THE PRIME MINISTER OF GOVERNMENT
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SOCIALIST REPUBLIC OF VIET NAM
Independence - Freedom - Happiness
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No. 43/2006/QD-TTg
Hanoi, February 20, 2006
 
 DECISION
APPROVING THE NATIONAL ACTION PLAN FOR FOOD SAFETY AND HYGIENE TILL 2010
THE PRIME MINISTER
Pursuant to the December 25, 2001 Law on Organization of the Government;
Pursuant to the June 30, 1989 Law on Protection of the People's Health;
Pursuant to the July 26, 2003 Ordinance on Food Safety and Hygiene;
At the proposal of the Health Minister in Report No. 8972/TTr-BYT of November 3, 2005,
 
DECIDES:
 
Article 1.- To approve the national action plan for food safety and hygiene till 2010 with the following contents:
1. Objectives:
a/ General objective:
To ensure food safety and hygiene (abbreviated to FSH) in service of consumption, contributing to the protection of the people's health and socio-economic development and meeting the international economic integration requirements.
b/ Specific objectives:
- To raise the awareness, FSH practice and sense of responsibility of food producers, dealers and consumers. To strive to achieve by 2010 the target that 90% of the food producers, 80% of the food dealers, 100% of the managers and leaders and 80% of the consumers correctly understand and practice FSH.
- To enhance capacity of the system of FSH-managing, - inspecting or - testing organizations from the central to local levels and at the concerned ministries and branches. To strive to achieve by 2010 the target that 100% of officials engaged in FSH management and testing at the central, regional, provincial, municipal levels are trained and fostered to raise their professional qualifications; 90% of officials engaged in the FSH activities at the grassroots level (urban districts, rural districts, communes, wards) can attend training and fostering courses on knowledge and practicing skills in quick inspection and detection of food contamination.
- To strive to achieve by 2010 the target that 80% of the food standards are compatible with the world standards.
- To step by step apply the FSH quality management system according to the hazard analysis and critical control point (HACCP) system. To strive to achieve by 2010 the target that 100% of the high-risk food production establishments apply the HACCP system.
- To elaborate a program on analyzing and managing risks of causing food contamination, actively preventing food poisoning and diseases spreading through foods.
To establish a synchronous food contamination control system from production to circulation and supervise food poisoning. To strive to achieve by 2010 the target that the level ofallowed-for-use chemical and antibiotic residue in excess of the permitted limits remains at 1-3% of the total food samples inspected.
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