b) The Circular No. 61/2010/TT-BNNPTNT dated October 25, 2010 prescribing veterinary hygiene requirements for poultry slaughterhouses.

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Chief of the Ministry’s Office, Director of Science, Technology and Environment Department, Director of Department of Animal Health, heads of relevant authorities, organizations, and relevant individuals are responsible for implementation of this Circular.

Difficulties that arise during the implementation of this Circular should be reported to the Ministry of Agriculture and Rural Development for consideration./.

PP. MINISTER
DEPUTY MINISTER




Vu Van Tam

QCVN 151: 2017/BNNPTNT

NATIONAL TECHNICAL REGULATION ON

MILKING AND MILK COLLECTING ESTABLISHMENT -
REQUIREMENTS FOR FOOD SAFETY

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QCVN 151:2017/BNNPTNT is compiled by the Department of Animal Health, submitted by the Department of Science, Technology and Environment for approval, and promulgated by the Minister of Agriculture and Rural Development under the Circular No. 13/2017/TT-BNNPTNT dated June 20, 2017.

NATIONAL TECHNICAL REGULATION ON

MILKING AND MILK COLLECTING ESTABLISHMENT -
REQUIREMENTS FOR FOOD SAFETY

1. GENERAL PROVISIONS

1.1. Scope

This Regulation introduces food safety requirements to be satisfied by milking and milk collecting establishments.

1.2. Regulated entities

This Regulation applies to domestic and foreign organizations and individuals engaging in milking and collection of raw milk (those possess business registration certificate) within the territory of Vietnam.

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1.3.1. QCVN 02:2009/BYT - National technical regulation on domestic water quality.

1.3.2. The Circular No. 28/2012/TT-BKHCN dated December 12, 2012 of the Ministry of Science and Technology prescribing declaration and methods of assessment of conformity with technical regulations and standards.

1.4. Definitions 

For the purposes of this Regulation, the terms below are construed as follows:

1.4.1. "milking establishment” means an establishment where buffaloes, cows, goats and sheep are kept for milking.

1.4.2. “milking area” means a place where milk is harvested either manually or by milking machines.

1.4.3. “milk collecting establishment” means a place where milk is purchased from dairy farmers or dairy farms and preserved in cooling tanks with temperature control.

1.4.4. “milk” means raw milk obtained from dairy animals (including  buffaloes, cows, goats and sheep) to or from which no components are added or separated and which has not been heat treated to more than 40^oC nor had any equivalent treatment.

1.4.5. “milking equipment” includes automated milking system, equipment and machines used during the milking process such as milking machines, filtering cloths, udder cloths, specialized equipment for dipping and storage of milk such as buckets, barrels and equipment used for transport of milk, and milk cooling tanks.

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1.4.7. “disinfection" means the use of physical/chemical agents for removing bacteria harmful to human health and animals.

1.4.8. “hygiene requirements” means the requirements for staff, equipment and premises of the milking and milk collecting areas set out to ensure the milk production is performed in an appropriate environment and dairy products meet safety criteria for users.

1.4.9. “detergent” means a chemical used for cleaning equipment, premises and surroundings of milking and milk collecting establishments.

1.4.10. “disinfectant” means a chemical that destroys microbial cells and is used in disinfection process.

2. TECHNICAL REQUIREMENTS

2.1. Requirements for animals

2.1.1. Milked animals must be healthy and free from mastitis. Animals that have been treated with antibiotics shall be milked only after withdrawal periods as recommended by antibiotics manufacturers.

2.1.2. Animals must be properly observed and not be infected with any infectious diseases such as foot-and-mouth disease (FMD) and other diseases which can be transmitted to humans such as brucellosis, tuberculosis or leptospirosis.

