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“Ensuring food safety is the responsibility of all organizations and individuals
producing and trading food”
Outline
Quality assurance in Vietnam
Tools and regulations
Principle of food control system
Law on Food Safety and Responsibilities of Parties
State management on Food safety for commodities
Targets for the future
Ways forward and FAO Vietnam role in facilitating and promoting Food Safety management in Vietnam
Vietnam Population
- 2013: 91,519,289 -Forecasted grow rate: 1.0-1.2%/year for 2010-2020
2015: 93.6 mil 2020: 98.6 mil After2030 stable at 120-130 mil - Urban: 28,800,000 (29.6%) - Rural: 627,192,289 (70.4%) 4 levels of public administration: national
(central), provincial, district & commune (local)
No. Provinces/cities: 63 No. Districts: 689 No. Communes: 10,876 Capital: Hanoi Border line: 4,610 km (VN-Laos: 2,067 km; VN-
Cambodia: 1,080 km; VN- China: 1,463 km); Border gates: 58 (Land port, maritime port, river
port).
Ensuring safe food for the people and economic growth!
Quality assurance in Vietnam Focus on prevention of problems
An on-going process incorporating activities beginning with agricultural production and proceeding through to consumption of the product
to assure the same problem does not affect future products.
Tools and regulations/practices
Government: legal framework, monitoring and evaluation of legal and sub law implementation enforcement; inspection and examination of food industry and settlement of traceability, recovery, administrative fine and punishment, communication and awareness
Food Industry and individuals: comply with regulations and FS standards and including CODEX, ISO, HACCP, SOPs, GMP, GHP …
Consumers: consumption and feedback
Peculiarity of Vietnamese Legal System Civil law system
A hierarchical structure set out by Constitution of country.
Law - Highest level: “made and amended” by National Assembly (NA)
Ordinance: Standing Committee of NA
Resolution: NA; Standing Committee of NA
Decree: the Government
Decision: Prime Minister
Circular, Inter-ministerial circular: Ministers & Heads of ministerial-level agencies.
Other Documents (Directive of the Party's Central Executive Committee & Prime Minister etc. Decision of Ministers).
Vietnamese national Standards/Technical Regulations
8
Principle of food control system in Vietnam:
-To control the overall food supply chain. - Based on 3 basic elements are required:
FOOD SAFETY CONTROL
Food Legislation
Food Supply Chain
Food Specialized Inspection
Food Analysis
Tools put in place for quality control of the product from seed to harvest to the consumer
diverse technical and analytical skills to monitor production and products to ensure compliance with standards and government regulations
Inspection and examination system
Laboratory network
Industry support
Awareness raising for all through IEC for all actors
Law on Food Safety and responsibilities of parties
Government: ministries and sub-units, technical and managerial institutions, local authorities at all levels
Food producing organisations and individuals
Food trading organisations and individuals
Food consumers
“develop a roadmap for compulsory application of GMP, GAP, GHP, HACCP and other advanced management systems for food safety control”
The structure of the food regulatory system in Vietnam
LAW ON FOOD SAFETY (Vice Minister in charge)
MINISTRY OF AGRICULTURE AND RURAL DEVELOPMENT
MINISTRY OF TRADE AND INDUSTRY
PROVINCIAL AUTHORITY
PROVINCIAL AUTHORITY
MINISTRY OF HEALTH
PPROVINCIAL AUTHORITY
Scope of parties involved in FS quality assurance
LAW ON FOOD SAFETY
GOVERNMENT
CONSUMER INDUSTRY
Resources for FS
Trading
Market link
Quality Management
International
cooperation
Inspection & examination
Law and legal
system State
management
Compliance
programmes
Consumption
GAP
HACCP
ISO
GHP GMP
Feed back
Food Handling
Practice
MOH Article 62
Managing food safety during production, primarily processing, processing, preservation, transportation, export, import and trading in respect to food additives, substances assisting food processing, bottled water, mineral water, functional food and other food in accordance with the provisions of the Government;
MARD, Law on Food Safety 2010 Article 63
Managing food safety in respect to initial production process of agricultural, forestry and aquatic products and salt;
Managing food safety during production, collection, slaughtering, primarily processing, processing, preservation, transportation, export, import and trading in respect to cereals, meat and products originated from meat, aquaculture and aquatic products, vegetable, bulb, fruits, eggs and products made from eggs, fresh milk being material, bee's honey and products made from bee's honey, genetically modified food, salt and agricultural food in accordance with the provisions of the Government.
