Vietnam: Herbal ingredient processing stages according to Circular No. 03/2016/TT-BYT

According to Article 17 of the Circular No. 03/2016/TT-BYT of the Ministry of Health of Vietnam, herbal ingredient processing stages include the following steps:

1. Weighing and dispensing:

Before herbal ingredients are weighed and dispensed, the its is required to check environmental conditions in terms of hygiene, temperature, and humidity of such area; herbal ingredients must be weighed and dispensed accurately. Workers must wear protective clothing in accordance with regulations of law on occupational hygiene and safety.

2. Processing:

- The quantity of workers must be adequate; workers must wear clothing suitable for processing tasks and measures are taken to supervise processing tasks.

- All pieces of equipment must be checked before use. Weighing and measuring equipment must be calibrated and the deviation of which must be suitable for the raw materials being measured.

- It is required to have a processing procedures applied to each type of herbal ingredient according to the herbal ingredient processing methods prescribed by the Ministry of Health in Decision No. 3759/QD-BYT dated October 08, 2010 and Decision No. 3635/QD-BYT dated September 16, 2014.

3. Control during processing:

- It is required to establish procedures for controlling the quality of intermediary products and finished products.

- All inspection results during the processing and environment control must be recorded.

4. Labeling and packaging:

- The area for packaging and area for labeling must be separated from one another to avoid confusion between products and packages.

- Every label and package design that is used must be kept together with the batch records.

View more details at the Circular No. 03/2016/TT-BYT of the Ministry of Health of Vietnam, issued on January 21, 2016.

Le Vy

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