Nội dung toàn văn Circular No. 07/2013/TT-BNNPTNT issuing the national technical regulation
THE MINISTRY OF AGRICULTURE AND RURAL DEVELOPMENT | SOCIALIST REPUBLIC OF VIETNAM |
Hanoi, January 22nd 2013 |
CIRCULAR
ISSUING THE NATIONAL TECHNICAL REGULATION ON FRESH VEGETABLE, FRUIT AND TEA - CONDITIONS FOR ENSURING FOOD SAFETY IN PRODUCTION AND PREPARATION
Pursuant to the Law on Technical regulations and standards dated June 29th 2006;
Pursuant to the Law of Food safety dated June 17th 2010;
Pursuant to the Government's Decree No. 01/2008/ND-CP dated January 03rd 2008, defining the functions, tasks, powers and organizational structure of the Ministry of Agriculture and Rural development; the Government's Decree No. 75/2009/ND-CP dated September 10th 2009, amending Article 3 of the Decree No. 01/2008/ND-CP dated January 03rd 2008;
At the request of the Director of the Department of Science, Technology, and Environment, and the Director of the Department of Crop Production;1
The Minister of Agriculture and Rural development issues the National Technical Regulation on fresh vegetable, fruit and tea.
Article 1. Issuing the National Technical Regulation on fresh vegetable, fruit and tea - conditions for ensuring food safety in production and preparation
Article 2. This Circular takes effect on July 22nd 2013.
Article 3. The Director of the Department of Science, Technology, and Environment, the Director of the Department of Crop Production, relevant organizations and individuals are responsible for the implementation of this Circular.
Organizations and individuals are recommended to report the difficulties arising during the course of implementation to the Ministry of Agriculture and Rural development for consideration and settlement./.
| PP THE MINISTER |
QCVN 01-132:2013/BNNPTNT
NATIONAL TECHNICAL REGULATION
ON FRESH VEGETABLE, FRUIT AND TEA - CONDITIONS FOR ENSURING FOOD SAFETY IN PRODUCTION AND PREPARATION
Foreword
QCVN 01-132:2013/BNNPTNT is complied by the Department of Crop production, submitted by the Department of Science, Technology, and Environment, and issued by the Ministry of Agriculture and Rural development in the Circular No. 07 /2013/TT-BNNPTNT dated January 22nd 2013.
NATIONAL TECHNICAL REGULATION
ON FRESH VEGETABLE, FRUIT AND TEA CONDITIONS FOR ENSURING FOOD SAFETY IN PRODUCTION AND PACKING
I. GENERAL REGULATIONS
1.1. Scope of regulation
This Circular deals with the food safety conditions applicable to fresh vegetables, fruits and teas during the production and preparation.
1.2. Subjects of application
1.2.1. The facilities that produce fresh tea, the facilities that produce and/or prepare fresh vegetables and fruits, except for small facilities prescribed by law.
1.2.2. Relevant organizations and individuals.
1.3. Interpretation of terms
In this Regulation, the terms below are construed as follows:
1.3.1. Fresh vegetables (including mushrooms), fruits and tea are the products of vegetables, fruits and teas during the production and preparation (not heated or frozen);
1.3.2. Raw vegetables are fresh vegetables that can be eaten raw;
1.3.3. Sprouts are vegetables planted on planting media or incubated in suitable conditions (such as bean sprouts), harvested while they are young, and composed of buds and/or young new leaves;
1.3.4. Preparation of vegetables and fruits is cutting, classifying, cleaning, and packaging fresh vegetables and fruits after they are harvested.
1.3.5. Safe fresh vegetables, fruits and tea are fresh vegetables, fruits and tea produced and prepared in accordance with the food safety conditions in Section 2.1, 2.2, and 2.3 of this Regulation.
1.3.6. Hazards to foods are chemical, biological, and physical factors that could contaminate fresh vegetables, fruits and tea, and harm human health when they are used.