2.2. Requirements for milking establishment

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2.2.2. Requirements for design and layout

a) The milking establishment must have sterilization pits meeting relevant technical requirements at the access to the milking establishment and other areas such as the area for washing of milking equipment and sampling area;

b) Floors of a milking area must be made of durable materials that are impervious to water, non-slippery, easy to clean and disinfect and free draining to make sure that water does not stagnate on floors;

c) With regard to cows or buffaloes, the milking area must have a fixed rail/board system to ensure safety of milkers.

d) The milking establishment must provide adequate hand washbasins close to the milking area, and waste containers sited outside the milking area;

dd) The milking establishment must be separate areas for storing milking equipment, milk containers, udder cloths, filtering cloths, teat dip cups, etc.

2.2.3. Requirements for milking equipment

a) Milk containers and delivery pipes must be made of rustless food-grade materials, which can protect milk from contamination, have smooth surfaces with minimal joints, and be easy to clean. Milk containers must be properly closed. Containers and tanks must be capable of storing all milk obtained in each milking;

b) Filtering cloths and udder cloths must be clean, running water cloths or sterilized single-use disposable cloths, and not bleeding or torn. One udder cloth will be used for one diary animal; both filtering cloths and udder cloths must be washed, dried and disinfected before they are used for filtering milk or wiping udders;

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d) Milking equipment must be cleaned before and after milking, and kept on racks which should be at least 01 m from the ground.

2.2.4. Requirements for lighting and ventilation

a) The milking establishment must provide adequate lighting with the light level ranging from 300 to 350 Lux at the milking area; lights must be protected with guard mesh or covers;

b) The milking establishment must have an operating ventilation system.

2.3. Requirements for milk collecting establishment

2.3.1. Requirements for location: The milk collecting establishment must be sited separately from sources of pollution such as dairy animal cages and toilets, and at least 100 m from the waste collection area.

2.3.2. Requirements for design and layout

a) There is a sterilization pit meeting relevant technical requirements at the access to the milk collecting establishment;

b) The milk collecting area must have roof and surrounding walls extending to the roof, and have a minimum floor-to-ceiling height of 03 m. Walls must be tiled with white ceramic tiles with a minimum height of 02 m;

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d) The floor must be made of durable materials that are impervious to water, non-slippery, easy to clean and disinfect, and free draining to make sure that water does not condense on the floor;

dd) The milk collecting area must be well ventilated and protected from insects;

e) The milk collecting area shall have no restroom; must be equipped with hand washbasins, dryer or single-use disposable hand towels, and properly covered waste container;

g) Milk tank system must be sited separately from milking area and other areas at risk of contamination such as animal cages or toilets;

h) Milk tanks must be classified and placed by storage area and milk collecting area. The transfer of milk from intermediate storage tanks to storage tanks must following “one-way” rule.

2.4. Requirements for milking and milk collecting staff

2.4.1. Persons performing milking/collecting milk must be trained in and issued with certificate of competency in food safety by a competent authority in accordance with prevailing regulations.

2.4.2. They must undergo medical examination to check for diseases included in the list of infectious diseases announced by the Ministry of Health, and be issued with certificate of fitness for work before performing their duties, and undergo periodic medical examination as prescribed by the Ministry of Health.

2.4.3. They must wear adequate protective equipment, including protective clothing, hair nets, masks and boots; wash and sterilize their hands before and after getting contact with teats.

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2.5. Requirements for water: Water used for cleaning equipment, washing hands and cleaning the milk collecting establishment must meet the requirements laid down in QCVN 02:2009/BYT - National technical regulation on domestic water quality.

2.6. Requirements for milk tank system, storage tanks and tanks on milk cars

2.6.1. Milk tanks must be equipped with cooling equipment to maintain the prescribed temperature of from 2^oC to 6^oC, and thermometer to control temperature.

2.6.2. Milk tanks and tanks on milk cars must be made of materials which prevents the contamination of milk and be easy to clean; the quantity of milk contained in milk tanks and tanks on milk cars must be conformable with their design capacity.

2.6.3. Temperature of milk tanks and tanks on milk cars must be monitored during storage and transport, and properly recorded.

