Decree No. 79/2008/ND-CP on the system of organizations for management, inspection, and testing related to food safety and hygiene

DECREE

Regulations on the management, inspection, and testing system for food safety

concerning food hygiene and safety

_____________

THE GOVERNMENT

Pursuant to the Law on Organization of the Government dated December 25, 2001;

Pursuant to the Food Safety Ordinance dated July 26, 2003;

Pursuant to Decree No. 188/2007/NĐ-CP dated December 27, 2007 of the Government stipulating the functions, tasks, powers, and organizational structure of the Ministry of Health;

Pursuant to Decree No. 48/2008/NĐ-CP dated April 17, 2008 of the Government stipulating the functions, tasks, powers, and organizational structure of the Ministry of Home Affairs;

Pursuant to Decree No. 01/2008/NĐ-CP dated January 3, 2008, of the Government stipulating the functions, tasks, powers, and organizational structure of the Ministry of Agriculture and Rural Development;

Considering the proposal of the Minister of Home Affairs and the Minister of Health.

DECREE:

PART I

GENERAL PROVISIONS

Article 1. Scope of Regulation and Applicability

Article 1. This Decree stipulates the management, inspection, and testing system for food safety from central to local levels.

Article 2. This Decree applies to agencies, organizations managing, inspecting, and testing for food safety, and Vietnamese agencies, organizations, individuals, foreign agencies, organizations, and individuals engaged in activities related to food safety.

Article 2. Scope of State Management of Ministries, People's Committees of Provinces and Central Cities over Food Safety

Clause 1. The Ministry of Health assists the Government in uniformly performing the function of state management over food safety; takes the lead in performing the task of state management over food safety for products of domestic origin and imported food circulating in the market; serves as the Standing Office of the Inter-Ministerial Steering Committee for Food Safety at the central level and the International Food Law Commission of Vietnam (Codex Alimentarius Commission, Vietnam Codex Committee).

Clause 2. The Ministry of Agriculture and Rural Development takes the lead in performing the task of state management over food safety for agricultural, forestry, aquatic products, and salt during production from planting, breeding, harvesting, fishing, slaughtering animals, preliminary processing, manufacturing, packaging, preservation, transportation until the food is brought to the domestic market or exported; hygiene and safety in importing animals, plants, raw materials for breeding, planting, processing, or temporary import for re-export, temporary export for re-import, transshipment, transit through Vietnam's territory.

Clause 3. The Ministry of Industry and Trade takes the lead in performing the task of state management over food safety for food products throughout the production process of processing establishments under its national management scope from raw material import for processing, packaging, preservation, transportation until the product is brought to the domestic market or exported.

Clause 4. The Ministry of Science and Technology evaluates and publishes national standards on food safety, evaluates national technical regulations on food safety for ministries to issue; participates in food safety testing.

Clause 5. The Ministry of Natural Resources and Environment performs the task of state management over environmental protection in food production and business.

Clause 6. People's Committees of provinces and centrally governed cities (hereinafter referred to collectively as provincial-level People's Committees) manage food safety within their jurisdiction according to the provisions of the law.

Chapter II

SYSTEM OF ORGANIZATIONS FOR FOOD SAFETY MANAGEMENT

Article 3. Central State Management Agencies for Food Safety and Hygiene

1. The Food Safety and Hygiene Department under the Ministry of Health shall advise the Minister of Health on state management, enforcement of laws, and inspection of food safety and hygiene within the scope of management stipulated in Clause 1, Article 2 of this Decree throughout the country and according to specific assignments from the Ministry.

2. The Quality Control Department for Forestry, Aquatic Products, and Agricultural Products shall take the lead and coordinate with relevant units under the Ministry of Agriculture and Rural Development to advise the Minister of Agriculture and Rural Development on state management, enforcement of laws, and inspection of food safety and hygiene within the scope of management stipulated in Clause 2, Article 2 of this Decree throughout the country and according to specific assignments from the Ministry.

3. The Science and Technology Department under the Ministry of Industry and Trade shall advise the Minister of Industry and Trade on implementing state management tasks concerning food safety and hygiene within the scope of management stipulated in Clause 3, Article 2 of this Decree throughout the country and according to specific assignments from the Ministry.

