Unoffical Translation
 
 
 
  Attached 1 (Unoffical translation to English Language)  
 
The Republic of th e Union of Myanmar 
Ministry of Health 
Myanmar Food and Drug  Board of Authority 
Directive (8/2022) 
1383 Kawza year, 4th waning moon of Pyartho 
20th January, 2022 
 
 Myanmar Food and Drug Board of Auhtority uses the power given under article 13(b) of 
National food law, announce this directive with the purpose of; to give information concerning 
quality, safety and health of prepackaged foods to consumer who can choose properly, to 
implement labelling of prepackaged food which is manaufactured,  processed, packaged, 
stored, distributed, sold, imported, exported, displayed, promo ted in the market to comply 
with local and international standards and to support traceabil ity mechanism.  
 
Directive for labelling of prepackaged foods 
Chapter 1 
Name, Relevance and Definition 
 
1. This shall be called “Directive for labelling of prepackaged foods.” 
2. This order is related to labeling of all package d food intended to sell to the consumer and 
catering services. 
3. The terms used in this order must have the id entical meaning as in the National Food Law. 
The definition of the terms are as follows. 
a. “Consumer” means persons and families purchasing and receiving food in order to 
meet their personal needs. 
b. “Container” means any packaging of food for delivery as a single item, whether by 
completely or partially enclosing the food and includes wrappers. A container may 
enclose several units or types of packages when such is offered to the consumer. 
c. “Lot or Batch Number” means the code number or other identification methods 
used to identify the origin of the products. 
d. “Date of Manufacture” means the date on  which the food becomes the product as 
described. It doesn’t mean the shelf life of the product. 
e. “Date of Packaging” means the date on which the food is placed in the container in 
which it will be ultimately sold. It does n’t mean the shelf life of the product. 
f. “Use-by-Date or Expiration Date” means the last date of offer for sale/ or the last 
date to be consumed for the product, ev en after the prod to the consumer after 
which there remains a reasonable storage period in the home. 
g. “Catering” means preparation and provision of food for the purpose of immediate 
consumption or take out at the restaurants,  banquet hall, hotel, airplane, training 
schools, university, hospital and other similar places or at festival and charity places. 
h. “Processing Aid” means a substance or material, not including apparatus or 
utensils, and not consumed as a food ingredient by itself, intentionally used in the 
processing of raw materials, foods or its ingredients, to fulfil a certain technological Unofficial Translation 
  purpose during treatment or processi ng and which may result in the non-
intentional but unavoidable presence of resi dues or derivatives in the final product. 
i. “Ingredient” means any substance, incl uding a food additive, used in the 
manufacture or preparation of a food an d present in the final product although 
possibly in a modified form. 
j. “Lot, Batch” means the specific amount of product group manufactured under the 
same circumstance and situation. 
k. “Best Before Date or Best Quality before Date” means the date that allows the 
product to be sold without affecting the quality of the products if the product is 
remained unopened and kept under the ci rcumstance as described in the label. 
However, the product could remain in acce ptable condition to be consumed even 
after the date. 
l. “Food Business Operator” means the person or organization involved in the food 
production, modification, packaging, distribution, store, selling, importing, exporting, marketing directly and indirectly. The small and medium business owners that operated food production also fall under this category. 
m. “Claim” means any representation which states, suggests or implies that a food 
has particular qualities relating to its origin, nutritional properties, nature, 
processing, composition or any other quality. 
n. “Food for special dietary uses” mean food that is specially modified and made to 
fulfil the dietary needs due to the needs of specific physical, biological or disease, 
or a physical disability. Such food should be modified and produced differently 
from the regular food of the same  origin in terms of structure. 
o. “Label” means any tag, brand, mark, pictorial or other descriptive matter, written, 
printed, stenciled, marked, embossed or impressed on, or attached to, a container 
of food. 
p. “Prepackaged food” means food that is pa ckaged or made up in advance in a 
container, ready for offer to the consumer, or for catering purposes. The term does 
not apply to the immediate packaging of the food at the point of buying, the 
temporary packaging of the food by the seller at the point of selling or for the 
purpose of delivering from one place to another. 
q. CODEX standard means the standards imposed by CODEX Alimentarius 
Commission. 
 
