Thông tư 59/2012/TT-BNNPTNT

CIRCULAR

REGULATING THE PRODUCTION MANAGEMENT OF SAFE VEGETABLES, FRUITS AND TEA

Pursuant to the Law on Quality of Products, Goods dated November 21, 2007;

Pursuant to the Law on Food Safety dated June 17, 2010;

Pursuant to the Decree No.01/2008/ND-CP dated January 03, 2008 of the Government defining the functions, tasks, powers and organizational structure of the Ministry of Agriculture and Rural Development;

Pursuant to the Decree No.75/2009/ND-CP dated September 10, 2009 of the Government on the amendment of Article 3 of the Decree No.01/2008/ND-CP dated January 03, 2008 of the Government defining the functions, tasks, powers and organizational structure of the Ministry of Agriculture and Rural Development;

Pursuant to the Decree No.38/2012/ND-CP dated April 25, 2012 of the Government detailing the implementation of a number of Articles of the Law on Food Safety;

At the request of Director of the Department of Plant Protection;

The Minister of Agriculture and Rural Development promulgates the Regulation on management of production of safe vegetables, fruits and tea.

Chapter I

GENERAL PROVISIONS

Article 1. Scope of governing and subjects of application

1. This Circular prescribes the conditions and certification of eligible establishments on food safety in the manufacture, preliminary processing, processing of vegetables, fruits; production and processing of tea.

2. This Circular applies to the organizations and individuals registering for production, preliminary processing, processing of vegetables, fruits, tea that are eligible to ensure food safety (hereinafter referred to as the safe vegetables, fruits, tea); the agencies, organizations and individuals related to the certification of eligibility of food safety for the production and preliminary processing, processing; inspection and handling of violations in production, preliminary processing, processing of safe vegetables, fruits, tea in Vietnam.

Article 2. Interpretation of terms

In this Circular, the terms below are construed as follows:

1. Safe vegetables, fruits are the fresh vegetables, fruits which are produced, preliminarily processed, processed in accordance with national technical regulations of the conditions to ensure food safety or in accordance with the process of technique of production and preliminary processing of safe vegetables, fruits approved by the Department of Agriculture and Rural Development or in accordance with the regulations relating to food safety assurance included in the process of good agricultural practices for fresh vegetables and fruits VietGAP, other GAP standards and typical patterns achieving food safety indicators as prescribed.

2. Safe tea is the fresh product of tea buds which are produced in accordance with national technical regulations of the conditions to ensure food safety or in accordance with the process of production of safe tea (including products) or in accordance with the regulations relating to food safety assurance included in the process of good agricultural practices for safe fresh tea buds VietGAP, or other GAP standards and processed according to the technical regulations issued by the Ministry of Agriculture and Rural Development and typical patterns achieving food safety indicators as prescribed.

3. Establishments of production, preliminary processing, processing of safe vegetables, fruits, and tea are the establishments that are granted certificates of eligibility of food safety for the production, preliminary processing, processing of vegetables, fruits or production, processing of tea.

Chapter II

CONDITIONS FOR PRODUCTION, PRELIMINARY PROCESSING, PROCESSING OF SAFE VEGETABLES, FRUITS, AND TEA

Article 3. General conditions

The establishments of production, preliminary processing, processing of safe vegetables, fruits, and tea must ensure the conditions prescribed in Articles 23 and 25 of the Law on Food Safety in 2010.

Article 4. Conditions to ensure food safety in production, preliminary processing, processing of vegetables, fruits

1. Conditions for the production of vegetables, fruits

To comply with the national technical regulations of the conditions to ensure food safety for vegetables, fruits in production issued by Ministry of Agriculture and Rural Development or according to the technical process of production of safe vegetables, fruits approved by the Departments of Agriculture and Rural Development or according to the regulations relating to food safety assurance in VietGAP or other GAP.

2. Conditions for preliminary processing of vegetables, fruits

To comply with the national technical regulations of the conditions to ensure food safety for vegetables, fruits in production, preliminary processing issued by Ministry of Agriculture and Rural Development.

3. Conditions for processing of vegetables, fruits

To comply with the national technical regulations QCVN 01-09:2009/BNNPTNT on the establishments of processing vegetables, fruits - conditions to ensure food safety.

Article 5. Conditions to ensure food safety in the production and processing of tea

1. Conditions for the production of tea

To comply with the national technical regulations of the conditions to ensure food safety for fresh tea buds in production issued by Ministry of Agriculture and Rural Development or the regulations relating to food safety assurance in VietGAP or other GAP but safety limits are not lower those provided for in VietGAP

2. Conditions for processing of tea

Comply with national technical QCVN 01 - 07: 2009/BNNPTNT tea processing facility - conditions to ensure food hygiene and safety.

To comply with the national technical regulations QCVN 01-07:2009/BNNPTNT on the establishments of processing tea - conditions to ensure food safety

Chapter III

GRANT OF CERTIFICATES OF ELIGIBILE ESTABLISHMENTS OF FOOD SAFETY FOR THE PRODUCTION, PRELIMINARY PROCESSING, PROCESSING OF VEGETABLES, FRUITS; PRODUCTION, PROCESSING OF TEA

Article 6. Certificates of eligible establishments of food safety for the production, preliminary processing, processing of vegetables, fruits; production, processing of tea

1. Certificate of eligible establishment of food safety is granted for each establishment of production, preliminary processing, processing of vegetables, fruits; production, processing of tea (hereinafter referred to as the establishment), except for the small initial production establishment.

2. The establishments meeting the requirements specified in Article 3, 4 and 5 of this Circular are granted certificates of eligible establishments of food safety for the production, preliminary processing, processing of vegetables, fruits; production, processing of tea.

3. The Departments of Agriculture and Rural Development of provinces and cities under the central government are competent to grant, re-grant or authorize the specialized agencies of the Departments to grant, re-grant the certificates of eligible establishments of food safety for the production, preliminary processing, processing of vegetables, fruits; production, processing of tea (hereinafter referred to as the Certificate).

4. The Certificate is valid for 03 (three) years.

06 (six) months prior to the expiry date of the certificate, the establishment must submit 01 (a) set of dossier requesting for re-grant of certificate to the agency that is competent to grant certificate. Dossier, order and procedures for re-grant of certificate shall comply with Article 9 of this Circular.

5. Certificate form is prescribed in Appendix 1 issued together with this Circular.

6. Records for grant of certificates are kept at the agencies granting certificates and the establishments requesting for certificates.

