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Sections

1 Executive Summary
2 Introduction
3 Approach and Methodology
3.1 Definition of Food Safety and Quality
3.2 Institutional Dimensions of Food Quality and Safety
4 The Institutions Involved in Food Quality and Safety
4.1 Introduction
Table 4: Key Players in Food Quality and Safety Improvement
4.2 Ministries and Related Agencies
4.2.1 Ministry of Agriculture and Rural Development
4.2.2 Ministry of Science and Technology
4.2.3 Ministry of Health
4.2.4 Ministry of Industry and Trade
4.3 International Organizations and Agencies
4.4 Research Institutes and Universities
4.5 Associations and Cooperatives
4.6 Private Sector and NGOs
4.7 Markets and Supermarkets
5 Key Legislation
5.1 Introduction
Table 5 Summary of relevant Legislation related to Food Safety and Quality
5.20 Law on Inspection No. 22/2004/QH11 dated 15 June 2004
5.24 Criminal Code
5.28 Summary
6 Key Issues
6.1 Introduction
6.2 Standards
6.2.1 Current Situation in Standards
6.2.2 Issues in Standards
Table 6 SWOT Analysis of Standards
6.3 Good Practices
6.3.1 Current Situation in Good Practices
6.3.2 Issues in Good Practices
Table 7 SWOT Analysis of Practices
6.4 Certification
6.4.1 Current Situation in Certification
6.4.2 Issues in Certification
Table 8 SWOT Analysis of Certification
6.5 Planning for Safe Agricultural Zones
6.5.1 Current Situation in Planning for Safe Agricultural Zones
6.5.2 Issues on Planning of Safe Agricultural Zones
Table 9 SWOT Analysis of Planning of Safe Agricultural Zones
6.6 Inspection
6.6.1 Current Situation in Inspection
6.6.2 Issues in Inspection
Table 10 SWOT Analysis of Inspection
6.7 Monitoring
6.7.1 Current Situation in Monitoring
6.7.2 Issues in Monitoring
Table 11 SWOT Analysis of Monitoring
6.8 Laboratories
6.8.1 Current situation in Laboratories
6.8.2 Issues in Laboratories
Table 12 SWOT Analysis of Laboratories
6.9 Information
6.9.1 Current Situation on Information
6.9.2 Issues on Information
Table 13 SWOT Analysis of Information
6.10 Education18
6.10.1 Current Situation in Education
6.10.2 Issues in Education
Table 14 SWOT Analysis of Education
6.11 Extension
6.11.1 Current Situation on Extension
6.11.2 Issues in Extension
Table 15 SWOT Analysis of Extension
6.12 Communication
6.12.1 Current situation on Communication
6.12.2 Issues on Communication
Table 16 SWOT Analysis of Communication
6.13 Research
6.13.1 Current Situation on Research
6.13.2 Issues on Research
Table 17 SWOT Analysis of Research
6.14 Regulations, Policies, and Strategies
6.14.1 Current Situation in Regulations, Policies, and Strategies
6.14.2 Issues in Regulations, Policies, and Strategies
6.15 Capacity
6.15.1 Current Situation in Capacity
6.15.2 Issues in Capacity
Table 19 SWOT Analysis of Capacity
7 Relevant Experiences of Other Countries in Food Safety
7.1 Malaysia20
7.2 Thailand21
7.3 Other Countries
8 Recommendations
8.1 General Framework
8.2 Policy and Institutional Development for Food Safety
8.2.1 Lead Agency at MARD for food safety
8.2.1.1 Options for the leading agency
8.3 Establishment of a Food Safety Monitoring System at MARD
8.3.1.1 The Provincial Food Safety Index
8.5 Planning of Safe Agricultural Zones
8.5.1.1 Recommendations regarding Planning of Safe Agricultural Zones
8.6 Development and Harmonization of Standards
8.7 Development of Good Practices
