MINISTRY OF HEALTH SOCIALIST REPUBLIC OF VIETNAM

------- Independence - Freedom - Happiness ---------------

No: 1246 /QD-BYT Hanoi, March 31 , 2017

DECISION
ON THE ISSUANCE OF "INSTRUCTION FOR IMPLEMENTING THE THREE-STEP FOOD
INSPECTION REGIME AND STORING FOOD SAMPLES FOR FOOD AND BEVERAGE
SERVICE BUSINESS ESTABLISHMENTS"
HEALTH MINISTER
Pursuant to Clause 1, Article 30 of the Food Safety Law;
Pursuant to Decree No. 63/2012/ND-CP dated August 31, 2012 of the Government regulating the
functions, tasks, powers and organizational structure of the Ministry of Health;
Pursuant to Circular No. 30/2012/TT-BYT dated December 5, 2012 of the Minister of Health on
regulations on food safety conditions for food service and business establishments Street food;
At the request of the Director of the Food Safety Department , Ministry of Health;
DECISION:
Article 1. Issued together with this Decision "Guidelines for implementing the three-step authentication
regime and storing food samples for food service establishments".
Article 2. This decision takes effect from the date of signing.
Article 3. Mr. and Mrs.: Chief of the Ministry Office, Chief Inspector of the Ministry, Director of the
Department; Director; General Directors of Departments, Bureaus and General Departments under the
Ministry of Health; Department of Health of provinces and centrally run cities; Heads of health of
ministries and branches; Heads of relevant units are responsible for implementing this Decision./.

