Food Safety Requirements for Setting Up a Beverage Manufacturing Plant

Jun 16

With the increasing demand for beverage consumption, many domestic and foreign businesses have chosen to invest in building beverage manufacturing plants in Vietnam. However, for the production to be legally and sustainably operated, compliance with food safety and hygiene regulations is a critical condition that investors must not overlook.

1. General regulations for setting up a beverage factory

Before starting production, enterprises must complete all legal procedures related to business establishment, factory construction, production licensing, and product declaration. Among these, complying with food safety and hygiene requirements is mandatory to obtain the Certificate of Eligibility for Food Safety.

Beverage factories are classified as high-risk food production facilities (e.g., bottled drinking water, alcoholic and non-alcoholic beverages, fermented or non-fermented). Therefore, stricter regulations apply compared to some other food industries.

2. Facility and equipment requirements

Before operating, the factory must meet infrastructure, equipment, and production environment standards. These requirements aim to prevent microbiological and chemical contamination while ensuring effective, safe, and hygienic industrial operations.

2.1. Location and layout

The factory must not be located in polluted areas or near sources of contamination such as landfills, hazardous industrial zones, or animal farms.
Clear separation must exist between areas: raw material receiving, processing, packaging, finished product storage, and auxiliary zones.
Factory space must be adequate for equipment operation, with safe distances and easy cleaning access.

2.2. Equipment and machinery

All equipment that comes into direct contact with water and ingredients must be made of non-contaminating materials such as 304 stainless steel or food-grade plastic.
Equipment layout must follow a one-way processing flow to avoid cross-contamination.
A complete water treatment system is required to ensure water quality meets QCVN 01-1:2018/BYT standards.

2.3. Storage facilities

Separate storage is required for raw materials, additives, and finished products.
Warehouses must maintain appropriate temperature and humidity and be free of pests or harmful animals.

3. Personnel requirements

Workers involved in production must undergo food safety training and obtain a food safety knowledge certificate as required by Circular 43/2018/TT-BYT.
Periodic health checks are required for production staff.
Workers must wear full protective clothing, no jewelry, short nails, and follow hygiene protocols before entering production areas.

4. Production process and quality control requirements

Modern equipment alone is insufficient. Enterprises must establish a comprehensive quality control process. Every production step — from ingredient selection, water treatment, mixing, bottling, to storage — must be strictly monitored to prevent food safety risks.

4.1. Quality management systems

Businesses should apply suitable systems such as HACCP or ISO 22000 to manage food safety hazards.
Must implement input inspection, production process control, and finished product testing.

4.2. Cleaning and disinfection

Regular sanitation plans must cover the entire factory, equipment, and contact surfaces.
Approved cleaning chemicals for food must be used and stored properly.

4.3. Sampling and traceability

A system for sample retention of raw materials and products must be maintained according to regulations.
Full traceability records must exist for each product batch, including ingredients, additives, and packaging materials.

5. Licenses required for legal operation

To legally operate the factory, in addition to business registration and investment licensing (for FDI), enterprises must obtain:

Certificate of Food Safety Eligibility (issued by the Department of Industry and Trade or the Ministry of Health, depending on scale);
Product declaration: either self-declared or registered before circulation;
Environmental permit, if there are emissions, noise, or odor issues;
Fire safety certificate and other construction and acceptance permits.

6. Post-inspection and penalties

Even after licensing, factories may be subject to regular or sudden inspections by competent authorities such as the Food Safety Management Board, Department of Industry and Trade, or Ministry of Health inspectorates.

Violations such as using untraceable ingredients, unsanitary production conditions, or incomplete sample records may lead to:

Fines ranging from tens to hundreds of millions of VND;
Production suspension;
Product recall and destruction;
Public disclosure of violations.

Conclusion

Setting up a beverage factory is not just about infrastructure and equipment investment — it also represents a firm commitment to strict compliance with food safety laws. To avoid penalties and build a reputable brand, businesses should proactively fulfill legal requirements, implement quality management systems, and develop standardized operating procedures from the outset.

Contact DEDICA for expert legal support

With years of experience assisting investors in the food and beverage sector, DEDICA Law Firm provides comprehensive support from investment licensing, company setup, food safety certification, to product declaration and ongoing compliance.

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