8.7.1.1 Recommendations regarding Development of Good Practices
8.8 Incentive Policy for Adoption of Good Practices
8.10 PILOT CROP FOOD SAFETY MANAGEMENT SYSTEM (CFSMS)
8.10.1 RATIONALE
8.10.1.1 Coordination
8.10.1.2 Monitoring
8.10.1.3 Management of Food Safety
8.10.2 PROPOSED SOLUTIONS
8.10.3 VISION
8.10.4 COMPONENTS OF THE CFSMS
8.10.4.1 Elements
8.10.4.2 Legislation
8.10.4.3 Management Structure
8.10.5 MODEL OF MANAGEMENT STRUCTURE AT MARD
8.10.5.1 Central Level - MARD
8.10.5.2 Province Level – DARD
8.10.5.3 District and Commune Level
8.10.5.4 Sustainability of the System
Figure 3 The Crop Food Safety Management System
NAFIQAD
Figure 5 The Division of Food Safety at DCP
Figure 6 Food Safety Facilitators at District and Commune Level
8.11.1 List of outputs
8.11.2.1 Activities for Output 1
8.11.2.2 Targets for Output 1
8.11.2.3 Inputs for Output 1
8.11.2.4 Costs for Output 126
Table 22 Summary of Costs for Output 1 Item USD
8.11.2.5 Data sources and reporting mechanisms for Output 1
8.11.3.1 Activities for Output 2
8.11.3.2 Targets for Output 2
8.11.3.3 Inputs for Output 2
8.11.3.4 Costs for Output 227
Table 23 Summary of Costs for Output 2 Item USD
8.11.3.5 Data sources and reporting mechanisms for Output 2
8.11.4.1 Targets for Output 3
8.11.4.2 Inputs for Output 3
8.11.4.3 Costs for Output 328
Table 24 Summary of Costs for Output 3 Item USD
8.11.4.4 Data sources and reporting mechanisms for Output 3
8.12 Justification, Benefits, and Risks
8.12.1 Justification
8.12.2 Benefits
8.12.3 Assumptions and Risks
8.12.3.1 Assumptions for Output 1
8.12.3.2 Risks for Output 1
8.12.3.3 Assumptions for Output 2
8.12.3.4 Risks for Output 2
8.12.3.5 Assumptions for Output 3
8.12.3.6 Risks for Output 3
9 ANNEXES
9.1 Codex Alimentarius Commission
9.1.1.2 Contact Address:
9.2 Introduction to SPS and TBT Agreements
9.3 The SPS Agreement
9.3.3 Why Does the WTO-SPS Agreement Promote Free Trade?
9.3.4 What Is the Genesis of the WTO-SPS Agreement?
9.3.5 What Are the Main Provisions of the WTO-SPS Agreements?
9.3.6 Final Comments
9.3.7 References
9.4 The TBT Agreement
9.4.1 The focus of GATT
9.4.2 The problem of de facto discrimination
9.4.3 The concept of "technical barriers to trade"
9.4.4 Discriminatory measures and technical barriers to trade
9.4.5 The structure of the TBT Agreement
9.4.6 The rules pertaining to technical regulations
9.4.7 The rules pertaining to standards
9.4.8 Conformity Assessment Procedures
9.4.9 Other provisions
9.4.10 Dispute settlement
9.5 Risk Analysis
9.5.1 What Is Risk Analysis?
9.5.2 What Is the Origin of Risk Analysis?
9.6 Standards and Trade Development Facility (STDF)
9.6.1 Principle of Equivalence
9.6.2 The GMO Debate
9.7 Hazard Analysis and Critical Control Points (HACCP)
9.9 Viet Nam National Standards (TCVN) for Food and Agriculture
9.10 Examples of some Vietnamese Standards related to VIETGAP
9.10.1 Permitted Residue Limit for some heavy metals in cropping soil
9.10.2 Permitted Residue Limit for some chemicals in irrigation water
9.14 Model of Food Safety in Thailand
9.14.2 Responsibilities of ACFC
9.14.3 Structure
9.14.4 ACFS and Standards Establishment
9.14.5 Standard elaboration steps
9.14.6 Utilization of Standardization
Figure 8 Roles of MOAC and MOPH in food safety management
9.14.7 GAP Implementation
9.14.8 GAP Certification Procedure

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