Recently, the Ho Chi Minh City Steering Committee for Covid-19 Prevention and Control had Decision 3326/QD-BCD promulgating the set of criteria for assessing the safety of epidemic prevention and control at food business establishments and food shops in the area.
Article table of contents
What criteria must a restaurant in Ho Chi Minh City want to open? (Illustration)
Food service establishments can only operate when they fully meet the regulations on food safety assurance conditions and regulations related to the prevention and control of COVID-19 epidemic.
Specifically, meeting 06 safety criteria including:
Criterion 1: The establishment must have a certificate of satisfaction of food safety conditions, except for the establishments that are not subject to the issuance of the Certificate of satisfaction of food safety conditions below:
- Small initial production;
- Producing and trading in food without a fixed location;
- Small processing;
- Retail food business;
- Trading in prepackaged foods;
- Producing and trading in tools and materials for food packaging and storage;
- Restaurant in the hotel;
- The collective kitchen does not have a registered food business;
- Trading in street food;
- The establishment has been granted one of the Certificates: Good Manufacturing Practice (GMP), Hazard Analysis System and Critical Control Point (HACCP), ISO 22000 Food Safety Management System, Standard International Food Standard (IFS), Global Standard for Food Safety (BRC), Food Safety System Certification (FSSC 22000) or its equivalent.
Criterion 2: The establishment satisfies food safety conditions as prescribed (regarding physical materials, equipment, personnel, storage, preservation, transportation and origin of materials, relevant documents, etc.).
Criterion 3: Employees and visitors to the facility (deliverers, customers, contact persons, etc.) must strictly follow the instructions of the medical sector in the prevention and control of the Covid-19 epidemic on vaccination against Covid-19, performed a test and got negative results for SARS-CoV-2, …
Criterion 4: The establishment’s goods delivery and receipt area must be equipped with delivery tables, and sufficient to ensure a distance of 2 m between 02 persons and “5K” Message. There are adequate hand-washing solutions, soap or sanitizer, and hand dryers or disposable hand towels.
Criterion 5: The establishment must arrange a product delivery area, have a transshipment table and separate from other areas and make sure the distance between 2 people is at least 2m.
Be equipped with hand sanitizer, soap, hand sanitizer and have hand drying facilities or disposable hand towels.
Criterion 6: Establishments must develop plans and plans for Covid-19 prevention and control, the dining area must ensure a minimum density of 4 square meters per person, the minimum distance between two people is 2 meters or partition wall.
Note :
- All food service businesses must meet all criteria from 1 to 5 to be allowed to operate.
- Criterion 6 applies to food and beverage businesses that serve on-site dining (agencies and businesses that organize on-site dining areas for employees).
Decision 3326/QD-BCD of Vietnam takes effect from September 15, 2021 and replaces Decision 1369/QD-BCD dated April 23, 2020.
Bao Ngoc