4. The Standardization, Metrology, and Quality Control General Department under the Ministry of Science and Technology shall advise the Minister of Science and Technology on performing tasks within the scope of management stipulated in Clause 4, Article 2 of this Decree throughout the country and according to specific assignments from the Ministry.

5. The Environment General Department under the Ministry of Natural Resources and Environment shall advise the Minister of Natural Resources and Environment on performing state management tasks related to environmental protection in food production and business within the scope of management stipulated in Clause 5, Article 2 of this Decree throughout the country and according to specific assignments from the Ministry.

Article 4. Agencies Assisting Provincial People's Committees in State Management of Food Safety and Hygiene

1. Department of Health:

a) Advise the provincial People's Committee on state management of food safety and hygiene according to the division of responsibilities and legal regulations on the provincial level; serve as the permanent office of the Inter-Ministerial Steering Committee for Food Safety and Hygiene at the provincial level;

b) The Food Safety and Hygiene Inspection Sub-Department under the Department of Health assists the Director of the Department in enforcing laws and conducting specialized inspections of food safety and hygiene on the provincial level.

The Food Safety and Hygiene Inspection Sub-Department is subject to professional guidance from the Food Safety and Hygiene Department under the Ministry of Health.

c) The provincial People's Committee shall specify the functions, duties, powers, organizational structure, and staffing of the Food Safety and Hygiene Inspection Sub-Department according to the guidelines of higher-level state agencies.

2. The Department of Agriculture and Rural Development:

a) Advise the provincial People's Committee on state management of food safety and hygiene on the provincial level for the agricultural, forestry, aquatic products, and salt industries according to the division of responsibilities and legal regulations throughout the entire production process from importing animals, plants, raw materials (for breeding, cultivation, processing), breeding, cultivation, harvesting, fishing, extraction, processing, preservation, transportation until the food is brought to the domestic market or exported.

b) The Inspection Sub-Department or the Quality Control Department for Forestry, Aquatic Products, and Agricultural Products under the Department of Agriculture and Rural Development shall take the lead and coordinate with relevant units under the Department to assist the Director of the Department in enforcing laws and conducting specialized inspections of food safety and hygiene on the provincial level and be subject to professional guidance from specialized departments under the Ministry of Agriculture and Rural Development.

c) The provincial People's Committee shall specify the functions, duties, powers, organizational structure, and staffing of the organizations mentioned in point b of this clause according to the guidelines of higher-level state agencies.

3. Department of Industry and Trade shall advise the provincial People's Committee on state management of food safety and hygiene on the provincial level for local food processing establishments according to the division of responsibilities and legal regulations throughout the entire production process from importing raw materials for processing, packaging, preservation, transportation until the food is brought to the domestic market or exported.

4. Department of Science and Technology:

a) Advise the provincial People's Committee on implementing national standards and technical regulations on food safety and hygiene on the provincial level;

b) The Standardization, Metrology, and Quality Control Inspection Sub-Department under the Department of Science and Technology shall assist the Director of the Department in performing food safety and hygiene tasks according to legal regulations and professional guidance from the Standardization, Metrology, and Quality Control General Department on the provincial level.

5. Department of Natural Resources and Environment:

a) Advise the provincial People's Committee on implementing measures to control the environment in food production and business on the provincial level;

b) The Environmental Protection Inspection Sub-Department under the Department of Natural Resources and Environment shall assist the Director of the Department in performing tasks to control the environment in food production and business on the provincial level according to legal regulations and professional guidance from the Environment General Department.

Article 5. Agencies assisting the People's Committee of districts, towns, cities under provinces in managing food safety and hygiene

1. The Health Department under the People's Committee of districts, towns, cities under provinces (hereinafter referred to collectively as district level) shall advise and assist the People's Committee at the district level in managing food safety and hygiene within their respective jurisdictions.

2. The Agriculture and Rural Development Department in districts and the Economic Department in towns, cities under provinces shall advise and assist the People's Committee at the district level in implementing legal provisions on food safety and hygiene during breeding, cultivation, harvesting, fishing, slaughtering, processing, preservation, transportation until food products are brought to market within their respective jurisdictions.

3. The Natural Resources and Environment Department shall advise and assist the People's Committee at the district level in implementing measures to control the environment in food production and business within their respective jurisdictions.

Article 6. Tasks and powers of the People's Committees of communes, wards, towns (hereinafter referred to collectively as commune level) in managing food safety and hygiene

1. Implement plans and programs on food safety and hygiene within their respective jurisdictions according to the directives of the People's Committee at the district level.

