Công văn 965/ATTP-NDTT

With robust directions from the Government, ministries and local governments and active participation of all citizens, the fight against COVID-19 has shown favorable initial results. Business operations will slowly resume as “nationwide quarantine” is gradually lifted. However, according to the National Steering Committee for COVID-19 prevention and control, the COVID-19 situation is still progressing unpredictably. Thus, ministries and local governments shall not let their guard down.

To ensure food safety during the fight against COVID-19, per the Prime Minister’s directions, Vietnam Food Administration would like to request Departments of Health and food safety management boards of the abovementioned province and cities to perform the following tasks:

1. For food and beverage establishments (pre-portioned meal providers, commercial kitchens, restaurants, hotels and canteens)

a) Strictly satisfy all food safety requirements provided for in Clause 2 Article 2 of the Government’s Decree No. 155/2018/ND-CP dated November 12, 2018 on amendments to some Articles related to business conditions under state management of the Ministry of Health. Food and beverage establishments may operate only when they meet food safety requirements. 

b) Some tasks for prevention of the spread of COVID-19:

- Cooks and servers must wear facemasks when preparing or having direct contact with food and keep a distance with consumers according to the Ministry of Health’s guidelines; persons having cough, fever or dyspnea shall not be allowed to work.

- Cooking areas must be equipped with a hand washing area and adequate clean water and hand soap for prep cooks and cooks; hand sanitizers are optional.

- Pre-portioned meals must be packed in safe and tightly closed boxes/bags and preserved as regulated when transported.

- Eating areas must be clean, spacious and equipped with a hand washing area, adequate clean water and hand soap (hand sanitizers are optional), and sufficient tables, chairs, tableware for individual use, which must be cleaned and disinfected before and after each use, and trash bins with lids lined with garbage bags. Consumers must sit apart when eating in these areas.

- For commercial kitchens in industrial parks, processing zones, barracks, hospitals, educational institutions and schools with a large number of consumers, mealtimes shall be split into shifts to ensure safe distance between consumers.

- Consumers shall wash their hands with soap, use hand sanitizers before and after eating or drinking; maintain hygiene, minimize movements and refrain from talking loudly or laughing when eating or drinking.

- Food must be sampled as regulated

2. For street food businesses:

a) Strictly satisfy all food safety requirements provided for in Articles 31 and 32 of the Law on Food Safety. 

b) Some tasks for prevention of the spread of COVID-19:

- Street food sellers must wear facemasks when coming into contact with food and keep a safe distance when having direct contact with customers.

- Food must be packed in safe and tightly closed boxes/bags before it is delivered to customers.

- Provide customers with clean water and soap for them to wash their hands before eating or drinking.

- Do not serve too many people at the same time to ensure safe distance.

3. Enhance food safety inspection based on the abovementioned requirements and relevant regulations of law.

For your reference and compliance.

With sincere thanks./.