2.7. Requirements for cleaning and disinfection

2.7.1. The milking and milk collecting establishments must adopt procedures for cleaning and disinfection of their premises, equipment and machines.

2.7.2. Cleaning and disinfection procedures must include cleaning and disinfection steps, frequency and time, used chemicals and their concentrations.

2.7.3. Detergents and disinfectants must be used in accordance with regulations of the Ministry of Health; concentration of antiseptics must comply with instructions of manufacturers.

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2.7.5. Milking or milk collection shall be performed when the premises and equipment meet hygiene requirements.

2.8. Requirements for waste treatment

2.8.1. The milking and milk collecting establishments must establish the wastewater and solid waste treatment system; wastewater pipelines must be closed to prevent water from outside.

2.8.2. The milking and milk collecting establishments must treat the wastewater and solid waste to meet epidemic safety requirements and regulations of the Law on environmental protection.

2.9. Requirements for quality management system

2.9.1. The milking and milk collecting establishments must establish teams or assign persons in charge of formulating and implementing programs for food safety and quality management.

2.9.2. All relevant documents and records must be retained for at least 3 years.

2.9.3. The milking and milk collecting establishments must annually inspect the implementation of programs for food safety and quality management.

3. MANAGEMENT REQUIREMENTS

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3.1.1. The conformity with this Regulation shall be assessed by adopting Method 6 introduced in the Circular No. 28/2012/TT-BKHCN dated December 12, 2012 of the Ministry of Science and Technology prescribing declaration and methods of assessment of conformity with technical regulations and standards.

3.2.2. Certification bodies that perform conformity certification and testing serving such conformity certification must carry out registration procedures as prescribed in the Government’s Decree No. 107/2016/ND-CP dated July 01, 2016, and be designated by competent authorities.

3.2. Declaration of conformity

Organizations and individuals engaging in milking and milk collection within the territory of Vietnam shall follow procedures for declaration of conformity and registration thereof at provincial Departments of Agriculture and Rural Development where their business is registered.

4. IMPLEMENTATION

4.1. The Ministry of Agriculture and Rural Development assigns the Department of Animal Health to play the leading role and cooperate with relevant units to disseminate, instruct and designate organizations providing assessment and certification of conformity with this Regulation; request the Ministry of Agriculture and Rural Development to amend this Regulation when necessary.

4.2. Organizations and individuals specified in Section 1.2 of this Regulation shall follow procedures for certification of conformity or self-assessment and declaration of conformity according to Circular No. 28/2012/TT-BKHCN dated December 12, 2012 and relevant legislative documents.

4.3. If legislative documents, standards and technical regulations referred to in this Circular are amended or superseded, new ones shall prevail./.

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NATIONAL TECHNICAL REGULATION ON

VETERINARY HYGIENE REQUIREMENTS FOR BIG-SCALE SLAUGHTERHOUSES

Foreword

QCVN 150:2017/BNNPTNT is compiled by the Department of Animal Health, submitted by the Department of Science, Technology and Environment for approval, and promulgated by the Minister of Agriculture and Rural Development under the Circular No. 13/2017/TT-BNNPTNT dated June 20, 2017.

NATIONAL TECHNICAL REGULATION ON

VETERINARY HYGIENE REQUIREMENTS FOR LARGE - SCALE SLAUGHTERHOUSES

1. GENERAL PROVISIONS

1.1. Scope

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1.2. Regulated entities

Organizations and individuals involving operation of big-scale cattle and poultry slaughterhouses in the territory of Vietnam.

1.3. Normative references 

1.3.1. QCVN 01:2009/BYT - National technical regulation on drinking water quality.

1.3.2. QCVN 62-MT:2016/BTNMT - National technical regulation on effluent of livestock.

1.3.3. The Circular No. 28/2012/TT-BKHCN dated December 12, 2012 of the Ministry of Science and Technology prescribing declaration and methods of assessment of conformity with technical regulations and standards.

