Legal02/15/2026
Food Safety & Hygiene
ATTP regulations, certifications, and daily practices
Mandatory ATTP Certificate(before opening)Every 6 months Health Check-ups(for all food handlers)VND 15-30M Fine for No ATTP(+ suspension)<5°C or >60°C Safe Food Temp(danger zone: 5-60°C)
ATTP Requirements Checklist
Food Safety Certificate (ATTP)Before openingApply at district health authority. Requires: business registration, health certificates, facility inspection.
Staff Health CertificatesEvery 6 monthsAll staff who handle, prepare, or serve food. Blood test + stool test + general exam.
Food Safety Knowledge CertificateBefore openingOwner + kitchen manager must complete a certified training course (usually 1-2 days, ~VND 500K).
Ingredient Source DocumentationOngoingKeep invoices and certificates of origin for all ingredients. Inspectors WILL ask for these.
Water Quality TestAnnuallyIf using well water or filtered water for cooking/ice. Municipal tap water is generally accepted.
Pest Control RecordsMonthlyContract with a licensed pest control service. Keep treatment records on file.
Kitchen Layout ComplianceAt setupOne-way flow: receiving → storage → prep → cooking → serving. No cross-contamination paths.
Key Food Safety Numbers
5°C - 60°C
Danger Zone
Bacteria multiply rapidly in this range. Food must pass through this zone in under 2 hours.
Every 30 min
Handwashing Frequency
Plus: after handling raw meat, after using the restroom, after touching face/hair, before plating.
Max 4 hours
Cooked Food Holding
At room temperature. After 4 hours, food must be discarded or reheated to >75°C.
0-5°C
Refrigerator Temp
Check twice daily with a thermometer. A fridge "feeling cold" is not enough — verify with data.
Daily Food Safety Practices
- >Temperature checks: Record fridge (0-5°C) and freezer (-18°C or below) temperatures at opening and closing. Post the log sheet on the fridge door.
- >Handwashing station: Soap, running water, paper towels, and a sign at EVERY handwashing point. Staff must wash hands for at least 20 seconds.
- >Color-coded cutting boards: Red for raw meat, green for vegetables, white for cooked food, blue for seafood. Never mix — this is the #1 cross-contamination source.
- >FIFO for all storage: Label every container with item name and date. Use oldest stock first. Check daily for expired items.
- >Cleaning schedule: Tables and prep surfaces wiped after every use. Floors mopped at minimum twice per shift. Deep clean kitchen weekly.
- >Separate raw and cooked food storage: Raw meat on bottom shelves, cooked/ready-to-eat on top. Never store raw above cooked — dripping causes contamination.
- >Pest prevention: Seal all food containers. No open bags in storage. Empty trash bins before they overflow. Check for signs of rodents weekly.
- >Staff hygiene: Clean uniforms daily, hair nets/caps in kitchen, no jewelry while cooking, no eating/smoking in prep areas. Lead by example.
Common Violations & Fines
No Food Safety Certificate (ATTP)VND 15-30MPlus mandatory suspension until certificate is obtained. Repeat offense: VND 30-60M.
Staff without health certificatesVND 1-3M per personCumulative per employee. 5 staff without certificates = up to VND 15M in fines.
Expired/no-origin ingredientsVND 5-10MPlus confiscation of all suspect ingredients. Reputational damage if publicized.
Unsanitary conditions (cockroaches, mold)VND 3-7MIf a customer posts photos on social media, the business damage far exceeds the fine.
No ingredient traceability recordsVND 1-3MKeep purchase invoices for at least 6 months. Inspectors check randomly.
Using banned additives/chemicalsVND 30-50MPlus potential criminal charges. Common violations: borax in meatballs, industrial coloring in drinks.
Critical Warnings
One food poisoning incident can end your business
A single case of food poisoning reported to authorities triggers inspection, potential shutdown, and media coverage. Prevention costs 1% of the cleanup.
Social media amplifies hygiene failures
A customer photo of a cockroach or hair in food goes viral in hours. One post on TikTok or Facebook can destroy months of reputation building. Invest in prevention.
Inspections are increasing in frequency
Vietnamese food safety authorities conduct more unannounced inspections since 2024, especially during Tet, summer, and after food poisoning incidents in the news.
Delivery food needs extra care
Food delivered via GrabFood/ShopeeFood sits at room temperature for 20-40 minutes. Use sealed containers, keep hot food hot, and never pack raw items with cooked food.
Food safety (ATTP) is not just a legal checkbox — it is a competitive advantage. Businesses known for clean kitchens and safe food build trust that translates directly to repeat customers and positive reviews. The cost of compliance (VND 5-10M/year for training, health checks, and supplies) is negligible compared to the cost of one food safety incident (VND 50M+ in fines, lost revenue, and irreparable reputation damage).
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