7. Establishments that have been granted VietGAP certificates can use such certificates to replace the certificates of eligible establishments of food safety within the valid period of the certificates.

Article 7. The order and procedures for granting certificates

1. Dossier submission:

a) The establishment requesting for certificate can file dossier in person or by post to the agency that is competent to grant certificate.

b) Number of dossier: 01 (one) set

c) Inspection of the completeness and validity of the dossier is made within a period of two (02) working days. If the dossier is complete and valid according to provisions, then receive dossier; if the dossier is not complete and valid, then require supplementing, completing dossier.

2. Dossier for grant of certificate:

a) An application for a certificate in the form provided in Appendix 2 issued together with this Circular;

b) An written explanation of the conditions of production, preliminary processing, processing of safe vegetables, fruits; production, processing of safe tea in the form provided in Appendix 3 issued together with this Circular;

c) A copy of the business registration certificate or decision on establishment;

d) A copy of the certificate of training on food safety in production, preliminary processing, processing of vegetables, fruits, tea of ​​the establishment’s owner and direct worker (bring the original for comparison) or a certified copy;

đ) The health certificate of the establishment’s owner and direct worker granted by the district- level or higher health facility (only applicable to the establishment of preliminary processing and processing).

3. Appraisal and grant of certificate

a) Within 05 (five) working days from the date of receipt of valid dossier as prescribed, the agency that is competent to grant certificates shall establish a team of inspection from 2-5 persons to conduct the appraisal, evaluation toward the establishment requesting for certificate.

b) Within 05 (five) working days from the date of issuing the decision to establish the team of inspection, the competent agency shall notify the establishment on the inspection plan at least 05 (five) working days prior to the time of the appraisal, evaluation. The inspection plan must clearly state the contents, duration, and composition of the team of inspection and inspection requirements.

c) The contents and methods of inspection

The inspection team conducts the appraisal, evaluation of the suitability of the establishments with the current conditions specified by the actual inspection methods; inspection of records, documents and interviews (if necessary), as needed, the inspection team can take samples of soil, water for testing. The sampling is done according to the standards or the relevant documents.

The inspection records must be notified at the meetings of ending the inspection; be noted full contents of inspection and signature of the representative of the establishment and the head of the inspection team. If it is not qualified, the inspection team shall state clearly in the records of the indicators that have not met yet the requirements and deadlines for the establishment to remedy.

In case of disagreeing with the inspection results of the team, representative of the establishment has the right to write their proposals in the end of the record before signing and stamping to certify. The inspection record has legal value in case representative of the establishment does not sign in the minutes.

Record form of inspection, evaluation and evaluation guidance of the establishments of production of vegetables, fruits, tea; preliminary processing of vegetables, fruits in Appendix 4, 5, 6, 7, issued together with this Circular; form of evaluation, statistic of the establishments of processing vegetables, fruits as prescribed in the Circular No.14/2011/TT-BNNPTNT dated 3/29/2011 of the Minister of Agriculture and Rural Development regulating the inspection and evaluation of the establishments of production and trade of agricultural supplies and agriculture, forestry and aquaculture products; form of evaluation, statistic of the establishments of processing tea as prescribed in the Circular No.53/2011/TT-BNNPTNT dated 8/02/2011 of the Minister Agriculture and Rural Development supplementing the Circular No.14/2011/TT-BNNPTNT dated 3/29/2011 of the Minister of Agriculture and Rural Development regulating the inspection and evaluation of the establishments of production and trade of agricultural supplies and agriculture, forestry and fishery products.

d) Grant of certificate

Within 05 (five) working days from the date of ending the inspection or date of sample testing result of the inspection team, the establishment that is eligible shall be granted certificate.

In case of insufficient conditions specified in the inspection record; after receiving the report of remedy, the competent agency shall consider and evaluate the report of remedy (if necessary, will send a representative to re-inspect). If satisfactory, in a period of 05 (five) working days from the date of receipt of the report of remedy of the establishment or of the re-inspection result, the competent agency shall grant certificate.

In case of refusal, the competent agency shall issue written reply, stating clearly the reason.

Article 8. Re-grant or revocation of certificate

1. In case of re-grant of certificate

a) The original certificate remains valid but lost, misplaced;

b) The original certificate remains valid but damaged, unable to continue the use;

c) When detecting errors on certificate caused by fault of the establishment requesting for the certificate or fault of the agency competent to grant the certificate.

d) When the establishment requesting for certificate has changed or added information relating to the establishment in the certificate.

đ) When the certificate expires;

e) When the certificates are revoked as prescribed at Point a, Clause 2 of this Article.

2. Revocation of certificate

a) The cases revoked in accordance with the provisions of Article 13 of the Decree No.38/2012/ND-CP dated 4/25/2012 of the Government detailing the implementation of a number of Articles of the Law on Food Safety.

b) In the case specified at Point c, Clause 2, Article 14 of this Circular.

3. Competence to revoke certificates

The agencies that are competent to grant the certificates are competent to revoke.

Article 9. The order and procedures for re-grant of certificate

1. Dossier submission

a) The establishment requesting for re-grant of certificate shall submit dossier to the agency that is competent to grant certificate by the forms: in person; mail; via fax, email, electronic network (then send the original dossier).

b) Number of dossier: 01 (a) set

c) Inspection of the completeness and validity of the dossier is made within a period of one (01) working day. If the dossier is complete and valid according to provisions, then receive dossier; if the dossier is not complete and valid, then require supplementing, completing dossier.

2. Dossier for re-grant of certificate:

a) An application for re-granting a certificate of eligibility for production, preliminary processing, processing of safe vegetables, fruits; production, processing of tea in the form provided in Appendix 2 issued together with this Circular;

b) An written explanation of the conditions of production, preliminary processing, processing of vegetables, fruits; production, processing of tea (if has changed from first registration);

c) A copy of the certificate of training on food safety in production, preliminary processing, processing of vegetables, fruits, tea of ​​the establishment’s owner and direct worker (bring the original for comparison) or a certified copy (for those newly added);

d) The health certificate of the establishment’s owner and direct worker granted by the district- level or higher health facility (only applicable to the establishment of preliminary processing and processing of the cases specified at Point d, đ, e, Clause 1, Article 8 of this Circular).

đ) The Report of remedy (for the cases revoked certificate prescribed at Point c, Clause 2, Article 14 of this Circular);

e) The certificate granted (for the cases specified at Point b, c, Clause 1, Article 8 of this Circular);

g) Records of inspection, periodic evaluation of conditions to ensure the food safety of the establishments of production, preliminary processing, processing of vegetables, fruits; production, processing of tea of the competent agencies under the provisions of the Minister of Agriculture and Rural Development (if any).

