Decision No. 928/2002/QD-BYT on the issuance of regulations on conditions for ensuring food safety hygiene in the production, business, and use of food additives.

Pursuant to …;

Regarding the issuance of regulations on conditions for ensuring food safety in the production, business, and use of food additives 

THE MINISTER OF HEALTH

Pursuant to Article 7 of the Law on Protecting People's Health and the Sanitation Regulations issued together with Decree No. 23/HĐBT dated January 24, 1991 of the Council of Ministers (now the Government); Pursuant to Decree No. 68/CP

dated October 11, 1993 of the Government stipulating the functions, tasks, powers, and organizational structure of the Ministry of Health; Based on the proposal of the Director of the Food Safety Quality Management Department - Ministry of Health;

Issued herewith are the regulations on conditions for ensuring food safety in the production, business, and use of food additives.

DECISION:

Article 1. The Director of the Food Safety Quality Management Department shall be responsible for guiding and inspecting the implementation of this Decision.

Article 2. Heads of the Office, Inspectorate, and Departments under the Ministry of Health, Directors of the Food Safety Quality Management Department, Director of the Vietnam Drug Administration, Heads of units directly under the Ministry, Directors of Provincial and Central City Health Services, Heads of health services of various sectors shall be responsible for implementing this Decision.

Article 3. This Decision takes effect fifteen days from the date of issuance.

Article 4. REGULATIONS ON CONDITIONS FOR ENSURING FOOD SAFETY IN THE PRODUCTION,

BUSINESS, AND USE OF FOOD ADDITIVES

No. 928/

(issued together with Decision 2002/QĐ-BYT dated March 21, 2002 of theMINISTRY OF HEALTH These regulations stipulate conditions for ensuring food safety in the production, business, and use of food additives.)

 

PART I

GENERAL PROVISIONS

       Article 1. Scope of Regulation:

       Article 2.

These regulations apply to domestic organizations and individuals, foreign-invested establishments engaged in the production, business, and use of food additives. Applicability:

       Article 3.

Food additive In this Regulation, the following terms shall be understood as follows:

       1. means a substance that is not considered a food or a component of food. A food additive has little or no nutritional value and is added intentionally to meet technological requirements in the production, processing, handling, packaging, transportation, and storage of food. A food additive does not include contaminants or substances added to food to enhance its nutritional value. Food additive manufacturing facility

       2. is a facility producing, mixing, packaging, and storing food additives. Food additive trading facility

       3. is a facility buying, selling, exporting, and importing food additives. Food additive using facility

       4. is a facility using food additives to process food. Article 4.

The production, business, and use of food additives in food processing must comply with the following principles: 1. In accordance with the list prescribed by the Ministry of Health.

2. Ensuring purity suitable for food use.

3. Using within the prescribed dosage.

4. Having food additive labels as prescribed and declaring the name of the food additive used on food labels (if the food contains food additives).

CONDITIONS FOR ENSURING FOOD SAFETY IN THE PRODUCTION,

 

Chapter II.

Article 5.

No. 928/

Food additive production, business, and use facilities must comply with legal provisions on business registration, quality standards, and food safety declarations; ensure consistency with registered and declared contents and be subject to inspection and supervision by state management agencies for food safety quality. Article 6.

Article 6. Conditions for business establishments engaged in the import and export of food additives:

1. The establishment must be registered for business and have a clear address.

       2. There must be a sign clearly displaying the trade name: Shop or counter for selling and importing/exporting food additives.

3. Sellers must have attended training courses on food additive business knowledge organized by authorized health agencies.

       4. Only permitted to sell and import/export food additives according to the list approved by the Ministry of Health.

       5. Food additives must comply with the correct type for use in food and have a clear origin and source.

       6. Food additives must bear a product label in Vietnamese, which includes usage instructions and other required information. In cases of repackaging, shops must adhere to labeling regulations for food products.

       7. Conditions for the import and export of food additives: Must have complete documentation including original purchase invoices, import permits (for imported goods), export permits (for exported goods); certificates of declaration of quality standards for each type of food additive issued by state management agencies responsible for food safety.

       8. Food additives must be displayed separately at counters or designated areas and not mixed with other goods or foods.

       Article 7. Conditions for production and packaging establishments of food additives.

       1. Establishment conditions:

       a) Environmental hygiene: The location of the production and packaging premises for food additives must meet environmental hygiene requirements and be isolated from toilets and other sources of pollution.

       b) Design: Production and packaging workshops must be designed and organized in a one-way flow principle: raw material storage and processing area, processing area, packaging and storage area for food additives.

       c) Hygiene requirements:

Ceilings, floors, and walls must be made of non-porous materials that are easy to clean and wash.

Containers and equipment such as trays, buckets must be made of materials approved for food contact like stainless steel, aluminum, epoxy-coated materials, etc., and not colored plastic or recycled plastic; measuring tools must meet standards.

Equipment and containers must be thoroughly cleaned after each production shift.

Only cleaning agents approved for domestic use and food processing may be used, industrial cleaning agents are prohibited.

Packaging, storage, and preservation areas must be kept clean and free from insects, rodents, and pests coming into contact with food additives.

Trash bins must have lids to prevent spillage and leakage of waste water.

Waste must be collected far from the processing area and transported daily.

Drainage must be unobstructed and covered.

There must be a toilet meeting the standard.

       d) Requirements for water supply:

Water used must comply with the regulations set by the Ministry of Health.

