Decision No. 20/QD-TTg approving the national food safety strategy for the 2011-2020 period, with a vision toward 2030

Issue nos 09-1O/.lanuarv 2012 OFFICIAL GAlET rE (Cong Bao /lOS J05-106/Ja/luary 20,20/2) 29 I Decision No. 20/QD-TTg of Jauuary 4, 2012, approving the national food safety strategy for the 2011-2020 period, with a vision toward 2030 THE PRIME MINISTER Pursuant to the December 25, 2001 Law on Organization of the Government; Pursuant to the June 17,2010 Law Oil Food Safety; Pursuant to the xir National Assembly's Resolution No. 34/2009/QH12 of June 19, 2009, on stepping up the implementation o] policies and laws on the management offood quality, hygiene and safety; At the proposal of the Minister ofHealth, DECIDES: Article 1. To approve the national food safety strategy for the 2011-2020 period, with a vision toward 1010, with the following major contents: I. Guiding viewpoints a/To assure food safety is to assure consumer interests and people's health, 1S a constant task requiring concentrated direction of Party committees and administrations of all levels, and is the duty as well as right offood producers and traders and every citizen. bl To synchronously implement laws and regulations on food safety, attach importance to inspection and examination work and step up the appticatton of advanced measures 1nfood safety management. c/ Tu i rue n ~ i [yi nIo rrnat i un and communication work to create profound changes in the awareness of producers, consumers and the whole society about food hygiene and safety assurance. 2. The objectives of the strategy .... aJ General objecti yes By 2015, master plans on food safety from piociuctiun to consumption will be imeJementcd . on the basis of a strong and..,e.ffective management system with cons1~hle and comprehensive impacts on impUiting the ' situation of food safety in the coun\!l By 2020, the control of food s$ty in the entire food supply chain will b~sically established, ensuring effecti ve anLflroactive protection of the health and i~rests of consumers to meet the requirements~nationaJ development and international~onomic integration. bl Specific objectives: Objective 1: To improve {~d safety knowledge and practices for target-groups. Targets: + By 20I5: 70% of food producers, processors and traders, 80% of managers (including leaders of related ministries and sectors; leaders of People's Committees of all levels; leaders of provincial-level Health, Agriculture and Rural Development, and Industry and Trade Departments; and leaders e VIETNAM LAW & LEGAL FOR 30 OFFICIAL GAZETTE Issuenos09·10/January2012 (cong Bao 110.1 105-I06lJw!iwrv 20, 2U12) of foorl production, processing and trading enterprises), and 700h of consumers will have proper food safety knowledge and practices. + By 2020: 95% of food producers, processors and traders, 80% of managers and 70% of consumers will have proper food safety knowle~ and practices.-- Ob~tive 2: To build capacity for the food safety management system. Targc:&,j:-+B~15: 100% of provinces and centrally run citfii will complete their food safety ,-' management systems; all centrally run cities, 6...... northern borcter provinces and provmces with a popula1$>nof 2 million or more will have ISO 17025 14!llt'1ratories; to form a food safety early warnitli'§ystem and organize and conduct analyse&.ota number of high risks of food safety in Vietrtim. +B~1P20: All provinces with a population of 1 mt:rllon or more will have ISO 17025 laboratories. Objective 3: To markedly improve food safety ..ssurance by food producers and processa. Tar~: + Rr2015: 100% of industrial-scale food production and processing establishments will be granted food safety eligibility certificates; at least 30% of consolidated food production, preservation, pre] imiriary processi ng and processing establishments will apply food quality and safety assurance systems like GMP (good manufacturing practices), HACCP (Hazard Analysis and Critical Control Points), ISO 9001 and ISO 22000; to encourage small scale food production, preservation, preliminary processing and processing establishments to apply these systems. + By 2020: 100% of industrial-scale food production and processing establishments will be granted food safety eligibility certificates; at least 80% of consolidated food production, preservation, preliminary processing and processing establishments will apply food quality and safety assurance systems like GMP (good manufacturing practices), HACC? (Hazard Analysis and Critical Control Points), ISO 900 I and