Chapter 2 
General Labelling Principles 
4. The following principles must be followed to label prepackaged food. 
a. In regards to the food’s appearance and properties, product descriptions that may 
cause wrong perception, wrong description, description of wrong definition or have two meanings must be avoided. 
b. Descriptions or similar indications, either in text or picture or other format, that 
may cause the consumer to think or wrongly assume that this product is related to 
another product must be avoided. 
c. In terms of defining the Brand and Tradem ark, the text, terms, usage, picture, 
illustration, self-identification, logo or similar definition of the following meaning 
must be avoided. 
i. Facts prohibited by the law, rules or by  an organization not to be included 
in brand. 
ii. Using the food name as required by the paragraph 5 (a) of this order as 
the brand name of the product. (For example, Black Olive Oil, Black Sesame Tea, Honey Yogurt etc.) 
d. In describing the information in the brand, 
i. Firmly attach or print or in combination with the catered food on the 
packaging. 
ii. If the packaging is coated with an extra layer, the extra layer should 
include the brand labeling instructions. Otherwise, it must be transparent Unofficial Translation 
  that the description on the original packaging must not be covered by the 
extra package and must be seen clearly. 
iii. The food name and net weight should be described clearly on the product 
front. 
e. The language used in product description 
i. Either Myanmar language or the lang uage accepted by the consumer as 
long as it is not opposed to the requ irements described in other laws. More 
than one language could be used. 
ii. If the language used in the label is unacceptable for the targeted 
consumer, instead of rebranding, adding only essential product 
descriptions could be done wi th the required language.  
iii. Relabeling and supplementary label of the essential description must be 
done exactly as in the original label. 
f. The labeling and information described in  information panel and principal display 
panel on the packaging should be in accordance with the order, directive and 
directions according to this order and others. 
 
Chapter 3 
Mandatory labelling of prepackaged foods 
5. Except from the food products required to describe in accordance with their category, 
prepackaged food labeling must include the following in accordance with the Myanmar standard or CODEX standard. 
a. The name of the food 
b. List of Ingredients 
c. Net Content, Quantity and Drained Weight 
d. Name and address 
e. Country of Origin 
f. Lot identification 
g. Date marking 
h. Instructions for use 
6. In describing the name of the food in prepackaged food labeling 
a. The name shall indicate the true nature of  the food and normally be specific and 
not generic. (For example, oil should be named specifically as in peanut oil, palm 
oil etc.) 
b. If it has been already specified in Myanma r standard or CODEX standard, only that 
one name shall be used. 
c. If the food product is not associated with as per the description in paragraph a and 
b, generic name that is easy to understand or the name that is commonly called shall be used to avoid the consumer’s misunderstanding. 
d. If the food product is a combined modification of different ingredients, the well-
known name (for example – Halawa (Burmese food)), or the name modification 
that specialize the main ingredient (for example – plum jam, fish paste) shall be 
used to avoid consumer’s confusion. If the ingredients are from the same product 
category or type, the generic name could be specified with the prefix or suffix 
“mix” or “mixed” (for example fried mix, mixed oil), or use the term “mix” from 
the main ingredient to the secondary or lower ingredient (for example – sesame 
niger oil mix). 
e. A “coined”, “fanciful”, “brand” name, or “trade mark” may be used, there shall 
appear on the label either in conjunction wi th, or in close proximity to, the name of 
the food. 
 
