Vietnam: What is the overview of National Standard TCVN 5603: 2023 on food hygiene? What is the purpose of promulgating National Standard TCVN 5603: 2023 on general principles of food hygiene?
- What is the overview of National Standard TCVN 5603: 2023 on food hygiene in Vietnam?
- What is the purpose of promulgating National Standard TCVN 5603: 2023 on general principles of food hygiene in Vietnam?
- What are the general principles of food hygiene in Vietnam under National Standard TCVN 5603: 2023?
What is the overview of National Standard TCVN 5603: 2023 on food hygiene in Vietnam?
National Standard TCVN 5603: 2023 replaces National Standard TCVN 5603: 2008;
National Standard TCVN 5603: 2023 is formulated on the basis of reference to CXC 1-1969, Revised 2020, General principles of food hygiene;
National Standard TCVN 5603: 2023 is compiled by the National Technical Committee of Standards TCVN/TC/F3 - General Principles on Food Hygiene, proposed by the Directorate of Standards, Metrology and Quality, and published by the Ministry of Science and Technology.
This National Standard sets out general principles for the production of safe and suitable food for consumer needs based on the necessary measures for food safety and hygiene control taken in production (including initial production), processing, preparation, packaging, storage, distribution, retail, food service business, food transportation as well as specific measures for food safety control that will be taken at certain steps throughout the food chain, as appropriate.
The following reference documents are essential for the application of the National Standard. For reference documents with the year of publication, the version stated shall be applied. For reference documents without the year of publication, the latest version be applied, including amendments and supplements (if any).
- TCVN 7087:2013 (CODEX STAN 1-1985, with Amendment 2010), Labelling of prepackaged foods
- CXG 60-2006, Principles for traceability/product tracing as a tool within a food inspection and certification system.
What is the purpose of promulgating National Standard TCVN 5603: 2023 on general principles of food hygiene in Vietnam?
Pursuant to National Standard TCVN 5603: 2023, general principles of food hygiene: Good Hygienic Practice (GHP) and Hazard Analysis and Critical Control Points (HACCP) aim to:
- Provide principles and guidelines on the application of GHPs throughout the food chain to provide safe and appropriate food for consumer needs;
- Provide guidance on the application of HACCP principles;
- Clarify the relationship between GHP and HACCP;
- Provide a basis on which industry- and product-specific codes of practice can be established.
What are the general principles of food hygiene in Vietnam under National Standard TCVN 5603: 2023?
Pursuant to the provisions of National Standard TCVN 5603: 2023 as follows:
General principles
4.1 Food safety and its conformity should be controlled using science-based preventive methods, e.g. food hygiene systems. GHP must ensure that food is produced and processed in an environment that minimizes the presence of contaminants.
4.2 Properly applied prerequisite programs, including GHP, should provide the foundation for the HACCP system to take effect.
4.3 Each food production or trading establishment should be aware of hazards related to raw materials, other ingredients, production or preparation processes, and the environment in which food is produced and/or handled, suitable for food production and trading.
4.4 Depending on the nature of the food, the food manufacturing process and its potential to cause adverse health effects, to control GHP applicable hazards, including, where appropriate, some GHPs need greater attention as they have a greater impact on food safety. When GHP alone is insufficient for control, a combination of GHP and additional controls in CCPs must be applied.
4.5 Control measures necessary to achieve an acceptable level of food safety, which should be scientifically validated 1).
4.6 The application of control measures shall be monitored, corrective actions, verification checks, and documentation, subject to the nature of the food product and the size of the food production and trading establishment.
4.7 The food sanitation system should be reviewed to determine if modifications are needed. This should be done periodically and whenever there is a significant change that could impact potential hazards and/or control measures (e.g., new processes, new components, new products, new equipment, new scientific knowledge) related to production, and food business.
4.8 The exchange of pertinent information on food and the food production process should be maintained among all stakeholders to ensure food safety and its suitability throughout the food chain.
Thus, the general principles of food hygiene in Vietnam shall comply with the above-mentioned principles.
Accordingly, food safety and its conformity should be controlled using science-based preventive methods, e.g. food hygiene systems. GHP must ensure that food is produced and processed in an environment that minimizes the presence of contaminants.
LawNet