TAS 2507 -2016 
 
This translation is made by The National Bureau of Agricultural Commodity and Food Standards  
(ACFS) to establish correct understanding about this standard to foreigners. Reference to Thai 
Agricultural Standard in any jurisdiction shall be made to the Thai version only . THAI AGRICULTURRAL STANDARD  
CODE OF PRACTICE FOR MUSHROOM CULTURE  
1. SCOPE  
 
This Thai Agricultural Standard establishes code of practice for  the production of all 
mushroom culture s for commercial purpose  covering  from  material  preparation , pure 
mushroo m culture production, mushroom spawn production by  sub-culturing  into substrat e, 
to product storage awaiting  for distribution , to produce good quality mushroom culture , true 
to strains of fungi and free of  pest contamination . 
2. DEFINITIONS  
For the purpose  of this standard, the following shall apply:   
2.1 Mushroom  culture  means  pure mushroom culture  and mushroom spawn .   
2.2 Pure mushroom culture means  mycelium of mushroom that grows  on culture media for 
spawn production.  
2.3 Mushroom spawn means  mycelium o f mushroom  grown i n substrate , such as grain s or 
other materials  used for  propagation or production  of mushroom . 
2.4 Subculture  means  transfer of mushroom culture into fresh culture medi a or substrate  to 
increase its quantity to be used for propagation  or collection , or rejuvenation.  
2.5 Pest means viruses, microorganisms, mites, insects and other animal s injurious to 
mushroom.  
2.6 Carrier  or vector means animal that bring s in pests injurious to mushroom  culture  such as 
mite, fl y, rat, cockroach and common fruit fly  (Drosophila melanogaster ). 
 
 
 
 
 
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3. REQUIREMENTS   
Requirements of code of practice for mushroom culture are as in Table 1.   
Table 1 Items  and requirements for  code of practice for mushroom culture  
(Section 3 )  
Items  Requirements  
1.Establishment:  design 
and facilities  1.Premises , tools and equipment and facilities should be 
located, designed and constructed  so as to :  
(1) prevent pest and carrier /vector  accumulation s. 
(2) conveniently mainta in, clean and disinfect.  
1.1 Location  1.1 The establish ment is l ocate d in the area that poses  no risk 
of accumulated  source of pest and carrier  or vector . If there is 
risk, appropriate preventive measure s shall be in place.  
1.2 Design of premises  
 1.2 The internal design and layout of the premises  should 
facilitate the operation and be able to prevent cross 
contamination between and during the operation s.   
1.2.1 General working areas and areas required  for cleaning  
should be clearly separated and sequence of operational 
workflow is designed to prevent the  contamination.  
1.3 Internal structure  of 
premises  and fittings  1.3 It should be appropriately design ed for easy maintenance  and 
clean ing to preven t pests and carrier  or vector  accumulation . 
1.3.1 Floor should be well drained and cleanable . 
1.3.2 Surfaces of floor, wall s and ceiling or roof o f sub-culturing 
area or room should be  smooth , not be  an accumulat ed source  of 
filth, good air circulation , and easy to maintain and clean.  
1.3.3  Drainage should be sloped to provide an effective drain  
of water .  
1.4 Tools and e quipment  1.4 Tools and equipment are appropriately designed to ensure 
that risk of being an accumulated source of pests and 
contamination in culture media and substrate are minimized.  
1.4.1 Surface of table or internal of transfer chamber fo r sub -
culturing shall be non absorbent. The surface should be smooth 
without cracks where it may be an accumulated source of waste 
substrate or filth.   TAS 2507 -2016 
 
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Items  Requirements  
 1.4.2 Autoclave  shall be  made of metal with pressure resistant 
equipped with  safety valve  for pressure  control . It can work at 
the temperature setting not less than 121oC and the level of  
pressure not less than 15 psi . The temperature and pressure 
used in each batch shall be recorded.  
1.5 Facilities  1.5 The facilities  should be adequate and  suitably to ensure the 
clean liness during  operation s and to reduce the risk of 
contamination.  
1.5.1 Adequate  clean water should be available for the 
operation s. 
1.5.2 Lighting equipment used during sub -cultur ing should be  
located at the suitabl e spot s. Lighting shall be sufficient for the 
operation s. 
1.5.3 Adequate toilets  and wash basins shall be provided for 
workers. It shall be located  in the area  where there is no risk of 
contamination.  
2.  Control of operation  
 
