Nội dung toàn văn Circular 45/2010/TT-BYT promulgation national technical regulation alcoholic beverages
MINISTRY OF FINANCE | SOCIALIST REPUBLIC OF VIETNAM |
No.: 45/2010/TT-BYT | Hanoi, December 22, 2010 |
CIRCULAR
PROMULGATION OF THE NATIONAL TECHNICAL REGULATION FOR ALCOHOLIC BEVERAGES
Pursuant to the Law on technical regulations and standards dated June 29, 2006, and the Government's Decree No. 127/2007/NĐ-CP dated August 01, 2007 detailing the implementation of a number of articles of the Law on technical regulations and standards;
Pursuant to the Ordinance on foods safety dated August 07, 2003 and the Government's Decree No. 163/2004/ND-CP dated September 07, 2004 detailing the implementation of a number of articles of the Ordinance on foods safety;
Pursuant to the Government's Decree No. 188/2007/ND-CP dated December 27, 2007 defining functions, duties, power and organizational structure of Ministry of Health;
At the requests of Director General of Vietnam Food Administration, Director General of Department of Science and Training, and Director General of the Legal Department,
PRESCRIBES:
Article 1. The “QCVN 6-3:2010/BYT – National technical regulation for alcoholic beverages” is attached hereto.
Article 2. This Circular takes effect as of July 01, 2011.
Article 3. Director General of Vietnam Food Administration, Heads of departments and affiliates of Ministry of Health, Directors of Departments of Health of central-affiliated cities or provinces and relevant entities shall implement this Circular./.
| PP MINISTER |
QCVN 6-3:2010/BYT
NATIONAL TECHNICAL REGULATION FOR ALCOHOLIC BEVERAGES
Preface
QCVN 6-3: 2010/BYT is compiled by the Drafting Board of National Technical Regulations on beverages, submitted for approval by the Vietnam Food Administration and promulgated together with the Circular No. 45/2010/TT-BYT dated December 22, 2010 by Minister of Health.
NATIONAL TECHNICAL REGULATION FOR ALCOHOLIC BEVERAGES
I. GENERAL PROVISIONS
1. Scope
This Regulation defines food safety norms and requirements on management of food grade alcohol used to produce alcoholic beverages and its related products.
2. Regulated entities
This Regulation applies to:
a) Importers, producers and sellers of alcoholic beverages in Vietnam;
b) Relevant regulatory bodies.
3. Interpretation of terms
In this Regulation, these terms are construed as follows:
3.1. Food grade alcohol
Refers to ethanol which meets standards to use for foods, and is produced by fermentation and distillation of starch and sugar-based feedstock. Food grade alcohol must conform to regulations in Annex 1 hereto.
3.2. Fresh beer
Refers to a type of alcoholic beverage which is produced by fermentation of mixture of the following main feedstock: malted barley, cereal grains, brewer’s yeast, hops and water.
3.3. Canned beer and bottled beer
Refer to types of alcoholic beverages which are produced by fermentation of mixture of the following main feedstock: malted barley, cereal grains, brewer’s yeast, hops and water, and processed and packaged in cans or bottles.
3.4. Wine
Refers to a type of alcoholic beverages which is produced by the total or partial alcoholic fermentation of fresh grapes (or crushed grapes), not through distillation. The actual alcoholic strength shall not less than 8.5% volume.
3.5. Sparkling wines
Are produced by a secondary fermentation of wine during or after winemaking. The bubbles are produced after opening the bottle of sparkling wines because the carbon dioxide (CO2) content is created.
3.6. Spirit drinks
Refers to a type of alcoholic beverages with the actual alcoholic strength of not less than 15% volume. Spirit drinks are created from one of the following processes:
- Distillation of naturally fermented products (whether or not have flavoring added).
- Addition of flavoring, sugar or other sweeteners (such as honey, fruit syrup, naturally sweet carbohydrates) into food grade alcohol or a type of spirit drinks.
- Combination of one or several types of spirit drinks together and/or food grade alcohol and/or other beverages.