f. Such additional words or phrases as necessary to avoid misleading or confusing 
the consumer in regard to the true nature and physical condition of the food 
including but not limited to the type of packing medium, style, and the condition or 
type of treatment it has undergone; for example: dried, concentrated, 
reconstituted, smoked. (for example, the ordinary fried noodle are named as in Unofficial Translation 
  flying noodle, omelet are named as in fr ied David, dehydrated radish, smoke dried 
fish etc.)) 
g. If the food product is intended for special dietary purpose, it shall use the prefix or 
suffix of “Special Dietary” or “Special Diet etic” or other terms of the same meaning 
together with the name of the food to describe the product name. 
h. If the name of location is to be mentioned in the food name, the food shall either 
be produced in that location or the specific  ingredients from that location is used or 
the way the food is processed and produc ed as in the traditional way of that 
location. If the production method is th e same as another country’s production 
method, the word “Style” should be ment ioned to specialize the product name. 
i. The location name could be mentioned as a part of brand name when it does not 
cause the confusion or wrong perception to  the consumer. (For example, the brand 
name “shwe taung” and the product “noodle ” as in labeling “Shwe Taung - Noodle 
could cause confusion with the tr aditional Shwe Taung Noodle.) 
j. Food products where the scent and tast e are added shall be named “scented”, 
“flavored” or similar terms in naming the products. In doing so, the terms “natural”, “same nature” or “artificial” could be used together with the terms “scented” and “flavored”. 
7. In describing the ingredient list of the prepackaged food 
a. Except for single ingredient foods, a list of ingredients shall be declared on the 
label. 
b. The list of ingredients shall be headed or  preceded by an appropriate title which 
consists of or includes  the term ‘ingredient’. 
c. All ingredients shall be listed in descending order of ingoing weight at the time of 
the manufacture of the food. 
d. Where an ingredient is itself the produc t of two or more ingredients, such a 
compound ingredient may be declared, as such, in the list of ingredients, provided 
that it is immediately accompanied by a list, in brackets, of its ingredients in 
descending order of proportion (m/m). Wh ere a compound ingredient (for which a 
name has been established in a Codex standard or in Myanmar standard 
legislation) constitutes less than 5% of the food, the ingredients, other than food 
additives which serve a technological function in the finished product, need not be 
declared. (For example, if masala more than 5% of the ingredient, it shall be 
described as “Masala (Cardamon, Star anise etc… ) and if it is below 5%, it shall be 
described only as “Masala”.) 
e. The following foods and ingredients which are known to cause hypersensitivity and 
shall always be declared with Bold letters or always specific allergy notice.  
i. Cereals containing gluten; i.e., wheat,  rye, barley, oats, spelt or their 
hybridized strains and products of these; 
ii. Crustacea and products of these; 
iii. Eggs and egg products; 
iv. Fish and fish products; 
v. Peanuts, soybeans and products of these; 
vi. Milk and milk products  (lactose included); 
vii. Tree nuts and nut products; and 
viii. Sulphite in concentrations of 10 mg/kg or more. 
f. Even though the food listed in paragraph (e) that may cause allergy are not 
included in the product, if there is a chance of these might somehow be included somehow in the production process, the term “Ingredient that may cause allergy could be included” shall be included in the label. Picture and symbols could also be used for easier understanding.  
g. Added water shall be declared in the list of ingredients except when the water 
forms part of an ingredient such as brine,  syrup or broth used in a compound food 
and declared as such in the list of ingred ients. Water or other volatile ingredients 
evaporated in the course of ma nufacture need not be declared. 
h. As an alternative to the general provisions of this section, dehydrated or 
condensed foods which are intended to be reconstituted by the addition of water only, the ingredients may be listed in order of proportion (m/m) in the Unofficial Translation 
  reconstituted product provided that a st atement such as “ingredients of the 
product when prepared in accordance with the directions on the label” is included. 
In doing so, serving size or portion size shall be described clearly. 
i. The presence in any food or food ingredie nts obtained through biotechnology of an 
allergen transferred from any of the products listed in paragraph (e) shall be declared. (For example, genetically or bio technically modified food ingredients.) 
j. Pork fat, lard and beef fat shall always be declared by their specific names. 
k. Food addictive can be described with the terms “natural”, “sam e origin” or “man-