1.4. References
1.4.1. QCVN 03:2008/BTNMT - National technical regulation on the allowable limits of heavy metals in soils.
1.4.2. QCVN 02:2009/BYT - National technical regulation on domestic water quality.
1.4.3. QCVN 8-2:2011/BYT - National technical regulation on the allowable limits of heavy metals in foods.
1.4.4. QCVN 8-3:2012/BYT - National technical regulation on microbiological contaminants in food.
1.4.5. QCVN 01:2011/BYT - National technical regulation on hygienic conditions for restrooms.
1.4.6. The Decision No. 46/2007/QD-BYT dated December 19th 2007 of the Ministry of Health on the limits on the level of biological and chemical contaminants in foods.
1.4.7. The Circular No. 68/2010/TT-BNNPTNT dated December 03rd 2010, issuing the List of food safety limits and criteria, applicable to some food products derived from plants imported, produced, and sold in Vietnam, under the management of the Ministry of Agriculture and Rural development”
1.4.8. QCVN 39:2011/BTNMT - National technical regulation on quality of water for irrigation.
1.4.9. TCVN 9016 :2011 - Fresh vegetables - Sampling method on the field.
1.4.10. TCVN 9017 :2011 - Fresh fruits - Sampling method on the field.
1.4.11. TCVN 5102 - 1990 (ISO 874 - 1980) – Fresh fruits and vegetables – Sampling.
1.4.12. QCVN 01–28:2010/BNNPTNT – Tea - Procedures for sampling, analysis of quality and food safety.
1.4.13. QCVN 12-1:2011/BYT - National technical regulation on synthetic plastic packages and instruments in direct contact with foods.
1.4.14. QCVN 12-2:2011/BYT - National technical regulation on rubber packages and instruments in direct contact with foods.
1.4.15. QCVN 12-3:2011/BYT - National technical regulation on metal packages and instruments in direct contact with foods.
1.4.16. The Circular No. 55/2012/TT-BNNPTNT dated October 31st 2012 of the Ministry of Agriculture and Rural development, guiding the procedure for appointing certifying organizations under the management of the Ministry of Agriculture and Rural development (hereinafter referred to as the Circular No. 55/2012/TT-BNNPTNT).
II. TECHNICAL REGULATIONS
2.1. Facilities that produce safe fresh vegetables, fruits and tea
2.1.1. Requirements of location, equipment, and personnel
2.1.1.1. The producing location must:
a) Be conformable with the local agricultural production planning (except for sprouts and mushrooms).
b) Not be affected by polluting elements such as smells, smoke, dust, wastes, and toxic chemicals from the activities of transport, industry, handicrafts, trade villages, residential areas, hospitals, breeding farms, slaughterhouses, and cemeteries.
2.1.1.2. The roads to the producing location and its internal roads must enable the travel, the transport of supplies and products without polluting the production process.
2.1.1.3. The places where fertilizers and plant refuses are stored and processed, and the places where pesticides, mixing tools and sprayers are stored must be protected from rain and sunlight, separated from the water sources and the places where products are stored. The places where pesticides are stored must be carefully locked. Do not put liquid pesticides on powdered pesticides.
2.1.1.4. The packages of pesticides must be stored in tanks or proper instruments. The tanks or storing instruments must have bottom and top to prevent them from leaking.
2.1.1.5. The places where sprouts are produced must be roofed. Do not work directly on the ground. Take measures to prevent insects and pests.
2.1.1.6. Soil and planting media
a) The amount of heavy metals in soil and planting media must not exceed the values in Annex 1 of this Regulation.
b) If the amount of heavy metals in soil exceeds the permissible value, it is required to decontaminate soil or select a suitable plant and cultivation method, and analyze product samples; if the amount of contaminants in the product does not exceed the permissible limits, the sampled plant is considered satisfying production conditions.
2.1.1.7. Irrigation water
a) The amount of heavy metals and harmful microorganisms in irrigation water must not exceed the values prescribed in Annex 2 of this Regulation.
b) If the amount of heavy metals or harmful microorganisms in water exceeds the permissible value, it is require to decontaminate water or select a suitable plant and cultivation method, and analyze product samples; if the amount of contaminants in the product does not exceed the permissible limits, the sampled plant is considered satisfying production conditions.
c) Irrigation water for sprouts must meet the standards of domestic water according to QCVN 02:2009/BYT of the Ministry of Health.