KT. MINISTER DEPUTY

Recipient: MINISTER
- As Article 3;
- Minister (to report); - Deputy Ministers ( to know);
- National Institute of Food KNATVS, Institute of Nutrition,
Central Highlands Institute of Hygiene and Epidemiology, Pasteur
Institute of Nha Trang ; Ho Chi Minh City Institute of Public
Health; - Food Safety and
Hygiene Department of provinces and centrally run cities; Truong Quoc Cuong
- Health Department e -information portal , Food Safety Department
website;
- Save: VT, Food safety (3b).
 INSTRUCT
IMPLEMENTING THE THREE-STEP FOOD INSPECTION REGIME AND FOOD SAMPLE
STORAGE FOR FOOD AND BEVERAGE SERVICE BUSINESS ESTABLISHMENTS
(Issued together with Decision No. 1246 /QD-BYT dated March 31 , 2017 of the Minister of Health)
Chapter 1
GENERAL RULES
Article 1. Scope of regulation and subjects of application
1. Three-step authentication and food sample storage are applicable to food service establishments
including: ready meal processing establishments; canteens, collective kitchens; Kitchens and restaurants
of hotels and resorts; restaurant (hereinafter referred to as establishment).
2. Storing food samples is applicable to all dishes of meals with 30 servings or more.
Article 2. Explanation of terms
1. Three-step authentication is the practice of checking , recording and storing documents at the
recording facility to control food safety throughout the process from importing raw materials, food, pre-
processing, and processing. , divide, store and transport food until it is eaten at the facility.
2. Storing food samples means taking samples, preserving, recording, and keeping relevant documents
for food processed or provided for consumption at the facility.
chapter II
THREE-STEP CHECK INSTRUCTIONS
Article 3. Step 1: check before processing food
1. Check food ingredients before entering food service establishments:
a) Check the type and accompanying documents for each type of product (certificate of origin, sales
contract, invoice and other relevant documents). Specific content as follows:
- Type of fresh food, frozen food: food name, volume, animal quarantine certificate; Information on the
product label (product name, manufacturer, production address, production date, expiry date, packaging
specifications, volume , storage requirements)...
packaged food , food additives: product name, volume , check product label (product name, production
facility, production address, production lot, production date, shelf life, packaging specifications, weight,
instructions for use, storage requirements). When necessary, check documents related to the product
(Certificate of food safety eligibility, Receipt of declaration of conformity or Certificate of declaration
of conformity with food safety regulations for the product). ...).
b ) Check and evaluate the sensory status of quality and food safety of each type of imported food
including color, taste , product integrity ... and storage conditions actual (if required).
c) Encourage testing of some quality and food safety indicators for some food ingredients by rapid
testing.
In case raw materials and foods are inspected and evaluated as not meeting quality and food safety
requirements, it is necessary to clearly state the measures to handle the products such as : removal,
return , destroy...
2. Food imported for processing at the establishment's kitchen:
a) For food imported for immediate processing: comply with Clause 1, Article 3 of this instruction.
b) For food received from the facility's warehouse: comply with Point b, Clause 1, Article 3 in this
instruction.
before processing (Step 1) is recorded in Form No. 1, Appendix 1: Three -step inspection record form .
Article 4. Step 2: check during food processing
1. Check the sanitary conditions at the facility from the time the food is processed and processed until
the food is finished:
a) People involved in processing: costumes, hats, gloves, jewelry...
b) Processing equipment and tools: use of processing tools, storage of raw and cooked foods, places for
cooked and raw foods...
c) Clean processing and auxiliary areas: floors, drainage, trash cans...
2. Sensory assessment of the dish after processing: during the preparation and processing process, if
ingredients or foods are detected with unusual behavior (color, taste...) they need to be inspected .
Inspect, evaluate and eliminate food and feed and clearly state the treatment measures.
3. Record the start and end date and time of preparation of each dish.
4. Inspection information during the food processing process (Step 2) is recorded in Form No. 2,
Appendix 1: Three -step inspection recording form.
Article 5. Step 3: check before eating
1. Check the food distribution and food display area
2. Check the dishes against the meal menu.
3. Check the hygiene of bowls, plates, and eating utensils.
and facilities for food preservation (for food that cannot be eaten immediately or transported to another
place).
5. Sensory assessment of dishes. In case a dish shows signs of abnormalities or strange odors or tastes,
timely measures must be taken and specific records must be taken .
6. Inspection information before eating (Step 3) is recorded in Form No. 3, Appendix 1: Three-step food
inspection recording form.
Chapter III
SAVE FOOD SAMPLES
Article 6. Food sample storage equipment
1. The food sample storage device must have a tight lid, holding at least 100 grams for dry, solid foods
or 150 ml for liquid foods.
storage tools must be cleaned and sterilized before use.
Article 7. Food sampling
1. Each dish is taken and stored in a separate sample storage device and sealed. Food samples are taken
before starting to eat or before being transported to another place. Food samples are saved immediately
after collection.
2. Amount of food sample:
a) Solid foods (fried, steamed, fried, boiled dishes...); Ready - to-eat vegetables and fruits (raw
vegetables, dessert fruits...): minimum 100 grams.
b) Liquid food (soup, broth...): minimum 150 ml.
3. Saved sample information:
Information about stored food samples is recorded on the label (according to Form No. 4, Appendix 2:
Form for storing food samples and destroying stored food samples ) and fixed to the food sample storage
device.
Article 8. Preserving food samples
1. Food samples are stored separately from other foods, the food sample storage temperature is from 2°
C to 8° C.
2. Food sample retention time is at least 24 hours from the time the food sample is taken. When food
poisoning is suspected or there is a request from a management agency , stored samples cannot be
destroyed until further notice.
3. Time to take and destroy stored samples according to Form No. 5, Appendix 2: Form for storing food
samples and destroying stored food samples.
Chapter IV
IMPLEMENTATION ORGANIZATION
Article 9. Responsibilities of food service establishments
1. Perform three-step verification and store food samples according to the contents of this guide and
keep records at the facility.
2. During the implementation process, if there are any difficulties or problems, report them to the Food
Safety and Hygiene Department of the provinces and centrally run cities .
Article 10. Responsibilities of the Department of Health and Food Safety and Hygiene Branch
1. Departments of Health of provinces and centrally-run cities are responsible for guiding, urging ,
inspecting and supervising units under the Department of Health in the area to implement this guidance.
2. Food Safety and Hygiene Sub-departments of provinces and centrally-run cities organize guidance,
propaganda, dissemination, inspection and inspection of the implementation of three-step authentication
and storage of food samples. food for food service establishments in the management area.
Article 11. Responsibilities of People's Committees at all levels
People's Committees at all levels direct, urge , inspect and supervise functional units in the area to
implement these instructions.
During the implementation process, if there are any problems, please report them to the Ministry of
Health (Department of Food Safety) for consideration and resolution .
 APPENDIX 1
THREE-STEP FACT CHECK RECORDING FORM