2. Promote, mobilize, inspect, and supervise the implementation of legal provisions on food safety and hygiene during breeding, cultivation, slaughtering, processing, preservation, transportation, circulation, and consumption of food; street food, markets, tourist areas, festivals, restaurants, hotels within their respective jurisdictions.

3. Health stations at the commune level, veterinary officers, plant protection officers, and other relevant specialists shall assist the People's Committee at the commune level in performing tasks related to food safety and hygiene within their respective jurisdictions in accordance with the guidance of higher-level state management agencies.

Chapter III

FOOD SAFETY INSPECTION ORGANIZATION

Article 7. Food Safety Inspection in the Health Sector

1. The Food Safety Inspection under the National Institute of Food Control (hereinafter referred to as Food Safety Inspection) shall assist the Director in performing administrative inspection and specialized inspection tasks regarding food safety and hygiene within the scope of the Ministry of Health’s state management.

2. Contents of specialized food safety inspection:

a) Compliance with standards and technical regulations on food safety for domestically produced and imported food circulating in the market;

b) Compliance with food safety conditions for high-risk foods; irradiated foods and radiation dose limits; genetically modified foods; food additives, food processing aids, and foods directly affecting human health;

c) Compliance with food safety conditions in food processing, use, and dining hygiene for restaurants, hotels, supermarkets, collective kitchens, street food;

d) Compliance with food safety conditions for establishments producing and trading functional foods, nutrient-enriched foods, supplements, food additives, natural mineral water, cigarettes;

đ) Content of food and food additive advertising;

e) Food safety testing.

3. Organization of the Food Safety Inspection:

a) The Food Safety Inspection has a Chief Inspector, Deputy Chief Inspectors, and Inspectors.

The Chief Inspector of the Food Safety Inspection is appointed, relieved, or dismissed by the Minister of Health upon the recommendation of the Director after reaching consensus with the Chief Inspector of the Ministry. Deputy Chief Inspectors are appointed, relieved, or dismissed by the Director upon the recommendation of the Chief Inspector of the Food Safety Inspection. The appointment, relief, or dismissal of Inspectors is carried out in accordance with the provisions of the law;

b) Based on current legal provisions, the Minister of Health shall specify the organization, staffing, working relationships of the Food Safety Inspection; stipulate remuneration policies, uniforms, insignia, badges, inspection forms, methods of conducting inspections, and ensure technical equipment for Inspectors.

Article 8. Food Safety and Hygiene Inspection in the Agriculture and Rural Development Sector

1. The Directorate of Quality Assurance for Agricultural and Forestry Products and Fisheries and some related Directorates under the Ministry of Agriculture and Rural Development shall organize Inspectors (hereinafter referred to as Directorate Inspectorate), assisting the Directorate Director in performing administrative inspection tasks and specialized inspection tasks on food safety and hygiene within the scope of state management assigned by the Ministry of Agriculture and Rural Development to the Directorate.

2. Contents of food safety and hygiene inspection in the agriculture and rural development sector:

a) Implementation of food safety management systems: Good Manufacturing Practices (GMP), Good Aquaculture Practices (GAP), Code of Conduct (CoC), Good Hygiene Practices (GHP), and Hazard Analysis and Critical Control Points (HACCP) system in production, processing, transportation, and other food safety management systems;

b) Residues of antibiotics, harmful chemicals, and disease-causing agents in agricultural products, forestry products, salt, and aquatic products before harvesting, during preliminary processing, storage, processing, and transportation; control of animal slaughter and veterinary hygiene;

c) Compliance with technical standards on product quality and safety, disease safety, and environmental safety in production, storage, and processing before circulation in the market;

d) Conditions ensuring food safety for facilities, aquaculture zones, harvesting, purchasing, transportation, storage, preliminary processing, and processing of agricultural, forestry, and aquatic products and salt;

đ) Certification of quality and food safety for imported agricultural, forestry, and aquatic products and salt, and domestically produced products intended for processing and export before being put into circulation within the scope of state management of the Ministry;

e) Issuance of quarantine certificates for batches of goods (live animals or animal and plant products that may carry pathogens) for export, import for breeding, processing, temporary import for re-export, temporary export for re-import, transshipment, transit through Vietnam's territory, and internal transfer; inspection of imports or domestic production of feed, veterinary drugs, fertilizers, chemicals used in livestock farming, crop cultivation, and salt according to分级要求，已经提供了所有段落的直接翻译，符合规定的格式和要求。请注意，最后一个标点符号在原文中是“đ”，在英文翻译中保持了同样的结构，尽管在英文中通常不使用这个字符。不过，根据要求，我们保留了原文中的这一特殊字符。如果有进一步指示或需要调整，请告知。

3. Organization of the Food Safety Inspection:

a) The Food Safety Inspection has a Chief Inspector, Deputy Chief Inspectors, and Inspectors.

