fixed location.

2. The location must be isolated from pollution sources, cooked food sales areas, or ready-to-eat food sales areas.

3. Must have sufficient water and soap for hand washing.

4. Water used in meat and by-product business operations must meet drinking water standards according to National Technical Regulation on Drinking Water Quality QCVN 01:2009/BYT dated June 17, 2009, issued by the Ministry of Health.

Article 8. Requirements for equipment, cleaning, and disinfection

1. Equipment for display, filtration, and containment

a) Display tables and hooks for meat and by-products must be made of durable, non-porous, rust-resistant, and easily sanitized and disinfected materials;

b) Display tables and hooks for meat and by-products must be at least 80 cm above ground level;

c) Tools used for filtration and containment of meat and by-products must be made of durable, rust-resistant, and easily sanitized and disinfected materials.

2. Refrigeration equipment (if available)

a) Must have equipment maintaining temperatures between 0 - 5°C for storing meat and by-products at the sales counter;

b) Must have a thermometer and temperature control mechanism either directly attached or remotely controlled for refrigeration equipment;

c) Must maintain daily records of storage temperatures twice a day.

3. Cleaning and disinfection

a) Equipment and tools for displaying, filtering, and containing meat and by-products must be separate and not shared for other purposes or tasks;

b) Equipment and tools for displaying, filtering, and containing meat and by-products must be cleaned and disinfected before and after sales;

c) Disinfectants or sanitizers must be used according to manufacturer's instructions, at correct concentrations, dosages, and contact times.

Article 9. Requirements for transportation means

Transportation means for meat and by-products must ensure veterinary hygiene conditions as prescribed.

Article 10. Personal hygiene requirements

1. The owner of the facility and workers must have a health confirmation certificate issued by a healthcare facility at the district level or higher (at least once a year).

2. The owner of the facility and workers must have a training confirmation certificate on food safety knowledge.

3. People suffering from infectious diseases or skin diseases listed in Decision No. 21/2007/QĐ-BYT dated March 12, 2007 of the Ministry of Health shall not be allowed to filter, sell, or handle meat and by-products.

4. Ensure personal hygiene while working:

a) Persons with open wounds must cover them with waterproof material;

b) Eating, smoking, and spitting are prohibited during filtering, selling, and handling meat and by-products;

c) Hands must be washed with soap before filtering, after using the toilet, or after contact with contaminated materials;

d) Sellers shall not sit on the meat-selling table/counters.

Article 11. Waste management requirements

1. There must be containers and equipment for collecting solid waste in designated areas.

2. There must be drainage for liquid waste from the meat and by-product counters to the sewer.

Chapter III

REGULATIONS ON SANITARY CONDITIONS AND FOOD SAFETY FOR

MEAT AND BY-PRODUCT BUSINESS FACILITIES IN SUPERMARKETS

Article 12. Infrastructure requirements

1. Stable water and electricity supply.

2. Faucets, hand washing basins, and soap.

3. As stipulated in Clause 2 and Clause 4, Article 7 of this Circular.

4. Lighting must be natural light or white electric light at 200 Lux. Light bulbs must be protected by guards or covers.

Article 13. Equipment requirements, cleaning, and disinfection

1. As stipulated in Clause 1, Article 8 of this Circular.

2. Refrigeration equipment as stipulated in Clause 2, Article 8 of this Circular.

3. Procedures for cleaning and disinfecting equipment, tools, and sales areas.

Article 14. Storage warehouse requirements

1. Fixed location convenient for the export and import of meat and by-products.

2. Suitable shelves made of durable, non-porous, and easily cleanable and disinfected materials.

3. Meat and by-products must be arranged to allow good air circulation and must maintain a minimum distance of 15 cm from the floor, 50 cm from walls and ceiling, and sufficient aisle width for people and vehicles when loading and unloading.

4. Separate areas for stacking different types of animal meat or organs when they are unpackaged.

5. Temperature control equipment maintaining temperatures between 0 - 5°C for meat and by-product preservation.

6. Thermometers and temperature control units directly installed or remotely controlled for each refrigeration unit.

7. Daily records of storage temperature twice a day and quantities of goods exported and imported, along with the origin of each product.

8. Interior surfaces of the warehouse and containers holding meat and by-products must be kept clean.

9. The facility must have procedures for cleaning and disinfecting the storage warehouse.

Article 15. Requirements for transportation means

Transportation means for meat and by-products must ensure veterinary hygiene conditions as prescribed.

Article 16. Worker requirements

1. As stipulated in Article 10 of this Circular.

2. Workers must wear protective gear.

Article 17. Requirements for waste management

1. Equipments for collecting and treating solid waste must be available.

2. In cases where there is no equipment to treat solid waste, the facility must enter into a contract with an organization licensed to operate in waste collection.

Chapter IV

IMPLEMENTATION

Article 18. Responsibilities of the Department of Agriculture and Rural Development of provinces and centrally governed cities

Direct and guide the implementation of this Circular within the assigned scope in their respective provinces.

Article 19. Responsibilities of the Animal Health Service

1. Implement guidance on the execution of this Circular for units under the Animal Health Service and local animal health services.

2. Organize inspections to evaluate the implementation of this Circular in localities.

Article 20. Responsibilities of Local Animal Health Services

1. Popularize and guide business establishments dealing with meat and meat products within their jurisdiction to apply the Circular's regulations concerning hygiene and food safety conditions for such businesses.

2. Conduct inspections to assess the implementation of this Circular within their jurisdiction.

3. Inspections and handling of violations must comply with current laws.

Article 21. Responsibilities of Business Establishments Dealing with Meat and Meat Products

1. Subject to regular or surprise inspections by competent state management agencies as prescribed.

2. Comply with requests for provision of relevant documents, information, and sample collection for inspection and monitoring purposes.

3. Shall fulfill obligations as stipulated by law.

Article 22. Effectiveness

1. This Circular takes effect from September 3, 2012.

2. During its implementation, if difficulties or obstacles arise, units shall report to the Ministry of Agriculture and Rural Development for review, amendment, and supplementation./.