THE MINISTRY OF PUBLIC HEALTH
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SOCIALIST REPUBLIC OF VIET NAM
Independence - Freedom – Happiness
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No.:15/2012/TT-BYT
Hanoi, September 12, 2012 
 
CIRCULAR
PROVIDING ON GENERAL CONDITIONS TO ENSURE FOOD SAFETY FOR FOOD PRODUCTION AND BUSINESS FACILITIES
 
Pursuant to the 2010 Law of Food safety;
Pursuant to the Government’s Decree No.38/2012/ND-CP, of April 25, 2012 detailing a number of articles of the Law of Food safety;
Pursuant to the Government’s Decree No.188/2007/ND-CP, of December 27, 2007 defining the functions, tasks, powers and organizational structure of the Ministry of Public Health;
At the proposal of Director of the food safety and hygiene Department;
The Minister of Public Health promulgates Circular providing on general conditions to ensure food safety for food production and business facilities.
Chapter I
GENERAL CONDITIONS TO ENSURE FOOD SAFETY FOR FOOD PRODUCTION FACILITIES
Article 1. Requirement for facility
1. Place, environment:
a) Having sufficient area to arrange zones of production lines and be convenient for food transportation;
b) Production zones not be flooded, stagnant;
c) Not being affected by animals, insects, harmful microorganisms;
d) Food safety not being affected from areas polluted by dust, toxic chemicals and other source causing pollution.
2. Design and arrangement of workshops:
a) Area of workshops, zones must be suitable to the designed production performance of facility;
b) Arrangement of food production process under one-direction principle from the input raw materials to the final product;
c) Areas of raw materials storehouse, finished products storehouse; areas of production, preliminary treatment, processing; areas of product package; restrooms; protective clothing dressing rooms and relevant auxiliary areas must be designed separately. The raw materials, finished foods, materials of food package, waste must be separated;
d) Internal road must be constructed to ensure hygiene standard; sewer to discharge sewage must be covered closely and cleaned, freed obstruction regularly;
e) Place of collecting and handling waste must be outside areas of food production.
3. Structure of workshops:
a) Workshops must have firm structure, be suitable to nature, scale and food production technology process;