made” in accordance with their type. For scent. 
i. Natural Scented – food flav oring, herbs, fruits, leaves, barks, buds, roots, 
poultry, fish, eggs, milk, diary, yeast and other scents extracted with 
suitable methods. 
ii. Same origin scent – scent extracted fr om scented products or from labs 
that have the same chemical compound with the natural scent for the intention for consumption. 
iii. Man-made Scent – man made scent that are not naturally found. 
l. A food additive carried over into a food in  a significant quantity or in an amount 
sufficient to perform a technological function in that food as a result of the use of 
raw materials or other ingredients in which the additive was used shall be included 
in the list of ingredients. 
m. A food additive carried over into foods at a level less than that required to achieve 
a technological function, and processing aids, are exempted from declaration in the 
list of ingredients. 
n. If a food additive is included in the list of ingredients of paragraph (e) that may 
cause allergic reaction, it should be declared in the ingredient list. 
o. For special dietary food, if the sodium ingr edient is less or reduced, the terms “less 
sodium” or “reduced sodium” or other simi lar terms should be used in conjunction 
with the food name. 
p. Changing the General Class Name into the specific class name and food addictive 
description of the ingredients should only be done in accordance with the relevant 
institution direction and requirements. 
8. In describing the net weight, quantity an d drained weight in food labeling,  
a. The net contents shall be declared in th e metric system (“Système International” 
units). The local measuring standard could also be used if desired. 
b. for liquid foods, by volume; 
c. for solid foods, by weight; 
d. for semi-solid or viscous foods, either by weight or volume. 
e. For big pack that includes small retail packs, the number of small retail packs shall 
be declared and the net content of small retail packs and total net content shall be declared. For example, “20 x 10 g packs (200 gram)” “6x200 ml packs (1.2 litre or 
1200 ml)”. 
f. In addition to the declaration of net contents, a food packed in a liquid medium 
shall carry a declaration in the metric system of the drained weight of the food. For 
the purposes of this requirement, liquid  medium means water, aqueous solutions 
of sugar and salt, fruit and vegetable juices in canned fruits and vegetables only, 
or vinegar, either singly or in combination. 
9. In describing the name and address in food labeling, 
a. If it is domestically produced food product, the food producer business operator’s 
name, mailing address with postal code including email and we address if available, phone number should be de clared. If the business address and 
production address are not the same or if there are more than one production 
plant, in addition to the business address, the production plant number or code 
should also be described. 
b. For food products imported from abroad, in addition to food business operator, 
importer or distributor or re-packaging bu siness mailing address with postal code 
including email and web address if available, and phone number must be included.  
c. If it is produced by a business which is not self-manufactured, in addition to the 
business name, it should include the term  “Manufactured for – “or “packed for –”.  Unofficial Translation 
  10. In describing the prepackaged food’s country of origin in the label, 
a. The country of origin of the food shall be declared if its omission would mislead or 
deceive the consumer. 
b. When a food undergoes processing in a second country which changes its nature, 
the country in which the processing is performed shall be considered to be the country of origin for the purposes of labelling. 
11. Each container shall be embossed or otherwise permanently marked in code or in clear to 
identify the producing factory and the lot. 
12. In describing the date in food labeling, if no t otherwise determined in an individual Codex 
standard or Myanmar Standard, the following date marking shall apply: 
a. Use-by date or Expiration date for the pr oducts that shall be consumed prior to 
that specific date for food safety and quality affirmation.  
b. If a product was not in completely deterior ated condition but the quality is not at 
its best, “Best Before Date” or “Best Quality Before Date” shall be used instead of “use by date” or “Expiration Date”. 
c. the day and the month for products with a minimum durability of not more than 
three months shall be declared. However, if the authorities requested, the year must also be declared. At least the month and the year for products with a 
minimum durability of more than three months must be declared. 
d. If the dates are not included in the text label, the direction to that date indication 
should be mentioned. For example – Expiration date (at the bottom of the can.) 
e. In describing the date and year, numerical numbers could be used and the year 