3. Appraisal and re-grant of certificate

a) For the cases specified at Point a, b, c, Clause 1, Article 8 of this Circular, the agencies that are competent to re-grant certificate shall review and compare the original records at the certificate granting agency. Period for review the re-grant is 01 (a) working day from the date of receiving valid dossier. Date of grant and validity period shall follow the certificate of origin and stamped "re-granted copy".

b) For the cases specified at Point d, đ, e, Clause 1, Article 8 of this Circular, the time, the order and the time limit for re-grant of the certificate shall comply with the provisions of Clause 3, Article 7 of this Circular.

In case the establishments have annual inspection results as prescribed by the Minister of Agriculture and Rural Development at class A, time limit to review and re-grant certificate is 05 (five) working days from the date of receiving valid dossier, the certificate granting agency shall not set up the inspection team.

c) In case of refusal to re-grant the certificate, the competent agency shall reply in writing and clearly state clearly the reason.

Article 10. Regulations on sampling, cost for sampling and testing

1. Method of sampling and testing method to determine heavy metals, harmful micro-organisms in the soil, water is applied in accordance with provisions of the national technical regulations and implementation in the laboratory under the Circular No.54/2011/TT-BNNPTNT dated 8/03/2011 of the Minister of Agriculture and Rural Development on laboratory capacity requirements of quality, food safety of agriculture, forestry, aquaculture products and salt.

2. The establishment requesting for certificate shall bear the cost of sampling and testing of soil, water samples; cost of sampling and testing of product samples; cost for certifying the eligible establishment for food safety in production, preliminary processing, processing of vegetables, fruits; production, processing of tea unless otherwise supported by the state budget.

3. Cost of sampling and testing of samples in the irregular or periodic inspection activities of the establishments of production, preliminary processing, processing of safe vegetables, fruits, tea covered by the inspection agency; if the inspection agency concludes that the establishments violate the regulations, the establishments must pay costs to sample, test and expenses to publicize in the mass media.

Chapter IV

RESPONSIBILITIES OF THE CONCERNED PARTIES IN THE GRANT OF CERTIFICATES

Article 11. The establishments applying for certificates

1. To conduct the procedures for grant and re-grant of certificates of the eligible establishments of food safety and to comply with the provisions of this Circular.

2. To provide adequate information, related documents and create favorable conditions for the certificate granting agencies to perform the tasks.

3. To regular maintain, ensure the conditions in safe production, preliminary processing, processing of vegetables, fruits, tea certified.

4. To implement the remedy, correction of the errors noted in the records of inspection, assessment of the certificate granting agencies.

5. To make payment for fees, charges as prescribed.

6. To have the right to appeal upon disagreeing with the conclusion of the records of inspection, assessment.

Article 12. The certificate granting agencies

1. To grant, re-grant, revoke the certificates of of the eligible establishments of food safety in accordance with the provisions of this Circular and the relevant law.

2. To set up the inspection team to appraise and evaluate the establishments requesting for certificates.

3. To ensure objectivity and fairness in the certificate granting activities.

4. To periodically, irregularly inspect the establishments that have been certified at the request of the competent agencies.

5. To handle violations, settle complaints and denunciations according to the law provisions.

6. To monitor and require the establishments to overcome the errors on the conditions of production, preliminary processing, processing of safe vegetables, fruits, tea.

7. To require the establishments to provide records and documents; and to create favorable conditions for the grant of certificates; to inspect the observance of the provisions of this Circular and other concerned legal documents.

Article 13. The teams of inspection, evaluation for granting certificates

1. To assess, consider the appropriateness of the establishments compared with the provisions of this Circular.

2. To ensure the objectivity in the inspection and evaluation.

3. To honestly report the evaluation results to the agencies competent to grant certificates.

4. To keep secret the information relating to the establishments evaluated; to comply with all the provisions of the current law.

5. To be allowed interviewing, requesting for review of books, documents and records relating to the establishments; to collect, record the necessary information; to require performing professional works and providing evidence for the operation and evaluation.

Chapter V

IMPLEMENTATION ORGANIZATION

Article 14. Inspection and handling of violations

1. Inspection

a) General Departments, specialized management Department under the Ministry of Agriculture and Rural Development, Departments of Agriculture and Rural Development (hereinafter referred to as inspection agencies) according to the functions and duties assigned set up the inspection teams to inspect periodically or irregularly the establishments of production, preliminary processing, processing of safe vegetables, fruits, tea in accordance with the Law on Food Safety, Law on Quality of Products, Goods and the documents guiding the implementation.

b) The establishments of production, preliminary processing, processing of safe vegetables, fruits, tea are subject to the irregular or periodical inspections of the inspection agencies at central and local levels in accordance with the law provisions.

2. Handling of violations in the inspection process

a) When detecting that the establishments do not meet one of the conditions specified in Articles 3, 4 and 5 of this Circular, the inspection team shall request the establishments to immediately remedy, repair within a specific time; within 24 hours to report the inspection agency for handling according to competence; prior to continuity to bring the products to market, the establishments must notify in writing to the inspection agency.

If the establishments still continue to violate, within 7 (seven) working days from the date of conclusion of the violation, the inspection agency shall publicize on the mass media of names, addressed of the violating establishments, inappropriate products’ names and products’ inappropriate levels.

After the publication on the mass media is made, if the violating establishments still continue to violate, the inspection agency shall propose to the competent agency for handling under the guidance at Point c, Clause 2 of this Article and the other provisions of law.

b) Upon detection of signs of not guaranteeing food safety, the inspection team may take samples for testing. If the test results confirm the products do not meet food safety indicators as prescribed by the Ministry of Health, the inspection agency shall publicize in the mass media; temporarily suspend preliminary processing, processing of inappropriate products for violation remedy; depending on the seriousness of the violation, inspection agency shall propose to the competent state agency to sanction under the guidance at Point c, Clause 2 of this Article and other provisions of law.

c) In case the establishments seriously violate or do not remedy the violations after the publication on the mass media or commit again two consecutive inspections, the certificates shall be considered to revoke. Depending on the seriousness of the violation, the inspection agency shall propose to the competent agency for administrative sanction or criminal prosecution in accordance with regulations.