The Inspector General of the Bureau shall be appointed, relieved, or dismissed by the Minister of Agriculture and Rural Development upon the proposal of the Director of the Bureau and after reaching consensus with the Inspector General of the Ministry. The Deputy Inspector General shall be appointed, relieved, or dismissed by the Director of the Bureau upon the proposal of the Inspector General of the Bureau. The appointment, relief, and dismissal of Inspectors shall be carried out in accordance with the provisions of the law;

Based on the current legal regulations, the Minister of Agriculture and Rural Development shall specify in detail the organization, staffing, working relationships of the Bureau's Inspectorate; stipulate the system, policies, uniforms, insignia, badges, inspection forms, methods of conducting inspections, and ensure technical means and equipment for Inspectors.

Article 9. Tasks and Authorities of the Inspection Department

1. Participate in drafting regulatory legal documents on food safety and hygiene inspection, handling complaints, accusations, and preventing corruption.

2. Review and propose amendments to policies and laws on food safety and hygiene.

3. Inspect compliance with legal provisions on food safety and hygiene.

4. Decide on administrative penalties in the field of food safety and hygiene according to the law.

5. Guide and train specialized inspection skills for food safety and hygiene inspectors at various levels; promote and disseminate state legal documents related to food safety and hygiene work.

6. Directly handle citizen reception work; prevent corruption within the Bureau as prescribed.

7. Conduct other inspections assigned by the Director of the Bureau; perform other tasks and authorities as prescribed by law.

Article 10. Tasks and Authorities of the Chief Inspector of the Bureau

1. Lead and direct inspection work within the scope of national management responsibility of the Bureau.

2. Develop inspection programs and plans for approval by competent authorities and organize their implementation.

3. Recommend the Director to consider suspending or requesting authorized persons to suspend illegal acts concerning food safety and hygiene by agencies, organizations, or individuals when there is sufficient evidence that such acts cause damage to state interests, citizens' legitimate rights and interests, or hinder inspection work.

4. Conclude on the content of inspections after receiving the inspection result report from the Inspection Team, and submit it to the Director for post-inspection resolution decisions.

5. Assist the Director in monitoring, inspecting, and urging the implementation of inspection conclusions, recommendations, and resolution decisions made by the Bureau's Inspection Department and relevant agencies.

6. Decide on administrative penalties in the field of food safety and hygiene according to the law.

7. Recommend the Director to resolve issues related to inspection work. Report to the Chief Inspector of the Ministry about inspection work, complaint and accusation resolution, and anti-corruption efforts within their scope of responsibility.

8. Perform other tasks and authorities as prescribed by law.

Article 11. Inspection of Sub-Councils

1. The Food Safety and Hygiene Sub-Council under the Health Department has an Inspector who assists the Sub-Council Director in performing specialized inspection tasks within the scope of the Sub-Council's responsibilities.

2. The Quality Management Sub-Council for Forestry, Agricultural Products, and Aquatic Products and some related Sub-Councils under the Agriculture and Rural Development Department have Inspectors who assist the Sub-Council Director in performing specialized inspection tasks within the scope of the Sub-Council's responsibilities. For Departments of Agriculture and Rural Development without Sub-Councils, the Department Inspector performs specialized inspection tasks on food safety and hygiene.

3. The Sub-Council Inspector includes a Chief Inspector, Deputy Chief Inspector, and Inspectors. These positions are appointed and relieved according to the law.

4. The Sub-Council Inspector is directly directed by the Sub-Council Director, while also being guided and instructed on inspection work and skills by the Bureau's Inspector and the Department's Inspector.

5. The establishment of the Sub-Council Inspector is decided by the Department Director based on the Sub-Council Director's proposal after reaching consensus with the Department's Chief Inspector.

