Circular No. 53/2014/TT-BCT prescribing conditions for food safety assurance for beer production and trading establishments

18 THE MINISTRY OF INDUSTRY AND TRADE No. 53/2014/TT-BCT OFFICIAL GAZETTE l ssut> nos 11-12/Ft>bruary 2015 THE SOCIALIST REPUBLIC OF VIETNAM Independence - Freedom - Happiness Hanoi, December 18, 2014 CIRCULAR prescribing conditions for food safety assurance for beer production and trading establishmentsr*J Pursuant to June 17, 2010 Law No. 55/2010/QH12 on 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 on Food Safety,· Pursuant to the Government's Decree No. 9 5/2012/ND-CP of November 12, 2012, defining the functions, tasks, powers and organizational structure of the Minishy of Indushy and Trade,· At the proposal of the Director of the Department of Science and Technology,· The Minister of Industry and Trade promulgates the Circular providing food safety assurance conditions for beer production and trading establishments. Chapter I GENERAL PROVISIONS Article 1. Scope of regulation This Circular prescribes food safety assurance conditions for beer production and trading establishments (below refe1rnd to as establishments) managed by the Ministiy oflndustiy and Trade. Article 2. Subjects of application 1. This Circular applies to: a/ Beer production and trading establishments; bl Competent state management agencies and organizations and individuals related to beer production and trading. 2 . This Circular does not apply to: a/ Small-scale beer production and trading establishments; bl Street catering service providers and street food vendors governed by the Ministiy of Health's Circular No. 3012012/TT-BYT of December 5, 2012, providing food safety conditions for street catering service providers and street food vendors. Article 3. Interpretation of temis In this Circular, the te1ms below are constiued as follows: 1. Beer production establishment covers all physical foundations, workshops, machine1y, equipment and environmental conditions for beer production. ('J Cong Bao Nos 239-240 (14/212015) © Vietnam Law and Legal F ornm Issue nos 11-12/February 2015 OFFICIAL GAZETTE 19 2. Beer trading establishment means an establishment that introduces, preserves, transp01ts, purchases and sells beer. 3. Small-scale beer production or trading establishment means an establishment which is registered as a business household by an individual, a group of individuals or a household and not granted a business registration ce1tificate, enterprise registration ce1ti:ficate or investment ce1tificate as prescribed by law. 4. Beer production suppo1ting facilities and systems include refrigeration system, steam supply system, compressed air supply system, wastewater treatment facility; warehousing system; toilets; and water treatment system. Article 4. General provisions applicable to beer production or trading establishments Beer production or trading establishments shall comply with the Ministry of Health's Circular No. 1512012ITT-BYT of September 12, 2012, providing general conditions for food safety assurance for food producers and ti·aders, and the provisions of this Circular. Chapter II CONDITIONS FOR FOOD SAFETY ASSURANCE FOR BEER PRODUCTION ESTABLISHMENTS Article 5. Beer production establishments 1. Production site a/ To be built under the cunent master plan approved by a competent state agency; bl To be situated far from sources of pollution or hazards and other pollutants in the smrnunding environment, which may adversely affect the quality and safety of beer products; cl To have sufficient space for airnnging production lines suitable to the establishment's design capacity, ensuring that technology requirements ai·e satisfied and industrial sanitation measures are applied at all production stages. 2. Workshop layout and design a/ The anangement of production lines shall take into account wind directions so as to avoid adverse effects of sources of pollution such as steam boilers, wastewater treatment facilities, solid waste collection sites and toilets; bl Wai·ehouses (raw material, auxilia1y material, processing aid and product warehouses); production areas ( areas for material preliminaiy processing, cleaning and processing; ai·eas where malting equipment, yeast propagation equipment, fennentation tanks, whirlpools, :filtration tanks and :filling and product finishing lines are located); clean-in-place (CIP) systems; mechanical and power systems; solid waste collection sites and wastewater collection and treatment systems; and other auxilia1y works shall be separated from one another to avoid cross-contamination; d/ Internal roads shall be designed and built in a way that ensures solidity, durability and suppression of dust; overhead walkways shall be installed with handrails or paititions which facilitate observation and ensure occupational safety; dd/ Water drainage systems (for wastewater generated from daily-life and production activities and rainwater) shall be designed and built separately, have covers and a suitable slope to ensure complete drainage. ©Vietnam Law and Legal Fomm 20 OFFICIAL GAZETTE lssut> nos 11-12/Ft>bruary 2015 3. Workshop structure a/ The area where material grinding and crnshing machines are located must neither generate dust to the smrnunding environment nor affect other production stages. b/ The area where mashing coppers are located shall be adequately lit and ventilated so as to maintain a temperature as required. c/ The area where yeast propagation equipment is located must ensure sanitation conditions and meet technological requirements and be easily cleanable and disinfectable. d/ The area where fe1mentation tanks are located: The ground of the area shall be built of durable, anti-slip and difficult-to-peel-off materials, and