Procedures for obtaining a food safety certificate for restaurants and hotels

A Food Safety Certificate is considered a “golden permit” for restaurants and hotels, helping businesses operate more effectively and earn customer trust. The certificate serves as an assurance that customers can safely consume food at the establishment, and as official recognition that the restaurant or hotel’s food service activities are legally compliant.

1. Are restaurants and hotels required to obtain a Food Safety Certificate?

A Food Safety Certificate is a mandatory document required for restaurants and hotels to legally operate under current Vietnamese law, except for the following three special cases where the certificate is not required:

• Restaurants operating inside hotels
• Industrial canteens that do not register food-service business activities in their business registration certificate
• Restaurants or hotels already certified with one of the following standards:
  • GMP Certificate
  • ISO 22000 Certificate
  • HACCP Certificate
  • IFS Certificate
  • BRC Certificate
  • FSSC 22000 Food Safety System Certificate
  • Other equivalent and valid certifications

Note: For restaurants operating inside hotels and industrial canteens, although a Food Safety Certificate is not required, they must still submit a Food Safety Commitment to operate food service legally.

2. Conditions for obtaining a Food Safety Certificate for restaurants and hotels

To be granted a Food Safety Certificate, each restaurant or hotel must comply with the conditions stipulated in Article 34 of the 2010 Food Safety Law, including:

a. Requirements regarding business registration

The restaurant or hotel must register food service or food-related business activities in its Business Registration Certificate.

b. Requirements for food processing and service facilities

• Separate containers and utensils must be used for raw and cooked food
• Cooking and processing tools must meet food hygiene and safety standards
• Tableware must be made from safe materials, thoroughly washed, and kept dry

c. Requirements for the food preparation and service area

• Sufficient containers and equipment for collecting waste and garbage
• Proper food storage equipment, designated handwashing stations, and toilets
• Clean water meeting regulatory technical standards must be available for food preparation and service
• Kitchen drainage must be clear, without stagnant water or waste
• Kitchen layout must prevent cross-contamination between processed and unprocessed food
• Dining area must be well-lit, ventilated, and equipped with pest-control measures, maintaining strict sanitation

d. Requirements for safe food processing and storage

• Food must be processed safely and hygienically
• Food and ingredients must have clear origin, be safe, and include retained food samples
• Displayed food must be stored in protective equipment (e.g., glass cabinets) that prevents exposure to rain, sunlight, dust, animals, and insects, and placed on shelves above ground level

e. Requirements for individuals directly handling food

Owners and employees directly processing or serving food must:

• Complete food safety training and hold a Food Safety Knowledge Certificate
• Meet health standards and not suffer from diseases such as tuberculosis, acute diarrhea, infectious dermatitis, hepatitis A/E, typhoid, cholera, or dysentery

 3. Application dossier and procedures for obtaining a Food Safety Certificate for restaurants and hotels

Based on Article 36 of the 2010 Food Safety Law and Clause 3, Article 2 of Decree 155/2018/NĐ-CP, the dossier and procedures are as follows:

Application dossier includes:

• Application form for Food Safety Certificate (Form No. 01, Appendix I issued with Decree 155/2018/NĐ-CP)
• Copy of the Business Registration Certificate
• Explanation of facility conditions, equipment, and utensils ensuring food safety according to regulatory standards
• Health certificates issued by a district-level or higher medical facility for owners and direct food handlers
• Certificates of food safety training for owners and direct food handlers, issued by the relevant ministry

Procedures for application

• Organizations or individuals submit the application to the competent state authority
• Within 15 working days from receipt of a complete dossier, the authority will conduct an on-site inspection. If requirements are met, the Food Safety Certificate will be issued; if not, a written refusal stating the reasons must be provided.

Authority responsible for issuing the Food Safety Certificate
According to Article 35 of the 2010 Food Safety Law, the authority to issue certificates falls under the jurisdiction of the Ministry of Health, Ministry of Agriculture and Rural Development, and Ministry of Industry and Trade depending on management scope.

For restaurants under the specialized management of the Ministry of Health, the Ministry of Health will issue the certificate.
Thus, restaurants providing food services (except restaurants inside hotels) must apply for a Food Safety Certificate. The restaurant owner must prepare and submit the dossier to the relevant authority to obtain the certificate.