Food manufacturers and seller must obtain a certificate of conformance to food safety regulations, except for the following cases:

– Micro food manufacturers;

– Mobile food manufacturers and sellers;

– Micro food processors;

– Micro food sellers;

– Sellers of prepackaged foods;

– Manufacturers and sellers of instruments and materials for wrapping and storing food;

– Restaurants within hotels;

– Industrial kitchens not registered as a food business;

– Street food vendors;

– Any food business that has one of the following certificates: GMP, HACCP, ISO 22000, IFS, BRC, FSSC 22000 or an equivalent certificate.

Food manufacturers and sellers must register for food production and trading as indicated in its business registration certificate and assure food safety suitable to each type of food production and trading in accordance with the law.

 General conditions for ensuring food safety in production and business:

  1. Food safety assurance conditions for food manufacturers and sellers

– Having suitable venues with appropriate areas and safety distance from toxic and contaminating sources and other harmful factors;

– Walls, ceilings, floors in production and business areas, warehouses are waterproof, non-cracked, not musty;

– The food manufacturing process shall be designed to provide an operational flow through pattern and follow a sequence from raw materials to finished product;

– Having sufficient technically qualified water for food production and trading;

– Having adequate appropriate equipment to process materials and process, package, preserve and transport different types of food: having adequate washing and sterilization equipment and tools, disinfecting fluid, and equipment for preventing and controlling insects and harmful animals;

– Having a waste treatment system that operates regularly under the law on environmental protection;

– Maintaining food safety assurance conditions and keeping records of source and origin of food materials and other documents on the entire food production and trading process;

– The persons who directly produce and trade food must be trained and provided with knowledge on food safety, as well as be authorized by the facility owner and must not contact any of the following diseases during food manufacturing and trading process: cholera, hepatitis A and E, skin infection, tuberculosis and diarrhea epidemic.

  1. Food safety assurance conditions for food preservation

– Having preservation places and means which are large enough to preserve each type of food separately, allow technically safe and precise loading and unloading and guarantee preservation hygiene;

– Preventing the effects of temperature, humidity, insects, animals, dust, strange smell and negative environmental effects: guaranteeing sufficient light: having special-use equipment for adjusting temperature, humidity and other climate conditions, ventilation equipment and other special preservation conditions required by each type of food.

  1. Food safety assurance conditions for food transportation

– Means for transporting foods are made of materials which do not contaminate food and food packages and are easy to clean;

– Food preservation conditions as required by food producers and traders are maintained throughout the course of transportation;

– Food is not transported together with toxic goods or goods which may cause cross-contamination and affect food quality.

A dossier of application for a certificate of food safety eligibility comprises:

+ An application for a certificate of food safety eligibility;

+ A certificate true copy of the business registration certificate or investment certificate with a profession of food production and trading;

+ Drawings of the production and business premises;

+ A description of the process of food processing, preservation, transportation, and sale of food and beverages;

+ Written explanations about the satisfaction of food safety and hygiene conditions of physical foundations, equipment and tools;

+ List of food producers and traders who have been trained in food safety knowledge, certified by the establishment’s owner;

+ A certificate true copy of Health certificates of the establishments owner and persons directly engaged in food production and trading, issued by a district- or higher-level health establishment.