Decision No. 28/QD-TTg approving the National Scheme on control of micro-organism contamination and chemical residues in foodstuffs in the period from 2003 to 2010

DECISION No. 28/QD-TTg OF JANUARY 6, 2003 APPROVING THE NATIONAL SCHEME ON CONTROL OF MICRO-ORGANISM CONTAMINATION AND CHEMICAL HESJDUES IN Fooosrur-Fs IN THI:: PERIOD FROM NOW TILL 2010 THE PRIME MINISTER No / (Ob-/ )IJU,l) Urqun/z,citfun ot /llo Govornnwnt; Pursl/w1/ lo /ho )uno :w, '(989 Law on /he /)mtoclion ol hwp/u's ffeafth; Pursuant to the Primo Ministor's Decision No. 35/ 2001/Qf.J."f"Tq of March 19, 2001 approving the straterw for care anc/ protection of the people'.<; health in tho ?001 ?o-10 periocJ; At tho proposal of tho Minister of Neal th in Noport No, 3313/TTr-BYT of April 29, 2002, DECIDES: ArliclG 1,- To approve the national scheme on control of micro-organism containihation and chemica{ res id uos in food stuffs in the period· from now til I 201 0 with the following principal contents: 1. Objectives: a/ General objectives: To ensure hygienic anc:l safe foodstuffs for domestic consumption and export To take Initiative in supervi:;;ing the danger of contamination in the process from farming to production, processing, circulation and consumption of foodstuffs, thus contributing to reducing the cases of foodstuff poisoning and mortaHty due to foodstllff poisoning; and Ii miting the foodstuff-transmitted diseases in order to protect the community's health and improve our race, and maintain security, order and social safety. b/ Specific objectives: ·· To build the system of controlling and rnonitof"ing the situation of micro-organism contamination and chemical residues in foodstuffs. •· To build tho standard system on quality, l1yyiene and safety of foodstuffs, esrecial ly h lg h-risk foodstuffs. .. To make a planning on the system of laboratNies, and to enhance the capability of testing foodstuff quality, hygiene and safety (FQ/-1S) at tile central, regional and provincial/municipal leve13. 2. Solution~: n/ "fo IJUild II 1e roodstult inspection anJ suput vdon Pursuant Iv lh1:) Deccmver 2!:i, 200-J I ow on sy:-;/ern. tfo. '/ (lEi-2--~003) bl To lilabomte and p1on1,1lv;:1te lwJal d<1:;111nc11b on FC!HS management; ttw critririi1 f(ll" FOi i S evaluat\on, build and apply mechanhms for handling the violations of the legislation on foodstuff hygiene 811d safety. cl To build and apply models for producing and processing safe foodstuffs throughout the country in service of export and domestic consumption. di To build models for self-management e1nd supervision of the use of plant protection drugs e1nd veterinary drugs in accordance with specifications, and ways of processing safe foodstuffs. el To monitor the assurance of foodstuff t1ygiene and safety. fl To raise the sense of responsibility towards consumers and knowledge of peasants directly engag~d·· in ·foodstuff production, and of foodstuff enterprises on FQHS. To -enhance communication and education of foodstuff hygiene and safety as well as legal knowledge for peasants and persons directly engaged in foodstuff production and processing; and food catering. . . . . . . . •.· 3. Activities for Implementation of the scheme: al Project one: Contr,ol of micro-organism cont a ri7 /nation · an d che rn lea I residues ( i nclu d l ng foodstuff additives) .in foodstuff products Objectives: ·10 raise the capability to control and limit micro•• organisms and toxic chemicals ln foodstuffs and foodstuff additives. To take initiative in controlling foodstuff poisoning and limiting diseases caused by the use of contaminated foodstuffs. Implementation contents: + To build t11e system of legal documents on foodstuff hygiene and safety. + To build the testing sys tern capable of evaluating and controlling foodstuff contamination tl1rou9hout the country. + To build technical standarcJs fo1· evaluation of quality, hygiene and snfety of additive•-, w;r~f! in food8tutf pmce::.sing and additives 1·etr1iled n11 tlH~ n1mkd· in form of raw rrwterials. + To build rilot and good 1nodel:; in tlw appli'.::-tiinn <if n1(m:;1.1n:, ; l.o (;ontrol fuodstufl contamination i-llld toodstutf-trnrismittnd c!isr.::ases in the supply of tooclstuff mlditivei;. •· lmplomt"ntin~1 ariencics: Thn Ministry of Health shall assume the prime responsibility and coordinate with the concerned