1.3.4. The Circular No. 45/2014/TT-BNNPTNT dated December 03, 2014 by the Ministry of Agriculture and Rural Development prescribing inspection of agricultural material production/trading establishments and inspection, certification of food safety conditions of agricultural, forest and aquatic product production/trading establishments.

1.3.5. The Circular No. 09/2016/TT-BNNPTNT dated June 01, 2016 by the Ministry of Agriculture and Rural Development prescribing animal slaughter control and veterinary hygiene inspection.

1.4. Definitions 

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1.4.1. Big-scale slaughterhouse: a slaughterhouse that is under the planning approved by a provincial People’s Committee and issued with a business registration certificate, enterprise registration certificate or investment certificate (hereinafter referred to as “slaughterhouse”).

1.4.2. Equipment: includes machines/devices used for rounding up, restraining, stunning, slaughtering and transporting animals; devices used for containing and dressing meat products.

1.4.3. Cleaning: adoption of mechanical methods for collecting and removing inorganic and organic substances from surfaces of equipment, tools, protective clothing, premises and floors of the slaughterhouse.

1.4.4. Disinfection: use of physical or chemical agents to remove microorganisms from disinfected subjects/things in order to ensure food safety.

1.4.5. Veterinary hygiene requirements: requirements laid down in this Regulation to be satisfied by a slaughterhouse to ensure that the slaughter process is performed in an appropriate environment to provide safe meat products for users, and meets epidemic safety and environmental pollution requirements.

1.4.6. Slaughter area: divided into clean area and dirty area.

1.4.7. Clean area: a place where the inspection, branding, dressing, packing and refrigeration of carcasses are performed.

1.4.8. Dirty area: a place where the restraint, washing, stunning, bleeding and skinning (cattle), scalding and dehairing (pigs) or defeathering (poultry), and evisceration (including washing of the viscera) are performed.

1.4.9. Production area: includes animal reception area, slaughter area, warehouse, office for veterinary inspectors, isolation area for animals suspected of having disease, and area for treatment of dead animals.

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1.4.11. Veterinary inspector: a person who is issued with certificate or certification of completion of training in control of slaughter operations, and assigned by a competent authority to inspect the satisfaction of veterinary hygiene requirements by slaughterhouses and perform slaughter operation control tasks as prescribed.

1.4.12. Abbreviations:

a) m: lower limit. If all values are equal to or lower than m, the test result is acceptable.

b) M: upper limit. If there is any value greater than M, the test result is unacceptable.

2. TECHNICAL REQUIREMENTS

2.1. Requirements for location

2.1.1. The location of a slaughterhouse must be included in the planning approved by a provincial People's Committee and requires approval from a competent authority.

2.1.2. The slaughterhouse must be at least 500 m radial distance away from residential areas, schools, hospitals, places of public assembly, highways, rivers, streams and sources of domestic water.

2.1.3. It must be at least 01 km away from animal farms, cattle/poultry markets, and other sources of pollution such as landfills, cemeteries and factories that generate dust and hazardous chemicals.

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2.2.1. Layout

2.2.1.1. The slaughterhouse must be surrounded by walls and separated from surrounding areas.

2.2.1.2. There is a sterilization pit of 0,8 m x 0,4 m x 0,15 m (length x width x height) or facilities for disinfecting humans and vehicles at the access to the slaughterhouse.

2.2.1.3. There are separate gates for the entry of live animals and exit of the meat products. Live animals cannot be moved through the clean area.

2.2.1.4. There are two separate areas, including administrative area and production area.

2.2.1.5. There is a changing room for staff to wear and remove protective clothing before and after working.

2.2.1.6. There are animal receipt area and lairage which must be separated from the isolation area for animals suspected of having diseases and the area for treatment of dead animals.

2.2.1.7. The dirty area and clean area in the slaughter area must be separated to avoid cross contamination and ensure that slaughter process complies with "one-way" rule from dirty to clean areas.

