Vietnam - Certification Requirements

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Last update: June 30, 2016

1. Establishment Approval

Processors must be on the Approved List of Canadian Animal Origin FBOs for Export to Vietnam as maintained on the website of Vietnam's National Agro-Forestry-Fisheries Quality Assurance Department (NAFIQAD)

Fish processing establishments interested in being placed on the above list, must complete, date, and sign Appendix 3 (see below). Once completed, this document should be forwarded to CFIA's Food Import and Export Division at:
CFIA.FEL-LEA.ACIA@inspection.gc.ca

CFIA will in turn forward this information to NAFIQAD for review and approval. As NAFIQAD has up to 30 working days to complete its review, exporters should submit the completed Appendix 3 well in advance of the anticipated date of shipping products.

The following is Appendix 3 of Circular No. 25/2010/TT-BNNPTNT issued by Vietnam's Ministry of Agriculture and Rural Development (MARD):

Appendix 3

Summary on food hygiene and safety conditions of the food business operator

1. Business name:

2. Address:

3. Products:

4. Production conditions (production chain and export)

  • 4.1 Farming and processing areas:
  • 4.2 Farming, harvesting, preparation and processing methods:
  • 4.3 Feed handling and control measures applied in farming process:
  • 4.4 Packing (labeling), transport and distribution methods:

5. Quality management systems applied:

Date:

Name of establishment representative:

Signature of establishment representative:

Explanatory notes to assist with completing this Appendix are outlined below:

1. Business name: Full legal name and registration number of federally registered establishment

2. Address: Provide mailing address

3. Products: Name/description of products that establishment processes for export to Vietnam; At minimum "fish and seafood products"

4. Production conditions (production chain and export)

  • 4.1 Farming and processing areas: In case of prepared/processed foodstuffs, provide information describing the processing establishment
  • 4.2 Farming, harvesting, preparation and processing methods: In case of processed foodstuffs, provide information on preparing/processing, packing and storage methods.
  • 4.3 Feed handling and control measures applied in farming process: Not applicable to fish processing establishments
  • 4.4 Packing (labeling), transport and distribution methods: Provide details about packaging and labelling procedures, transportation procedures (containers, destination and temperature controls) and distribution methods.

5. Quality management systems applied: Provide information regarding Quality Management Program Plan which is based on HACCP principles

2. Certificates

Each shipment of fish and seafood products for human consumption intended for export to Vietnam must be accompanied by a Certificate of Origin and Hygiene CFIA/ACIA 5003 (2002/05) along with one of the following certificates depending on the type of products being exported:

For non-live fish for human consumption: Sanitary Certificate covering for fish and fishery Products, CFIA/ACIA 5633 (2010/08)

For live aquatic animals for human consumption: Aquatic Animal Health Certificate AQAH-1025-(2010-10-12)-VN

Please contact your local CFIA office for more information.

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