could either identified with two numbers or  four numbers, the months could either 
be identified with short terms or numerical numbers. DD/MM/YY or DD/MM/YYYY 
must be used. Otherwise, the following format could be used. For example 2019-
12-02 (YYYY-DD-MM). 
f. In a situation where the dates are not required, it shall be done in accordance with 
the requirements from the authorities. 
g. Only the production date or packaged date  are required for the following products. 
i. fresh fruits and vegetables, including potatoes which have not been 
peeled, cut or similarly treated; 
ii. wines, liqueur wines, sparkling wines,  aromatized wines, fruit wines and 
sparkling fruit wines; 
iii. beverages containing 10% or more by volume of alcohol; 
iv. bakers’ or pastry-cooks’ wares which, given the nature of their content, are 
normally consumed within 24 hours of their manufacture; 
v. vinegar; 
vi. food grade salt; 
vii. solid sugars; 
viii. confectionery products consisting of flavoured and/or coloured sugars; 
ix. chewing gum. 
h. The production date and the packaged date  shall be declared in accordance with 
the description in paragraph (a) and (b). In doing so, the “production date” or 
“packaged date” shall be declared clearly in accordance with paragraph (e) without 
causing any confusion with the background color, design and picture.  
13. Instructions for use, includin g reconstitution, where applicable, shall be included on the 
label, as necessary, to ensure correct utilization of the food. 
Further explanation 
a. If it is required to add meat, fish, egg an d vegetables to add in the instant noodle, 
directions or steps to modify must be included in the direction. 
b. If the labeling shows the modification status of the food in a plate or via some 
other means may cause the confusion that ev erything is included in the packaging. 
Thus, doing so without the direction to modify shall not be done.  
c. If the final modification in a serving plate is shown, serving or portion size in doing 
so must be shown clearly. 
Chapter 4 Unofficial Translation 
  Additional Mandatory Requirements 
14. Requirements to notify the consumer in accordance with the prepackaged food’s nature 
shall be declared as follow.  
a. Instruction to store –if the product’s durabi lity (date)  or original quality depends 
on how it was stored, specific condition to  be stored should be declared on the 
labeling. 
b. Content –  
i. The individual ingredient’s content in % in production, relevant weight or 
volume should be declared for the product that are sold through mixture or combination. 
1. If the ingredient is specialized in the label in text, picture or graphic 
design. 
2. If the ingredient is not in the name of the food product or when the 
ingredient is essential to represent the characteristic of the food 
product or when the consumer in the targeted area would assume 
the ingredient would include in the food product or when failure to 
declare the ingredient content would cause misperception and 
mislead the consumer. 
ii. Content amount is not required  for the following situation. 
1. If the ingredient is in a very ti ny amount just for the scent and 
flavoring purpose. 
2. If it is specified in a specific standard according to Myanmar 
standard or CODEX standard. 
3. When the ingredient is listed on th e label in text, picture or graphic 
design, variation in the content do es not reflect the characteristic 
of the food product, or when it  is not the main requirement to 
differentiate from similar products and thus would not cause the 
confusion, misleading or misconception to the consumer in the 
targeted market.  (for example – the content of caramel in the 
peanut crisps.) 
iii. According to paragraph 14 (b) (i), the ingredient shall be declared on the 
product label as follow. 
1. Numerical percentage 
2. The original percentage, relevant weight or volume of each 
ingredient should be listed next to or closest to the text, picture or 
graphic design, next to the name of the food product or next to 
each ingredient of the product. 
3. If a specific ingredient is specialized, the lowest percentage of the 
ingredient or the highest percentage of the ingredient shall be 
declared. 
4. If the ingredient’s moisture is enhanced with the heat or other 
methods, the ingredient content at  the final stage should only be 
declared in the ingredient in percentage, weight or volume. 
5. When the ingredient amount or total ingredient amount exceed 
100%, the ingredient shall be declared based on 100 gram of the final product. 
c. Irradiated Food – Food processed with io nizing radiation method shall follow the 
following instruction in labeling. 
i. The label of a food which has been tr eated with ionizing radiation shall 
carry a written statement indicating that treatment in close proximity to 
the name of the food. The use of the international food irradiation symbol, 
as shown below, is optional, but when it is used, it shall be in close 
proximity to the name of the food. Unofficial Translation 
  
