Circular No. 34/2012/TT-BNNPTNT stipulates hygiene conditions and food safety requirements for establishments collecting, storing, and trading fresh poultry eggs intended for consumption.

CIRCULAR

Regulations on hygiene and food safety conditions for egg collection and storage facilities

and commercialization in fresh form for consumption

_________________________

Pursuant to Decree No. 01/2008/ND-CP dated January 3, 2008 of the Government stipulating 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 XIIth National Assembly on June 17, 2010;

Pursuant to the Veterinary Law 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 Veterinary Law; 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 prescribing hygiene and food safety conditions for egg collection, storage, and commercialization facilities.

PART I

GENERAL PROVISIONS

Article 1. Scope of Regulation

This Circular prescribes hygiene and food safety conditions for egg collection, storage, and commercialization facilities for fresh eggs intended for consumption.

 Article 2. Applicability

This Circular applies to egg collection, storage, and commercialization facilities that deal with eggs intended for consumption and have registered their business operations, as well as organizations Article 3. Basis for Identifying Foreign Workers Transferring Within Enterprises in the Scope of Eleven Service Sectors in the Specific Commitment on Services with the WTO That Are Not Subject to Labor Permit Issuance

Article 3. Explanation of Terms

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

  1. Poultry eggs: Includes eggs from various types of poultry such as chickens, ducks, geese, swans, quails used for consumption (hereinafter referred to as commercial eggs).

2. Egg collection and storage facility: Is a facility that collects, sorts, cleans, disinfects, packages, and stores commercial eggs.

3. Hygiene conditions for egg collection and storage facilities: Are hygiene conditions aimed at ensuring the food safety of commercial eggs during the processes of collection, sorting, cleaning, disinfection, packaging, and storage.

4. Commercial egg sales facility: Refers to wholesale and retail facilities selling eggs that have been collected, cleaned, disinfected, and packaged.

5. Hygiene conditions for commercial egg sales facilities: Are hygiene conditions aimed at ensuring the food safety of commercial eggs during the sales process.

6. Equipment and tools used in egg collection, storage, and commercialization: Include all items used for transporting, collecting, sorting, cleaning, disinfecting, packaging, and storing commercial eggs.

7. Cleaning: Is the mechanical process of removing contaminants adhering to the surface of eggs, equipment, tools, protective clothing, workshops, floors, and transportation means of egg collection and storage facilities.

8. Disinfection: Is the process of using physical and chemical agents to eliminate harmful microorganisms from transportation means, equipment, tools, and eggs at egg collection and storage facilities.

  9. Production area: Refers to all areas used for receiving, sorting, cleaning, disinfecting, packaging eggs in egg collection facilities.

10. Dirty area: Refers to the area where eggs are received, sorted, cleaned, and disinfected in egg collection facilities.

11. Clean area: Refers to the area where eggs are packaged and stored in egg collection facilities.

12. Worker: Refers to individuals directly involved in egg collection, sorting, cleaning, disinfecting, packaging, and storage at egg collection and storage facilities; and those involved in selling and handling goods at commercial egg sales facilities.

13. Retail egg sales facility: Refers to facilities selling commercial eggs directly to end consumers (hereinafter referred to as retail facilities).

14. Wholesale egg sales facility: Refers to facilities selling commercial eggs to buyers for resale (hereinafter referred to as wholesale facilities).

Chapter II

REGULATIONS ON HYGIENE AND FOOD SAFETY CONDITIONS FOR

EGG COLLECTION AND STORAGE FACILITIES

Article 4. Infrastructure

1. Place.

a) Separated from residential areas and sources of pollution;

b) Located in an area with stable electricity and water supply.

2. Design.

a) The facility must be designed into separate zones including: Administrative zone, production area, egg storage warehouse, and waste treatment area;

b) The production area must be designed according to the principle of one-way flow from dirty to clean zones. Dirty and clean zones must be separated from each other;

c) There must be a cleaning and disinfection area for transportation means and containers holding eggs during transport.