have a suitable slope to ensure complete drainage; In case fe1mentation tanks are located in a workshop, the ceilings and walls of the workshop shall be built of wate1proof, easily cleanable and anti-mold materials; In case yeast is produced right in the production area, the workshop where the yeast propagation equipment is located shall be designed in a way that can ensure asepsis, equipped with a disinfection system and placed under constant conu·ol to ensure yeast quality. It is recommended to install automatic doors to maintain asepsis in the yeast propagation section. In case the yeast is produced outside the production area, there must be devices and equipment to ensure yeast safety and quality and avoid contamination during the process of yeast delive1y and receipt. d/ The area where filu-ation tanks and filing systems are located: The area shall be situated isolatedly in order to ensure asepsis and avoid insects and cross-contamination from nearby sources of pollution; The grounds of workshops shall be built of durable, anti-slip and difficult-to-peel-off materials and must ensure complete drainage. Water drainage systems must have covers; 4. Ventilation system a/ Workshops must have ventilation doors to ensure air circulation and facilitate the dissipation of heat and exhaust gas generated from production activities; The area where material grinding and crnshing machines are located must have ventilation and air filu-ation systems to prevent pollution to other production stages; The area where mashing coppers are located shall be designed in a way that can ensure air ventilation, quick dissipation of heat, moisture and odor and maintenance of a temperature and occupational safety as required. 5. Water supply system al To supply sufficient quality water; b/ There must be sufficient pump systems, water u-eatment systems, water tanks and water pipe systems, which are always in good condition and regularly inspected to prevent backflow and blockage; c/ Water supply systems must be separate, have noticeable signs, and be easy to clean so as to ensure safety of the clean water source and avoid contamination; d/ Water storage, settlement and filu·ation tanks must fit water u·eatment technology and shall be cleaned according to regulations or when necessaiy; © Vietnam Law and Legal F ornm Issue nos 11-12/February 2015 OFFICIAL GAZETTE 21 dd/Upon occunence of an incident related to water quality, production shall be immediately stopped and products produced during the occmTence of the incident shall be isolated; el There must be standby electricity generators and water pumps so as to ensure unintenupted production in case of power outage or water pump failmes; g/ After being treated up to standai-ds applicable to beer production, water shall be stored and preserved so as to avoid contamination from somces of pollution. 6. Steam, heat and compressed air supply systems a/ Steam boilers shall be designed and made of suitable materials, installed in places separated from production areas and regularly inspected according to cmTent regulations; b/ Steam and compressed air pipe systems shall be designed and made of suitable materials, securely installed, easily distinguished from other pipe systems, and regularly inspected according to cmTent regulations. 7. Waste, wastewater and exhaust gas collection and treatment systems a/ For solid wastes Solid wastes shall be collected in suitable tanks or containers put in places convenient for waste collection and treatment without causing adverse impacts to the production process; Scrap containers shall be clearly labeled or have signs for distinction from containers of raw materials, semi-finished products and finished products; be made of waterproof and conosion-resistant materials; be tight and easy to clean (for reusable containers) or easy to destroy (for disposable containers); Brewing grains shall be collected once eve1y 48 homs. Reusable papers, labels, broken bottles, used or damaged bottle caps shall be collected, sorted at somce and stored in distinguishable bags or bins according to internal regulations before being transpo1ied to recycling facilities; Solid wastes shall be treated by organizations or individuals licensed to operate in the field of environmental treatment by competent state management agencies. b/ Industrial and daily-life wastewater Wastewater treatment facilities shall be located separately from production areas; Wastewater treatment capacity and technologies must suit the peak discharge so as to ensme that treated wastewater is up to prescribed environmental standards; It is not pennitted to directly discharge untreated wastewater into the smrnunding environment; drains in production areas must mn from clean to less clean areas and ensme complete drainage when the water flow stops. Catch pits must have lids; drains and catch pits in production areas shall be cleaned at the end of each workday and regularly dredged according to regulations. Beer production establishments located in industrial parks shall discharge wastewater into centralized drainage systems of industrial parks according to cmTent regulations on environmental management in industrial parks. c/ Exhaust gas from a production area and steam boilers shall be treated so as to cause no adverse impacts to other production areas. di Hazardous wastes ©Vietnam Law and Legal Fomm 22 OFFICIAL GAZETTE l ssut> nos 11-12/Ft>bruary 2015 Hazardous wastes shall be collected, stored, transpo1ted and treated separately according to cmTent regulations; Hazardous wastes shall be managed and treated by organizations and individuals licensed to treat hazardous wastes by competent state agencies. 