Food Safety + HACCP Compliance in Thailand

TL;DR

Thai food safety is regulated under the Food Act B.E. 2522 (1979) and FDA-Thai Notifications. GMP (Good Manufacturing Practice) is mandatory for many food categories; HACCP is mandatory for several including chilled / frozen, ready-to-eat, infant formula, special-medical-purpose foods, and many export categories. Thai food safety also draws on Codex Alimentarius standards and bilateral export-destination requirements.

HACCP Mandatory Categories (Indicative)

• Chilled / frozen ready-to-eat foods.
• Infant formula and follow-on formula.
• Food for special medical purposes.
• Foods for export to certain destinations.
• Certain processed seafood.

Implementation Steps

1. Hazard analysis (biological, chemical, physical).
2. Identify Critical Control Points (CCPs).
3. Establish critical limits + monitoring + corrective action.
4. Verification + record-keeping.
5. Periodic review.
6. Certification audit (TIS-Q, BUREAU VERITAS, BSI, etc.).

Adjacent Frameworks

• GHP (Good Hygiene Practices).
• BRC, IFS, FSSC 22000 (private standards demanded by buyers).
• Halal Standard TIS THS 24000-2552 — overlay with halal certification.

Common Mistakes

• HACCP plan without CCP monitoring records.
• Verification audits skipped.
• Missing the export-destination-specific overlays.
• HACCP not integrated with traceability for recall.

FAQs

1. SME exemption?

Small-scale food producers may have simplified HACCP requirements per FDA-Thai notifications.

The Legal Basis

Food safety is regulated by the Thai FDA under the Food Act B.E. 2522 (1979). Food products are grouped (specifically-controlled foods, standardised foods, foods requiring a label, and general foods), and most food businesses must register or notify their product and obtain the relevant FDA number before sale. Food establishments must also hold the appropriate manufacturing or import licence. Labelling — including the FDA registration number, ingredients, allergens, and manufacturing/expiry information — is mandatory and enforced.

GMP, HACCP and Recalls

Good Manufacturing Practice (GMP) is a mandatory baseline for food factories under Ministerial Regulation, and HACCP (hazard analysis and critical control points) is required or expected for higher-risk categories and for exporters meeting international buyer requirements. Producers should maintain traceability so that a defective batch can be identified and recalled quickly; the FDA can order withdrawal or recall of unsafe or non-compliant food and suspend licences. Small-scale producers may benefit from simplified requirements under FDA notifications, but the core duties — registration, GMP, honest labelling, and the ability to trace and recall — apply across the board. Selling unregistered, adulterated, or mislabelled food carries fines and imprisonment.

2. Do imported foods need Thai registration?

Yes — imported food generally needs an import licence and product registration/notification with the Thai FDA and compliant Thai labelling, regardless of any approval in the country of origin.

Related Reading

• Halal Certification
• Health & Medical Law Hub
• Consumer Protection Hub