3. Lighting

4. Adequate natural light or white artificial light at 200 Lux must be ensured. Light bulbs must have protective grilles or covers.

Ventilation systems must be designed to prevent the accumulation of contaminants during production. Ventilation doors must have protective grilles..

5. Sanitary Facilities a) Sufficient faucets, hand washing basins, and soap for workers must be provided.

b) Sufficient toilets and changing rooms for workers must be provided.

Article 5. Requirements for Egg Collection Reception Area

1) Separated from other areas and well-ventilated.

2) Equipment for collecting waste and sorting eggs must be available.

Article 6. Requirements for Cleaning and Disinfecting Eggs Area

1. A cleaning and disinfecting process for eggs must be established in the area.

2. Cleaning and disinfecting using chemicals, ozone gas, and ultraviolet rays

a) The chemical and ultraviolet ray disinfection area must be enclosed and isolated from other areas;

b) Warning signs for workers must be posted during the disinfection process;

c) Equipment for extracting and filtering gases produced during the disinfection process before releasing them into the environment must be available.

Article 7. Requirements for Egg Sorting Area

1) Separated from other areas and well-ventilated.

2) Equipment for inspecting and weighing eggs must be available.

3) Inspection and weighing equipment must be cleaned after each production shift.

4) Equipment for collecting waste and sorting eggs must be available.

Article 8. Requirements for Packaging and Labeling

1. Packaging Materials.

a) Packaging materials must be made from raw materials that do not affect the quality of eggs;

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

2. Packaging.

a) The egg packaging room must be clean and free of insects;

b) Products must be immediately moved to the storage warehouse after packaging;

3. Products must be labeled in accordance with Decree No. 89/2006/NĐ-CP dated August 30, 2006 of the Government on product labeling.

Article 9. Requirements for Commercial Egg Storage

Conditions for storing and the shelf life of eggs shall be applied as stipulated in Appendix 1 attached to this Circular.

Article 10. Requirements for Warehouse Systems

1. Egg Storage Warehouse

a) The temperature and humidity levels in the warehouse must be suitable for egg preservation (temperature 4 - 25°C and humidity 70 – 80%); temperature and humidity levels must be checked twice daily and recorded in the temperature and humidity logbook;^Ob) Containers used in the warehouse must be made of easily cleanable, disinfected, and dismantled materials;

c) Records of egg entry and exit must be kept;

d) Eggs must be placed at least 15 cm above the floor, 50 cm away from walls and ceilings, and there must be sufficient space for people and vehicles to move around;

đ) Separate warehouses for receiving collected eggs and for storing eggs that have been cleaned and disinfected must be available.

2. Warehouse for Packaging Materials

a) The warehouse must be enclosed, dry, ventilated, and clean;

b) Packaging materials must be stored on shelves.

3. Warehouse for Chemicals and Disinfectants

a) The warehouse must be located separately, dry, ventilated, and clean;

b) Identification labels for each type of chemical and disinfectant must be provided;

c) Records of chemical and disinfectant entry and exit must be maintained.

c) Có sổ ghi chép, theo dõi việc xuất, nhập hóa chất và thuốc khử trùng.

Article 11. Requirements for the water supply system

1. The water used must meet the drinking water quality standards according to the National Technical Regulation on Drinking Water Quality QCVN 01:2009/BYT dated June 17, 2009 issued by the Ministry of Health. 2. There must be a water storage and distribution system sufficient to meet usage needs.

Article 12. Requirements for the waste treatment system

1. Liquid waste treatment.

a) There must be a wastewater treatment system before discharging it into the environment;

b) Wastewater from the facility after treatment must meet the standards set out in the National Technical Regulation on Industrial Wastewater QCVN 24:2009/BTNMT dated November 16, 2009 issued by the Ministry of Natural Resources and Environment, for certain parameters listed in Appendix 2 of this Circular.