 
 
ii. When an irradiated product is used as  an ingredient in another food, this 
shall be so declared in the list of ingredients. 
iii. When a single ingredient product is prepared from a raw material which 
has been irradiated, the label of th e product shall contain a statement 
indicating the treatment. 
d. Alcoholic Beverages - % of alcohol by volume (Alc % Vol) (%ABV) or degree of 
proof should clearly be declared. 
e. Warning- When it is targeted to a specific  age group, or produced in accordance to 
specific requirement for specific health co ndition, or when it is not suitable for 
specific health condition, or  when there is a specific limit to consumption amount 
or timeframe, or other similar situation, fu ll warnings should be declared clearly. 
f. Nutrition facts – must be declared when a food product is added with vitamins and 
minerals or when a certain nutrition is re duced or removed. In doing so, specific 
requirements as in CODEX guidelines on Nutrition labelling CAC/GL 2-1985 or Myanmar standards must be followed. 
 
Chapter 5 
Requirements  for Claims 
15. Prepackaged food labeling should not follow the following. 
a. Labeling indication that means daily nutrition requirements are sufficient, except 
for the indication in line with CODEX standard or relevant indication recognized by 
relevant institutions or departments. 
b. Labeling indication that means daily food intake and balanced food are not 
sufficient for nutrition. 
c. Labeling without enough evidence of proof. 
d. Labeling indication that means to be able to cure certain disease or being 
unhealthy, 
i. Special dietary requirements accord ing to Myanmar Standards or CODEX 
standards. 
ii. Permitted with an existing law 
e. Labeling that may cause worry or doubt on the safety of food from the same origin 
or nature. 
f. Labeling that glamourize and exaggerate the food addictive for colour, scent and 
taste that do not included in original food ingredient.  
16. The following terms that may cause mis concep tion or wrong perception should not be 
used. 
a. Incomplete comparison, such as “the best”, “personal experience “etc. 
b. The process of clean production should no t be interpreted as “good for health”, 
“healthy”, “very good for health”, “suita ble for health” and other terms of similar 
meanings. 
17. When labeling for prepackaged food 
a. If a food product is infused with nutrition such as vitamin, mine rals and amino acid 
and thus wanted to emphasize that it is more nutritious or extra nutrition value, Unofficial Translation 
  such infusion should be in line with th e Myanmar standard or CODEX standard or 
relevant departments or institution’s direction. 
b. When specific nutrition from a product is reduced, or removed and wanted to 
highlight the special nutrition fact of the food product, it should be in line with the Myanmar standard or CODEX standard or relevant departments or institution’s direction. 
c. The usage of “natural”, “authentic”, “real” , “fresh”, “homemade”, “organic”, “bio-“ 
or other similar terms should be in li ne with the Myanmar standard or CODEX 
standard or relevant departments or institution’s direction. 
d. If a product is in line with the religious or tradition authority organization, or got 
the permission from such organization, it could be labeled as such. For example – 
HALAL. 
e. If the labeling indication that shows it has specific properties also indicates similar 
products also have the same properties, it could be used. 
f. If a product do not include a specific ingredient or additional ingredients to the 
product, it shall be permitted if it is in line with the following and not causing any confusion. 
i. It is not a requirement by Myan mar Standard or CODEX standard. 
ii. It is regular ingredient assumed by the consumer 
iii. Replacement of ingredients are not used to get the product of same 
properties or even if used the prop erties of replacement ingredient is 
declared clearly. 
g. Clear description of not including or in fusing one or more nutrition shall be 
considered as nutrition facts and it shal l be done in accordance with Myanmar 
Standard, CODEX standard or relevant de partment or institution’s direction. 
h. In order to dispose the packaging or food or the labeling, in terms of describing the 
labeling indication in text, picture and symbol, it shall be done in accordance with 
international standard or relevant institution or department’s directives. 
 
