Ministry of Health Proposes 4 Key Policy Groups in Draft Amended Food Safety Law

The Ministry of Health has updated and finalized the draft amended Law on Food Safety, proposing 4 key policy groups to comprehensively innovate food safety management in a modern direction, aligned with international practices. The core objectives are to prevent diseases, enhance public health and longevity, and encourage businesses to transition toward clean and sustainable production models.

Policy 1: Food safety management based on supply chain risk control. This is the cornerstone of the draft, aiming to manage food safety from primary production to the end consumer. The draft adds specific regulations on maximum residue limits (MRLs) for veterinary drugs, pesticides, and contaminants. Authorities will enhance their role in inspection, monitoring, and proactive sampling of food circulating in the market.

Policy 2: Reform of management methods and market inspection mechanisms. The draft makes a strong shift from pre-inspection to risk-based post-inspection. Food groups will be categorized to apply appropriate monitoring methods, ensuring effective product lifecycle management and traceability through a unified information system.

Policy 3: Digitalization and construction of an interconnected national food safety data system. The Ministry of Health proposes promoting digital transformation to store information on production facilities and product lifecycles. The application of technology will optimize administrative procedures, facilitate rapid alerts, and strengthen coordination among agencies from the central to local levels.

Policy 4: Enhancing management efficiency for street food and collective catering services. The draft tightens regulations regarding facility conditions, raw materials, and the responsibilities of owners in maintaining source documentation. Commune-level People's Committees are tasked with creating management lists and proactively handling incidents and food poisoning cases within their jurisdictions.