| THE MINISTRY OF AGRICULTURE AND RURAL DEVELOPMENT -------- No. 33/2012/TT-BNNPTNT | THE SOCIALIST REPUBLIC OF VIETNAM Independence - Freedom - Happiness --------------- Hanoi, July 20, 2012 |
CIRCULAR
ON THE CONDITIONS FOR FOOD SAFETY AND HYGIENE APPLICABLE TO ESTABLISHMENT TRADING FRESH MEAT AND EDIBLE BY-PRODUCTS FROM ANIMALS
Pursuant to the Government's Decree No. 01/2008/NĐ-CP on January 03, 2008, defining the functions, tasks, powers and organizational structure of the Ministry of Agriculture and Rural development; the Government's Decree No. 75/2009/NĐ-CP on September 10, 2009 amending Article 3 of the Decree No. 01/2008/NĐ-CP;
Pursuant to the Law of Food safety No. 55/2010/QH12 passed by the 12th National Assembly in the 7th session on June 17, 2010;
Pursuant to the Ordinance on Veterinary medicine No. /2004/PL-UBTVQH passed by the Standing committee of the National Assembly on April 29, 2004;
Pursuant to the Government's Decree No. 38/2012/NĐ-CP on April 25, 2012 detailing the implementation a number of articles of the Law of Food safety;
Pursuant to the Government's Decree No. 33/2005/NĐ-CP on March 15, 2005, detailing the implementation of a number of articles of the Ordinance on Veterinary medicine; the Government's Decree No. 119/2008/NĐ-CP on November 28, 2008 amending and supplementing a number of articles of the Decree No. 33/2005/NĐ-CP;
At the proposal of the Director of the Department Of Animal Health;
The Minister of Agriculture and Rural development promulgates the Circular on the conditions for food safety and hygiene applicable to establishments trading fresh meat and edible by-products from animals
Chapter I
GENERAL PROVISIONS
Article 1. Scope of regulation
This Circular specifies the conditions for food safety and hygiene applicable to establishments trading fresh meat and edible by-products from animals
Article 2. Subjects of application
This Circular is applicable to establishments trading fresh meat and edible by-products from animals applied for business registration, and relevant organizations and individuals.
Article 3. Interpretation of terms
In this Circular, the terms below are construe as follows:
1. Animals: are terrestrial animals consisting of mammals and poultry used for food.
2. Fresh meat: are meat of healthy animal as a whole or cut after being slaughtered, preserved at normal temperature or from 00C to 50C for a certain period that its natural properties are not changed (hereinafter referred to as meat).
3. Fresh edible by-products: are the edible organs, heads, tails, limbs, skin, fat of animals and preserved at normal temperature or from 00C to 50C for a certain period that its natural properties are not changed (hereinafter referred to as by-products).
4. Establishments trading fresh meat and by-products: are places trading fresh edible meat and by-products of animals at traditional markets, supermarkets, or stores, showrooms.
5. Traditional markets: including retail markets and wholesale markets, where goods are sold and planned by local governments.
6. Supermarkets: are the system/establishment distributing general goods doing business in form of self-service that provide all necessary commodities for life, packed and preserved properly, of which the labels contain complete product information and bar codes, origin and quality codes for checking out by invoice printers. 7. The hygiene conditions for trading fresh meat and by-products: are hygiene conditions for ensuring the safety of meat and by-products during the business.
8. Equipment and tools used in meat and by-products trading: are all the items used for selling, cutting, storing, preserving meat and by-products.
9. Cleaning: means using physical measures for removing the contamination on the surfaces of equipment and tools while trading meat and by-products.
10. Sterilization: means the use of physical and chemical methods to eliminate harmful microorganisms.
11. Workers: including meat and by-products cutters, sellers and loaders.
Article 4. Requirements for packages and labels
1. The packages directly touching the meat and by-products must be made of safe materials without being contaminated by toxic substances nor having unusual smell and taste, and must ensure the quality of unexpired meat and by-products.
2. The packages must be qualified under the Circular No. 34 /2011/TT-BYT on August 30, 2011 of the Ministry of Health on the National Technical Regulation on the hygiene and safety of packages and tools directly touching the food.
3. Packed meat and by-products must have labels as prescribed in the Government's Decree No. 89/2006/NĐ-CP on August 30, 2006 on goods labels,
Article 5. Requirements for meat and by-product preservation period and conditions
1. Must not use chemicals for preserving fresh meat and by-products.
2. The meat and by-products preserved at normal temperature must be sold within 8 hours after the slaughter.
3. The meat and by-products preserved at 0 – 5oC must be sold within 72 hours after the slaughter. The by-products being stomachs, large and small intestines preserved at 0 – 5oC must be sold within 24 hours after the slaughter.
Article 6. Requirements for meat and by-products
The meat and by-products being sold must have the slaughter control seal or the veterinary hygiene stamp, and the Quarantine certificate from veterinary agencies as prescribed.
Chapter II
PROVISIONS ON FOOD SAFETY AND HYGIENE CONDITIONS APPLICABLE TO ESTABLISHMENTS TRADING FRESH MEAT AND BY-PRODUCTS AT TRADITIONAL MARKETS, SUPERMARKETS, OR STORES, SHOWROOMS
Article 7. Requirements for infrastructure
1. Having a fixed place.
