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Communication
Draft Vietnamese Standard regulations of fish sauce production practice
At the exchange with the press about the Draft National Standard (TCVN) regulation of practice of fish sauce production (Draft) hold by the Department of Processing and Market Development of Agricultural Products, Ministry of Agriculture and Rural Development coordinated with the Directorate of Standards, Metrology and Quality.


Deputy Director of Director of Standards, Metrology and Quality, Ministry of Science and Technology (MOST) Nguyen Hoang Linh affirmed that the Draft TCVN 12607: 2019 on fish sauce contributes to support State management agencies to encourage, orient and help producers creating quality products, ensuring food safety and hygiene, protecting consumers' rights.

According to Mr. Nguyen Hoang Linh, although the Draft has been quite elaborately studied by the drafting agency for about 9 years (2008-2017) and nearly 2 years of organizing the draft (2017-2018), there are still many concerns differences in the technical recommendations in the draft because there are no standards that get 100% consensus, including international standards.

The Deputy Director of Directorate particularly emphasized that the purpose of this standard does not distinguish fish sauce standard or traditional fish sauce that can understand this standard as voluntary guidelines and recommendations on the identification of the risk can affect food insecurity during the production process to prevent potential risks for product users.

Fish sauce producers can rely on this standard to more easily identify hazards that may occur at production stages in order to limit chemical, biological, and physical hazards may occur to meet fish sauce food safety requirements.

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