2.2.1.8. Adequate toilets must be provided separately from the slaughter area. Toilets must not open directly into the slaughter area.

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2.2.2. Design

2.2.2.1. Animal reception area

a) Unloading facilities must be constructed to facilitate the free and safe movement of animals, and avoid injury to animals;

b) Ramps with a slope of less than 20⁰ will be provided for unloading cows, buffaloes and horses from vehicle;

c) Ramps with a slope of less than 15⁰ will be provided for unloading pigs, sheep and goats from vehicle;

2.2.2.2. Lairage

a) The lairage must have roof and floors made of durable materials that are non-slippery, well drained and easy to clean and disinfect, and be divided into small pens;

b) Holding pens are constructed of the following minimum size to hold a number of animals double the slaughterhouse’s throughput in order to prevent heat stress:

- A minimum area of 0,05 m² for each poultry or rabbit (with a weight of 1,5-3,0 kg);

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- A minimum area of 2,0 m² for each buffalo, cow or horse (with a weight of 200-350 kg).

c) There is a system to provide drinking water for animals before slaughter. Animals kept in the lairage must have an ease access to drinking water at all times. Forcing animals to drink water before slaughter is prohibited;

d) There is the path to the lairage to facilitate the ease driving and movement of animals.

2.2.2.3. Slaughter area

a) Roof or ceiling of the slaughter area must be closed, and made of materials which are durable and impervious to water;

b) Internal walls of the slaughter area must be constructed of materials which are firm, durable, smooth, impervious to moisture and easy to clean. The joints between the floor and walls must be constructed of the uniform slope or the gutter type;

c) The minimum height from floor to roof or ceiling is 3,6 m in bleeding area, 4,8 m in scalding and dehairing area (in case of slaughter of pigs, goats and sheep), and 3,0 m in dressing area. The minimum distance between hanging equipment and ceiling or roof is 1,0 m;

d) The slaughter area must be equipped with hanging or support rails to ensure that carcasses are at least 0,3 m from the floor; The poultry slaughter area must be equipped with viscera tables or platforms of at least 0,9 m in height and made of materials that are durable, impervious to water, and easy to clean and disinfect;

dd) Floors of slaughter area must be constructed of materials that are durable, impervious to water, non-slippery and easy to clean and disinfect. The floor surface must be smooth and slope towards the waste collection system to well drain and ensure no water condense on the floor. Screens or equivalent equipment will be installed to prevent solid waste falling from the production into the wastewater drainage system;

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g) The area for washing of stomach and intestines must be separated from the place where hearts, livers, kidneys and meat to avoid cross contamination;  

h) The area for washing and inspection of poultry carcasses must be well ventilated, clean and equipped with nets to prevent pests and harmful animals; have devices for containing carcasses which are not yet dehaired, bear strange things or scratches, or fail to meet requirements; be equipped with tables for inspection of carcasses or have place for examination of carcasses at the ending point of the hanging slaughter line;

i) The slaughter area must be equipped with hand washbasins for staff, and basins for washing and disinfecting slaughter equipment suitable for the slaughter line;

k) The slaughter area must have pest control equipment which must be made of stainless, easy to disassembly for cleaning, and be designed in a manner to prevent the pest infestation;

l) No drug or animals are used for destroying or killing rats and pests in the slaughter area.

2.2.2.4. Storage system

a) The storage system is comprised of separate slaughter equipment store, chemical store, packaging material store and cold store (if any).

b) The cold store (if any) must have a thermometer and temperature control unit.

- Chilling equipment must operate to ensure that products are chilled at a temperature of 0⁰C - 5⁰C;

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2.2.2.5. Ventilation system

a) The ventilation system must be designed to make sure that the airflow passes from clean towards dirty areas.

b) The ventilation system must be equipped with screens to prevent pests and harmful animals.

