Quality control 

Quality control and food safety assurance have always been one of the most important task for Vietnam seafood, especially in processing and exporting.

The fishery sector in recent years have been developing towards sustainability, ensuring exported seafood products can be easy for traceability and well – controlled quality in the whole chain production from seeds to finished products.

Seafood quality and food safety is managed in the chain transferred from Control of Final Products from 80s of last century to Control of Production Process (today).  

Chemicals and Residues Monitoring

Residues Monitoring Program for Certain Harmful Substances in aquaculture fish and products implemented since 2000 in over the country including concentrated aquaculture areas, species with large yield, all crops in all year round. These results are recognized by the U.S, EU, South Korea..

Post harvest seafood quality and safety monitoring program implemented since 2009 in over the country including fishing seafood, aquaculture products (criteria and species not included by the Residues Monitoring Program for Certain Harmful Substances in aquaculture fish and products).

Up to December 2015, there are 612 plants meeting national standards of hygiene, 100% plants applied HACCP, 461 EU-qualified (EU code) plants and many factories applied GMP, SSOP.   

List of Vietnam seafood producers qualified to export to markets  

List of Vietnam seafood producers qualified to export to markets

(Updated: Nov 2015)


Export markets

Update time

Proposed update time


Europe (EU)

6 Jan 2016

26 Jan 2016


South Korean

2 Feb 2016

26 Jan 2016



1 Feb 2016

26 Jan 2016



22 Dec 2015




28 Jan 2016



Ukraine (list of pangasius producers)

9 Jan 2014



Eurasian Economic Union (Russia, Kazakhstan, Belarus, Armenia, Kyryzstan)

21 Jun 2015



El Salvado


7 May 2010


List of bivalve molluck processors exporting to EU

8 Dec 2015



List of seasoned dried leather jacket fish processors exporting to Korea

25 Dec 2015

25 Dec 2015


The list of exporters qualified for food safety assurance (updated by Vietnam customs)

2 Feb 2016



List of processors eligible in exporting pangasius to the US.

9 Mar 2016



FDA issues draft guidance on ciguatera fish poisoning risk

The US Food and Drug Administration (FDA) has issued guidance recommending certain seafood processors take steps to minimise risk of ciguatera fish poisoning (CFP).

 The draft guidance recommends that primary seafood processors who purchase reef fish such as grouper, amberjack, snapper, lionfish, king mackerel, and barracuda take steps to minimize consumers' risk of CFP from the fish they distribute.

It recommends that primary seafood processors who purchase fish directly from fishermen obtain information about harvest locations to determine the potential for ciguatoxic fish based on knowledge of the regions where ciguatera occurs.

Primary seafood processors can minimize the risk of CFP by not purchasing fish that are likely to carry ciguatoxins, said the FDA.

Ciguatoxins risk

“We have analyzed local fish populations in Florida, the US Virgin Islands, and the Flower Garden Banks of the Gulf of Mexico and found unsafe concentrations of ciguatoxin which could cause illnesses if consumed,” said the FDA.

CFP is caused by consuming fish that have eaten toxic marine algae or that have eaten other fish containing the toxins.

The onset of the illness usually occurs within six hours after consumption of toxic fish and generally subsides in several days to a few weeks.

The toxins accumulate in the flesh of reef dwelling fish, with higher CFP levels predominately found in predatory species, which are then harvested either commercially or by recreational fishermen.

Lionfish addition

The guidance complements existing advice on preventing CFP by identifying two species of lionfish as additional reef fish associated with the risk of CFP.

However, as of January 2013, there have been no reports of CFP illnesses associated with the consumption of lionfish, stated the agency.

FDA seafood HACCP (Hazard Analysis Critical Control Point) regulations, require seafood processors to conduct a hazard analysis of the potential food safety hazards that are reasonably likely to occur with the seafood products they process and to have and implement written HACCP plans to control all hazards identified in the hazard analysis.

Failure to meet the requirements of the seafood HACCP regulation will cause products to be adulterated under section 402(a)(4) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 342(a)(4)).

The agency said it would continue to assess the hazard of CFP and the application of seafood HACCP controls by seafood processors.

Comments on the draft guidance should be received by 28 May.

  • Vinh Hoan
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