Tiếng Việt| SOCIALIST REPUBLIC OF VIETNAM | |
| No.: 3542/2000/QD-BYT | Hanoi, October 09, 2000 |
DECISION
ISSUING REGULATIONS ON HYGIENE AND SAFETY FOR DRAUGHT BEER AND FERMENTED LIQUOR OF LOW ALCOHOL
MINISTER OF HEALTH
Pursuant to the Law on Protection of People's Health dated June 30, 1989 and Hygiene Regulation issued together with Decree No.23/HDBT dated 24/01/1991 of the Council of Ministers (now the Government);
Pursuant to the Ordinance on Goods Quality of December 24, 1999;
Pursuant to Decree No.68/CP dated 11/10/1993 of the Government regulating functions, duties, powers and organizational structure of the Ministry of Health;
Pursuant to Decree No.86/CP dated 08/12/1995 of the Government on the assignment of responsibility of state management for goods quality;
At the proposal of the Director of Department of Quality Management of Hygiene and Food Safety - Ministry of Health
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Article 1. Issue together with this Decision is the Regulation on Hygiene and Safety for Draught beer and fermented liquor of low alcohol.
Article 2. Director of Department of Quality Management of Hygiene and Food Safety is responsible for directing, guiding and inspecting the implementation of this Decision.
Article 3. This Decision takes effect from the date of its signing and replaces clause 15 of Section 3 of list of hygiene standards for staple, food issued together with Decision No. 867/1998/QD-BYT dated 04/4/1998 of the Minister of Health. The previous regulations contrary to this Regulation are hereby annulled.
Article 4. The chief Office, Chief Inspector of the Ministry of Health, Director of Department of Quality Management of Hygiene and Food Safety. The Heads of Departments, units under the Ministry of Health and Directors of Departments of Health of the provinces and cities directly under the Central Government within the scope of functions and tasks assigned to take responsibility for the implementation of this Decision.
FOR MINISTER OF HEALTH
DEPUTY MINISTER
Le Van Truyen
REGULATIONS
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1. General provisions
1.1 Scope of governing: These Regulations make mandatory requirements for the quality and safety for Draught beer, fermented liquor of low alcohol imported or produced for consumption in Vietnam market.
1.2 Subject to the Regulations: These Regulations apply to organizations, individuals and enterprises, including enterprises with foreign-owned produce, trade, import Draught beer, fermented liquor of low alcohol for consumption in Vietnam market.
1.3 In these Regulations, the following terms are construed as follows:
1.3.1 Draught beer: means a beverage made from sugaring fermentation for mixture of barley malt, cereal, sugar, houblon, water, yeast.
1.3.2 Fermented liquor of low alcohol: means product fermented from fruit juice or directly from the fruits, not through distillation include:
* Fruit Wine: The wine fermented at normal temperature or fermented without containing or loading additionally CO2
* Fruit wine with CO2: means the wine fermented at normal temperature or cold fermented containing or loading additionally CO2, such as Champagne, foam wine, explosive wine.
1.3.3 Safety, hygiene requirements mean the guarantee of production, sales of draught beer, fermented liquor of low alcohol in the facilities required to ensure hygiene and products must meet the safety criteria not exceeding the limit under these Regulations.
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1.5 Food additives used in the production process of draught beers and fermented liquor of low alcohol by the " List of hygiene standards for staple, food " issued together with Decision No. 867/1998/QD-BYT dated 04/4/1998 of the Minister of Health;
2. Safety hygiene requirements for draught beer:
2.1 Requirements for raw materials and production conditions:
The raw materials used for processing beer such as barley, cereal, houblon, malt, sugar, yeast must meet hygiene requirements.
The process of producing draught must meet the standards of hygiene and food safety, tools for processing, fermentation, cooling, filter cloth, filter aid materials required to be ensured safety, hygienic suitableness and not be leaked harmful substances into the products.
Draught beer is made from safe water sources, meeting the quality requirements on hygiene and food safety.