ISO 22000; 70% of agricultural product processing establishments, 1009'0 of iudu suial-scale seafood proces siug establishments will perform quality management according to H AC":C":P, (IMP and GHP (good hygiene practices) according to technical regulations on food safety; 80% of fishing wharves and vessels of 90 HP or more. independent ice making establishments for aquatic product processing, materia! purchasing establishments and agricultural, forest and aquatic product preliminary processing establishments will meet the prescribed conditions for food safety assurance and apply such quality management programs as GM? and SSOP (Sanitation Standard Operating Procedures): lOUIJa otprovinces and cities will approve and implement master plans for and assure infrastructure facilities for safe food production zones (focusing on vegetables, tea, meat and aquatic products for domestic consumption); 100% of key aquaculture zones 0' VIETNAM LAW" LEGAL FORUM Issue nos 09-10/.Junuor)' 20[2 OFFle IAL GAZETTE (GongSEW 110.\ J05·/06IJalll/{/rr 20,2012) 31 producing large material quantities for industrial processing and 80% of small and scattered aquaculture areas will be supervised in toxic chemical residues; 60% of vegetable and tea growing areas will apply VietGAP (Vietnamese good agricultural practices). Objective 4: To markedly improve food safety assurance by food traders. Targets: + By 2015: 40% of catering servrce establishments and 80% of collective kitchens will be granted food safety eligibility certificates; 100% of supermarkets will be controlled in food safety; and 50% of marketplaces will be planned and controlled in food safety (excluding spontaneous ones). + By 2020: 80% of catering service establishments and 100% of collective kitchens will be gran ted food safety eli gi bil i ty certificates; and 80% of marketplaces will be planned and controlled in food safety (excluding spontaneous ones). Objective 5: To effectively prevent acute food poisoning. Targets: + By 2015: To reduce 25% of recorded acute food poisoning cases involving 30 persons or more compared to the average number of cases during 2006-2010. The rate of recorded acute food poisoning cases will be below 8 persons! 100,000 people. + By 2020; To reduce 30-35% of recorded acute food poisoning cases involving 30 persons or more compared to the average number of cases during 2006-20 IO. The rate of recorded acute food poisoning will be below 7 persons! 100,000 people. cl Vision toward 2030 By 2030, food safety activities will be proactively and effectively managed based on evidence and chain-based control; l~ffood-producers, processors and traders, m~ers and co nsu mel'S wi 11 have proppr frlf'!ft" safety knowledge and practices; 100-;;of food. .. production, processing and-ctradin g establishments will meet food safety ~ditions. 3. Major solutions for the.....strategy implementation ::1/ Group of direction and ad~stration solutions .......--- To increase the leadership of th~rtyand administrations of all levels over ~d safety assurance work. To perfect the legal system on f.Qad safety. To bring into play the role of3:& central and local joint steering committe~or food hygiene and safety and raise the rol~the task-forces assisting local steering com~ttees in properly organizing coordinated activities, with the health sector acting as the focalp~jnt. bl Group of professional and technical solutions To continue to strongly and synchronously carry out information, education and communication activities for changing food safety behaviors; to develop communication skills; to increase the quantity and quality of © VIETNAM LAW &LEGAL FORUM 32 OFFICIAL GAZETTE:: Issue nos09.10/January 2012 (Cong BElOnos10j j()('/January20, 2012) ~-~-- . -~-- ----------------,---, communication materials and messages on food safety. To enhance capacity for the food safety state management system: +Tostrengthen the Food Safety and Hygiene Sub-Departments and Agricultural, Forest and Aquatic,.,Epod Product Management Sub Departments in provinces and centrally run..... cities regarding personnel, equipment and physicallOimdations to be capable ofmanaging # ...... ! food saf~ in their localities. + To e!IIlancc capacity for specialized food safety insfNctorates from central to local levels, + To' ..strengthen food safety st a tc examin~f.Cm agencies; to establish an inter agency -:-mformation system for state cx aminatlon agencies to coordinate in '-' performGig state examination of food safety. ', +To increase the percentage of