Regulations on health examinations for food production and business personnel

Under current regulations, in addition to periodic health check-ups required by the Labor Code and Circular No. 32/2023/TT-BYT, personnel directly involved in food production, distribution, and processing must meet strict health standards to mitigate the risk of foodborne disease transmission.

According to administrative penalty regulations in the food safety sector, business owners or individuals directly involved in the production and sale of food, food additives, processing aids, and food contact materials/packaging must be free from infectious diseases, including: cholera, dysentery, typhoid, hepatitis A, E, infectious dermatitis, pulmonary tuberculosis, and acute diarrhea.

The Ministry of Health emphasizes that the Food Safety Law mandates employees to maintain adequate health status to participate in the food supply chain. Decree No. 155/2018/NĐ-CP, which amends and supplements regulations on business investment conditions under the Ministry's management, serves as the core legal basis. Accordingly, beyond undergoing food safety training, individuals directly processing food must hold owner-verified confirmation of being free from the aforementioned infectious diseases during their employment.

For enterprises operating warehouse systems or nationwide distribution centers, maintaining staff health records is not only a matter of Labor Law compliance but also an obligation to ensure food safety in accordance with specialized regulations. Periodic testing for early detection of infectious diseases is mandatory to maintain legal food business operating conditions.