A presentation from USTH students of FST department, sent to Mr. Dao The Anh.

1. Food Safety Law in Viet Nam – 2010
Chapter III, IV, V
Team members:
Hoang Hiep
Nguyen Long Vu
Do Thu Phuong
Vu Hong Ngoc
Nguyen Thi Ninh

2. III) FOOD SAFETY ASSURANCE
CONDITIONS
Article 10. General conditions
on food safety assurance
 1. To conform with relevant technical regulations,
to meet limit requirements for pathogenic
microorganisms, residues of plant protection drugs
or veterinary drugs, heavy metals, contaminants
and other substances in food that may cause harm
to human health and life.
 2. Depending on each type of food, in addition to
the conditions specified in Clause 1 of this Article,
food must comply with one or more of the following
regulations:
a/ Regulations on use of food additives and
processing aids in food production and trading
b/ Regulations on food packaging and labeling
c/ Regulations on food preservation.

3. Safety laws in Chapter III for specific
types of food
Fresh and raw food:
guarantee the origin
and proper hygiene
Processed food: safe
original material and
acceptable
prepackaged
processed food.
Micronutrient-
fortified food: Only
micronutrients being
vitamins, minerals
and trace elements on
the Minister of
Health's list may be
added.
Functional food:
must have scientific
information
GMO food: comply
with the Government's
regulations on safety
assurance for human
health and the
environment.
Irradiated food: meet
regulations on
irradiation doses and
apply to only food
permitted for
irradiation.
food additives and
processing aids: on
the Minister of
Health's list and have
user instructions
written on labels
food-packaging tools
and food packages
and containers: made
of safe materials.
conform with relevant
technical regulations
and competent state
agencies prior to
market sale

4. IV) FOOD SAFETY ASSURANCE CONDITIONS FOR FOOD
PRODUCION AND TRADING

5. Section 1: GENERAL
CONDITIONS ON FOOD
SAFETY ASSURANCE
 Everything must be clean
 Must do good preservation for
the products
 Good transportation condition
 Ensure information for the
product, origin.
 Treating waste appropriately

6. Article 21. Food safety assurance
conditions for food transportation
 1. Organizations and individuals transporting food must meet the following
conditions:
a/ Means for transporting foods are made of materials which do not
contaminate food and food packages and are easy to clean;
b/ Food preservation conditions as required by food producers and traders
are maintained throughout the course of transportation;
c/ Food is not transported together with toxic goods or goods which may
cause cross-contamination and affect food quality.
 2. Competent state management agencies shall provide means for
transporting food and routes for transporting fresh and raw food in urban
areas

7. Section 2: SAFETY
ASSURANCE CONDITIONS
FOR PRODUCTION AND
TRADING IN FRESH AND RAW
FOOD
 Detergents,
disinfectants, antidotes
must be safe
 Keep records of origins
and documents on
entire process

8. Section 3: FOOD SAFETY
FOR PRELIMINARY
PROCESSING, PROCESSING
AND TRADING IN
PROCESSED FOOD
 preliminary processing or
processing of food must ensure
that food is contaminated.
 Materials for food processing:
within their shelf life and clear
origin.
 Traders of prepackaged and non
packaged processed food must
meet the Food Safety Law
conditions

9. Section 4: FOOD SAFETY
FOR COMMERCIAL
PROVISION OF CATERING
SERVICES
 Hygiene conditions in kitchen and
equivalent areas are acceptable
following the Food Safety Law.
 Comply with regulations on
health, knowledge and practices
of persons directly engaged in
food production and trading.
 Process food hygienically, use safe
food and food materials of clear
origin.
 Food on sale must be placed in
appropriate containers.

10. Article 28. Food safety assurance conditions
for food processing places and commercial
provision of catering services
 1. Kitchens are arranged in a way to ensure that unprocessed and processed
food is not cross-contaminated.
 2. Having sufficient technically qualified water for food processing and
trading.
 3. Having hygienic devices for collecting and containing garbage and waste.
 4. Sewers in the areas of shops and kitchens must be drained without any
stagnancy.
 5. Eating rooms must be airy. cool, sufficiently lit and kept clean and have
equipment to prevent insects and harmful animals.
 6. Having food preservation equipment and toilets and collecting waste and
garbage daily.
 7. Heads of units having collective kitchens shall take responsibility for food
safety.

11. Section 5: FOOD SAFETY
ASSURANCE CONDITIONS
FOR STREET FOOD SALE
 Must be separated from toxic
and contaminating sources by
any means.
 Materials for processing street
food must meet food safety
requirements and have clear
source and origin.
 The Minister of Health and
People's Committees at all
levels shall manage street food
sale properly.

12. V) CERTIFICATION OF FOOD
SAFETY ELIGIBILITY FOR
ESTABLISHMENTS IN FOOD
 Article 34: Establishments and
conditions for the grant and
withdrawal of certificates of food
safety eligibility
Conditions to have certificate
- Having adequate conditions for
assuring food safety suitable
- Having registered for food production
and trading

13. Article 35. Competence to grant and
withdraw certificates of food safety
eligibility
ERTIFICATION OF FOOD SAFETY
ELIGIBILITY FOR ESTABLISHMENTS IN
FOOD ERTIFICATIV) CERTIFICATION OF
FOOD SAFETY ELIGIBILITY FOR
ESTABLISHMENTS IN FOOD ON OF FOOD
SAFETY ELIGIBILITY FOR ESTABLISHMENTS
IN FOOD
 The Minister of Health, the
Minister of Agriculture and Rural
Development and the Minister of
Industry and Trade shall specify
the competence to grant and
withdraw certificates of food
safety eligibility in their assigned
management domains. The Minister of Agriculture
and Rural Development
Nguyen Xuan Cuong

14. Article 36. Dossiers,
order and procedures for
the grant of certificates
of food safety eligibility
 1. A dossier of application for a
certificate of food safety eligibility
 2. The order of and procedures for the
grant of certificates of food safety
eligibility

15. Article 37. Validity duration
of certificates of food safety
eligibility
 A certificate of food safety
eligibility is valid for 3 years.
 At least 6 months before the
expiration date of a certificate
of food safety eligibility, if the
food producer or trader wishes
to continue its/ his/her
production or trading activities,
it/he/she shall submit a dossier
of application for the re-grant of
a certificate of food safety
eligibility