2.2.2.6. Waste collection system

a) Drainage system and waste collection and treatment system must be designed to make sure that the wastewater in drainage channel in the slaughter area flows from clean towards dirty areas;

b) Wastewater in the animal receipt area and lairage shall be collected and discharged directly into the liquid waste treatment area, and shall not flow through the slaughter area;

c) Capacity of the drainage system must be conformable with the volume of wastewater generated from the slaughterhouse;

d) Wastewater drains must be properly covered and be of suitable size to drain wastewater and prevent pooling;

dd) Discharge sluices must be designed to facilitate sampling and inspection;

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2.2.3. Lighting system

2.2.3.1. Lights must be protected with guard mesh or covers.

2.2.3.2. The minimum light level must be 300 Lux in the slaughter area, 500 Lux at the place for evisceration, carcass examination and final inspection, and 200 Lux in the cold store.

2.2.4. Requirements for equipment

2.2.4.1. Equipment must be made of materials that are durable, rustless, corrosion-resistant, non-toxic, easy to clean and disinfect, and will not cause injury to animals.

2.2.4.2. Each area must be provided with separate equipment and tools.

2.2.4.3. Equipment must be cleaned and disinfected before and after use. Knives and devices used for cutting meat must be properly stored.

2.2.4.4. Boxes holding hot (82⁰C) water or disinfectants must be placed at suitable positions to facilitate the sterilization of equipment.

2.2.4.5. A periodic maintenance program must be provided for equipment. The maintenance and repair of equipment and machines after a slaughter session shall be made when all meat products are transferred out. All maintenance documents shall be retained.

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2.3. Veterinary hygiene and food safety requirements

2.3.1. Clean water

2.3.1.1. The slaughterhouse must set out regulations on water quality control and maintenance of water supply system for slaughter operations. Water analysis results must be kept by the slaughterhouse.

2.3.1.2. Water used for slaughter operations must satisfy the requirements laid down in QCVN 01:2009/BYT. Testing for microbiological, physical and chemical criteria must be carried out every 6 months.

2.3.1.3. Hot water used for scalding must be adequate and maintained at from  60⁰C to 70⁰C.

2.3.2. Ice and ice management

2.3.2.1. Only ice of clear origin shall be used. Water used for making ice in the slaughterhouse must satisfy the requirements laid down in QCVN 01:2009/BYT.

2.3.2.2. Testing for microbiological, physical and chemical criteria of ice must be carried out every 6 months. Testing results shall be kept by the slaughterhouse.

2.3.2.3. Ice must be transported and stored in a proper manner to prevent contamination from outside.

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2.3.4. Toilets

2.3.4.1. At least 01 toilet is provided for every 25 persons.

2.3.4.2. Water, toilet paper and soaps must be adequate for personal hygiene. Toilets must be maintained in good condition, clean and well ventilated.

2.3.5. Staff

2.3.5.1. Slaughterhouse’s owner and slaughterers must be trained in and issued with certificate of competency in food safety by competent authorities in accordance with prevailing regulations.

2.3.5.2. Staff must undergo periodic medical examination as prescribed by the Ministry of Health, not be suffering from any diseases included in the list of infectious diseases announced by the Ministry of Health, and be issued with certificate of fitness for work before performing their duties.

2.3.5.3. Staff must comply with regulations on personal hygiene practices. To be specific:

a) They must wear protective clothing which is prescribed by the slaughterhouse, uniform and cleaned before and after each slaughter session;

b) They must have any cuts and sores completely covered with a waterproof dressing;

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d) They must not eat, drink, smoke and spit in the slaughter area;

dd) They must not carry foods and drinks into the slaughter area;

e) They must wash their hands with soaps before slaughter and after using toilets or getting contact with contaminated materials.

2.3.5.4. Slaughterers must be trained in slaughter procedures which must satisfy veterinary hygiene requirements, and treat animals in a humane manner in accordance with regulations of the Law on veterinary medicine.