2.1.1.8. There are regulations on personal hygiene within production areas; the restrooms within production areas must meet the hygiene conditions according to QCVN 01:2011/BYT dated June 24th 2011 of the Ministry of Health.
2.1.1.9. Requirements of personnel
The employer and workers must have certificates of training in food safety during the production of fresh vegetables, fruits and tea, issued by Services of Agriculture and Rural development or a training institution.
2.1.2. Conditions during the production
2.1.2.1. Varieties and rootstocks
a) Use varieties in the effective List of permissible varieties, issued by the Ministry of Agriculture and Rural development, or local plant varieties that have been produced and consumed without poisoning humans.
b) The origins of seeds, seedlings, and rootstocks being used must be known.
2.1.2.2. Fertilizers
a) Use fertilizers in the effective List of permissible fertilizers in Vietnam, issued by the Ministry of Agriculture and Rural development.
b) The origins of fertilizers being used must be known.
c) Do not directly use human and animal excrement as raw fertilizer. This kind of fertilizer must be composted and ensure environmental hygiene.
d) The places and instruments for mixing and storing fertilizers must be frequently cleaned.
2.1.2.3. Pesticides and other chemicals
a) Use pesticides in the effective List of permissible pesticides in Vietnam issued by the Ministry of Agriculture and Rural development.
b) The mixing tools and sprayers must be safe and frequently cleaned.
c) Pesticides must be purchased from the stores licensed to sell pesticides.
d) Use the right types of pesticides, with the right concentration and amount, at the right time, and in the right way.
dd) Pesticides must be kept in their packages and specialized containers that are clearly labeled. When the packages or containers are replaced, the names of chemicals and the instruction must be sufficiently written on the new ones similarly to the original ones.
e) The expired pesticides must be recorded, marked, and stored in a safe place until they are processed as prescribed by the State.
f) Other kinds of fuel, gasoline, oil, and chemicals must be separately stored in order to ensure safety and avoid pollution.
2.1.2.4. Harvesting
a) The harvesting instruments and packages in direct contact with products must comply with the provisions in QCVN 12-1:2011/BYT, QCVN 12-2:2011/BYT and QCVN 12-3:2011/BYT of the Ministry of Health.
b) The harvesting instruments must be sturdy and cleaned before and after use.
c) Harvest products in accordance with the isolation period according to the instruction of the pesticides and fertilizers.
d) The harvested products must not be put directly on the ground.
dd) The vehicles must be cleaned before transporting products. Do not transport products together with the goods that could inflict contamination.
2.1.2.5. Grazing animals
Do not graze animals in production areas. Animals must be rounded up, and their waste must be treated to avoid polluting the production areas and the harvested products.
2.1.2.6. Treating waste
a) Packages of pesticides must be frequently collected, treated, and destroyed as prescribed by the State.
b) Other waste must be collected and removed from the production areas or frequently treated in order to avoid polluting the production areas, water sources, and products.
2.1.2.7. Production process
The production process and technical measures must be suitable for each kind and each group of plants, and comply with this Regulation.
2.1.2.8. Records
Information must be recorded and kept for at least 01 year from the harvest time to trace the origins, including:
a) Varieties and rootstocks: names, producers, processing chemicals and purposes of processing (if any).
b) Fertilizers: names, producers, expiration dates, dosages, use methods, isolation period.
c) Pesticides: names of pests, name of pesticides, sellers, expiration dates, concentrations, dosages, sprayers, and isolation period.
d) Products: product names, harvest time, batch code, weight, names and addresses of customers
2.1.2.9. Control and assessment.
The producer must specify the responsibility to maintain the food safety conditions during the production, carry out assessments, and make internal reports at least once a year.
2.2. Facilities that prepare safe fresh vegetables and fruits and
2.2.1. Requirement of location, equipment, and personnel
2.2.1.1. The location must:
a) Be convenient for transport, able to release water.
b) Not be affected by polluting elements such as smells, smoke, dust, wastes, and toxic chemicals from the activities of transport, industry, handicrafts, trade villages, residential areas, hospitals, breeding farms, slaughterhouses, and cemeteries, or other polluted areas.