8. Warehouse system a/ General requirements on warehouses (raw material, additive, processing aid, supplies, packaging and :finished product warehouses): Having a storage capacity suitable to design capacity of the production line; Being periodically maintained and cleaned according to internal regulations; Meeting prese1vation conditions according to instructions or regulations of manufacturers; Being capable of preventing the penetr·ation of insects, rodents and other hannful elements; Having info1mation for identifying each type of raw material, additive, processing aid, supplies, packaging and finished product; having warehousing and ex-warehousing records. b/ Chemical warehouses must meet prese1vation requirements and conditions according to manufactm ers' instru ctions or regulations and cmTent regulations on chemical prese1vation. c/ Finished product warehouses In addition to complying with Point a, Clause 7 of this Article, finished product warehouses must meet the following conditions: The warehouses shall always be kept at a ce1tain temperature and moistme as required in internal regulations for each type of beer; Products stored in finished product warehouses must have info1mation on their name, lot number, date of manufacture, production shift and use dmation according to internal regulations; There must be a separate space for keeping substandard quality products pending disposal; 9. Raw material and product quality cont:I'ol systems a/ Quality conu-ol areas shall be situated separately and conveniently for quality contr·ol in the production process; be equipped with essential machine1y, equipment and instruments to measme and inspect basic quality criteria of major raw materials and finished products . Microorganism testing sections must be aseptic and isolated from other testing sections; b/ If having no quality conu-ol sections, establishments shall outsom ce the cont:I'ol of basic quality criteria of major raw materials and finished products to inspection and analysis organizations that have suitable professional capacity and qualifications; c/ There must be places for prese1v ing samples and keeping dossiers of preserved samples. Establishments shall comply with regulations on sample prese1vation and destruction applicable to each type of sample. 10. Internal tr·anspo1tation a/ Establishment owners shall specify (in writing) requirements on vehicles for, and mode of, internal tr·ansp01t ation of beer products as well as prese1vation conditions and food safety management dming internal t:I'anspo1tation; b/ Beer may not be tr-aI1Sp01t ed in the same tanks or vehicles with supplies, raw materials and chemicals as this might cause cross contamination affecting the quality and safety of the products. 11. Management of records © Vietnam Law and Legal F 01um Issue nos 11-12/February 2015 OFFICIAL GAZETTE 23 a/ Establishments shall keep sufficient management records (contracts, invoices, documents, quality testing slips, regulation confonnity announcement dossiers, food safety regulation-conformity announcement dossiers and other relevant documents) for raw materials, auxiliaiy materials, additives, processing aids, supplies, packages and chemicals to serve origin tracing and food safety and quality control; b/ Establishments must have sufficient food safety management records according to regulations ( ce1ti:ficates of satisfaction of food safety conditions, receipts of regulation conformity announcements or written ce1ti:fications of food safety regulation-conformity announcements) for their beer products. Article 6. Equipment, packaging and containers 1. Equipment, packaging and containers in direct contact with beer must comply with the Ministiy of Health's Circulai· No. 34/201 lm-BYT of August 30, 2011, promulgating national technical regulations on safety and sanitation of packaging and equipment in direct contact with food. 2. Raw material and :finished product packaging equipment and containers shall be made of materials which do not cause contamination to products. 3. Grinding and crnshing machines must be suitable to technologies applicable to each type of material and be thoroughly cleaned before and after use. 4. Mashing, malting and lautering equipment: a/ These equipment must have safety valves in good condition and shall be periodically maintained and repaired so as to ensure safe operation under high pressure and temperature. b/ Mashing coppers must ensure a heating rate suitable to applied technologies and designed capacity and ensure even heating on their surface. c/ These equipment shall be cleaned with chemical detergents and disinfected according to the internal industrial cleaning process. The lids of mashing coppers must have edges so as to prevent containination of water used to clean the outer side of the tanks. 5. Filtration tanks shall be made of contamination-resistant materials and must be easy to install, clean and maintain. They must also be tight so as to avoid loss of CO 2 and penetration of oxygen and microorganisms. 6. Fe1mentation tanks: a/ The ends of hoses connecting yeast propagation stations shall be hung on a rack and sterilized before use; bl F e1mentation tanks shall be cleaned with chemical detergents and disinfected according to the internal industrial cleaning process; c/ Lids of fe1mentation tanks must have edges so as to avoid contamination of water used to clean the outer side of the tanks. 7. Deaeration and carbonation equipment shall be made of stainless material. 8. Filling equipment must be capable of :filling exactly a set volume into a bottle so as to prevent frothing; shall be cleaned and disinfected before use according to a set process. 9 Product-conducting pipe systems shall be cleaned with chemical detergents and disinfected according to the internal industrial cleaning process. 