2.3.6. Visitors

2.3.6.1. Visitors to the slaughterhouse must wear protective clothing and comply with the slaughterhouse‘s instructions for cleaning and disinfection;

2.3.6.2. Slaughter workers and unauthorized persons are not allowed to enter the slaughterhouse after live animals are received into the slaughterhouse until they are slaughtered.

2.3.7. Cleaning and disinfection of slaughter area

2.3.7.1. Cleaning and disinfection procedures must be available, including: the list of equipment and machines, cleaning and disinfection steps and frequency, used chemicals and their concentration.

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2.3.7.3. The slaughterhouse must keep cleaning and disinfection records.

2.3.7.4. The cleanliness of premises and equipment must be checked before each slaughter session. Slaughter operations shall be performed when premises and equipment meet veterinary hygiene requirements.

2.3.7.5. Cleaned and disinfected equipment and devices must meet the requirements in Section 1.1. Appendix 1 enclosed herewith.

2.3.8. Solid and liquid waste management

2.3.8.1. Ordinary solid waste

a) There are procedures for collection of ordinary solid waste, which must indicate the waste collection frequency to ensure that waste shall not be stored in the slaughterhouse over 24 hours and be treated as domestic waste;

b) Containers of hides, feathers, skins, offal, grease waste and digesting contents must be daily cleaned;

c) Feces and waste in the lairage must be cleaned and treated every day.

2.3.8.2. Hazardous solid waste

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b) Hazardous waste must be immediately treated according to a waste treatment decision issued by a competent authority or person;

c) Hazardous solid waste shall not be kept at the slaughterhouse over 8 hours;

d) If the slaughterhouse’s owner is incapable of treating hazardous waste, it must enter into a service contract with a facility licensed to provide waste treatment services.

2.3.8.3. Liquid waste

a) The wastewater treatment system must operate to ensure that the wastewater discharged into the environment meet the requirements laid down in QCVN 62-MT:2016/BTNMT – Level B (Appendix 2);

b) Wastewater treatment must be periodically inspected and documented as prescribed.

2.4. Requirements for slaughter animals and slaughter control

2.4.1. The slaughterhouse must adopt the slaughter procedures which must meet veterinary hygiene and food safety requirements;

2.4.2. Slaughter operations must be controlled by veterinary inspectors as prescribed in the Circular No. 09/2016/TT-BNNPTNT;

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2.4.4. Chemicals used for defeathering of birds by a poultry slaughterhouse must be included in the list of additives announced by the Ministry of Health.

2.4.5. The slaughterhouse must assign a person to take charge of veterinary hygiene and food safety during slaughter operations or the slaughterhouse’s owner must establish and manage a slaughterer team, and report any violations against regulations of law to competent veterinary inspectors and authorities.

2.4.6. The slaughterhouse must prepare and keep records of slaughter control.

2.5. Veterinary hygiene requirements for carcasses after slaughter

2.5.1. Appearance: carcasses must be clean, completely dehaired or defeathered, and not visibly contaminated with fecal materials and other dirty substances; do not show any signs of diseases or abnormalities.

2.5.2. Microbiological criteria: meet the requirements in Section 1.2. Appendix 1 enclosed with this Regulation.

2.5.3. Parasitic criteria: meet the requirements in Section 1.3. Appendix 1 enclosed with this Regulation.

2.5.4. Inspection frequency

2.5.4.1. For the criteria specified in 2.5.1: All carcasses must be inspected after each slaughter session.

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a) Relevant regulations of laws in force will apply;

b) Based on actual conditions of each slaughterhouse, the certification body will determine the sampling frequency for inspection purposes.

2.6. Requirements for food safety and quality management system

2.6.1. The slaughterhouse must establish a team or assign a qualified person to take charge of formulating and implementing programs for food safety and quality management.

2.6.2. All relevant documents and records must be retained for at least 3 years.

2.6.3. The slaughterhouse must annually inspect the implementation of its programs for food safety and quality management.