ministries and branches. bl Project two: Inspection and supervision of biological contamination and chemical residues in farm produce and foodstuffs Objectives: To enhance the inspection, supervIsIon and application of scientific,. technical and technological advances in terms of varieties, biological drugs, herba I drugs, biological preparations and organic fertilizers, and advanced technical processes to clean and safe agricultural production for d0me.stic consumers, thus contributing to raising the competitiveness and speeding up the export Off arm pmduce and foodstuffs. To strive to substantially reduce chemical residues in farm produce and food.stuffs by 201 O. Implementation contents: + To control biological contamination and chemical residues in farm produce. + To contra! foodstuff hygiene and safety in husbandry, slaughtering and husbandry products. + To control feed quality, hygiene and safety. + To control fertilizer quality. + To build areas for manufacturing safe raw material foodstuffs. •· Implementing agencies: The Ministiy of Agriculture and Rural Development shall assume the prime responsibility and coordinate with the concerned rninistries and branches. cl Project three: Control of micro-organism contamination and ctiemical residues in aquatic foodstuffs Objectives: To 1·aise tile capability aml efficiency to control pathogenic n 1icm-rnw1 n ir; n I con tel rn in atio n d nd toxic chemical msidues in ,1quatic products in order to pmtect con sun 1ers' I 1r)alth mid irnprnve thP. competi1ivene:;;,; of tll(, Viutnw 11 f)c;u ~Jqua tic prud 11 ct:::; , 1 l l1rn 11<: :1111 I l; 1 t!1e world. ·• Implementation contents: + To cl::ibornto ,md perfect th'.; :·;yi;lt,m :,f lw.p! documents and technical standardi, rclali11g to aqu.itic foodstuff hygiene and safety. + To enhance the capability to examine foodstuff quality, hygiene and safety crite1"ia in aquacultum feeds, reared and fist1ed aquatic products. + To provide training and guidance on the regulations and branch standards on conditions to ensure foodstuff hygiene and safety for organizations and individuals that catch, rear, process, purchase, preserve, transport and/or circulate aquatic products. + To monitor, inspEJct and recognize safe rearing areas, clean rearing tartns as well as aquatic product~ producing and -trading establishments meeting the foodstuff hygiene and safety standards. Implementing ~!:]encies: The Ministry of Aquatic Resources shall assume the prime resp6nsibility and coordinate with the concerned ministries·and branches. di Project four: Control of micro-organism contamination andtoxic chemical residues in foodstuff processing Objectives: To control the whole process of ti::iodstuff processing, from raw materials to finished products, by managerial and technological measures in order to ensure the product quality up to the foodstuff hygiene and :mfety requirements, and reduce dangers of rnicro-•organisrn contamination and toxic d1ern1cal residues. Implementation contents: + To elaborate and prornul~Jale documents on technical standards and pmcessos, as well ai; the quality management system suitable to Vietnam's situation in order to gu ido t/lo food stuff. producing mi cl processing establishments in the :Jpplicntion tlwrnol. + To build the food:,tuft quality, hygien0 and s,.1foty mana[Jement m1twork in tl1., fo(Jdstuff pwccssinq industry. + To formulate) the proqia111 on em,urit1{1 I oi 1:; 1·inht lrnm rnw n,atmi;,il~; i11 rnd 1·,r to eli111i11alc l/Jxic dc1 ncnb; i11 fu( 1cbt1Jff.,p1cHi1Jci11['.j ,md --p: uc"";:-;i; lH 1 d'N tnaterials. + fo fonnuk-1te !llo program on controllin£J foorMuff hygiene and safety in the use of 1:eclinologies ,md (-iquipment i11 the foodstuf1' proccBsing industry. + To build a number of models of small- ;;md medium-sized foodstuff processing establishments where Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control (HACCP) are applied. lniplementingagencies:The Ministry of Industry shall assume the prime responsibility and coordinate with the concerned ministries and branct1es. 4. Assignment of responsibilities for imple mentation direction: a/ Th~ Ministry of Health: To control micro-organism contamination and chemical residues in fresl1 foodstuffs, raw-material foodstuffs, foodstuff additives, functional foodstuffs, high-risk foodstuffs and import