Article 15. Assignment for performance

1. National Agro-Forestry, Fisheries Quality Assurance Department

a) To direct and guide the Departments of Agriculture and Rural Development to implement the grant of certificates of eligible establishments of food safety for the production and preliminary processing, processing of vegetables, fruits; production, processing of tea in accordance with the provisions of this Circular.

b) To participate in training VietGAP, standards, technical regulations for the establishments of production, preliminary processing, and processing of vegetables, fruits; production, processing of safe tea within the whole country.

c) To preside over the inspection of accessing causes and propose the remedial measures when the products do not meet food safety requirements.

d) To organize the implementation of task of inspection and monitoring of food safety as assigned by the Minister of Agriculture and Rural Development.

2. Department of Crop Production

a) To guide the planning of the areas of producing safe vegetables, fruits, tea focus on the whole country scope; to direct the implementation of programs and projects to develop safe vegetables, fruits, tea; to submit to the Ministry for promulgating the technical regulations in the production and preliminary processing of safe vegetables, fruits, tea.

b) To preside over and coordinate with the relevant agencies to develop the training programs on food safety in the production and preliminary processing of vegetables, fruits, tea.

c) To organize the implementation of task of inspection and monitoring of food safety as assigned by the Minister of Agriculture and Rural Development.

3. Department of Processing and Trade of Agro, Forestry and Fisheries Products and Salt Production

a) To submit to the Ministry for issuing the technical regulations on conditions to ensure food safety in processing safe vegetables, fruits and tea;

b) To train the standards, technical regulations, preservation and processing of safe vegetables, fruits and tea on a nationwide scope.

c) To organize the implementation of task of inspection and monitoring of food safety as assigned by the Minister of Agriculture and Rural Development;

4. Department of Plant Protection

a) To train and direct the application of integrated pest management (IPM, ICM) on vegetables, fruits, tea; production process of safe vegetables, fruits, tea;

b) To organize the implementation of task of inspection and monitoring of food safety as assigned by the Minister of Agriculture and Rural Development.

5. National Center of Agricultural Extension

a) To take part in education, training and dissemination of safety production process;

b) To inform, communicate to contribute to the production promotion of safe vegetables, fruits, tea;

c) To develop the demonstration models on the eligible establishments of food safety for production, preliminary processing, and processing of vegetables, fruits; production, processing of tea in the key areas to encourage extension.

6. Departments of Agriculture and Rural Development of the provinces and cities directly under the Central Government

a) To submit to the People's Committees of provinces and cities the planning of the focus production areas of safe vegetables, fruits, tea and production development investment projects of safe vegetables, fruits, tea in the localities.

b) To issue the production process of safe vegetables, fruits, tea in accordance with specific conditions of the localities on the basis of the technical regulations.

c) To organize the grant of certificates of eligible establishments of food safety for production, preliminary processing, and processing of vegetables, fruits; production and processing of tea.

d) To direct, guide and inspect the specialized agencies of the Departments of Agriculture and Rural Development authorized to grant certificates of eligible establishments of food safety for production, preliminary processing, and processing of vegetables, fruits; production and processing of tea.

đ) To propose policies to encourage and support the production of safe vegetables, fruits, tea in the localities.

e) To organize the implementation of task of inspection and monitoring of food safety of vegetables, fruits, tea as assigned by the Minister of Agriculture and Rural Development in the localities.

g) To organize and guide the training and grant of certificates of training of food safety in production, preliminary processing, and processing of vegetables, fruits, tea in the area.

h) To examine, inspect the production, preliminary processing, and processing of safe vegetables, fruits, tea in the area.

i) To publicize on the mass media the list of eligible establishments of food safety for production, preliminary processing, and processing of vegetables, fruits; production and processing of tea; the establishments certified VietGAP.

Article 16. Report Regime

1. The Departments of Agriculture and Rural Development shall report every six months and annually to the National Agro-Forestry, Fisheries Quality Assurance Department on the results of implementation of the tasks specified in this Circular; synthesize the list of the establishments granted certificates in the provinces. The deadline for submission of report is before 15/6 and 15/12 each year.

2. Department of Crop Production shall synthesize and report every six months and annually to the National Agro-Forestry, Fisheries Quality Assurance Department on the management of production and preliminary processing of vegetables, fruits, tea.

3. Department of Processing and Trade of Agro, Forestry and Fisheries Products and Salt Production is responsible for synthesizing and reporting every six months and annually to the National Agro-Forestry, Fisheries Quality Assurance Department on the management of production and preliminary processing of vegetables, fruits, tea.

4. The concerned units shall report every six months and annually to the National Agro-Forestry, Fisheries Quality Assurance Department on the tasks assigned in this Circular.

5. The National Agro-Forestry, Fisheries Quality Assurance Department is responsible for synthesizing and reporting every six months and annually to the Ministry of Agriculture and Rural Development on the management of production of safe vegetables, fruit, tea; synthesizing the list of establishments certified in a nationwide scope.

Chapter VI

IMPLEMENTATION PROVISIONS

Article 17. Transitional provisions

Certificate of eligibility for the production, preliminary processing of safe vegetables, fruits; Certificate of eligibility for processing safe tea granted before the effective date of this Circular shall continue to be valid until the expiry date stated in the certificate. 06 (six) months before the said certificate expires, if wishing for continuing its operation, the establishment must apply for certificate of eligible establishment of food safety for the production and preliminary processing, processing of vegetables and fruits; production, processing of tea in accordance with provisions of this Circular.

Article 18. Implementation provisions

1. This Circular takes effect from December 24, 2012

2. This Circular annuls the Decision No.99/2008/QD-BNN dated October 15, 2008 of the Minister of Agriculture and Rural Development promulgating the Regulations on management of manufacturing and trading safe vegetables, fruits and tea and Article 2 of the Circular No.17/2011/TT-BNNPTNT dated April 06, 2011, amending and supplementing and annulling a number of regulations on administrative procedures in the field of cultivation under the Resolution No.57/NQ- CP dated December 15, 2010.

3. The National Agro-Forestry, Fisheries Quality Assurance Department is a contact point to monitor, guide and organize the implementation of this Circular. In the course of implementation, if any difficulties arise, the concerned organizations and individuals should reflect to the Ministry of Agriculture and Rural Development (the National Agro-Forestry, Fisheries Quality Assurance Department) for timely settlement./.

APPENDIX I.

FORM OF CERTIFICATE OF ELIGIBLE ESTABLISH OF FOOD SAFETY
 (Issued together with the Circular No.59/2012/TT-BNNPTNT dated November 09, 2012 of the Minister of Agriculture and Rural Development)

CERTIFICATE

OF ELIGIBLE ESTABLISH OF FOOD SAFETY

(Name of the certificate granting agency)

CERTIFIES

Name of the establishment: ....................................................................................