In this Regulation, spirit drink products consist of:
- Wine spirit
- Brandy/ Weinbrand
- Grape marc spirit or grape marc
- Fruit spirit
- Cider spirit and Perry spirit
- Vodka
- London gin
II. TECHNICAL REQUIREMENTS
1. Requirements on food grade alcohol used to produce alcoholic beverages
Requirements on food grade alcohol used to produce alcoholic beverages are specified in Annex I hereto.
2. Requirements on food safety for alcoholic beverages
2.1. Chemical norms are mentioned in Annex II hereto.
2.2. Limits on heavy metals are mentioned in Annex III hereto.
2.3. Microbiological norms are mentioned in Annex IV hereto.
2.4. List of food additives permitted to use must conform to current regulations.
2.5. Testing methods whose accuracy is equivalent to those mentioned in Annex I, Annex II, Annex III and Annex IV may apply.
2.6. Numbers and full name of sampling methods and testing methods mentioned in Annex V hereto.
2.7. In case any norms for which testing methods are not defined in this regulation, Ministry of Health shall apply certified domestic or overseas testing methods.
3. Labeling
The labeling of alcoholic beverages must comply with the Government’s Decree No. 89/2006/ND-CP dated August 30, 2006 on labeling of goods and instructive documents.
III. REQUIREMENTS ON MANAGEMENT
1. Announcement of conformity
1.1. The conformity of alcoholic beverages which are imported, produced and/or sold domestically with technical requirements mentioned in this regulation must be announced before they are sold on the market.
1.2. Methods and procedures for announcement of conformity shall comply with Decision No. 24/2007/QD-BKHCN dated September 28, 2007 of Minister of Science and Technology providing for Regulations on conformity certification and announcement, and other laws and regulations.
2. Inspection of alcoholic beverages
The inspection of alcoholic beverages regarding their quality and safety must be conducted in conformity with the laws.
IV. RESPONSIBILITIES OF RELEVANT ENTITIES
1. Importers and producers of alcoholic beverages must announce the conformity of their alcoholic beverages with technical requirements mentioned in this regulation, apply for certification of conformity thereof by the competent regulatory bodies affiliated to Ministry of Health, and comply with announced contents on quality and safety of such alcoholic beverages.
2. Relevant entities shall only import, produce or sell alcoholic beverages after they have applied for conformity certification by competent regulatory bodies and ensure that the quality, food safety and hygiene, and labeling thereof are conformable to prevailing laws.
V. IMPLEMENTATION
1. Vietnam Food Administration shall take charge and coordinate with relevant competent authorities to disseminate and organize the implementation of this regulation.
2. The Vietnam Food Administration shall, on the basis of requirements on management, submit proposals to Ministry of Health for amendments to this regulation.
3. If any standards and regulations which are adduced in this regulation are amended or superseded, the new ones shall apply.
ANNEX I
REQUIREMENTS ON FOOD GRADE ALCOHOL USED TO PRODUCE ALCOHOLIC BEVERAGES
Norms | Regulated limit | Testing method | Category of norms 1) |
1. Alcohol by volume, ethanol volume percent at 20oC, not less than | 96.0 | TCVN 8008:2009; AOAC 982.10 | A |