laboratories.. meetinK~O17025 and GLP (good laboratory practicer..); to concentrate investment in infrastrUC'fure facilities and equipment for centrai iaboratories to verity food safety. To invest i1l!pgrading a number of central and local l~r:atories to reach regional and internarierlal standards. + To-de.ce.n tra li ze powers along with providing training to raise management capacity and professional qualifications for local officers in food safety management so that they can meet requirements of assigned tasks. To step up supervision, inspection, examination and handling of violations of the food safety law: +To intensi fy inspection and control of the production and trading of plant protection chemicals and agricultural supplies and ensure that they are used properly in terms of quality, category, dosage and isolation time in cultivation, husbandry and prescr vatiou <tllll processing of agricultural food. + To constantly supervise and check toxic chemical residues in agricultural and aquatic products for consumption: to strictly control slaughter and hygiene in animal health and fishery activities; to inspect the compliance with regulations on food safety assurance in the entire production chain. + To prevent the trading of fake, inferior quality, expired, improperly labeled, smuggled, fraudulent and unsafe food products. +To intensify supervision and inspection of catering service establishments and supervise food safety risks . To elaborate technical regulations on food safety: + To elaborate national technical regulations on food safety. + To elaborate technical requirements to closely control the safety ofagricultural, forest and aquatic products before they are marketed. To further implement and expand nation wide advanced food safety management models: +To perfect and apply good manufacturing practice processes (VietGAP and VietGAHP Vietnamese regulations on good husbandry practices) and GAP and GAHP manuals in V LAW LEGAL FORUM , Issue nos 09·10/Janu{lry2012 OFFICIAL GAlf TTF.. (Gong Bao 110S lU5-106/JafHwrv 20,2012) vegetable, fruit and tea growing and caule and poultry raising. + To promote certification activities ami elaborate regulations on VietGAP and YietGAHP examination and certification; to assess, designate and supervise activities of VietGAP and VietGAHP certification and certification support organizations. + To experiment and expand models of application of good manufacturing practices in vegetable, fruit and tea growing, cattle and poultry raising and aquaculture associated wuh the certification and announcement of quality standards. + To widely disseminate and guide food processing enterprises in applying advanced food safety and quality management systems (GMP, GHP, HAeCp and ISO 22000). To enhance capacity to prevent andfontrol food poisoning and food-borne diseases: + To enhance the operation capacity of the system to supervise, record and prevent food poisonmg and food-borne diseases. + To closely examine the implementation of the food safety law, especially regulations on food safety conditions of collective kitchens, meal suppliers, restaurants; hotels, tourisr sit f'S, festivals, street food stalls, marketplaces, ports, schools, industrial parks and export processing zones; to clearly define the responsibilities of owners of catering service establishments, resolutely prohibit ineligible establishments from producing and trading food and providing catering services; and to strictly handle violations. + To S(CP up certification of food safety conditions in food production and trading activities. To form a food safety risk warning and analysis system to SCI ve the evidence-based food safety management: + To form an early warning and~ analysis system to provide scientific grounds~ the food safety management. + To proactively and quic~ly handle emergency incidents related to food.safety and propose remedies. + To closely and effectively coaperate with other countries in the region and t~~ world in sharing information and handling is~sof food safety. + To closely coordinate withJw; Codex organ ization and interna tionaL.technical organizations in food safety. cIGroup of resource solutions To increase food safety trainirJr' ..-; ~ . +To increase full-time food sa~ staffs at all levels to be capable of ma~ing and administering food safety assuran~ctivities nationwide. ..." + To promote collegial and tMMary food safety training activities at universities and research institutes that have the food safety training function. To retrain food safety lllallagers, illspectOls and testerx uf all levels; to incrementally increase the percentage of staffs with un iversit y and postgraduate qualifications. e VIETNAM L.AW &LEGAL fORUM 34 OFFICIAL GAZETTE Issuenos09-10/January 2012 (Gong Dao110.