There must be sufficient clean water to maintain normal operations of the establishment, including hand washing facilities before production and processing. If well water is used, it must be treated according to regulations and tested periodically.

       e) Hygiene for production workers:

Workers must undergo a medical examination before employment and annual check-ups thereafter, with fecal tests conducted at least once a year.

They must be trained in food safety and understand their technological processes and responsibilities.

Personal items and clothing must not be stored in the production and packaging areas.

Personal hygiene must be maintained, and hands must be washed with soap before production and packaging.

Protective clothing (hats, masks, etc.) and gloves must be worn during packaging.

Eating, drinking, smoking, or inhaling in the production and packaging areas is strictly prohibited.

       2. Requirements for production materials:

       a) Raw materials and food additives purchased for mixing and packaging must have complete and clear documentation regarding their origin and quality.

       b) Clear labels must accompany records of batch numbers for incoming and outgoing shipments.

       c) Purchase invoices for raw materials must include the address of the supplier.

       d) Additives used in processing, bottling, packaging, and retail sale must still be within six months of their expiration date, and the expiration date of the processed packaged product must match the initial raw material's expiration date.

       3. Labeling requirements:

       a) All produced and packaged products must bear a food additive label.

       b) Labels must include the following minimum information:

Name of the food additive and its international code.

Address of the production facility.

Net weight.

Expiration date (or production date and shelf life).

Ingredients.

Usage instructions and storage conditions.

For imported food additives, Vietnamese language labels must also be provided with the above information when sold.

       4. Daily record-keeping and monitoring files must be completed regularly and fully:

       Name of the food additive.

Origin and source.

Processing technology.

Batch number and expiration date.

Purchase and sales invoices must include the buyer's address.

       Article 8. Conditions for food processing facilities using food additives

       a) Shall not use raw materials that are artificial colors, synthetic sweeteners, preservatives, and other food additives not listed in the food additive catalog established by the Ministry of Health.

       b) Shall only use food additives that are packaged and labeled in accordance with the provisions set out in Article 7 of this Regulation.

       c) Food additives must meet purity standards suitable for use in food.

       e) Food additives shall be used in correct quantities, according to formulas, and with instructions provided for each type of food.

       g) For packaged products using food additives, the product label must clearly and fully list all types of food additives used.

 

CHAPTER III

RESPONSIBILITIES OF FOOD ADDITIVE PRODUCTION, BUSINESS, AND USE FACILITIES

       Article 9. Responsibilities of production, packaging, import-export food additive facilities:

       1. Must register business operations with the management authority.

     2. Must publish food safety and hygiene quality standards at health authorities in accordance with the law.

     3. Must comply with production processes to ensure consistent quality standards and food safety.

       4. Packaging of food additives must be accurate in quantity. Tools, packaging, and labels for each type must be stored separately to avoid confusion affecting the quality of each type of food additive.

       Article 10. Responsibilities of business facilities:

       1. Must register business operations with the management authority.

       2. Only sell food additives that have published food safety and hygiene quality standards at health authorities.

       3. Service methods must ensure food safety and hygiene, and reflect commercial culture and civility.

       4. Price display, usage instructions, and sales must follow the posted prices.

       5. Fully inform customers about the origin and usage instructions for each type of food additive for each type of product or dish.

       6. Shall not engage in the following behaviors: fraud in selling counterfeit or substandard food additives, switching goods, or fraudulent payment transactions with customers.

       7. Import-export food additive facilities must meet all conditions stipulated in Clause 7, Article 6 of this Regulation.

       Article 11. Responsibilities of consumers:

       1. Only purchase food additives that have published quality standards at health authorities.

       2. Carefully read the food additive label before purchasing and using.

       3. Only purchase food additives that are clearly packaged and labeled, with complete labeling information as required.

       4. Use food additives according to recommended dosages.

       5. Report to management authorities any food additive production and business facilities that do not comply with regulations.

       Article 12. Regulations on reporting and investigating food additive poisoning incidents:

       1. When food poisoning (involving food additives) is discovered or suspected, the location of the incident must immediately report to the nearest health authority and retain suspected food additives causing the poisoning, keeping samples for investigation.

       2. The owner of the facility using or selling food additives involved in the food poisoning incident must bear responsibility for any violations and compensate financially (for medical service costs) to those who were poisoned.

 

PART IV

RESPONSIBILITIES FOR MANAGING THE PRODUCTION, BUSINESS, AND USE OF FOOD ADDITIVES

       Article 13.

       1. The Department of Food Safety and Quality Management under the Ministry of Health is responsible for:

       a) Directing, guiding, and coordinating with levels and sectors to inspect and supervise production and business facilities to ensure compliance with this Regulation's requirements nationwide.

       b) Managing and accepting quality declaration files and food safety and hygiene declarations from food additive production and processing facilities, and import-export business facilities; managing food additive imports and exports nationwide.

       2. Provincial/Municipal Health Departments are responsible for guiding production and business facilities to comply with current laws and regulations, and managing business and use of food additives within their jurisdiction.

 

CHAPTER V

REWARD AND VIOLATION HANDLING

       Article 14. Awards.

     Organizations and individuals engaged in food additive production, business, and use who comply well with this Regulation will be rewarded according to the general state system.

     Article 15. Handling violations.

     Organizations and individuals engaged in food additive production, business, and use who violate the provisions of this Regulation will be subject to administrative penalties, and if damage occurs, they must compensate according to the law./.