Chapter II
GENERAL CONDITIONS TO ENSURE FOOD SAFETY FOR FOOD BUSINESS FACILITIES
Article 5. Requirement for facility
1. Having sufficient area to arrange zones of food showing and sale, zones of containing, preservation and being convenient to transport materials, food products.
2. Not being flooded, stagnant.
3. Not being affected by animals, insects, and harmful microorganisms;
4. Food safety not being affected from areas polluted by dust, toxic chemicals and other source causing pollution.
5. Design of zones for food business, sanitation, dressing and undressing protective clothing and auxiliary zones must be separate, suitable to requirement of business food.
6. Structure of houses of zones are solid, suitable to nature, scale of food business; being built by materials which are suitable and assurance of hygiene, prevented from harmful microorganisms, destruction, penetration and habitation of insects, animals.
7. Floor is falt, smooth; with hard surface, load supporting, abrasion-proof, and good drainage, not cause slipperiness, not stagnant and easy to clean.
8. Ceiling is flat, bright color, made of solid materials, not leaked, water-permeable, not cracked, no moss, mold, not stagnant, not adhered by dirty substances and easy to clean;
9. Doors, windows are smooth, flat, convenient to clean; necessary places must have protection grid to avoid from penetration of insects, harmful animals.
10. Light source, light intensity must ensure comply with provision; lamps should be shielded safely.
11. The air ventilation system is suitable to requirement of food precervation, ensure ventilation in zones.
12. Having sufficient tools to collect waste; tools are made of materials which not be corrupted much, ensure be closed, with lids and be cleaned regularly.
13. The sanitation zones of facility must be arranged to separate with food business zones; gates of restrooms are not open through the food preservation zones; at least, it must have 01 (one) restroom for 25 persons; having sufficient clean water in conformity with National technical regulation (QCVN) on clean water No.02:2009/BYT, having tools, soap, detergents for sanitation and washing hands; having instruction board “Washing hands after going to the toilet” at an apparent position.
14. Having sufficient clean water for sanitary of equipments, tools, and sanitary of facility and in conformity with National technical regulation (QCVN) on quality of living water No.02:2009/BYT;
15. The business food must have clear origin, not been expired.
Article 6. Requirement for equipments, tools
1. Having sufficient equipments for business operation, preservation which are suitable to requirement of each type of food (shelves, cupboard displaying product, equipment to control temperature, humidity, air ventilation in zones of containing, diaplayig and sale, preserving food); having regulation on process, hygiene mode for facility.
2. Having sufficient equipment to control temperature, humidity, air ventilation and elements effecting food safety at the technical request of each type of food product during the course of food business operation.
3. Equipments of insect and harmful animal prevention and fighting are not rusted, easy to disassembly to maintain and clean, designs ensure effective operation in insect and harmful animal prevention and fighting; not to use drugs, animals in order to destroy rats, insects in food business and preservation zones.
4. Equipment, tools for product quality and safety supervision, measurement must ensure accuracy and be maintaines, tested periodically as prescribed.
Article 7. Requirement for person directly performing food business
1. Owner of facility and persons directly performing food business must be trained and granted certificate of training knowdleges on food safety as prescribed.
2. Owner of facility and managers contacting directly with food and persons directly performing food business must be examined health and granted cetificate of good health as prescribed by the Ministry of Public Health. The health examination is performed by medicine facilities of district level or equal or higher level.
3. Persons getting illness or diseases in list of contagious illness or diseases to which employees are not permitted to directly contact in the course of food business operation prescribed by the Ministry of Public Health shall not permitted to directly take part in the course of food business operation.
4. Persons, who directly operating food business, must wear separate protective clothing; not smoke, spit in the food business zones.
Article 8. Requirement for food preservation in food business operation
The food preservation in food business operation facilities must comply with requirements specified in clause 1, 2, 3, 4, 5, 7, 8 Article 4 of this Circular.
Tìm kiếm
Thông tư 15/2012/TT-BYT quy định điều kiện chung bảo đảm an toàn thực phẩm đối với cơ sở sản xuất, kinh doanh thực phẩm do Bộ trưởng Bộ Y tế ban hành (Bản Word)
Thông tư 15/2012/TT-BYT quy định điều kiện chung bảo đảm an toàn thực phẩm đối với cơ sở sản xuất, kinh doanh thực phẩm do Bộ trưởng Bộ Y tế ban hành (Bản Pdf)