\ j05·/0(jI}WIlIlIiY 20, 2012) +Totrain and attract professionallyqualified personnel for performing food safety management tasks. + To introduce food safety education into general schools. To step up scientific research: Research institutes and universities shall focus on researc';; to identity and assess the food safety situatio~nd propose intervention measures to improv~e situation. :.J T~rease intemational cooperation on-foodsa~: + To%¥rther conclude treaties and bilateral and muWtbteral agreements concerning food safety. + T~ifxpand international cooperation in food-rt!1':'tted scientific research, training. ~. inforrrCion, techniques, regulations and standar1ft: + ~ promote regional and global. cooper~n relations in the settlement of food safeiyissees. + T~Josely cooperate with neighboring countries, especiall y those bordering on • • vtetna~ jointly deul with urgent issues of rnutua~cern. ~ocialize food safety assurance activities: + To issue policies. lists and roadrnaps for socialization of food safety management activities; to perfect the mechanisms of management, assessment and accreditation of food safety control establishments under the socialization policy. + To step up socialization of a number of technical services in food safety management; to promote the role of enterprises, social organizations and mass organizations in food safety assurance work. +To develop and encourage individuals and organizations to invest, set up joint ventures or joint undertakings and transfer technologies in food safety testing, and certification organizations. + To encourage establishments to maintain good food safety conditions along with applying strict inspection measures to violating establishments. To increase funds for food safety assurance activities. To socialize and diversify funding sources and incrementally increase investment in these activities. Funds for the strategy implementation will come from the central budget, local budgets, donations and other lawful sources in accordance with law. 4. Major programs and schemes aJ The national targetprogram on food safety and hygiene during 2011-2015 . Drafting agency: the Ministry of Health Coordinating agencies: the Ministry of Agriculture and Rural Development, the Ministry oflndustry and Trade, the Ministry of Planning and Investment, and the Ministry of finance. blThe scheme on training human resources for food safety assurance @ VtETNAM LAW & lfGAL FORUM IssuenQs09·1O/January2012 OFFICIAL GAZETTE (CongBaaIIOS /05-!06/Jmll1ary 20, 2012) 35 Drafting agency: the Ministry of Health Coordinating agencies: the Ministry of Agriculture and Rural Development, the Ministry ofIndustry and Trade, and the Ministry of Education and Training. cl The scheme on food safety control with respect to imported food Drafting agency: the Ministry of Industry and Trade Coordinating agencies: the Ministry of Health and the Ministry of Agriculture and Rural Development. df The scheme on promoting communication on food safety through 2015 Drafting ~lgency' the Ministry of Health . - Coordinating agencies: the Ministry of Ag ricnltnre ann Rural Development, the Ministry of Industry and Trade, and the Ministry of Information and Communications. el The scheme on enhancing capacity for specialized food safety inspectorates Drafting agency: Ministry of Health Coordinating agencies: the Ministry of Agriculture and Rural Development, the Ministry of Industry and Trade, and the Government Inspectorate. fl The scheme on food safety assurance in cattle and poultry slaughter and transportation Drafting agency: the Ministry of Agriculture and Rural Development Coordinating agencies: provincial-level People's Committees. g/ The scheme on food safety assurance marketplaces Drafting agency: the Ministry of Industry and Trade Coordinating aee'nc.les· the' Ministry of Health and provincial-level People's Committees. hi The scheme on enhancingca~ty for the market management force to inspecfmld control food in circulation on the market Drafting agency: the Ministry of Industry and Trade Coordinating agencies: pro~cial-Ievel People's Committees. il The scheme on the burrtting and development of the model of safe IQpd supply chains nationwide Drafting agency: the l\fUJlstry of Agriculture and Rural Developmesj Coordinating agencies: provi,flcial-level People's Committees. Article 2. Organization of impternentation .. I. The Ministry of Health shan!