What Are the Regulations on Conditions for Processing Tra Fish?

1. Comply with regulations, technical standards, and conditions for ensuring food safety in seafood processing.

2. Possess a Certificate of eligibility for food safety issued by a competent state management agency.

3. Have a traceability system that meets the legal requirements and ensures the ability to trace back to the farming facility.

4. Investment and business conditions for preliminary processing and food processing establishments

- Regarding human resources:- The owner and the direct food producer must have a certificate of food safety knowledge as stipulated by the Ministry of Agriculture and Rural Development;- The owner and the direct food producer must meet health requirements as mandated by the Ministry of Health.- Preliminary processing and processing establishments must be isolated from environmentally polluted areas as announced by competent state agencies following the law, and from areas of concentrated waste treatment for domestic, industrial, and hospital waste.- Regarding workshop facilities:- Workshops, production lines, and auxiliary areas must be arranged in a one-direction flow from raw materials to the final product; separate lanes for products, additives, packaging materials, and waste;- Separate areas for raw material storage and finished products; preliminary processing, processing, and packaging areas; sanitary areas; areas for changing protective clothing and related auxiliary areas;- Floors, ceilings, walls, and doors made of waterproof materials, resistant to corrosion from detergents and disinfectants. Doors and windows must be sealed to prevent the entry of animals, insects, and harmful microorganisms;- Have a ventilation system ensuring air flows from high-hygiene areas to lower-hygiene areas, not from sanitary areas to production areas;- Have a lighting system that ensures the monitoring of quality and food safety parameters according to the technology process; lights in the processing area must be shielded to prevent glass shards from falling into the food;- Have water for preliminary processing and processing that meets the technical standards in the National Technical Regulation QCVN 01:2009/BYT on drinking water quality; water for cleaning workshops, equipment, and tools must meet the National Technical Regulation QCVN 02:2009/BYT on domestic water quality. Water pipes used for steam production, cooling, firefighting must be separated, color-coded, and separated from the water system used for food production;- Have compressed air equipment for food production with dirt and odor treatment;- Have a toilet separated from the food production area; toilet doors must not open directly into the production area; a room for changing work attire;- Have a drainage system flowing from high-hygiene areas to lower-hygiene areas.

- Regarding equipment and tools:- Have equipment for hand washing and disinfection, boots; hand washing areas must have clean water, soap, disinfectant, towels, or single-use paper towels or a hand dryer;- Have equipment and tools for preliminary processing, processing, containing, and packaging food that meet the National Technical Regulation QCVN 12-1:2011/BYT on safety hygiene for synthetic plastic packaging and tools in direct contact with food; National Technical Regulation QCVN 12-2:2011/BYT on safety hygiene for rubber packaging and tools in direct contact with food; National Technical Regulation QCVN 12-3:2011/BYT on safety hygiene for metal packaging and tools in direct contact with food;- Have equipment to prevent the entry of insects and harmful animals;- Have equipment and tools to monitor and evaluate quality and safety criteria corresponding to the technology process;- Have solid waste collection tools with lids stored in a separate area; hazardous waste containers must be marked with signs and color-coded to distinguish hazardous waste from other waste.

More details can be found in Decree 55/2017/ND-CP and Decree 66/2016/ND-CP.

- Ngoc Duyen -

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