Chương III Thông tư 16/2012/TT-BYT: Điều kiện an toàn thực phẩm đối với cơ sở sản xuất, kinh doanh nước khoáng thiên nhiên, nước uống đóng chai

Chapter III

THE SAFETY CONDITIONS APPLICABLE TO ESTABLISHMENTS THAT PRODUCE AND TRADE MINERAL WATER AND BOTTLED WATER

Article 7. Establishments that produce bottled mineral water

1. The facilities, equipment, instruments and people directly producing bottled mineral water must comply with Article 1, 2, 3, and 4 of the Circular No. 15/2012/TT-BYT dated September 12th 2012 of the Ministry of Health on the general conditions for ensuring food safety applicable to establishments that produce and trade food.

2. The area where the bottles and jar are rinsed and cleaned, the area of production (filtering, sterilizing, extracting, bottling, labeling, printing expiry date), the area of preserving bottled mineral water must be designed and built according to the one-way rule that suit the other of the stages of the production line, avoid the cross-contamination among the stages or with other areas.

3. The producing establishments must be solidly built. The surfaces of walls and ceiling must be flat, bright, and cleanable. The wall must be impermeable (paved with ceramic tile, glass, plastic, etc.) and at least 2-meter tall, cleanable, and easy to drain.

4. The extraction area must be closed and separated from other areas, and has a system of air sterilization; a regime for regularly controlling the equipment in order to ensure procedures they are always working.

5. The workshop, equipment, and instruments used in the production must be regularly cleaned; the establishment must be cleaned at least once per quarter.

6. Having a closed production line; the equipment and instruments in direct contact must be must be made of materials that do not cause contamination, suit the requirements of production technologies, are easy to be cleaned, sterilized, and maintained.

7. The bottled mineral water and the packages thereof must be sterilized using ultraviolet rays and other sterilization technologies that do not affect their quality and safety.

8. The area for preserving bottled mineral water must be dry, airy, and hygienic; the products must be put in hygienic reservoir that are not impacted, deformed, or broken.

9. The packages of mineral water must be the packages especially used for food, must be closed and in appropriate size to avoid contaminating the water.

a) The caps and plastic bottles of mineral water of which the volume is smaller than 10 liters must not be reused; the plastic bottles with a capacity of 10 liters or more, and glass bottles, may be reused;

b) Every kind of bottles being used for the first time or reused must be cleaned, sterilized, and carefully rinsed before the bottling stage, except for the bottles being used for the first time that are produced using closed technologies with sterilization;

c) The bottles must be put upside down after being cleaned to avoid dirt and contaminant falling inside, except for the bottled being cleaned automatically; the bottles must be rinsed using the exact same kind of water being bottled before the bottling stage;

d) The inside of paper packages must be coated with safe and impermeable materials to ensure the safety.

10. The sources of mineral water being extracted must lie within the protection perimeter to avoid any foreign contamination that affect the chemical and physical properties of mineral water.

11. The water must be bottled at the sources, or the water must be taken to the bottling location in a closed and continuous pipeline that ensure the strict hygienic provision during the entire extraction. The bottled mineral water must satisfy the provisions on food safety and the management requirements in the National Technical Regulation on mineral water and bottled water No. 6-1:2010/BYT.

12. The establishment that produces bottled mineral water must have a department specialized in supervising and controlling the hygiene of bottles and the quality of water; must have the documents on the test results of the water sources and the finished products as prescribed in the National Technical Regulation on mineral water and bottled water No. 6-1:2010/BYT.

Article 8. Establishments that produce bottled water

1. The facilities, equipment, instruments and people directly producing bottled water must comply with Clause 1, 2, 3, 4, 5, 6, 7 and 9 7 of this Circular.

2. The bottled water must be sterilized using ultraviolet rays, ozone gas, and other technologies that do not affect the product quality and safety.

3. The sources of mineral water being use for producing bottled water must be protected from any foreign contamination that affect the microbiological, chemical and physical properties of mineral water, and must comply with the National Technical Regulation on clean water No. 02:2009/BYT.

4. The establishment that produces bottled water must have a department specialized in controlling the hygiene of bottles and the quality of water; must have the documents on the test results of the water sources and the finished products as prescribed in the National Technical Regulation on potable water No. 01:2009/BYT.

Article 9. Establishments that trade mineral water and bottled water

Must comply with Clause 1, 2, 3, 4, 5, 12 and 13 Article 5, Clause 1 Article 6, and Clause 1, 2 and 3 Article 7 the Circular No. 15/2012/TT-BYT dated September 12^th 2012 of the Ministry of Health on the general conditions for ensuring food safety applicable to establishments that produce and trade food.