Quyết định 1246/QĐ-BYT 2017 kiểm thực ba bước và lưu mẫu thức ăn

THE MINISTRY OF HEALTH

Decision No.1246/QD-BYT dated March 31, 2017 of the Ministry of Health on the promulgation of “guidance on three-step food checking and food sample storage by food and drink establishments”

Pursuant to Clause 1, Article 30 of the Law on Food Safety;

Pursuant to the Decree No. 63/2012/ND-CP dated August 31, 2012, on defining the functions, tasks, powers and organizational structure of the Ministry of Health;

Pursuant to the Circular No. 30/2012/TT-BYT dated December 05, 2012 of the Minister of Health on regulations on food safety conditions applicable to food and drink establishments and street food establishments;

At the request of the General Director of Vietnam Food Administration, the Ministry of Health;

DECIDES:

Article 1.To issue with the Decision the “Guidance on three-step food checking and food sample storage by food and drink establishments” Decision.

Article 2.This Decision takes effect on the signing date.

Article 3.TheChief of the Ministry Office, Chief of Ministry Inspectorate, Director; Director General of Departments, General Departments affiliated to the Ministry of Health; Departments of Health of provinces and central-affiliated cities (hereinafter referred to as “provinces”); Heads of ministries; Heads of relevant units shall implement this Decision./.

For the Minister

The Deputy Minister

Truong Quoc Cuong

GUIDANCE

ON THREE-STEP FOOD CHECKING AND FOOD SAMPLE STORAGE BY FOOD AND DRINK ESTABLISHMENTS
(Enclosed with the Decision No.1246/QD-BYT dated March 31, 2017 of the Minister of Health)

Chapter 1

GENERAL PROVISIONS

Article 1. Scope of adjustment and subject of application

1. The three-step checking and food sample storage is applicable to food and drink establishments, including: ready-to-eat food ration processing establishments; canteens, collective kitchens; kitchens, hotel s restaurants, resorts; restaurants (hereinafter referred to as “establishment”).

2. Food sample storage is applicable to all food of a meal with 30 servings or more.

Article 2. Definitions

1. Three-step checking is the inspection, recording and retention of documents at the recording establishment to control food safety throughout the entire process in which the ingredient or food is purchased, prepared, process, divided, transported and served.

2. Food sample storage is the collection of sample, preservation, recording, and retention of documents relating to the food processed or served at the establishment.

Chapter II

GUIDANCE ON THREE-STEP CHECKING

Article 3. Step 1: Inspection before processing food

1. Inspection of the ingredients and/or food before they are received:

a) Inspect types and documents attached with each type of product (certificate of origin, purchase contract, invoices and other relevant documents). To be specific:

- Fresh and raw food and frozen food: name of food, volume, certificate of animal quarantine; product label information (product name, manufacturer, manufacturer’s address, manufacturing date, expiry date, packaging specifications, volume, storage conditions, etc.)

-  Prepackaged food and food additives: product name, volume, product label (product name, manufacturer, manufacturer’s address, manufacturing date, batch number, expiry date, packaging specifications, volume, instructions for use, storage conditions). When necessary, check documents relating to the product (Certificate of food safety, Confirmation of submission of Declaration of Conformity or Certificate of the Declaration of Conformity with food safety regulations, etc.)

b) Carry out sensory evaluation of each type of food in terms of color, taste, integrity of the product, etc., and the storage conditions (if requested).

c) Run a rapid test (optional) for fulfillment of certain criteria on food quality and safety applicable to some ingredients and food.

In case the inspected ingredient or food fails to satisfy criteria on food quality and safety, it is required to specify what to do with it (discard, return, destroy, etc.).

2. The food purchased for processing at the kitchen of the establishment:

a) For the food purchased for instant processing: follow instructions in Clause 1, Article 3 of this document.

b) For the food received from the establishment’s warehouse: follow instructions in Point b, Clause 1, Article 3 of this document.

3. The results of inspection before processing (Step 1) shall be written on the Form No. 1, Appendix 1.

Article 4. Step 2: Inspection while processing food

1. Inspect hygiene conditions at the establishment throughout the process in which food is prepared and processed.

a) People involved in the processing: clothing, hats, gloves, jewelries, etc.

b) Processing equipment and items: use of items for processing and containing raw and cooked food, place for storing raw and cooked food, etc. Hygiene conditions of processing areas and auxiliary areas: floor, water drainage, trash cans, etc.

2. Run sensory evaluation of food after processing: during preparation and processing, in case of detection of unusual ingredients and food (color, taste, etc.), they must be inspected, evaluated and removed, and specify what to do with it.

3. Record beginning and ending time and date of processing with respect to each food.

4. Write the inspection results (Step 2) in the Form No. 2, Appendix 1.

Article 5. Step 3: Inspection before eating

1. Check the division of food and food display area

2. Check food and compare it to the meal menu.

3. Check hygiene of the tableware.

4. Check food covers and food storage equipment if food is not instantly served or is transported to another place.

5. Promptly handle and record if food has unusual signs, color or taste.

6. Write the inspection results (Step 3) in the Form No. 3, Appendix 1.

Chapter III

FOOD SAMPLE STORAGE

Article 6. Food sample containers

1. The food sample container must have a lid and a capacity of at least 100 grams of dry or solid food or 150 ml of liquid food.

2. Food sampling equipment and sample container must be cleaned and disinfected before use.

Article 7. Food sample collection

1. Each food shall be sampled and put into a separate and sealed container. Food sample shall be collected before eating or transporting to another place. The food sample shall be put into storage immediately after collection.

2. Minimum amount of food sample:

a) Solid food (fried, steamed, fried, boiled, etc.); instant vegetables and fruits (raw vegetables, fruit desserts, etc.): 100 grams.

b) Liquid food (soup, etc.): 150 ml.

3. Information about the stored sample:

The label of food sample (according to the Form No. 4, Appendix 2) shall contain information about the sample and fixed on the sample container.

Article 8. Stored food sample preservation

1. Food sample must be preserved separately from other foods and at a temperature ranging from 2°C to 8°C.

2. The food sample must be stored for at least 24 hours since the collection of food sample. Upon the suspicion of food poisoning or at the request of management agency, the stored samples shall not be destroyed until further notice.

3. Time for collecting and destroying the stored sample is based on the Form No. 5, Appendix 2.

Chapter IV

IMPLEMENTATION

Article 9. Responsibilities of the food and drink establishments

1. The three-step food checking and food sample storage shall comply with this document and the records shall be retained at the establishment.

2. Difficulties that arise during the implementation should be reported to Food Safety and Hygiene Sub-Departments of provinces.

Article 10. Responsibilities of the Health Department and Food Safety and Hygiene Sub-Department

1. Health Departments of provinces shall be responsible for giving instructions and supervising their affiliates implementing this document.

2. The Food Safety and Hygiene Sub-Departments of provinces shall guide, propagate, disseminate and inspect the implementation of three-step food checking and food sample storage by food and drink establishments under their management.

Article 11. Responsibilities of the People’s Committees at all levels

The People’s Committees at all levels shall be responsible for giving instructions and supervising their functional units implementing this document.

Difficulties that arise during the implementation should be reported to the Ministry of Health (Vietnam Food Administration).