2. Solid waste treatment.

a) There must be means for containing and treating solid waste;

b) In cases where

the facility does not have means to treat solid waste, the facility must enter into a contract with an organization licensed to collect waste. Article 13. Requirements for equipment, utensils, and chemicals used

1. Equipment and utensils

a) Disinfection equipment, egg drying equipment, and packaging equipment must be made of non-corrosive, rust-resistant materials that do not contaminate eggs;.

b) Containers for eggs must be made of easily cleanable and disinfectable material that does not affect the eggshell and does not contaminate the eggs;

c) Cleaning tools must be made of soft material that does not scratch the eggshell and is easily cleaned and disinfected.

2. Maintenance of facilities, equipment, and utensils.

Every day, responsible personnel at the facility must inspect the condition of the facilities, equipment, machinery, and utensils, and promptly maintain and repair them when there are malfunctions;

a) Maintenance and repairs must ensure they do not affect the food safety of the eggs.

b) 3. Cleaning and disinfection.

a) There must be procedures for cleaning and disinfecting facilities, equipment, and production utensils;

b) Facilities, equipment, and utensils must be thoroughly cleaned and disinfected before and after each production shift;

c) Mechanical cleaning must be performed before disinfection. Cleaning and disinfection must be carried out from top to bottom, inside out;

d) Only disinfectants permitted under Circular No. 25/2011/TT-BYT dated June 23, 2011 of the Ministry of Health, which lists chemicals, insecticides, and bactericides allowed for registration and use in household and medical fields, allowed for registration but restricted use, and prohibited in Vietnam, may be used;

e) Chemicals or disinfectant drugs must be used according to the manufacturer's instructions, at the correct concentration, dosage, and contact time.

Article 14. Requirements for cleaning and disinfecting eggs

1. There must be procedures for cleaning and disinfecting eggs.

2. Cleaning and disinfection methods must ensure that eggs are not contaminated internally from the shell or cleaning and disinfecting chemicals.

3. Egg disinfection must follow the manufacturer's or veterinary authority's guidelines regarding the concentration, dosage, and contact time of chemicals, gases, or radiation used for egg disinfection.

4. Eggs must be dried after being cleaned and disinfected.

Article 15. Control of Pests and Harmful Animals

1. The facility must have effective plans and measures to control pest and harmful animal species. In cases where such measures cannot be implemented, the facility must enter into a contract with an authorized agency to carry out these controls.

2. Only traps or chemicals permitted under Circular No. 25/2011/TT-BYT dated June 23, 2011 of the Ministry of Health, which lists chemicals, insecticides, and bactericides allowed for registration and use in household and medical fields, allowed for registration but restricted use, and prohibited in Vietnam, may be used to control pests and harmful animals within the facility.

2. Chỉ sử dụng bẫy hoặc các hóa chất cho phép tại Thông tư số 25/2011/TT-BYT ngày 23/6/2011 của Bộ Y tế quy định Danh mục hóa chất, chế phẩm diệt côn trùng, diệt khuẩn dùng trong lĩnh vực gia dụng và y tế được phép đăng ký để sử dụng, được phép đăng ký nhưng hạn chế sử dụng và cấm sử dụng tại Việt Nam để chống côn trùng và động vật gây hại trong cơ sở.

Article 16. Requirements for Commercial Eggs

1. Collected eggs must have a clear origin and be certified with a veterinary quarantine certificate according to regulations.

2. Eggs must be cleaned and disinfected before packaging.

Article 17. Requirements for Transport Vehicles

Transport vehicles for eggs must ensure sanitary conditions according to regulations.

Article 18. Requirements for Documentation

1. Collection facilities must retain complete documentation from egg-supplying households, including veterinary quarantine certificates and vaccination records for compulsory diseases in poultry flocks according to regulations.

2. Collection facilities must record the quantity of collected and distributed eggs each day and the distribution locations.

Article 19. Personal Hygiene Requirements

1. The facility owner 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 facility owner and workers must have a training completion certificate on food safety knowledge.