Address: ..................................................................................................................

Address of place where the production, preliminary processing, processing is made: .....................................................................

Production area: ..…ha

Capacity of preliminary processing, processing: ...…kg/time unit

Is eligible of food safety for production/preliminary processing/processing of products

1. ..............................................................................................................................

2. ..............................................................................................................................

3. ..............................................................................................................................

Note: 

- Specify type of form applying for certificate: production/preliminary processing/processing or both two types or three types

- Specify products: vegetables and fruits, tea.

APPENDIX II.

FORM OF APPLICATION FOR GRANT/RE-GRANT OF CERTIFICATE OF ELIGIBLE ESTABLISH OF FOOD SAFETY
 (Issued together with the Circular No.59/2012/TT-BNNPTNT dated November 09, 2012 of the Minister of Agriculture and Rural Development)

SOCIALIST REPUBLIC OF VIET NAM
Independence - Freedom – Happiness
------------------------------

………, day……month…….year …

APPLICATION FOR GRANT/RE-GRANT OF CERTIFICATE OF ELIGIBLE ESTABLISH OF FOOD SAFETY

To: Department of Agriculture and Rural Development of province/city......

(or name of the agency authorized to grant certificate by the Department)

1. Name of the establishment: …………………………………………………………

2. Address :…………………………………………………………………………….….

3. Tel ……..………..Fax …..……………..Email……………....………….........

4. Business registration certificate or Decision on establishment:……….......……

(Note: cross out certain products that are not applied for certificate)

5. Address of place where the production, preliminary processing, processing is made:……………………………………………...........

6. Production area: ..... ha

7. Capacity of preliminary processing, processing: ...…kg/time unit

Attached documents:

…………………………………………………………………………………………....

………………………………………………………………………………………........

…………………………………………………………………………………………….

…………………………………………………………………………………………….

…………………………………………………………………………………………….

We commit to comply with the provisions of conditions to ensure food safety in the production, preliminary processing, processing of safe vegetables, fruits, tea./.

APPENDIX III.

FORM OF EXPLANATION OF CONDITIONS OF PRODUCTION, PRELIMINARY PROCESSING, PROCESSING OF VEGETABLES, FRUITS/PRODUCTION, PROCESSING OF SAFE TEA
(Issued together with the Circular No.59/2012/TT-BNNPTNT dated November 09, 2012 of the Minister of Agriculture and Rural Development)

SOCIALIST REPUBLIC OF VIET NAM
Independence - Freedom – Happiness
------------------------------

EXPLANATION

OF CONDITIONS TO ENSURE FOOD SAFETY IN PRODUCTION, PRELIMINARY PROCESSING, PROCESSING OF VEGETABLES, FRUITS/PRODUCTION, PROCESSING OF SAFE TEA

I. INFORMATION OF THE ESTABLISHMENT

1. Name of the establishment: ................................................................................

Address: .................................................................................................................

Tel: .........................Fax:........................Email: ......................................................

2. Representative of the establishment: ......................................Position...............

Tel............................................................................................................................

3. Address of place where the production, preliminary processing, processing is made: ..................................................................

Tel: .........................Fax:........................Email: .............................................

Number, date of grant, the agency granting business registration certificate or establishment decision:..........................................................................................

4. Type of form registered:

 Production                               preliminary processing                     processing

5. Products

 Vegetables                                   fruits                              tea                            

II. SUMMARY OF THE ESTABLISHMENT’S CONDITIONS

1. Human resource:

List of the households producing vegetables, fruits, tea/ workers directly preliminarily processing, processing safe vegetables, fruits, tea

(Note: * Only make statistics for the establishments of preliminary processing, processing)

2. Production

2.1. Farm land:

- The area of ​​production of safe vegetables, fruits, tea registered: .......... ha (or production scale .......... kg/unit of time);

- Location: Hamlet..................commune, (ward) ................... rural district (urban district)………........

- Cadastral map or chart of production area: …………….…………….……………..

- The results of soil analysis (if any): …………….…………….…………….………

- The production area away from the polluting sources …..…..m.

2.2. Source of water:

- Water source used for irrigation of vegetables, fruits, tea (rivers, ponds, lakes, groundwater, etc.):…………

- Water used for production of sprouts, hydroponic vegetables: …….……………

- The analysis result of irrigation water (if any): ………….…………………………...

- Water used for preliminary processing, processing:……….………………………..

2.3. Production process:

- Vegetables, fruits, tea registered for production: ……………………………………

- The production processes:………………………………………………….…………

3. Preliminary processing

3.1 Location, workshops

- Area of preliminary processing, isolating the sources of pollution .......... m.

- Area of preliminary processing area…..m², type of workshop:……….

3.2  Water, equipment, preliminary processing tools:

- Water source:……….…………….…………….…………….…………….……....

- Name and status of equipment and tools: ……….…………….…………….……

3.3.Conditions for packaging products:………………………………………………

3.4 Preliminary processing procedure:

- Vegetables, fruits, registered for preliminary processing: ……...…………………

- Preliminary processing procedures:  ……….…………….…………….……....……

4. Processing:

4.1 Location of workshops

- Area of preliminary processing, isolating the sources of pollution .......... m.

- Area of preliminary processing area…..m², type of workshop:……….

- Storage area: ...... m², technical status:……

4.2 Water

- Plumbing: ……….…………….…………….…………….…………….…..

- The steam system: ……….…………….…………….…………….…………….

- Water standard: ……….…………….…………….…………….…………….…

4.3 Waste treatment: ……….…………….…………….…………….……………....

4.4 Equipment and major tools

4.5 Use and preservation of chemicals: ……….…………….…………….………….

- Food Additives:……….…………….…………….…………….................................

-  Chemicals for disinfection, cleaning: ……….…………….………………………...

4.6 Means for hygiene and labor safety: ……….…………….…………….…….

4.7 Conditions for packaging products

- Packing: ……….…………….…………….……………...……….……………....

- Label: ……….…………….…………….……………...……….…………….…...

4.8 Processing procedure:

Vegetables, fruit, tea registered: ……………………………………………….........

- The processing procedures: ………………………………………………….........

5. Other Information

We commit the information in the statement is true.

APPENDIX IV.

FORM OF RECORD OF INSPECTION, EVALUATION OF CONDITIONS TO ENSURE FOOD SAFETY IN PRODUCTION OF SAFE VEGETABLES, FRUITS, TEA
(Issued together with the Circular No.59/2012/TT-BNNPTNT dated November 09, 2012 of the Minister of Agriculture and Rural Development)

RECORD

Of inspection, evaluation of conditions to ensure food safety in the production establishment of vegetables, fruits, tea

Based on the Decision No.………/……………date……/……/………of……………

……………………………………………………………………………………………..

