Layout and Structural Design of the Fish Sauce Production Facility
The site layout and structure of factories of fish sauce production facilities at enterprise scale are regulated in Section 2 of the National Technical Regulation QCVN 02-16:2012/BNNPTNT on fish sauce production facilities - conditions to ensure food safety promulgated by the Ministry of Agriculture and Rural Development. Specifically:
2.2.1. The production facility must have a sufficiently wide and airy site, with boundary walls separating it from the outside.
2.2.2. The factory must be arranged in accordance with the processing procedure, ensuring hygiene requirements, minimizing contamination, and facilitating production and cleaning activities.
2.2.3. The structure of the factory must satisfy the following requirements:
a) The roof must prevent rainwater and dirt from falling from above.
b) The surfaces of the ceiling, walls, and partitions must be made of suitable, light-colored materials that are easy to clean and disinfect.
c) The floors of the factory and drying yard (if any) must be made of suitable materials, non-waterlogging, non-cracking, and equipped with drainage gutters.
2.2.4. The product storage and packaging area must be sufficiently spacious, airy, dry; separate from the processing area; and capable of preventing the intrusion of harmful animals.
2.2.5. The salt storage area must be arranged separately, well-ventilated, clean, and conducive to production.
2.2.6. The heating area (if any) must have a sufficiently large area, ensure good heat dissipation, and not affect other areas.
2.2.7. The waste storage area (if any) must be sealed, separated from the production area, and easy to clean and disinfect.
2.2.8. The facility must have a designated area for workers to change their personal protective equipment in accordance with the regulations in Section 2.1.11.3 of QCVN 02-01:2009/BNNPTNT on food production and business facilities in the seafood sector - general conditions to ensure food safety.
2.2.9. The facility must have sanitary areas for workers as stipulated in Section 2.1.11.4 of QCVN 02-01:2009/BNNPTNT - food production and business facilities in the seafood sector - general conditions to ensure food safety.
2.2.10. The facility must have appropriate hand-washing taps, soap, and hand-drying equipment arranged at suitable locations at the entrance to the production area, production room, and sanitary areas for workers to wash their hands before production and after using the restroom.
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