Facility name:
………………………………………………..
Sample No. 1: Check before preparing
Inspector: ………………………………………….
food (Step 1)
Inspection time: day ….. month …….. year ………….
Testing location: …………………………………………

frozen foods : meat, fish, vegetables, fruits...

is a
Rapid
veteri Quar Check the Treat
testing (if
nary antin senses ( color ment
Vouche any)
Providers medi e , taste, measu
r bill (microbiolo
cal certif condition, res
gy, physical
Entry certif icate fruit ... ) /Notes
Volume chemistry)
Food time icate
TT ( kg/l
name ( day ,
less ....)
hour) Name
Addre Name
of
ss , of Not Not
acco Obt
phone deliver Da t achieve achieve
mmo ain
numbe y d d
datio
r _ person.
n

(first (2) (3 ) (4) (5) (6) (7 ) (8) (9) (ten) ( 11 (twelfth (13) (14) (15)
) ) )

II. Dried foods and prepackaged foods, food additives :

TT Food Nam Prod Input Weight Providers Expir Storage Vouch Sensory Treatm
name e of uctio time (kg/l less y conditio er , check ent
manu n (date, t....) ns ( To invoic (label, measur
factu addr time) normal/ e packaging, es/Not
ring ess _ cold...) storage , es
facili expiration
ty date ... )
 Addr
ess ,
Name of phon
Facility Obt Failed
delivery e
name _ ain _
owner numb
er _ _
_

(1 (twelft (1
(2) (3) (4) (5) (6) (7 ) (8) (9) (ten) ( 11 ) (14) (15)
) h) 3)

Facility name:
………………………………………………..
Sample No. 2 : Check when preparing
Inspector: ………………………………………….
food ( Step 2 )
Inspection time: day ….. month …….. year ………….
Testing location: …………………………………………

Check hygienic
Check food
conditions (from the
sensory ( Treatmen
time of starting
color , smell, t
preparation and
Main taste, state, measures
processing until the
Shifts/ ingredient Quantit Process preservation /Notes
Processin food is finished
meals s for y/ ing ...)
Food's g time processing)
TT (Meals , processin number time
name (day,
mealtime g (name, of (day,
hour) Proces
s ... ) quantity... meals hour) People
sing
) involve Equipm Not
and Obta
d in ent and achieve
suppor in
process tools d
ting
ing
areas

(1 ( 11 (twelfth
(2) (3) (4) (5) (6) (7) (8) (9) (ten) (1 3)
) ) )

Facility name: Model No. 3 : Check before eating

………………………………………………….. (Step 2 )
Inspector: …………………………………………….
Inspection time: day ….. month …….. year ………….
Testing location: …………………………………………

Visually check
Time to the food (color , Treatment
Shifts/ Tools for
complete Meal smell, taste, measures
meals dividing,
Food's Number dish start time condition, /Notes
TT ( Meals , containing,
name of meals distributio ( date, preservation ... )
meal times covering, and
n ( day, time )
...) preserving food
time) Obtai Not
n achieved _

(1) (2) (3) (4) (5) (6) (7) (8) (9) (ten)

APPENDIX 2
FORM FOR STORAGE OF FOOD SAMPLES AND DESTROY OF STORED FOOD SAMPLES
Sample number 4: Number of stored food samples

Meal: ………………………………………. (morning/noon/evening).

Name of food sample:
……………………………………………………………………………………..
Time taken: ………….. hours …… minutes ……. date …………….. month........year
…………………
Sample collector ( full name and signature ) :
………………………………………………………………… .

Facility name:
Form 5 : Form for tracking storage
………………………………………………….
and destruction of stored food samples
Testing location: …………………………………………

TT Food Meal Number Sample Contain Sample Sampling Sample Notes Sample Person
sampl (meal of mass er for storage time incubatio (quality keeper canceling
e time... meals /volume storing tempera (hour, n time ( of stored (sign and the
name ) (gram/m l ) food ture day, hour, food state full sample
samples (°C) month , day, samples.. (sign and
 month, write full
year) .) name)
year) name)

(fir
(2) (3) (4) (5) (6) (7) (8) (9) (ten) ( 11 ) (twelfth)
st)