Chapter 6 
Additional Requirements 
18. Any picture, text or graphic design could be used to describe any information if it is inline 
with the labeling principles and not causing an y misconception, if it is inline with the 
requirements listed in this prin ciple, and if it is in line wi th special requirements. In doing 
so – 
a. Photo, picture and graphic design descriptions of fruit, vegetable, chicken, meat, 
fish and egg should not be used if they ar e not included in the product. If included 
in the design and if it is in line with the requirements, if it is using food addictive to improve the scent and taste of the food, it  shall state that “scent and flavor are 
added” or similar description of photo, picture and graphic design shall be used. However, their original form should not be included. 
b. When photo, picture and graphic design ar e used to describe the ingredient of the 
food or the food mixture, ingredient perc entage should be declared accordingly. 
c. When the food grades are to be mentioned,  it should be easily  understandable and 
shall not cause any misconception or confusion. 
19. CODEX guidelines on Nutrition labelling CAC/GL 2-1985 or Myanmar Standard should be 
used to describe the nutrition facts. 
20. When there are enough evidence, text, symb ols, indication, recognition, picture of 
barcode, QR code, vegetarian symbols, brand,  brand name and trademark, award, medals, 
certification, analysis and findings could be used. But 
a. The food business operator must take full responsibility of the above descriptions 
are true and eligibility. 
b. When a food label includes the above indications, evidence should be submitted to 
relevant departments or institutions.  
c. The relevant departments or institutions could prohibit the indications above based 
on their findings. Unofficial Translation 
   
Chapter 7 
Special Requirements to be followed 
Prohibited Descriptions 
21. Labeling on prepackaged foods prohibited by the relevant departments and institutions 
such as license, endorsement and similar description. 
22. Good Hygienic Practice, Good Manufacturing Practice, Hazard Analysis and Critical Control 
Point, ISO and relevant certification, endors ement obtained shall not be described n the 
labeling of the prepackaged food without the approval from the relevant department or 
institutions.  
Information Description on Labeling 
23. Labeling description on the prepackaged food shall be able  
a. To read with regular eyesight. 
b. Visible and unable to discard. 
c. Background and text color should enhance the visibility and shall not be confused 
with the design, graphic and illustration. 
d. The font size of Myanmar font “ ဝ” english font “o” shall be at least 1 mm. 
e. The heading shall be bigger than the text in the body. 
f. The font size and label should be in ratio with the size of different packaging. 
Screen facts for relevant institutions and departments 
24. The following descriptions shall be included as long as the relevant department or 
institution has not completed the screening pr ocess for the food safety measure of the 
prepackaged food products. 
a. “Relevant department has not screened” shall be printed in rectangle box with 2 
mm font size in bold on the product pa ckage when the permission from relevant 
department or institutions is not granted yet. 
b. Everyone who received the production license or import license from relevant 
department or institutions or department, the identification number or text required to be shown shall be printed with 2mm font size in bold in rectangle box. 
c. Food supplement, dietary supplement, he rbal supplement, functional food and 
similar products should describe the followi ng terms in Burmese in 1 mm font size 
in bold in rectangle box, except for the case excluded by the relevant department 
and institutions. “The result has not bee tested. Not inte nded for disease detection, cure,  and 
protection” 
 
Points to note for description 
25. Notice or Special Notice for Public Health and food safety should be described if directed 
from the relevant departments. 
26. Nutrient, Fortified food, Genetically Modified food and non-infection disease control facts 
related to labeling, description and notice for public health shall be included the labeling if 
requested by the relevant departments. 
 
Chapter 8 
Exemption 
27. With the exception of spices and herbs, small units, where the largest surface area is less 
than 10 cm², may be exempted from the requ irements of paragraphs 7, 11, 12, 13 and 
14.  
28. Food packed by the retailers at the point of sa le or temporary packaging by retailer shall 
be exempted from this order.  
29. – 
a. Small packaging in big packaging which are intended for food quality control, food 
safety or due to a technology, the small packs are exempted from the labeling. 
b. However, the big pack shall include detail la beling description direction not to retail 
those small packs or not to serve the small packs directly shall be included. Unofficial Translation 
  c. If the small packs are intended for retail s and for direct consumption, it is not 
exempted from the labeling order and details should be labelled.  
30. When food is not directly sold to the cons umer or intended for packaging business, the 
prepackaged food may be exempted from this labeling order. However, enough 
information and evidence on labeling shall be handed to the buyer with separate 
documentations, in electronic formats or other means.  
 