foodstuffs;· home:~made foodstuffs as well as in- and post-processing foodstuffs, for domestic consumption and export. b/ The Ministry of Agriculture and Rural Development: . . To control epidemics of animals and live plants as wen as plant varieties and·aniffia! breeds, to control biological contamination and chemical residues in products being· raw-material· foodstuffs first, in the process of producing raw~material foodstuffs (fresh or processed), as wen as in the transportation, import and export thereof. cl The Ministry of Science and Technology: To coordinate with the Ministry of Health and the Ministry tJf Agrfcu!ture and Rural Development in elaboratinn and promulgating the Vietnamese standard:; on foodstuff quality, hyniene and i;afe1y. di The Ministry of Trade: .. To coordinate with the Ministry of Heolth and tile concerned rninistries in controlling the tradintJ in foodstuff:c; on market, especially those foodstuff:; 11 ig f1 ly pror 1e to contamination: co11tml Ii no tood i,tuff labelr; and fake foodi;tuffs. •· To cuordin8t(~ witl'1 tile Min dry of AU(icullw o ::111cl Hi II ill L)r~vdnpinont in 111Fl!l;)Ditl~j ti I() COIICI :ntmt(~d ( ii ; H :i/lL ,·,/,.,J I IL :;Im 1g hkil'ing of rrn irnal.'.i and appi·;i n1J U I : : · ; 1 rid ilh,'i ii; t,rn cc a 11d :; 11 p pent ii-o 111 i 11temal io I ia I H/\CCf-l at slau9!1terin9 esl:nbli:;hn,nnts. 01ganix:alirnrn. e/ ·1·11e Ministry of Industry: · r·o control rnicro--0rga11 i \i rn cnr I lc,un in H1 in,, •:1 n d chemical residues in the foodsluH proCt)Ssing. • To coordinate with tile Ministry of Heiilth in building pilot model and applying GI !F1, GMP ond HACCP at medium- and small-sized foodstuff processing establisll ments. f/ The Ministry of Aquatic Resources: To control epigemics of animals and live aquatic plants; niicro-organisrn contamination and clleinical residues in products being raw-material foodstuffs first, in the process C>f producing raw-•material foodstuffs (fresh orprocessed), as well as the transportation and export thereof,, g/ Tile local People's Committees: To coordinate closely with the concerned ministries and br{l:nches in elaborating policies on FQHS manageinentarid implementing the scheme in their respective. localities; to direct Services,. Oepartm ents and·· branches'in• theJr respective localities to build areas for producing and· processing safe foodstuffs; to build.concentrated.hygienic !ivestock-•s!aughtering houses and protectthe environment; to build models of communities for monitoring FQHS in communes and wards:. and to direct tile implementation of measures to· ensure· FQ HS. 5. Funding forimplementation Annually, the Ministry of Health and the concerned ministries sl1al I coordinate with the Ministry of P Ian n ing and Investment and the Ministry of Finance in elaborating the plan andfunding for implementation of the scheme, then submitting then, to the l"lrirne Minister for approval. Funding sources: In tile immediate future, in 2002, !110 funding of the rroject on ensuring foodstuff quality, hygiimn and silfety in the national target program on p1·{:,wmtion rind combat of some social disecif;es, clananr·rms epidArnb.t ;rnd ! HV/AlfY, i,, US(~d. ·· Hom 2003 ?.010: The i,cheme i;lmll bu i"i1 ,,mc,xl partly by tlw state budqet, partly by confrihutiom; 01 liK' fr1ods1u1f..pn.1ducinr1 enlfirpdr:ei-:, anfl p,1r·Uv by Article 2.- Th(~ Minister of HealU1 sllall assume !lie prime reqionr-.i bility :c1nd coordin:.1te with H10 concorned minislri(~s and agencies in organizing th,J implementation of this Decision. The agencies assuming the prime responsibility for implementing tl,e projects shall have to direct ttlo e!abmation of projects and submit t11em for approval according to regulations; and organize Urn implementation of projects. Annually, the Ministry of Health sl1al! assume the prime responsibility for summing up evaluation and reporting on implementation results to the Pri1rn~ Minister. Article 3.- Tllis Decision takes effect after its signing. Article 4.~ Tile fl..1inister of Health, tile ministers, the !leads of the ministerial-level agencies, the heads of the agencies attaclled to the Government, and thE~ presidents Of the People's Committees of the provinces and centrally-run cities shall t,ave to implement this Decision. For the Prime Minister Deputy Prime Minister PHAM GIA KHIEM