Article 12. Tasks and Authorities of the Inspection Sub-Department

1. Inspect the compliance with procedures, regulations, technical standards, production and business conditions for food of agencies, organizations, and individuals under the administrative management of the Sub-Department..

2. Administrative penalties in accordance with the provisions of the law.

3. Assist the Sub-Department Director in guiding and implementing tasks to resolve complaints and denunciations within the authority of the Sub-Department Director according to the laws on complaints and denunciations; prevent and combat corruption within the scope of management of the Sub-Department.

4. Report inspection results, complaint resolution, denunciation handling, and anti-corruption efforts within the scope of management of the Sub-Department as prescribed.

5. Inspect other cases assigned by the Department Director and the Sub-Department Director.

Article 13. Tasks and Authorities of the Chief Inspector of the Sub-Department

1. Direct food safety inspection work within the management scope of the Sub-Department.

2. Develop inspection plans to submit to competent authorities for approval and organize their implementation.

3. Propose to the Sub-Department Director to request the Department Director to decide on inspections when signs of violations of laws in the fields managed by the Sub-Department are discovered.

4. Administer administrative penalties in accordance with the law.

5. Report to the Sub-Department Director and the Department Director on inspection work, complaint resolution, denunciation handling, and anti-corruption efforts within their scope and responsibilities.

Article 14. Inspectors

1. Inspectors are civil servants appointed to the inspector rank to perform administrative and specialized inspection tasks at food safety inspection agencies. Food safety professionals who have been trained in inspection can be appointed as part-time inspectors if they meet the required criteria.

2. Inspectors carry out tasks and authorities stipulated in Articles 40 and 50 of the Inspection Law and other tasks and authorities as prescribed by law.

3. Inspectors are recruited, appointed, relieved of duties, issued inspection cards, and enjoy benefits and policies as prescribed by law.

4. In addition to general requirements and criteria for Inspectors as stipulated in the Inspection Law and Decree No. 100/2007/NĐ-CP dated June 13, 2007 of the Government on Inspectors and Inspection Collaborators, Inspectors must also meet additional criteria suitable for their sector or field as specified by the Minister of Health and the Minister of Agriculture and Rural Development.

Article 15. Inspection Collaborators

1. Inspection Collaborators are persons mobilized to perform inspection tasks upon the request of the Chief Inspectors at various levels or heads of state agencies with authority to conduct inspections.

2. Inspection Collaborators must have good political qualities; sense of responsibility, honesty, objectivity, and fairness; and appropriate professional qualifications for the inspection tasks.

3. Inspection Collaborators enjoy benefits and policies as stipulated in Article 19 of Decree No. 100/2007/NĐ-CP dated June 13, 2007 of the Government on Inspectors and Inspection Collaborators and related legal documents.

Article 16. Pilot Organization of Food Safety Inspection at District, County Level and Commune, Ward, Town Level

The Ministry of Home Affairs shall take the lead and coordinate with the Ministry of Health and the Ministry of Agriculture and Rural Development to draft and submit to the Prime Minister for consideration in 2009 a Decision on piloting the establishment of Food Safety Inspection Units at district and county level and commune, ward, town level in Hanoi City, Ho Chi Minh City, and some centrally governed cities and provinces.

Chapter IV

FOOD SAFETY TESTING ORGANIZATION SYSTEM

Article 17. Food Safety Testing System

1. Establish the National Institute of Food Safety Testing under the Ministry of Health based on the Food Safety Testing Center of the Nutrition Institute.

The National Institute of Food Safety Testing shall perform arbitration tasks and evaluate the capacity of food safety testing laboratories nationwide; conduct food safety testing in the Northern region; test difficult and complex indicators that exceed the technical capabilities of localities; train, instruct, direct, and guide food safety testing techniques and assess food safety risks.

2. Establish regional Food Safety Testing Centers throughout the country; initially, these centers will be established according to the provisions at point b, Clause 2, Section II of the Action Program implemented by the Government pursuant to Resolution No. 46/NQ-TW dated February 23, 2005 of the Politburo on health care work for the people in new circumstances issued together with Decision No. 243/2005/QD-TTg dated October 5, 2005 of the Prime Minister.

3. Food safety testing rooms and centers under the Ministry of Agriculture and Rural Development, the Ministry of Science and Technology shall carry out state inspection and testing tasks related to food safety; provide testing services for organizations and individuals within the scope of their respective ministries' management.