Chapter 9 
Responsibility 
31. Every food business operator shall follow the following instructions. 
a. Food business operator, importer or distri butor shall comply the labeling order for 
the prepackaged food. 
b. Any business owner or operator of food packaging or repackaging shall comply 
with this labeling order. 
c. Mobile Sale, Online Sale, Transporting, Stor ing, Distribution, Retail and Wholesale, 
or anyone involved in the supply chain of the prepackaged food shall comply with this labeling order and shou ld only conduct business with the product that comply 
this labeling order. 
d. When relevant department or institutions directed to submit the explanation of the 
labeling of the product, detail informat ion shall be submitted in Burmese or 
English.  
32. Everyone who wish to display, provide sample and donate the prepackaged food is 
responsible to use the products that ar e in line with this labeling order. 
33. Consumers, sellers, or restaurant owners who intended to cook and cater the prepackaged 
food are responsible to use the products that are in line with this labeling order and shall 
use the products in accordance wi th the labeling instruction.  
34. Every consumer is responsible for choosing the right products that are in line with this 
labeling order and use the product in acco rdance with the labeling instruction. 
35. Anyone who finds the products that are not in line with this labeling order shall freely 
report to Food and Drug Administration de partment or any committee or organization 
formed under the national food law.  
 
Chapter 10 
Delegation of authority 
36. Committees formed under the National Food Law and FDA under Ministry of Health is 
responsible for overseeing if the labeling orde r is implemented in place and provide expert 
view on the matters. In case of different op inions, dispute and exclusions are occurred, the 
decision made by the Director General of FDA shall be final. However, the committees or 
organizations formed under the FDA and national  food law shall not have any authority on 
the approval of labeling. 
37. FDA under Ministry of Health is responsible for making directives, announcement, rules 
and regulation related to labeling and other similar matters as desc ribed in the National 
Food Law, Paragraph 38, sub paragraph (b). 
a. Nutritional Facts 
b. Nutritional Indications 
c. Health Facts 
d. 
Health Notice 
e. Packaging Facts 
f. Genetic/ Bio Technological Facts 
g. Special Facts (“Natural”, “Organic” etc.) 
h. Food categorization and naming 
38. Everyone is subject to labeling in accord ance with the requirement of the relevant 
department for food safety. 
 
 
Chapter 11 Unofficial Translation 
  Effect of Power 
39. Products produced domestically or import from abroad prior to this order should not be 
reversely affected by this order. In addition, the definition of duration of effect of power 
should only be specified with the date of production within the country or date of import, 
whether the labeling is allowed prior to this order or not, the order should affect the same.  
40. After this order is enacted, one year period sh all be specified as notice and repair period. 
After one year, the following business and du ration shall be assumed as the enforcement 
period.  
a. Three months for import business, medium sized domestic production business 
and above. 
b. Six months for small sized production business. 
c. Nine months for food business operators that are not from paragraph (a) and (b) 
41. For the prepackaged food which are not in line with this labeling order during the 
enforcement period, the following management methods shall be used. 
a. Written notice to business operator or promise not to do it again for first violation. 
b. Prohibition, seizure or destroying of the product for second violation. 
c. Halting or Cancellation of import, export or production or distribution endorsement 
for third violation. 
42. After the enforcement period is over, the management methods listed in paragraph 41 and 
punishments according to paragraph 31 shall be used. 
43. According to the directive order 22/2014 of FDA from Ministry of Health, BMS products 
that needs to follow that order shall comply with  this order within one year of the effective 
date and shall not be gain any benefit from  the paragraph 40, the enforcement period. 
 
Chapter 12 
Penalties 
44. Any food business operator found to be violated this order or any prohibition, they shall be 
punished in accordance with the national food law code 31. 
45. To take legal action against the labeling order violation, in accordance with national food 
law code 31, approval from FDA or FDA of the relevant division and states shall be 
obtained.  
46. The food business operator shall comply with the labeling and instruction order, directive 
and direction in accordance with the national food law.  
 
Dr. Thet Khine Win 
Chairman 
Myanmar Food and Drug Administration