2.2.1.2. The workshop
a) The area must be suitable for the demand and capacity of the producer.
b) The arrangement of the preparation area follow the “one way” rule, from ingredients to finished products in order to avoid cross-contamination.
c) The floor must be solid, sturdy, made from waterproof materials, non-slippery, easy to clean, and not retaining water.
d) The walls must be closed, easy to be cleaned, and able to prevent pests.
dd) The ceiling and the roof must be closed, not leaking, not accumulating and dropping dirt.
e) Doors and windows must be closed, easy to be cleaned and sterilized.
f) The preparation area must be adequately lighted. The lights must be safely covered.
2.2.1.3. Water
a) The water supply systems and water containers must be made from appropriate materials that do not pollute the water serving the preservation.
b) The water serving the preservation must meet the standards of domestic water according to QCVN 02/2009/BYT dated June 17th 2009 of the Ministry of Health.
2.2.1.4. Collecting and treating wastes
a) The instruments for collecting and storing wastes and garbage must be durable, closed, and have lids.
b) The sewage drainage system must ensure hygiene and environment protection.
2.2.1.5. Personal hygiene
a) There are appropriate places for washing hands with clean water, detergent, and tissues or napkins.
b) There are septic toilets according to QCVN 01:2011/BYT dated June 24th 2011 of the Ministry of Health.
2.2.1.6. There are instruments for preparing vegetables and fruits
a) There are sinks, racks, trays, baskets, tables for placing, preparing vegetables and fruits, and cutting tools. There are ozone pumps and other necessary instruments depending on the requirements of preparation.
b) The instruments and packages in direct contact with fresh vegetables and fruits must comply with the provisions on hygiene and safety in QCVN 12-1:2011/BYT, QCVN 12-2:2011/BYT and QCVN 12-3:2011/BYT of the Ministry of Health. Other instruments must be cleaned before and after use.
2.2.1.7. The requirements of personnel are similar to Section 2.1.1.9 of this Regulation, and workers must be provided with appropriate personal protective equipment. The employer and workers must be issued with Health Certificates by medical facilities of districts or above.
2.2.2. Conditions during the preparation
2.2.2.1. The fresh vegetables and fruits being prepared must satisfy the conditions in Section 2.1 of this Regulation.
2.2.2.2. During the preparation:
a) Livestock and poultry and other organisms must be isolated from the preparation area and the product storage;
b) The preparation of products must follow the “one way” rule without making them contaminated;
c) Only use the permissible chemicals and wax to treat products after harvesting;
d) The places where pest traps are placed or used must have warning signs (if any);
dd) The packages and containers of fruits and vegetables must comply with the provisions in QCVN 12-1:2011/BYT, QCVN 12-2:2011/BYT and QCVN 12-3:2011/BYT of the Ministry of Health;
e) The safe vegetables and fruits must be packaged, boxed, or tied before being sold to ensure the food safety;
f) The liquids during the preparation must be gathered and treated in order to ensure food safety and minimize the risk of polluting the production area, the water sources, and the products.
2.2.2.3. Preparation process
There are processes to control the quality of ingredients, the preparation process, and the prepared and packaged products in order to ensure food safety and conformity with this Regulation.
2.2.2.4. The vehicles must be cleaned before transporting products. Do not transport products together with the goods that could inflict contamination.
2.2.2.5. Records
Information must be recorded and kept for at least 01 year from the harvesting day, including:
a) Names of chemicals, wax, sellers, and the amount used during the preparation;
b) Product name, batch code, weight, harvest time, names and addresses of customers.
2.2.2.6. Internal control and assessment.
The processing facility must carry out internal control and assessment as prescribed in section 2.1.2.9 of this Regulation.
2.3. Maximum limits on chemicals and harmful microorganisms in fresh vegetables, fruits and tea
2.3.1. Maximum limits on heavy metals in fresh vegetables, fruits and tea are provided in QCVN 8-2:2011/BYT.
2.3.2. Maximum limits on harmful microorganisms in vegetables and fruits are provided in QCVN 8-2:2011/BYT.
2.3.3. The maximum limits on pesticides and other chemicals are provided in the Decision No. 46/2007/QD-BYT; the cases not being specified in the Decision No. 46/2007/QD-BYT shall apply the Circular No. 68/2010/TT-BNNPTNT.