10. Vehicles for internal transpo1tation (lift trncks) shall be kept clean before, during and after use. These vehicles must be specialized lift trucks made of materials which do not cause pollution to beer products so as to ensure food safety. ©Vietnam Law and Legal Fomm 24 OFFICIAL GAZETTE l ssut> nos 11-12/Ft>bruary 2015 11. Supp01iing facilities: a/ Steam boilers, heating systems, steam supply systems shall be designed in conformity with food safety requirements. Hot air and steam must not cause pollution to products. b/ Inspection, measuring and testing equipment and equipment subject to strict safety requirements shall be calibrated and inspected according to regulations. 12. Other regulations: a/ Production equipment and devices shall be regularly maintained, inspected, repaired or replaced when damaged or showing signs of damage. b/ Waste and hazardous chemical containers shall be designed in a suitable manner to ensure safety and noticeability, be made of durable materials and lockable in order to avoid contamination. c/ The repair and maintenance of devices, equipment and machine1y shall be conducted outside production areas or when production activities have stopped. In case of on-site repair or regular maintenance, devices, equipment and machines shall be cleaned as soon as the repair or maintenance finishes. d/ Lubricant oils and greases used for equipment and machine1y in direct contact with products must be those pe1mitted for use in food production. Article 7. Establishment owners, workers directly engaged in production and visitors 1. Establishment owners and workers directly engaged in production must possess valid ce1iificates of food safety knowledge granted by functional agencies and units designated by competent authorities. 2. Annually, establishment owners shall anange at least one medical check-up for themselves and workers directly engaged in production at a medical establishment of district or higher levels. Health records of these persons shall be kept at the establishments. 3. To recrnit only those who meet the Ministiy of Health-prescribed health criteria for persons directly engaged in food production and processing. 4 . When a person directly engaged in production conti·acts a disease, he/she shall repo1i to competent persons so that he/he shall be assigned to perfo1m other jobs or be allowed to take a leave for medical treatment according to regulations. Such person may return to work only after obtaining a celiificate of full recove1y and satisfaction of health requirements for food production and processing jobs from a competent health agency. 5. Persons directly engaged in production and processing shall keep all pa1is of their bodies clean and, before staiiing to work, weai· protective clothes suitable to their working positions. 4 . Visitors shall wear protective clothes and follow establishments ' personal hygiene regulations. Chapter III FOOD SAFETY ASSURANCE CONDITIONS FOR BEER TRADING ESTABLISHMENTS Article 8. Beer ti·ading establishments 1. Product display, preservation and storage ai·eas must always be diy and clean so as to ensure that prope1iies of products are kept unchanged and products are not contaminated with hazardous chemicals, impurities or microorganisms haimful to consumer health. © Vietnam Law and Legal F ornm Issue nos 11-12/February 2015 OFFICIAL GAZETTE 25 2. To comply with producers' instrnctions on product storage. 3. To work out cleaning processes and keep a cleaning diaiy as instrncted by establishment owners. Article 9. Devices and equipment serving beer trading Trading establishments must have sufficient equipment and devices so as to meet temperature, moisture, light and other conditions as required by producers for each type of product during the storage and trading of beer products. Article 10. Management of business dossiers Beer trading establishments shall keep legal dossiers and documents evidencing the origin and quality of products to serve origin tracing and food safety and quality management. Article 11. Draught beer sellers Draught beer sellers shall be equipped with personal protective clothes according to regulations and wear clean gloves or disinfect their hands before serving draught beer. Article 11. Transportation of beer 1. Beer-transporting vehicles must prevent the penetration of insects and contamination with sources of pollution and be easy to clean. 2. Beer products of different types shall be classified and airnnged separately so as to meet producers ' preservation requirements during transportation. 3. Beer products shall not be transpo1ied in the same tanks or vehicles with hazardous goods or goods that might cause cross-contamination affecting their quality and safety. 4. Beer product-transporting vehicles and containers during transpo1iation shall be regularly cleaned. 5. Establishments shall work out internal regulations on conditions for food safety assurance during transpo1iation. Chapter IV IMPLEMENTATION PROVISIONS Article 13. Organization of implementation 1. The Depaiiment of Science and Technology shall assume the prime responsibility for, and coordinate with related agencies in, disseminating, and guiding the implementation of, this Circular nationwide. 2. Provincial-level Industiy and Trade Depa1illlents shall guide and implement this Circular in their localities. 3. In the course of implementation, the Depaiiment of Science and Technology shall, when necessa1y, propose the Ministiy of Industiy and Trade to amend and supplement this Circular based on management requirements and practical situation. Article 13. Effect This Circulai· takes effect on Febrnaiy 3, 2015. For the Minister of Industry and Trade Deputy Minister HO THI KIM THOA ©Vietnam Law and Legal Fomm