The Ho Chi Minh City Steering Committee for COVID-19 Prevention and Control has just issued Decision 1369/QD-BCD on the promulgation of the set of criteria for assessing safety in COVID-19 prevention and control for food and beverage service provision in Ho Chi Minh City.
Article table of contents
Illustrative Photo
Enclosed with this Decision is the set of criteria for assessing safety in COVID-19 prevention and control for food and beverage service provision in Ho Chi Minh City, including the following 10 criteria:
1. Criterion 1 (TP1): The documents on the origin of ingredients are recorded and monitored through a 03-step self-check log; has invoices and documents proving the origin of food ingredients or food supply contracts; self-declared documents (if required by regulations):
- Satisfaction: 10 points;
- Non-satisfaction: 0 points.
2. Criterion 2 (TP2): The goods receiving area and food storage ensure the implementation of elevated food storage; has food preservation areas; has separate preservation tools for fresh food and processed food; has policies for monitoring appropriate storage temperature; has regular cleaning policies ensuring cleanliness; is orderly arranged; is not invaded by insects:
- Satisfaction: 10 points;
- Non-satisfaction: 0 points.
3. Criterion 3 (TP3): The preliminary processing area has Satisfaction equipment to ensure safe preliminary processing; drainage ditches must be clear, not stagnant, and covered; food and food ingredients are elevated; has waste collection tools with lids; has separate preliminary processing tools for fresh food:
- Satisfaction: 10 points;
- Non-satisfaction: 0 points.
4. Criterion 4 (TP4): The food processing area is equipped with means to prevent insects and pests; has hygiene-assured processing equipment used separately for processed food; processes food on a table at least 60 cm above the ground; has handwashing facilities for staff directly processing food; has waste collection tools with lids:
- Satisfaction: 10 points;
- Non-satisfaction: 0 points.
5. Criterion 5 (TP5): The dining area requires a minimum distance of 1 meter between two people and a minimum area of 3 m²/person or a fixed partition height of 1 meter between two people on the dining table in the dining service area:
- Satisfaction: 10 points;
- Non-satisfaction: 0 points.
6. Criterion 6 (TP6): The dining area is well-ventilated; is fully equipped with handwashing water, soap, or hand sanitizer; has hand-drying tools or one-time use hand towels:
- Satisfaction: 10 points;
- Non-satisfaction: 0 points.
7. Criterion 7 (TP7): Tables and chairs must be regularly sanitized before and after use:
- Satisfaction: 10 points;
- Non-satisfaction: 0 points.
8. Criterion 8 (TP8): Dining utensils have separate storage cabinets; chopsticks, spoons, forks, etc., must be clean, dry, and covered; must not be left on tables when not in dining service:
- Satisfaction: 10 points;
- Non-satisfaction: 0 points.
9. Criterion 9 (TP9): Food processors, servers, and transporters must wear masks; measure the temperature with a specialized thermometer for staff when entering work and customers when dining:
- Satisfaction: 10 points;
- Non-satisfaction: 0 points.
10. Criterion 10 (TP10): Fully equipped with handwashing water, soap, or hand sanitizer for food processors, diners, and food delivery personnel:
- Satisfaction: 10 points;
- Non-satisfaction: 0 points.
Method for safety criteria assessment:
safety criteria = (TP1 + TP2 + TP3 + ... + TP10)/100
If safety criteria is:
- Below 50%: not allowed to operate;
- From 50% to 100% and criteria 5, 9, and 10 are satisfied or have been followed: allowed to operate.
Note: Food and beverage service providers are only allowed to operate when they have been granted a Certificate of Eligibility of Food Safety.
More details can be found in Decision 1369/QD-BCD effective from April 23, 2020.
Thu Ba