1. Date of inspection: …………………….……………………………………………

2. Name of the inspection agency: …………………………………………………..

- Address: ………………………………………………………………………………...

……………………………………………………………………………………………..

- Tel: ………………..Fax: …………………..Email:……………………………

- Represented by: ………………………………….Position: …………………………

- Production area of safe vegetables, fruits, tea registered: …………….ha (or production scale ……….kg/time unit)

- Location: Village…………....Commune, (ward)…………rural (urban) district……

3. Composition of the inspection team: ……………………………………………

- Mr. (Ms.)……………………………………Position:………………………………..

- Mr. (Ms.)……………………………………Position:………………………………..

- Mr. (Ms.)……………………………………Position:………………………………..

- Mr. (Ms.)……………………………………Position:………………………………..

4. Products:………………………………………………………………………………

……………………………………………………………………………………………..

……………………………………………………………………………………………..

5. Results of inspection, evaluation:

Note: Only mark X in the box have been identified

6. Conclusions and recommendations of the inspection team: ………………

………………………………………………………………………………..……………

……………………………………………………………………………………………..

……………………………………………………………………………………………..

Class of the establishment: …………………………………...…………………….

7. Opinion of the inspected establishment:

……………………………………………………………………………………………..

……………………………………………………………………………………………..

APPENDIX V.

GUIDELINES FOR INSPECTION AND EVALUATION OF CONDITIONS TO ENSURE FOOD SAFETY OF THE PRODUCTION ESTABLISHMENT OF VEGETABLES, FRUITS, TEA
(Issued together with the Circular No.59/2012/TT-BNNPTNT dated November 09, 2012 of the Minister of Agriculture and Rural Development)

GUIDELINES

for inspection and evaluation of conditions to ensure food safety of the production establishment of vegetables, fruits, fresh tea buds

A. DEFINITION OF LEVELS OF ERRORS

B. CLASSIFICATION:

- Class A: There is no serious and hard errors, with <1/3 inspection results with minor errors.

- Class B: There is no serious errors, with <1/3 of hard errors or> 1/3 inspection results with minor errors.

- Class C: inspection results with > 1/3 serious and hard errors.

C. INSPECTION, EVALUATION:

I. Location, transportation, equipment and tools.

1. Production sites are not contraty to the planning of local agricultural production.

- Satisfactory: As required

- Hard errors: Located in the areas where are required no ​​agricultural production

2. Production sites are located in the areas not being affected by the pollution causing factors for products such as: smell, smoke, dust, toxic waste from industrial activities, handicrafts village, residential living, hospitals, concentrated livestock husbandry areas, slaughter facilities, cemeteries, major roads; isolated from the areas contaminated with dioxin as prescribed.

- Satisfactory: As required

- Minor error: Close to one of the above requirements

- Hard error: Close to many of the above requirements

- Serious error: Near the dioxin contaminated areas in accordance with provisions

3. Transportation system: Roads to the production locations and field roads meet the travel, transportation and do not cause pollution to the production process.

- Satisfactory: As required

- Minor error: Roads are not convenient

- Serious error: Roads contaminate products during travel and transport.

4. Places of preserving, handling fertilizers and containing plant protection drugs, mixing tools, sprayers  must be covered from rain, sun, and be locked carefully; liquid plant protection drugs are not placed on the racks above drugs under powder form; fuels, gasoline and other chemicals must be stored separately. Places of preservation, storage must be isolated from the areas containing products, irrigation water. Particularly, plant protection drugs expired or banned from use must be recorded, signed to track and keep in the safe places until they are processed according to the state’s provisions.

- Satisfactory: As required

- Minor error: Places of preservation have not covered

- Hard error: There is no place for preserving, containing plant protection drugs, processing fertilizer isolated from areas containing products.

5. Places of waste treatment: must have waste tanks or containers of the production process such as: packagings containing plant protection drugs, fertilizers, seeds ... tanks must have the bottom, covers; containers must be closed tight so that waste is not released to the outside.

- Satisfactory: As required

- Minor error: With, but not as required

- Hard error: Without as required

6. Production sites of sprouts: must be covered, not be produced directly on the ground, there are measures to restrict insects, pests.

- Satisfactory: As required

- Minor error: not be covered fully

- Hard error: not be covered or produced directly on the ground.

7. Equipment, harvesting tools, packaging, means of transportation or materials in direct contact with the products must be made of non-polluting materials to the products, be sure and be cleaned before and after the use.

- Satisfactory: As required

- Minor error: there is one of the types of equipment, harvesting tools polluting products

- Hard error: Many types of equipment, harvesting tools polluting products

8. Labor safety equipment: There are detritus toilets of adequate light, drainage, ventilation and be cleaned regularly or the toilets must be far so as not to cause pollution to the production area.

- Satisfactory: As required

- Minor error: With, but not achieve as required

- Hard error: Without as required

II. Farmland and growing medium

1. The content of heavy metals in soil, growing medium may not exceed the specified value. Hazard remedies in the case of soil’s containing heavy metals exceeding the maximum value allowed: measures to improve soil, select plant species, appropriate farming measures; sample analysis: if the pollution level of the product is in the allowable limit, the plant species sampled for analysis shall be accepted to be eligible for production.

- Satisfactory: The heavy metals in the soil, growing medium may not exceed the specified value

- Minor error: with heavy metals exceeding the specified value but with a remedy

- Hard error: There are heavy metals exceeding the value prescribed but without a remedy

III. Irrigation water

1. Active irrigation system

- Satisfactory: As required

- Minor error: With, but not be active

- Hard error: Without the system

2. The content of heavy metals, harmful microorganisms in the irrigation water may not exceed the specified value. Hazard remedies in the case of water’s containing heavy metals exceeding the maximum value allowed: measures to improve irrigation water, select plant species, appropriate farming measures; sample analysis: if the pollution level of the product is in the allowable limit, the plant species sampled for analysis shall be accepted to be eligible for production.

- Satisfactory: heavy metals in the water exceeding the specified value

- Minor error: heavy metals exceeding the specified value but with a remedy

- Hard error: heavy metals exceeding the value prescribed but without a remedy

3. For production of sprouts, hydroponic vegetables, irrigation water should be achieved minimum living water quality by QCVN 02:2009/BYT of the Ministry of Health.