III. TEST METHODS
3.1. Sampling
3.1.1. The sampling methods for identifying heavy metals and harmful microorganisms in soil and water are provided in Annex 1 and Annex 2 of this Regulation, according to the sampling methods of corresponding National Technical Regulation.
3.1.2 The methods for sampling fresh vegetables are provided in TCVN 9016:2011, TCVN 5102-1990.
3.1.3 The methods for sampling fresh fruits are provided in TCVN 9017:2011, TCVN 5102-1990.
3.1.4. The methods for sampling fresh tea are provided in QCVN 01-28: 2010/BNNPTNT.
3.2. Test methods
3.2.1. The test methods for identifying heavy metals and harmful microorganisms in soil and water prescribed in Annex 1 and Annex 2 of this Regulation must comply with the test methods in the corresponding National Technical Regulations.
3.2.2. The test methods for determining quality of domestic water are provided in QCVN 02:2009/BYT.
3.2.3. The test methods for identifying heavy metals in fresh vegetables, fruits and tea are provided in QCVN 8-2:2011/BYT.
3.2.4. The test methods for identifying harmful microorganisms in vegetables and fruits are provided in QCVN 8-3: 2012/BYT.
3.2.5. The test methods for identifying other chemicals in fresh vegetables, fruits and tea should follow TCVN, ISO and AOAC. The methods provided by appointed laboratories shall apply if there are no provisions.
3.3. The samples shall be taken by appointed persons or qualification holders as prescribed by the Ministry of Agriculture and Rural development.
IV. CONFORMITY ASSESSMENT
4.1. The conformity to this Regulation shall be assessed in accordance with Method 3: testing typical samples together with assessing the production and/or preparation processes; supervising by taking samples in production and/or preparation areas together with assessing the production and/or preparation processes, which is enclosed with the Circular No. 55/2012/TT-BNNPTNT.
4.2. The result of the assessment of conformity with this Regulation is the basis for issuing the Certificate of safe fresh vegetables, fruits, and tea during the production and preparation in accordance with current provisions.
4.3. The conformity assessment shall be carried out by appointed certifying organizations, or by the facility itself. The typical samples shall be sent to appointed laboratories to analyze the criteria as prescribed in Clause 2.3 of this Regulation.
V. IMPLEMENTATION ORGANIZATION
5.1. The Department of Crop production is appointed by the Ministry of Agriculture and Rural development to preside and cooperate with relevant units in guiding and inspecting the implementation of this Regulation; and request the Ministry of Agriculture and Rural development to amend this Regulation where necessary.
5.2. The organizations and individuals prescribed in Section 1.2 of this Regulation shall assess and declare their conformity and as prescribed in the Circular No. 55/2012/TT-BNNPTNT and current legislative documents.
5.3. Where the legislative documents, standards, and regulations cited in this Circular are amended or replaced, the newest documents shall apply./.
ANNEX 1
MAXIMUM LIMITS ON SOME HEAVY METALS IN SOIL AND PLANTING MEDIA
No. | Element(1) | Limit (mg/kg of dry soil) |
1 | Arsenic (As) | 12 |
2 | Cadmium (Cd) | 2 |
3 | Lead (Pb) | 70 |
4 | Cooper (Cu) | 50 |
5 | Zinc (Zn) | 200 |
(1): extracted from QCVN 03:2008/BTNMT – National Technical Regulation on permissible limits on heavy metals in soil.
ANNEX 2
MAXIMUM LIMITS ON SOME HEAVY METALS AND HARMFUL MICROORGANISMS IN IRRIGATION WATER FOR FRESH VEGETABLES AND FRUITS
No. | Element(2) | Unit | Limit | Notes |
1 | Mercury (Hg) | mg/l | 0.001 |
|
2 | Cadmium (Cd) | mg/l | 0.01 |
|
3 | Arsenic (As) | mg/l | 0.05 |
|
4 | Lead (Pb) | mg/l | 0.05 |
|
5 | Fecal. Coli | bacteria/100ml | 200 | For fresh vegetables eaten raw |
(2): extracted from QCVN 39:2011/BTNMT - National technical regulation on quality of water for irrigation.
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