National Standard TCVN 8209:2009 (CAC/RCP 58-2005): What are the regulations on code of hygienic practice for meat in Vietnam?
- National Standard TCVN 8209:2009 (CAC/RCP 58-2005): What are the regulations on code of hygienic practice for meat in Vietnam?
- TCVN 8209:2009: What are the hygienic rules for meat applied in the control process in Vietnam?
- TCVN 8209 : 2009: What are the guidelines for post-slaughter inspection in Vietnam?
National Standard TCVN 8209:2009 (CAC/RCP 58-2005): What are the regulations on code of hygienic practice for meat in Vietnam?
National Standard TCVN 8209:2009 replaces TCVN 5110:1990, TCVN 5168:1990, and TCVN 6162:1996;
National Standard TCVN 8209:2009 is fully equivalent to CAC/RCP 58-20051;
National Standard TCVN 8209:2009 is compiled by the National Standard Technical Committee TCVN/TC/F3 on General Principles of Food Hygiene, proposed by the General Department of Quality Measurement Standards, Ministry of Science and Technology.
The current approach to food hygiene for meat is based on risk assessment, which requires implementing hygiene measures at points in the food chain where these measures are most effective in reducing risks from food to consumers. This needs to be reflected in the application of specific measures based on scientific basis and risk assessments, with a greater emphasis on prevention and control of contamination throughout the entire process of meat production and subsequent processing. The application of HACCP principles is essential. The current success of these programs is objective evidence of the control of food hazards at a level that is commensurate with the level necessary to protect consumers, rather than focusing on prescriptive and outcome-based measures.
At the national level, the activities of the competent authority at the slaughterhouse (usually the veterinary administration2) often meet animal health as well as human health objectives. This is particularly the case for pre- and post-slaughter inspections, where the slaughterhouse is a critical control point in the monitoring of animal health, including diseases transmitted from animals to humans.
Apart from the allocation of legal enforcement powers, it is important to recognize the dual nature of these functions and to integrate activities related to public health and animal health.
Many countries are implementing systems to redefine the relevant roles of industry and in the hygiene of meat activities. In addition to these enforcement systems, the competent authority is responsible for determining the roles of those involved in meat hygiene activities when appropriate, and for verifying that all legal requirements are met.
It is necessary to closely integrate principles of food safety risk management into the design and implementation of appropriate meat hygiene programs. In particular, consideration should be given to the advice of JEMRA, JECFA, and FAO/WHO experts and recommendations on risk management. Furthermore, recently recognized risks associated with meat for human health require the application of measures beyond conventional meat hygiene measures, for example, when there is a risk of transmission of central nervous system disorders from livestock, supplementary animal health monitoring programs need to be implemented.
National Standard TCVN 8209:2009 (CAC/RCP 58-2005): What are the regulations on code of hygienic practice for meat in Vietnam? (Image from the Internet)
TCVN 8209:2009: What are the hygienic rules for meat applied in the control process in Vietnam?
Hygienic rules for meat applied in the control process according to Section 9.1 of TCVN 8209:2009 are as follows:
- The production of safe and suitable meat for consumption requires careful consideration of the design, implementation, monitoring, and verification of process control.
- The facility manager is primarily responsible for implementing systems to control the process. When implementing these systems, the competent authority must verify that these facilities meet all hygiene requirements for meat.
- Process control should minimize microbiological contamination to the lowest possible level, using a risk-based approach.
- HACCP should be applied as a selected system to control the process wherever possible, and the support of the prerequisite GHP program, including SSOP hygiene practices, should be in place.
- Process control should reflect a comprehensive strategy for controlling hazards throughout the food chain, taking into account available information from the initial production stage and from pre-slaughter wherever possible.
- All animal carcasses should undergo post-slaughter inspection based on scientific and risk-based criteria, and this inspection should address the potential hazards and/or defects that may be present in the animal's body.
- The competent authority should establish the procedures and tests used in post-slaughter inspection, the method of conducting the inspection, and the requirements for training, knowledge, skills, and abilities for personnel involved (including the role of the veterinarian, staff employed by the facility manager).
- Post-slaughter inspection should take into account all relevant information from the initial production stage, pre-slaughter inspection, and the state's hazard control program or recognized hazard control program.
- Post-slaughter evaluation should be based on: risks originating from food for human health, other risks to human health (e.g., occupational exposure risks or home meat handling risks), risks originating from food for animal health as required by national legislation, and suitability characteristics.
- The objectives or performance standards for process control and post-slaughter inspection should be established by the competent authority wherever possible, and should be verified by the competent authority.
- If appropriate, microbiological testing for verification should include HACCP plans for meat products and processed meat. Such testing should correspond to the type of product and the risks that may occur for consumers, including sensitive consumer groups.
- The facility manager may hire the competent authority or authorized personnel to perform mandatory process control activities, including pre and post-slaughter inspection, when approved by the competent authority.
- The process from Ready-to-Eat (RTE) processing to consumption should ensure that there is no contact with non-food products and minimize other potential exposures to microbiological contamination sources to the greatest extent possible.
- The facility manager may apply voluntary Quality Assurance (QA) systems or those recognized by the state if these systems enhance hygiene activities for meat, and the competent authority should take these systems into account when verifying compliance with legal requirements.
TCVN 8209 : 2009: What are the guidelines for post-slaughter inspection in Vietnam?
Pursuant to Section 9.5 of TCVN 8209:2009, the guidelines for post-slaughter inspection are as follows:
- All meat carcasses and other related parts should undergo post-slaughter inspection, preferably as part of a risk-based system for meat production.
- Post-slaughter inspection for meat carcasses and other related parts should utilize information from the initial production stage, pre-slaughter inspection, and findings from sensory inspection of the head, meat, and internal organs to assess the safety and suitability of the parts for human consumption. If sensory inspection results are not sufficient to accurately assess the safety and suitability of the meat carcasses and related parts for use as food, then these parts should be set aside and further procedures and/or tests should be conducted to assess their suitability.
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