3. Workers directly cleaning and disinfecting eggs must wear protective clothing (safety goggles, masks, gloves, boots, and protective suits).

Chapter III

SANITARY AND FOOD SAFETY REQUIREMENTS

FOR  COMMERCIAL EGG BUSINESS ESTABLISHMENTS

Article 20. Requirements for Retail Egg Sales Outlets

1. Requirements for displayed eggs

a) Displayed eggs must have a clear origin and a veterinary quarantine certificate according to regulations;

b) Eggs must be cleaned, disinfected, packaged, and labeled correctly when displayed;

c) Displayed eggs must still be within their shelf life (the shelf life of eggs is specified in Article 9 of this Circular).

2. Requirements for display areas

a) There must be shelves for displaying eggs;

b) Eggs must not be displayed under direct sunlight or near heat sources;

c) Display areas and containers must be regularly cleaned and disinfected.

3. Eggs should be stored in well-ventilated areas.

4. Sellers must have a training completion certificate on food safety knowledge.

Article 21. Requirements for Wholesale Egg Sales Outlets

1. Infrastructure requirements

a) Located away from residential areas and pollution sources; - Column (2) records the type of mineral and its export quality.b) Must have stable electricity and water supply.

2. Requirements for display areas

Clause 2, Article 20 of this Circular. pursuant to the provision at 3. Requirements for storage warehouses Clause 1, Article 10 of this Circular.

4. Requirements for transport vehicles pursuant to the provision at Article 17 of this Circular.

5. Requirements for waste management pursuant to the provision at 6. Requirements for displayed eggs.

Clause 1, Article 20 of this Circular. pursuant to the provision at 3. Requirements for storage warehouses 12 this Circular.

7. Requirements for egg storage pursuant to the provision at Article 9 of this Circular.

8. Requirements for documentation: pursuant to the provision at a) The facility must have a veterinary quarantine certificate for each batch of products;

b) The facility must have a certificate confirming compliance with sanitary and food safety standards for commercial egg sales outlets;

c) The facility must maintain records of the origin, quantity of eggs received and sold each day.

9. Personal hygiene requirements.

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

b) The facility owner and workers must have a training completion certificate on food safety knowledge.

Article 22. Responsibilities of Provincial Departments of Agriculture and Rural Development

Direct and guide the implementation of this Circular within their assigned provincial jurisdiction.

Chapter IV

IMPLEMENTATION

Article 23. Responsibilities of the Animal Health Department

1. Implement guidance on the execution of this Circular for units under the Animal Health Department and local Animal Health Sub-departments.

2. Organize inspections and evaluations of the implementation of this Circular in localities.

Article 24. Responsibilities of Local Animal Health Sub-departments

1. Promote and guide the implementation of this Circular for collection, storage, and commercial egg sales facilities

within their jurisdiction.

2. Organize inspections and evaluations of the implementation of this Circular within their jurisdiction.Inspections and handling of violations must comply with current laws. trong địa bàn phụ trách.

2. Tổ chức kiểm tra đánh giá việc thực hiện Thông tư này tại địa bàn phụ trách.

3. Việc tiến hành kiểm tra và xử lý vi phạm phải tuân thủ theo quy định của pháp luật hiện hành.

Article 25. Responsibilities of establishments for egg collection, storage, and commercial trading 1. Subject to regular or surprise inspections by competent state management agencies as prescribed.

1. Subject to regular or surprise inspections by competent state management agencies as prescribed. 2. Comply with providing relevant documents and information, and sample taking for inspection and supervision when requested. 2. Comply with providing relevant documents and information, and sample taking for inspection and supervision when requested.

3. Shall fulfill their obligations as prescribed by law.

3. Shall fulfill their obligations as prescribed by law.

Article 26. Effective Date

1. This Circular shall take effect from September 3, 2012. 1. This Circular shall take effect from September 3, 2012..

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