Research and comprehensively review Vietnamese Standards on fish sauce

Deputy Prime Minister Vu Duc Dam requested the Ministry of Agriculture and Rural Development to study and comprehensively review the Vietnamese Standard on fish sauce (TCVN 5107:2003) to ensure that shortcomings are overcome, consistent with domestic production practices and international integration requirements.

According to the Ministry of Agriculture and Rural Development, currently, the regulations, standards and norms on the quality and food safety of fish sauce are relatively complete.

However, there is currently no document that specifically regulates the concept of traditional fish sauce (also known as pure fish sauce, fish sauce essence) and fish sauce made from traditional fish sauce (also known as industrial fish sauce). This is leading to very different understandings of traditional fish sauce.

To ensure transparency and protect consumer rights, the Ministry of Agriculture and Rural Development will review the Vietnamese standard on fish sauce (TCVN 5107:2003) to clarify the concept of traditional fish sauce, distinguishing it from products made from fish sauce.

Due to the different sources of raw materials for producing fish sauce and dipping sauce, and the food safety risks (such as heavy metals), the Ministry of Agriculture and Rural Development will also review and develop separate standards for fish sauce and regulations on the list of indicators and safety limits for fish sauce and dipping sauce (clear fish sauce).

According to baotintuc