Vietnam Proposes Centralized Food Safety Management, Overhauling Tri-Ministry System

Vietnam's Ministry of Health has proposed an overhaul of the current 'tri-ministry system' for food safety management, advocating for a unified, single point of control from central to local levels. This initiative stems from the recognition that the existing system, where the Ministry of Health, Ministry of Industry and Trade, and Ministry of Agriculture and Rural Development (now Ministry of Agriculture and Environment), along with provincial People's Committees, jointly manage food safety under the 2010 Food Safety Law, has led to numerous issues due to increasingly complex supply chains and overlapping management areas. This reform proposal is being spearheaded by the Ministry of Health, following directives from the Central Politburo. The draft law designates the Ministry of Health as the sole state management agency for food safety, with other ministries and local authorities expected to cooperate. Specific functions and responsibilities for each agency are to be detailed in subsequent regulations. Pham Khanh Phong Lan, Director of the Ho Chi Minh City Food Safety Department, commented that this centralization is crucial for transitioning from a reactive, case-by-case model to one based on risk and supply chain management. She noted that clarifying responsibilities among multiple agencies during incidents would make supply chain control more effective. According to Deputy Minister of Health Do Xuan Tuyen, the revised draft law is slated for submission to the National Assembly in October 2026. Key policy areas include managing food safety across the entire supply chain, reforming management and inspection methods, digitizing food safety databases, and enhancing the management of street food and ready-to-eat meal providers. A fundamental change in the draft law is the comprehensive management of the entire supply chain, from initial production, harvesting, slaughtering, processing, transportation, and circulation, all the way to the consumer. At the production level, many facilities will be required to adopt advanced food safety management systems such as HACCP, ISO 22000, or equivalent standards. During circulation, proactive sample testing and traceability based on risk analysis will be strengthened, moving beyond the current focus on handling violations. The draft also proposes a shift in post-inspection methods towards a 'smart' approach leveraging data and risk analysis. This will enable early risk identification and proactive prevention of violations and food safety incidents. Planned and unannounced post-inspections will be clearly defined, along with their content and methods. Furthermore, penalties for food safety violations are set to increase significantly. The maximum fines proposed are VND 1 billion for individuals and VND 2 billion for organizations, a tenfold increase compared to current regulations. Violators may also face criminal prosecution, compensation claims, and remedial actions. Source: VnExpress