MOIT, Article 64
Managing food safety during production, processing, preservation, transportation, export, import and trading in respect to alcohol, beer, drink, processed milk, vegetable oil, products used for processing powder and starch and other food in accordance with the provisions of the Government;
State management on Food safety for comodities
Content MOH MARD MOIT
Product
1. food additives, substances assisting food processing, 2. bottled water, mineral water 3. functional food 4. and other food
1. cereals
2. meat and products originated from meat 3. aquaculture and aquatic products
4. vegetable, bulb, fruits
5. eggs and products made from eggs
6. fresh milk being material 7. bee's honey and products made from bee's honey
8. genetically modified food
9. salt 10. agricultural foods
1. Alcohol 2. Beer 3. Drink 4. Processed milk 5. Vegetable oil 6. Products used for processing powder and starch 7. Other food
Stage production, primarily processing, processing, preservation, transportation, export, import and trading
production, collection, slaughtering, primarily processing, processing, preservation, transportation, export, import and trading
production, processing, preservation, transportation, export, import and trading
16
10 key commodities that have priority for food safety concerns
1. Meat and meat products (MARD) 2. Milk (MARD) and Milk Products (MOIT) 3. Eggs and egg products (MARD) 4. Fresh fish and processes fish (MARD) 5. Ice cream (?MOIT), ice, mineral water (MoH) 6. Functional foods, nutritional foods, food additives (MoH) 7. Instant beverages (MOIT) 8. Frozen foods (MARD) 9. Soya and soy products (MARD) 10. Fresh vegetables (MARD) Of these, VFA inspectors identify 1, 4 and 10 as the most critical in terms of food safety issues, none of which are the direct responsibility of MoH under the new Law on Food Safety 2010.
Food safety management facts
108 testing laboratories (national:1, regional:4, provincial:64, pharmaceutical, cosmetic and food control testing centres: 40)
59 provinces and cities developed action plan to implement National Strategy for Food Safety (total 64 provinces and cities)
13 provinces: safe food wholesale markets
550,000 food businesses operation in VN (applied ISO 22000, GLOBAL GAP, VIETGAP, GMP, GHP, HACCP...)
491 ha of fruits and vegetables production certified under VIETGAP and GLOBAL GAP (in total of ~1623,700ha for fruits and vegetables productions)
Reporting line on food safety
Coordination with other related Ministries and agencies in preparation of sufficient resources for food safety management
Decisions made based on data and information provided from technical agencies
Inter-sectoral Steering Committee
MOH VFA
MARD NAFIQAD
MOIT Market management Dept.
Data collection system Domestic Alert System on Food Safety in Vietnam
(DAS)
Sampling collection plan for analysis and preventive actions in high risk foods (VFA)
E.g 2012: 2284 samples of 13 groups of food and test 37 parameters (VFA)
INFOSAN set up with national focalpoint at MOH and members from MARD and MOIT
Pipeline: rapid alert system and risk analysis on food safety project (approved by PM, Mar 2013)
Targets set for the future (1) Testing laboratory system
To 2015:
100% cities established food safety management system
6 northern provinces have testing laboratories meet ISO 17025 standard
To 2020:
Provinces with population over 1mil have testing laboratories meet ISO 17025 standard
Targets set for the future (2) Food processing and production facilities To 2015:
• 100% large-scale food production and processing organisations granted food safety certificate
• 30% medium sized food storing, pre-processing and processing organisations applied food quality system such as GMP, HACCP, ISO 9001, ISO 22000
To 2020:
100% large-scale food production and processing organisations granted food safety certificate
80% medium sized food storing, pre-processing and processing organisations applied food quality system such as GMP, HACCP, ISO 9001, ISO 22000
100% large scale fishery processing facilities applied HACCP, GMP, GHP, in conformity with technical regulations on FS
Targets set for the future (3) 80% fish ports and fish boats, ice production facilities for
seafood processing, seafood trading facilities meet food safety standard and apply food safety management system like GMP, SSOP
100% cities and provinces approve and implement planning and infrastructure for safe production of agro food and commodities, focusing on vegetables, tea, meat and seafood for domestic consumption.
100% of major aquaculture and fishery areas for industrial processing meet food safety standards in chemical residue control
60% vegetable and tea production areas apply VIETGAP
Targets set for the future (4) Food trading organisations
To 2015: 40% food service facilities and 80% collective kitchens
certified food safety standard
100% supermarkets inspected and checked on food safety
50% markets planned and controlled on food safety
To 2020: 80% food service facilities and 100% collective kitchens
certified food safety standard
80%markets planned and controlled on food safety
Ways forward for Vietnam (1)
Certified and accredited laboratory system for scientific
based evidences for management (Gov, ADB loans)
Cooperation with research institutions and exchange
technical programmes (Gov and Donors)
Enforcement of the Law’s implementation in current context
for 3 Ministries (MARD, MOH, MOIT, FAO, others)
→ Enforcement of quality assurance programme focusing on the prevention of problems and if possible assuring same problems does not affect future products via sets of instruments
Ways forward for Vietnam (2)
Personnel and financial resources allocation and
mobilisation for food safety management through NTP,
ODA and other sources (Gov)
Implementation of international standards through action
plans, national target programmes and international
relation (Gov, FAO and others)
Risk based communication and coordination among
Ministries and other stakeholders involved (FAO on-going)
Enhancement of food inspection system through capacity
building for inspection and control (Gov, donors)
Ways forward for Vietnam (3)
Inter-ministerial collaboration to promote “farm to table
approach” (Gov, FAO, donors)
Encouragement of implementation voluntary programs in
food productions, e.g fruits and vegetables, aqua culture
products, coffee, tea and pepper (Gov, industry, FAO,
others)
Development and integration of educational curriculum in
the University and Training system (Gov, TA from FAO)
THANK YOU!