~· a/ Assume the prime responsibility for, and coordinate with other ministries and'"sectors in, ,',,-," implementing the contents of the stfa'fegywithin the scope of its assigned tasks and powers. bl Supervise, monitor and urge the implementation of the strategy by ministries, sectors and localities. cl Coordinate with related ministries and sectors and People's Committees of an levels @ VIETNAM LAW &LEGAL FORUM OFFICIAl GAZETTE in conducting food safety examination and inspection; urge other ministries, sectors and localities to discharge their assigned responsibilities for food safety assurance. dI Organize periodical preliminary and final reviews and report to the Prime Minister on the strategyj,wplementation results. .... 2. T~Ministry of Agriculture and Rural Develoonrent shall: aJ C~ly coordinate with the Ministry of Health~ other related ministries and sectors in impl~nting the solutions, programs and schemem the strategy within the scope of their assi~d·4.tsks and powers. hiD~t the formation and development of raw-maSal zones for the production of safe agricuft;al food; apply production processes-suitable-to agricultural food production-households.-cI I~ase close inspection and control of food satiiMy during production, preliminary process" processing and trading, dJ Closely coordinate with the Ministry of Health m~acking food origin upon occurrence of tood~soningcases, and managing food contamination risks.-3. 'l:W\1inistry of Industry and Trade shall a/ Closely coordinate with the Ministry of Health and related ministries and sectors in implementing the solutions, programs and schemes of the strategy within the- scope of their assigned tasks and powers. hI Direct and examine the implementation of regulations to assure food safety at marketplaces and supermarkets, especially at wholesale markets. cl Examine and control to prevent the tr;)oing of fake, interior-quality and smuggled food. 4.The Ministry of Science and Technology shall coordinate with related ministries and sectors in reviewing and promulgating regulations on certification and announcement of standard and technical regulation conformity and regulations concerning quality, standards and labels of food products; and adopt policies to encourage an d promote research and application of advanced sciences to food safety. 5. The Ministry of Education and Training shall: aJClosely control the provision of catering services at schools and build models of safe school kitchens in association with the "Teach Well and Learn Well" campaign and other campaigns in the education sector. bl Coordinate WIth the Ministry of Health in organizing public information and education on food safety at schools and mobilize teachers and pupils to actively participate in food safety assurance activities; and set a roadmap for introducing food safety into teaching curricula at all levels. 6. The Ministry of Planning and Investment shall arrange funds for activities of the strategy according to the Nationat Assembly-approved annual budget plans, and actively raise financial donations at home and abroad for food safety assurance work. 7. The Ministry of Finance shall arrange sufficient funds for the implementation of the \t) VIeTNAM LAW & LEGAL FORUM Issue nos09·lO/January 2012 OFnCIAl GAZE ,'Tf: (Gong (Jao nUl I05-106/JwJUwy ZO, 20n) 37 ......-- .. -,------- . ------.~ food safety strategy, programs, schemes, plans and master plans; examine and supervise the use of these funds; and assume the prime responsibility for, and coordinate with the Ministry of Health and related agencies in, fonnulating policies to promote socialization and encourage individuals and organizations to invest in food safety activities. 8. The Ministry of Home Affairs shall a <:!'.llmf'. the prime re spnnsihility for, and coordinate with related ministries and sectors and direct localities in, assuring personnel for the food safety management system, and formulate and submit a regime ofoccupational Incentives for food safety workers to the Government for approval. 9. Depending on their assigned functions and tasks, the Ministry of Public Security and the Ministry of National Defense shall: aJ Participate in public information and ~(hJC:ltion <J cl i viti e s to fa iSf' food safet y awareness and practices of ethnic minority people in their stationed areas, deep-lying, remote, border and island areas. bl Direct public security and border guard forces to coordinate with customs and local agencies in controlling and preventing the cross border smuggling of food. cI Assume the prime responsibility for, and coordinate with related miuisuies and sectors in, detecting, investigating and handling, and support the handline of, food safery-related violations. 