3. MANAGEMENT REQUIREMENTS

3.1. Conformity assessment

3.1.1. The conformity with this Regulation shall be assessed by adopting Method 6 introduced in the Circular No. 28/2012/TT-BKHCN dated December 12, 2012 of the Ministry of Science and Technology prescribing declaration and methods of assessment of conformity with technical regulations and standards.

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3.2. Declaration of conformity

Organizations and individuals engaging in cattle/poultry slaughter operations within the territory of Vietnam shall follow procedures for declaration of conformity and registration thereof at provincial Departments of Agriculture and Rural Development where their business is registered.

4. IMPLEMENTATION

4.1. The Ministry of Agriculture and Rural Development assigns the Department of Animal Health to play the leading role and cooperate with relevant units to disseminate, instruct and designate organizations providing assessment and certification of conformity with this Regulation; request the Ministry of Agriculture and Rural Development to amend this Regulation when necessary.

4.2. Organizations and individuals specified in Section 1.2 of this Regulation shall follow procedures for certification of conformity or self-assessment and declaration of conformity according to Circular No. 28/2012/TT-BKHCN dated December 12, 2012 and relevant legislative documents.

4.3. If legislative documents, standards and technical regulations referred to in this Circular are amended or superseded, new ones shall prevail./.

APPENDIX 1

(Enclosed with the National technical regulation QCVN 150:2017/BNNPTNT)

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Inspection criteria

Permissible limits

Aerobic colony count

0 – 10 CFU/cm²

Enterobacteriaceae

0 – 1 CFU/cm²

1.2. Requirements for microbiological criteria (at least 5 samples are taken using excision method or swab or sponge method)

a) Carcasses of cattle, sheep, goats and horses

Criterion

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Aerobic Colony Count (CFU/g or cm²)

Enterobacteriaceae

 (CFU/g or cm²)

Acceptable: <M

Unacceptable: presence in 25g or 25cm²

1,0 x 10⁵

3,0 x 10²

Satisfactory:  ≤ m

3,0 x 10³

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b) Carcasses of pigs

Criterion

Salmonella

Aerobic Colony Count (CFU/g or cm2)

Enterobacteriaceae

 (CFU/g or cm2)

Acceptable: <M

Unacceptable: presence in 25g or 25cm²

1,0 x 10⁵

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Satisfactory: ≤ m

1,0 x 10⁴

1,0 x 10²

c) Carcasses of poultry: The presence of Salmonella in 25g of a sample composed of 05 pooled neck skins is unacceptable.

1.3. Parasitic criteria

Criterion

Permissible limit

1. Cysticercus csuitsae; Cysticercus bovis...

Not allowed

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...

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APPENDIX 2

 (Enclosed with the National technical regulation QCVN 150:2017/BNNPTNT)

Permissible levels of parameters and concentrations of pollutants in effluent of livestock

No.

Parameter

Unit

Value C

A

...

...

...

1

pH

-

6 - 9

5,5 - 9

2

BOD₅

mg/l

40

...

...

...

3

COD

mg/l

100

300

4

Total suspended solids (TSS)

mg/l

50

...

...

...

5

Total Nitrogen (expressed as N)

mg/l

50

150

6

Coliform

MPN or CFU/100ml

3000

...

...

...

Where:

- The value C is used as the basis for calculating the maximum permissible values of parameters of pollutants in livestock effluent;

- The column A displays the value C of parameters of pollutants in livestock effluent discharged into the receiving water supplied to serve daily human activities;

- The column B displays the value C of parameters of pollutants in livestock effluent discharged into the receiving water which is not supplied to serve daily human activities;

- The use of the receiving water is determined at the wastewater receiving facility.

NORMATIVE REFERENCES

1. TCVN 7046:2009 Fresh meat - Technical requirements.

2. EC Regulation 2073/2005 dated November 15, 2015 on microbiological criteria for foodstuffs, Section II.

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