4. Laboratories of preventive healthcare centers, pharmaceutical and cosmetic safety testing centers under provincial health departments, and laboratories of district-level healthcare centers, if meeting the prescribed conditions, shall undertake testing tasks to serve state management of food safety and provide testing services for organizations and individuals.

5. Testing centers, laboratories of scientific research institutes, universities, colleges, private laboratories meeting the prescribed standards shall provide food safety testing services for organizations and individuals.

Chapter V

RESPONSIBILITIES OF MINISTRIES, GOVERNMENT AGENCIES AT THE SAME LEVEL AS MINISTRIES, AND PROVINCE PEOPLE'S COMMITTEES

Article 18. Responsibilities of Ministries

1. Ministry of Health:

a) Submit to the Prime Minister for decision on establishing the National Institute of Food Safety Testing as stipulated in Clause 1, Article 17 of this Decree;

b) Decide on establishment within their authority and according to regulations, functions, tasks, powers, organizational structure, and staffing of regional Food Safety Testing Centers as stipulated in Clause 2, Article 17 of this Decree;

c) Provide professional guidance to Food Safety Control Sub-Departments under provincial health departments and staff involved in food safety management, inspection, and testing;

d) Specify conditions regarding infrastructure, equipment; and standards for the capacity of staff of organizations engaged in food safety testing and examination services;

đ) Coordinate with the Ministry of Finance and relevant agencies to establish financial mechanisms for food safety management, inspection, supervision, and testing activities for the Ministry of Finance to issue according to its authority or submit to the Prime Minister for issuance;

e) Take the lead and coordinate with the Government Inspectorate and the Ministry of Home Affairs to train inspection skills for staff involved in food safety management, inspection, and supervision across the country.

2. The Ministry of Agriculture and Rural Development:

a) Provide professional guidance to Quality Management Sub-Departments or Departments for Agricultural, Forestry, and Aquatic Products and some related sub-departments under provincial agriculture and rural development departments and staff involved in food safety management, inspection, and testing;

b) Specify the management of testing activities of testing organizations under the agricultural sector.

3. Ministry of Industry and Trade:

a) Take the lead and coordinate with the Ministry of Health to guide market management boards and market management enterprises to implement laws and regulations on food safety in markets;

b) Guide and direct market management organizations at all levels to cooperate with specialized administrative management organizations in inspecting and supervising compliance with laws and regulations on food safety.

4. The Ministry of Science and Technology:

Direct the General Administration of Standardization, Measurement, and Quality to cooperate with specialized administrative management organizations in implementing national standards and technical regulations on food safety.

5. Ministry of Natural Resources and Environment:

Direct the Environmental General Department to implement policies and laws on environmental protection in food production and business.

6. Ministry of Finance:

a) Take the lead and coordinate with the Ministry of Health and relevant ministries to build and issue financial mechanisms for food safety management, inspection, supervision, and testing activities according to their authority or submit them to the Prime Minister for issuance;

b) Direct the General Customs Department to cooperate with specialized administrative management organizations in implementing laws and regulations on food safety for imported and exported animals, plants, foods, and food additives, temporary imports for re-export, temporary exports for re-import, transiting goods, and goods using another route.

7. Government Inspectorate:

Take the lead and coordinate with the Ministry of Health to guide on uniforms, insignia, signs, badges, inspector cards, and procedures for appointing food safety inspectors.

8. Ministry of Home Affairs:

Allocate administrative staff positions for food safety work for ministries and provincial people's committees after approval by the Prime Minister.

Article 19. Responsibilities of Provincial People's Committees

1. Improve the organization of management, inspection, and testing for food safety at the provincial level as stipulated in this Decree.

2. Ensure staffing for local organizations performing food safety tasks.

3. Direct specialized agencies under provincial people's committees and district and commune people's committees to implement the provisions of this Decree and other relevant laws on food safety within their jurisdiction.

Chapter VI

IMPLEMENTING PROVISIONS

Article 20. Effective Date

This Decree shall take effect fifteen days after its publication in the Official Gazette.

Article 2. Abolish previous provisions that conflict with this Decree.

Article 21. Responsibility for Implementation

The Ministers, Heads of ministerial-level agencies, Heads of government agencies, Chairpersons of provincial People's Committees under central cities, are responsible for implementing this Decree./.