2.2 Requirements for hygiene and safety on criteria of physics and chemistry of draught beer must comply with provisions in Table 1.
Table 1
Names of criteria
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Rate and requirements
Acidity
Diaxetyl
Number ml all
The number of
Not more than 2,2
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Not more than 0,2
2.3 Requirements for hygiene and safety on criteria of micro-organism of draught beer must comply with provisions Table 2.
Table 2
Names of criteria
Unit in 1ml of beer
Maximum limit
TSVKHK
Coliforms
E.coli
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Cl. Perfringens
Strep.feacal
TSBTNM-M
Number of colonies
Bacteria
Bacteria
Colony
Colony
Colony
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103
50
0
0
0
0
102
2.4 Safety hygiene requirements on packaging:
Draught beer stored in containers must be registered to ensure quality, hygiene and food safety. The containers must be ensured the requirements for hygiene and food safety, not dispersing toxic substances in beer, not making the quality of beer change.
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3.1 Requirements for raw materials and production conditions:
Raw materials for producing fermented liquor of low alcohol must meet the quality standards of food hygiene and safety.
The process of producing fermented liquor of low alcohol must meet the standards of hygiene and food safety, tools for processing, fermentation, cooling, filter cloth, filter aid materials required to be ensured safety, hygienic suitableness and not be leaked harmful substances into the products.
3.2 Requirements for hygiene and safety on criteria of physics and chemistry of fermented liquor of low alcohol must comply with provisions in Table 3.
Table 3
Names of criteria
Unit
Rate and requirements
Alcohol (ethanol content)
Volatile acidity
Concentration of methanol
SO2 concentrations
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Percentage of volume at 200C
Into total of g acetic acid in 1 liter of alcohol
Number of g methanol/l of ethanol 1000
Number of SO2 mg in 1 liter of alcohol
From 7 to 16
Not more than 1.5
Not more than 3
Not more than 300
3.3 Requirements for hygiene and safety on criteria of micro-organism of fermented liquor of low alcohol must comply with provisions in Table 4.
Table 4
Names of criteria
Unit in 1ml of beer
Maximum limit
TSVKHK
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10
Coliforms
Bacteria
0
E.coli
Bacteria
0
Cl. Perfringens
Colony
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S.aureus
Colony
0
TSBTNM-M
Number of fungis
10
3.4 Safety requirements on packaging:
Bottles containing fermented liquor of low alcohol must be ensured the requirements for hygiene and food safety, no disbursing toxic substances in alcohol, not making the smell of alcohol change.
4. Test methods.
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Determination of methanol content according to the TCVN 378: 1986-White alcohol: Test methods.
Determination of acidity (1) according to the TCVN 5564: 1991-Beer: Determination method of acidity.
Determination of SO2 content according to the TCVN 6328: 1997-Sugar: Determining sulfur-dioxide.
Determination of TSVKHK according to TCVN 5165: 1990 - Food Products: Determination method of total number of VKHK.
Determination of diaxetyl according to TCVN 6058: 1995-Beer: Determination method of diaxetyl and other dixeton substances.
Determination of Coliforms according to TCVN 4883: 1989-Micro-organism: Determination method of Coliforms.
Determination of S.aureus, according to the TCVN 4830: 1989-Micro-organism: General guidance for methods of counting bacteria of Staphylococcus aureus.
Determination of Cl.Perfringens according to TCVN 4991: 1989- Micro-organism: General guidance for methods of counting Clostridium - perfringens.
Determination of TSBTNM-M according to the TCVN 5166: 1990-Food products – Determination method of total number of spore of yeasts and molds.
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(1): The acidity equal to the number of 1N NaOH ml needed to neutralize all the volume of acid in 1 liter of alcohol multiplied by (x) coefficient of converting acetic acid is 0.06 (into the total number of grams of acetic acid)
Notes:
- TSVKHK: total aerobic bacteria.
- TSBTNM-M: Total number of spore of yeasts and molds