2. Total acidity, milligram of acetic acid per liter of alcohol (1000), not more than | 15.0 | TCVN 8012:2009; AOAC 945.08 | B |
3. Ester content, milligram of ethyl acetate per liter of alcohol (1000), not more than | 13.0 | TCVN 8011:2009; AOAC 968.09; AOAC 972.10 | B |
4. Aldehyde content, milligram of acetaldehyde per liter of alcohol (1000), not more than | 5.0 | TCVN 8009:2009; AOAC 972.08; AOAC AOAC972.09 | A |
5. Content of alcohols (higher), milligram of methyl 2-propanol per liter of alcohol (1000), not more than | 5.0 |
| A |
6. Methanol content, mg/l of alcohol (1000), not more than | 300 | TCVN 8010:2009; AOAC 972.11 | A |
7. Dry matter content, mg/l of alcohol (1000), not more than | 15.0 | AOAC 920.47; EC No. 2870/2000 | B |
8. Content of nitrogen-containing volatile matter, milligram of nitrogen per liter of alcohol (1000), not more than | 1.0 |
| B |
9. Furfural content | Nil | TCVN 7886:2009; AOAC 960.16 | A |
1) Category-A norms: tests must be conducted for conformity assessment. Category-B norms: tests may not be conducted for conformity assessment but importers, producers and sellers of alcoholic beverages must meet requirements on category-B norms. | |||
ANNEX II
CHEMICAL NORMS FOR ALCOHOLIC BEVERAGES
Norms | Maximum level | Testing method | Category of norms 1) |
I. Beer products |
|
|
|
1. Diacetyl content, mg/l | 0.2 | TCVN 6058:1995 | A |
II. Wine |
|
|
|
1. Methanol content, mg/l - Red wine - White wine and rosé wine |
400 250 |
TCVN 8010:2009; AOAC 972.11 | A |
2. Content of sulphur dioxide (SO2), mg/l of product, not more than |
| AOAC 940.20 AOAC 990.29 | A |
- Red wine | 150 |
|
|
- Red wine whose sugar content, calculated according to total content of glucose and fructose, is not less than 5 g/l | 200 |
|
|
- White wine and rosé wine | 200 |
|
|
- White wine and rosé wine whose sugar content, calculated according to total content of glucose and fructose, is not less than 5 g/l | 250 |
|
|
- Quality sparkling wine | 185 |
|
|
- Other sparkling wine | 235 |
|
|
III. Spirit drinks |
|
| |
1. Wine spirit |
|
|
|
Methanol content, mg/l of alcohol (1000), not more than | 2,000 |
| A |
2. Brandy/ Weinbrand |
|
|
|
Methanol content, mg/l of alcohol (1000), not more than | 2,000 |
| A |
3. Grape marc spirit |
|
|
|
Methanol content, mg/l of alcohol (1000), not more than | 10.000 |
| A |
4. Fruit spirit |
|
|
|
Content of hydride acid, for spirits made of stone fruits, mg/l of alcohol (1000), not more than | 70.0 |
| A |
Methanol content, mg/l of alcohol (1000), not more than | 10,000 |
| A |
Methanol content, mg/l of alcohol (1000), in the following special cases: |
|
|
|
- Mirabelle plum (Prunus domestica L. subsp. syriaca (Borkh.) Janch. ex Mansf), - Quetsch plum (Prunus domestica L.), - Apple (Malus domestica Borkh.), - Pear (Pyrus communis L.), except for Williams (Pyrus communis L. cv ‘Williams’), - Red raspberry (Rubus idaeus L.), - Black raspberry (Rubus fruticosus auct. aggr), - Apricot (Prunus armeniaca L.), - Peach (Prunus persica (L.) Batsch); | 12,000 |
| A |
- Williams pear (Pyrus communis L. cv ‘Williams’), - Redcurrant (Ribes rubrum L.), - Blackcurrant (Ribes nigrum L.), - Rowanberry (Sorbus aucuparia L.), - Elderberry (Sambucus nigra L.), | 13,500 |
|
|
- Quince (Cydonia oblonga Mill.) - Fruits of junipers (Juniperus communis L. and/or Juniperus oxicedrus L.). |