- Satisfactory: As required

- Hard error: unsatisfactory

IV. Varieties, rootstocks; fertilizers; plant protection drugs

1. Varieties, rootstocks: Use varieties on the list of varieties permitted for production, trade issued by the Ministry of Agriculture and Rural Development or local varieties, native varieties which were produced, consumed, do not cause harm to human. Seeds, seedlings, rootstocks must be used from the ones with clear sources, documented as prescribed.

- Satisfactory: As required

- Minor error: with unclear origin

- Hard error: varieties causing harm to human

2. Fertilizer: Use fertilizer on the valid List of fertilizer permitted for production, trade and use in Vietnam issued by the Ministry of Agriculture and Rural Development. Fertilizer used must have clear origin. In case of using traditional organic manure, it must be treated to ensure food safety and environmental hygiene; fresh manure is banned from use.

- Satisfactory: As required

- Minor error: Use fertilizers with unclear origin

- Serious error: Use fresh manure

3. Plant protection drugs: Use plant protection drugs on the valid List permitted for use in Vietnam issued by the Ministry of Agriculture and Rural Development. Plant protection drugs must be kept intact in the packaging, specialized containers with clear labels. If they are contained in other packaging, containers, it must specify the full name of the chemical, manual like the original packaging, chemical containers; drugs in use date.

- Satisfactory: As required

- Hard error: Use plant protection drugs expired

- Serious error: Use plant protection drugs outside the list or with unclear origin, or without label or drugs banned from use in Vietnam.

V. Organization and personnel

1. Organizations have documents to prove legal entity status: business registration certificate or establishment decision.

- Satisfactory: As required

- Hard error: Without such documents

2. There are regulations on control, internal evaluation, assignment of responsibilities to maintain conditions to ensure food safety in the production process and implementation of internal assessment once a year.

- Satisfactory: As required

- Minor error: with but incomplete

- Hard error: Without as required

3. The establishment’s owner and direct employees have certificates of training on food safety.

- Satisfactory: As required

- Minor error: With, but incomplete

- Hard error: Without certificate

VI. Processes of production and waste treatment

1. The establishments producing fresh vegetables and fruits have production process with the specific technical measures appropriate to each type of plant group.

- Satisfactory: As required

- Minor error: With process, but incomplete

- Hard error: Without production process

2. Waste treatment: packaging of plant protection drugs, fertilizers are collected regularly in the containers according to provisions and removed from the production area; are treated, destroyed under the provisions of the State. Other waste in the production process must be collected and treated to ensure food safety on order to minimize the risk of pollution in the area of ​​production, water resources and products.

- Satisfactory: As required

- Minor error: not collected all

- Hard error: not collected

VII. Record, document keeping and access of origin

1. Records must be kept for at least 01 year, from the date of harvest to access its origin.

- Satisfactory: As required

- Minor error: archive incomplete records

- Hard error: not recorded, documents not archived

2. Information of varieties, rootstock: names of varieties, place of manufacture, chemical used for processing and handling purposes (if any).

- Satisfactory: As required

- Minor error: with documents but incompletely recorded

- Hard error: not recorded, documents not archived

3. Information on fertilizers: Names of fertilizers, place of manufacture, day/month/year of fertilization, dosage, method of fertilization, time of isolation.

- Satisfactory: As required

- Minor error: with documents but incompletely recorded

- Hard error: not recorded, documents not archived

4. Information on plant protection drugs: name of pest, drug name, place of manufacture, place of purchase, day/month/year of use, concentration, dosage, spraying device, sprayer, and isolation time.

- Satisfactory: As required

- Minor error: with documents but incompletely recorded

- Hard error: not recorded, documents not archived

5. Product information: Product name, harvest date, code of lot, volume; name of the production establishment, customer.

- Satisfactory: As required

- Minor error: with documents but incompletely recorded

- Hard error: not recorded, documents not archived

VIII. Sample testing result

1. Sample taken by the inspection team at the production establishment to inspect the food safety indicators as prescribed.

- Satisfactory: As required

- Hard error: There is one sample per total samples taken for testing not meeting the requirements of food safety indicators.

- Serious error: There are from two samples or more not meeting the requirements of food safety indicators.

APPENDIX VI.

FORM OF RECORD OF INSPECTION AND EVALUATION OF CONDITIONS TO ENSURE FOOD SAFETY OF THE ESTABLISHMENTS PROCESSING PREMILINARILY VEGETABLES, FRUITS
(Issued together with the Circular No.59/2012/TT-BNNPTNT dated November 09, 2012 of the Minister of Agriculture and Rural Development)

RECORD

of inspection and evaluation of conditions to ensure food safety of the establishments processing premilinarily vegetables, fruits

Based on the Decision No.………/……………date……/……/……of…………… 

1. Date of inspection: …………………….………………………………………………….

2. Name of the inspection agency: ………………………………………………

- Address: ……………………………………………………………………………….

……………………………………………………………………………………………..

- Tel: ………………..Fax: …………………..Email:……………………………

- Represented by: ………………………………….Position: …………………………

- Production area of safe vegetables, fruits, tea registered: …………….ha (or production scale ……….kg/time unit)

- Location: Village…………....Commune, (ward)…………rural (urban) district……

3. Composition of the inspection team: ……………………………………………

- Mr. (Ms.)……………………………………Position:………………………………..

- Mr. (Ms.)……………………………………Position:………………………………..

- Mr. (Ms.)……………………………………Position:………………………………..

- Mr. (Ms.)……………………………………Position:………………………………..

4. Products:………………………………………………………………………………

……………………………………………………………………………………………..

……………………………………………………………………………………………..

5. Results of inspection, evaluation:

Note: Only mark X in the box have been identified

6. Conclusions and recommendations of the inspection team: ………………

………………………………………………………………………………..……………

……………………………………………………………………………………………..

……………………………………………………………………………………………..

Class of the establishment: …………………………………...……………………..

7. Opinion of the inspected establishment:

……………………………………………………………………………………………..

……………………………………………………………………………………………..

APPENDIX VII.

GUIDELINES FOR INSPECTION AND EVALUATION OF CLASSIFICATION OF CONDITIONS TO ENSURE FOOD SAFETY OF THE PRELIMINARY PROCESSING ESTABLISHMENT OF VEGETABLES, FRUITS
(Issued together with the Circular No.59/2012/TT-BNNPTNT dated November 09, 2012 of the Minister of Agriculture and Rural Development)

GUIDELINES

For inspection and evaluation of classification of conditions to ensure food safety of the preliminary processing establishment of vegetables, fruits

A. DEFINITION OF LEVELS OF ERRORS

B. CLASSIFICATION:

- Class A: There is no serious and hard errors, with <1/3 inspection results with minor errors.

