Are Individuals Directly Involved in Food Preparation Required to Undergo Food Safety Training?

According to Clause 2, Article 2 of Decree 155/2018/ND-CP stipulating the conditions of food service establishments. To be specific:

- Comply with the provisions of Articles 28, 29, and 30 of the Food Safety Law 2010 and the following specific requirements:

+ Implement a three-step food inspection and retain food samples as guided by the Ministry of Health;

+ Equipment, means of transportation, and food storage must ensure hygiene and not cause pollution to the food.

- Persons directly involved in food preparation must undergo food safety knowledge training, be certified by the establishment owner, and must not suffer from cholera, dysentery, typhoid, hepatitis A, E, infectious dermatitis, pulmonary tuberculosis, or acute diarrhea during food production and business activities.

Thus, the individual directly involved in food preparation at your business establishment must undergo food safety knowledge training, be certified by the establishment owner, and must not suffer from cholera, dysentery, typhoid, hepatitis A, E, infectious dermatitis, pulmonary tuberculosis, or acute diarrhea during food production and business activities.

Sincerely!