|
|
|
5. Cider spirit and Perry spirit |
|
|
|
Methanol content, mg/l of alcohol (1000), not more than | 10,000 |
| A |
6. Vodka |
|
|
|
Methanol content, mg/l of alcohol (1000), not more than | 100 |
| A |
7. London gin |
|
|
|
Methanol content, mg/l of alcohol (1000), not more than | 50.0 |
| A |
1) Category-A norms: tests must be conducted for conformity assessment. | |||
ANNEX III
LIMITS ON HEAVY METALS FOR ALCOHOLIC BEVERAGES
Norms | Maximum level | Testing method | Category of norms 1) |
1. Lead (for wine and sparkling wine), mg/l | 0.2 | TCVN 7929:2008 (EN 14083:2003); TCVN 8126:2009 | A |
2. Tin (for bottled products which are coated with tin), mg/l | 150 | TCVN 7788:2007 | A |
1) Category-A norms: tests must be conducted for conformity assessment. | |||
ANNEX IV
MICROBIOLOGICAL NORMS FOR ALCOHOLIC BEVERAGES
Norms | Maximum level | Testing method | Category of norms 1) |
I. Fresh beer | |||
1. Total aerobic microorganisms, CFU/ml | 1000 | TCVN 4884:2005 (ISO 4833:2003) | A |
2. E.coli, CFU/ml | Not permitted to contain | TCVN 6846:2007 (ISO 7251:2005) | A |
3. Cl.perfringens, CFU/ml | Not permitted to contain | TCVN 4991:2005 (ISO 7937:2004) | A |
4. Coliforms, CFU/ml | Not permitted to contain | TCVN 6848:2007 (ISO 4832:2006) | A |
5. Strep.feacal, CFU/ml | Not permitted to contain | TCVN 6189-2:1996 (ISO 7899-2: 1984) | A |
6. Total yeasts and moulds, CFU/ml of product | 100 | TCVN 8275-1:2009 (ISO21527-1:2008) | A |
1) Category-A norms: tests must be conducted for conformity assessment. | |||
ANNEX V
LIST OF FOOD SAFETY TETSING METHODS FOR ALCOHOLIC BEVERAGES
I. Chemical testing methods
1. TCVN 6058:1995 Beer – Method of determination for diaxetyl and dicetones.
2. TCVN 7886:2009 Distilled Liquors – Determination of furfural content by steam distillation and spectrotometric method
3. TCVN 8008:2009 Distilled Liquors – Determination of alcohol
4. TCVN 8012:2009 Liquors - Determination of acidity
5. TCVN 8009:2009 Distilled liquors - Determination of aldehydes content.
6. TCVN 8010:2009 Distilled liquors - Determination of methanol content.
7. TCVN 8011:2009 Distilled liquors - Determination of alcohols (higher) and ethyl acetate contents by gas chromatographic method
8. AOAC 920.47 Extract of Distilled Liquors
9. AOAC 945.08 Acids in Distilled Liquors - Gas chromatographic method.
10. AOAC 960.16 Furfural in Distilled Liquors - Steam Distillation- Spectrophotometric Method
11. AOAC 968.09 Alcohols (Higher) and Ethyl Acetate in Distilled Liquors
12. AOAC 972.08 Aldehydes in Distilled Liquors. Titrimetric Method
13. AOAC 972.09 Adehydes in Distilled Liquors. Titrimetric Method
14. AOAC 972.10 Alcohols (Higher) and Ethyl Acetate in Distilled Liquors - Alternative Gas Chromatographic Method
15. AOAC 972.11 Methanol in Distilled Liquors. Gas Chromatographic Method
16. AOAC 973.20 Cyanide in wines
17. AOAC 940.20 Sulfurous acid in wines
18. AOAC 982.10 Alcohol by volume in distilled liquors. Densitometric method
19. Commission Regulation (EC) No 2870/2000 of 19 December 2000 laying down Community reference methods for the analysis of spirits drinks.
II. Testing methods for heavy metals
1. TCVN 7788:2007 Canned foods - Determination of tin content by atomic absorption spectrophotometric method
2. TCVN 7929:2008 (EN 14083:2003) Foodstuffs - Determination of trace elements - Determination of lead, cadmium, chromium and molybdenum by graphite furnace atomic absorption spectrometry (GFAAS) after pressure digestion.
3. TCVN 8126:2009 Foods - Determination of lead, cadmium, zinc, copper, and iron - Atomic absorption spectrophotometry after microwave digestion.
III. Microbiological testing methods
1. TCVN 4830-1:2005 (ISO 6888-1:1999, Amd 1:2003), Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) - Part 1: Technique using Baird-Parker agar medium
2. TCVN 4884:2005 (ISO 4833:2003) Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of microorganisms - Colony-count technique at 30 degrees C.
3. TCVN 4991:2005 (ISO 7937:2004) Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of Clostridium perfringens - Colony-count technique.
4. TCVN 6189-2:1996 (ISO 7899-2) Water quality - Detection and enumeration of intestinal enterococci - Part 2: Membrane filtration method.
5. TCVN 6848:2007 (ISO 7899-2:1984) Water quality - Detection and enumeration of faecal streptococci - Part 2: Method by membrane filtration.
6. TCVN 8275-1:2009 (ISO 21527-1:2008) Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and moulds - Part 1: Colony count technique in products with water activity greater than 0.95./.
