Management of Food Safety Must Be Implemented Throughout the Production and Business Process

Bich Hoa

00:18, 12/07/2024

Food safety is the assurance that food will not harm human health or life. The Food Safety Law 2010 has stipulated several principles in the management of food safety.

To be specific, according to the provisions of Article 3 of the 2010 Food Safety Law, the principles of food safety management include:

First, ensuring food safety is the responsibility of every organization and individual involved in food production and business.

Second, food production and business are conditional activities; organizations and individuals engaged in food production and business must be responsible for the safety of the food they produce and sell.

Third, food safety management must be based on corresponding technical standards and regulations issued by competent state management agencies and standards announced by manufacturing organizations and individuals to be applied.

Fourth, food safety management must be implemented throughout the entire food production and business process based on risk analysis concerning food safety.

Fifth, food safety management must ensure clear assignment, decentralization, and intersectoral coordination.

Sixth, food safety management must meet the requirements of socio-economic development.

See more: 2010 Food Safety Law, issued on June 17, 2010, and officially effective from July 1, 2011.

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