- Class B: There is no serious errors, with <1/3 of hard errors or> 1/3 inspection results with minor errors.

- Class C: inspection results with > 1/3 serious and hard errors.

I. Location, factory prepared base

C. INSPECTION, EVALUATION:

I. Location, workshops of the premiliary processing establishment.

1. Premiliary processing sites: are located in the places where are convinient for transportation, have good drainage, not affected by sources causing pollution such as: smell, smoke, dust, toxic waste from industrial activities, handicrafts village, residential living, hospitals, livestock husbandry areas, slaughter facilities, cemeteries, or other contaminated areas.

- Satisfactory: As required

- Minor error: not good in drainage

- Hard error: affected by the pollution causing sources

2. Workshops:

+ Area in accordance with the needs and capacity of the establishment.

+ Premiliary processing area must be arranged on the one-dimensional principle from input raw material to the last product to avoid cross-contamination.

+ Floors: with firm, hard surface, made of non-slip, waterproof materials, easy to clean and not sweating.

+ Wall: closed, impermeable, easy to clean, prevent the entry of pests.

+ Roof and ceiling: closed, leak-proof, limited accumulation and dirt spillage.

+ Doors and windows: sealed, easy to clean, disinfect.

+ Premiliary processing area must be ensured adequate lighting. Lights must be installed lampshade for safety.

- Satisfactory: As required

- Minor error: Have one of the above requirements which is not suitable

- Hard error: arrange the premiliary processing area not following the one-dimensional principle.

- Serious error: Failing to meet the above requirements

II. Water:

1. Water supply systems, water containers are made of appropriate materials not polluting water used for preliminary processing.

- Satisfactory: As required

- Hard error: with water containers made of materials causing pollution

2. Water used for preliminary processing must meet living water quality standards promulgated in QCVN 02/2009/BYT dated 6/17/2009 of the Ministry of Health.

- Satisfactory: As required

- Hard error: Failing to meet

III. Equipment, tools for preliminary processing; Collection and treatment of waste; personal hygiene

1. Have the sinks, the specialized racks for placing vegetables and fruits, trays, baskets, the tables for preliminary processing, placing products and product pruning tools. Depending on the requirements of preliminary processing, it is required to have ozone aerator and other essential items. Devices and instruments for preliminary processing in direct contact with fresh fruits and vegetables must be made of materials which meet the hygiene safety requirements specified in QCVN 12-1:2011/BYT, QCVN 12-2:2011/BYT and QCVN 12-1:2011/BYT of the Ministry of Health.

- Satisfactory: As required

- Minor error: Failing to meet fully the above requirements

- Hard error: Without as required

2. Have equipment for collection, containing wastes which are ensured durability, closed with lids; wastewater systems to ensure hygiene and environmental protection. Wastes during the preliminary processing must be collected and treated to ensure food safety and minimize the risk of pollution in the area of ​​production, water resources and products

- Satisfactory: As required

- Minor error: Have one of the above requirements which is not suitable

- Hard error: Failing to meet the above requirements

3. Personal hygiene areas: have appropriate hand-washing place, clean water, detergent, towels or tissues; toilet as prescribed for the production establishments.

- Satisfactory: As required

- Minor error: hand-washing place fails to meet the requirements

- Hard error: Toilet fails to meet the requirements

IV. During the preliminary processing procedure:

1. Ensure that:

+ To have isolation measure of cattle, poultry and other animals from the area for preliminary processing, houses for preserving products;

+ Pre-processing on the one-dimensional principle not causing contamination;

+ Only use chemicals, film wax allowed using for handling after-harvest products;

+ There are notes as “trap” to kill the pest (if used);

- Satisfactory: As required

- Minor error: failing to meet one of the above requirements

- Hard error: failing to ensure the pre-processing on the one-dimensional principle.

- Serious error: failing to meet the above requirements

2. Packing materials, containers of fruits and vegetables must conform to the provisions of QCVN 12-1:2011/BYT, QCVN 12-2:2011/BYT and QCVN 12-1:2011/BYT of the Ministry of Health;

- Satisfactory: As required

- Minor error: failing to meet one of the regulations

- Hard error: not in compliance with regulations

3. Preliminary processing procedures: with the procedures of quality control of input raw materials, preliminary processing procedures and after-preliminary processing products, packaging to ensure food safety in accordance with regulations.

- Satisfactory: As required

- Minor error: failing to have adequate procedures

- Hard error: without procedures

4. Means of transportation should be cleaned before they are used for shipping the products. Do not ship products with other goods likely to cause pollution.

- Satisfactory: As required

- Minor error: Vehicles are not cleaned before shipping the product

- Hard error: transport with the goods at risk of causing product contamination.

V. Organization and personnel

1. Organizations have documents to prove legal entity status: business registration certificate

- Satisfactory: As required

- Hard error: Without documents

2. Have internal rules, which assign clearly the responsibility to maintain conditions to ensure food safety during the preliminary processing and implementation of internal assessment once a year.

- Satisfactory: As required

- Minor error: With but incomplete

- Hard error: Without internal rules

3. The establishment owners and direct employees have certificates of training on food safety.

- Satisfactory: As required

- Minor error: With, but not as full as requirements

- Hard error: Without certificate

4. The establishment owners and direct employees have certificates of good health, not getting infectious diseases in accordance with provisions of the Ministry of Health.

- Satisfactory: As required

- Minor error: With, but not as full as requirements

- Hard error: Without certificate

VI. Record, keeping of documents and access of origin

1. Product information recorded, and kept for at least 01 year, from the date of harvest: the chemical name, the wax film, place of purchase, the dosage used in the preliminary processing; product name, code of lot, volume, harvest date, the name of the production establishment or name of the preliminary processing establishment, customers’ names.

- Satisfactory: As required

- Minor error: With documents but incompletely recorded

- Hard error: Without recording, keeping documents

VII. Sample testing results

1. Samples taken by the inspection team at the preliminary processing establishment for inspection of the indicators of food safety in accordance with regulations

- Satisfactory: As required

- Minor error: there are less than 20% of samples per total samples taken for inspection unsatisfactory the food safety indicators.

- Hard error: there are from 20% to 40% of samples per total samples taken for inspection unsatisfactory the food safety indicators.

- Serious error: there are more than 40% or more of samples unsatisfactory the food safety indicators.

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