10. The Ministry of Jnformation and Communications shall: aJ Coordinate WIth the Ministry of Health and related ministries and sectors in organizing public information and dissemination of knowledge about food safety law. bl Direct newspapers and radio and television stations from the central to commune level, mobile information teams lHtd public address systems in wards and corDinunes to reserve appropriate sections and t~volumes to disseminate food safety knowledge and law and information on food safety -assurance activities. 11. Vietnam Television, Radie Voice of Vietnam and Vietnam News Agency shall coordinate with communication agencies and television and radio stations at alllevels in ...... -" reporting on food safety as a routine-content of broadcasts, and earmark time YQ..Iwmcs for broadcasts on food safety assurance-end have .r regular sections on food safety assurance. 12.The Vietnam FatherlandFront shallcarry out mass agitation and education acnYities arid launch movements on food safety ~rance in association with the campaign fQfbuilding cultured villages and communes in residential areas with a view to promoting th~funnation of practices of producing, PlOCt:sS~, trad.ing and consuming safe agricultural, forest and fishery products jn the community 13. The Central Vietnam Women's Union is requested to: al Assume the prime responsibility for launching a movement among women C VlETNAM LAW & GAL FORUM 38 OFFICIAL GAZETTE Issuenos09-1O/.Ianuary 2012 (Cong BaD!I()S JU5-j()6/Ja!ll/w)' 20. 2012) nationwide to take part in food safety assurance activities. b! Coordinate with ministries and functional sectors in organizing food safety training, information and communication programs for women, especially housewives and small-scale female traders and producers. 14. '~e Central Vietnam Peasants' Association is requested to: ~ aJ Cocutinate in training activities to guide meroberQt1 producing safe food, methods of scientif~rocessingand preservation and proper~of plant protection chemicals and safe fec~nd fertilizers. bl A~me the prime responsibility for launchins:f movement on good initiatives and practic~food safety assurance, and actively ~ combat .afe practices in the community. cl Cs;.dinate with related sectors in t""'""'" populariftng and guiding advanced technical...... solutio~to assure food safety in food produerren, processing, trading and preservi\.nDn. 15. pr0.Ylncial-level People's Committees shall: aI D~tly direct, plan and organize the impl~tion of the strategy. hi Incorporate food safety criteria in local socio-economic development plans. Take the initiative in investing local budgets, human resources and physical foundations for food safety assurance programs in their localities. c/Direct, implement andclosely examine the implementation of the food safety law, especially regulations on food safety conditions ofcollective kitchens, meal suppliers, restaurants, hotels. tourist sites, festivals, street food stalls, marketplaces, ports, schools, industrial parks and export processing zones; clearly define the responsi bilities of units owning catering service establish ments, resolutely prohibit establishments which fail to rneec law-prescribed conditions from producing and trading food and providing catering services; and strictly handle violations. 16. Implementation and coordination mechanism The central and local Interdisciplinary Steering Committees for Food Hygiene and Safety shall direct the strategy implementation. On the basis of the general objecti ves and solutions, ministries, sectors, localities and mass organizations shall, depending on their functions and tasks, formulate and Implement schemes and plans, and send annual reports on the implementation progress and results to the Ministry of Health for summarization and reporting to the Prime Minister. Article 3. This Decision takes effect on the dare of its signing for promulgation. Article 4. MInisters, heads of ministerial level agencies, heads of government-attached agencies, heads of related agencies and organizations and chairpersons of provincial level People's Committees shall implement this Decision For the Prime Minister Deputy Prime Minister NGUYEN THIEN NHAN © VIETNAM LAW 11 lEGAL FORUM