 
 2. Requirements of quality control and reduction  of 
contamination  risk in the  operation s shall be available. Those 
requirements start  from  preparation of fruit body of mu shroom 
or pure mushroom culture , culture media and substrate ; 
isolation and sub -cultur ing; and product  storage  including 
document ation  and record s for the purpose s of reviewing  the 
effective ness of the control , to ensure that mushroom culture 
produced  is of good  quality , true to strain s of fungi and free of  
pest contamination . 
2.1 Preparation  of fruit 
body of mu shroom or pure 
mushroom c ulture  2.1 Selection of fruit body of mushroom  shall follow  the required 
quality criteria or characteristics. In case the pure mushroom 
culture  is used , it shall come from reliable sources.  
2.2  Culture media 
preparation  2.2 Culture media  shall be p repare d and stored in accordance with 
specified method to control quality and prevent  pest contamination.  
2.2.1 Culture media shall be sterilized in an autoclave at the 
temperature not less than 121oC and at the  level of  pressure not 
less than 15 psi . for at l east 20 min.  
2.2.2 The prepared c ulture media  shall be store d to prevent 
deterioration or contamination.  
TAS 2507 -2016 
 
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Items  Requirements  
2.3 Substrate preparation  2.3 Substrate shall be prepare d and store d in accordance with 
specified method to control the quality and prevent pest  
contamination.  
2.3.1 The s ubstrate shall be sterilized in an autoclave at the 
temperature not less than 121oC and at the  level of pressure not 
less than 15 psi for at least 20 min.  
2.3.2 The substrate for straw mushroom spawn production may 
be prepared by pasteurization at the temperature below 100 oC 
for an  appropriate  period of  time.  
2.3.3 The prepared substrate shall be stored  to prevent 
deterioration or contamination.  
2.4 Isolation and sub -
cultur ing  2.4 Isolation of pure mushroom  culture  from fruit b ody of 
mushroom and sub -cultur ing shall be performed by using 
suitabl e method s to control quality of mushroom culture and to 
minimize  risk of contamination.  
2.4.1 Isolation and sub -cultur ing shall be performed in 
accordance  to the  specified  method and  recorded. 
2.4.2 Isolation and sub -cultur ing shall be  performed  by using 
an aseptic technique.  
2.5 Stor ing 
 
 
 
 2.5 Mushroom culture shall be stored appropriately for its  good 
development. Suitabl e measures to pre vent and reduce  risk of 
contamination as well as mingl ing of mushroom culture from each 
kind and/or strain during storage shall be in place . 
2.5.1 Storage area for pure mushroom culture or mushroom 
spawn shall be clean with optimum temperature for the mycelia 
development of each mushroom  kind and/or s train without  direct 
exposure of sunlight . 
2.5.2 Each kind and/or strain of mushroom culture should be 
stored s eparately to prevent the  mixing up by  clear ly identif y 
kind and/or strain of mushroom with production date.   
2.5.3 Preventive m easures for pests and  carrier s or vector s 
infestation during storage shall be in place.  
2.6 Quality control  2.6 Quality control method s to ensure the quality and absence 
of contamination for  mushroom culture during storage awaiting 
for distribution shall be in place.  Sampl es from  each lot shall 
also be kept as evidence.   
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Items  Requirements  
 2.6.1 The contaminated , pest infested  or poorly developed 
mushroom culture shall be sorted out and recorded.  
2.6.2 Each lot of mushroom culture produc ed shall be r andom ly 
sampled and kept as eviden ce. 
2.7  Document s and 
record s 2.7 Document ation  of important working procedure s of quality  
control including  records needed for review ing the 
effectiveness of  operation s shall be kept orderly and easy to 
access . The records shall be kept for at least one  year.  
2.7.1 The following  documents and records  shall be made 
available : 
2.7.1.1  Document on  quality criteria , or characteristics of  fruit 
body of mushroom  as material,  or evidence  showing source s of 
pure mushroom culture . (Section 2.1) 
2.7.1. 2 Specif ied d ocument on the preparation method s for 
culture media and substrate  as well as the isolation and sub -
cultur ing method. ( Sections 2.2, 2.3 and 2.4.1)  
2.7.1.3 Record s on the  operation  dates of importa nt working  
procedure s for verification  of each mushr oom culture 
production lot are as follow s:  
(1) date of i solation  of fruit body of mushroom .  
(2) date of sub-cultur ing pure mushroom culture into the 
substrate . 
(3) date of  mushroom culture  distribution . 
2.7.1.4  Records on the sorting out of contaminate d, pest 
infested or poo rly develop ed mushroom culture  and disposal 
method . (Section 2.6.1 and 3.2)  
2.7.1.5  Records on the cleaning program.  (Section 3.1)  
3. Establishment: 
maintenance and cleaning  3. Effective system shall be in place to support the maintenance of  
tools and equipment  for their  clean liness  and read iness  to use .  
The control of risk arising from the accumulation of pest s and 
carrier s or vector s shall be carried out continuously . 
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Items  Requirements  
 3.1 Cleaning and disinfection program s at the major point s 
shall be provided to ensure that all section s of the establishment 
are appropriately clean ed including  the maintenance and 
cleaning of tools and equipment s. The i mplementation 
according to the  cleaning and disinfection program s shall be 
monitore d and reco rded. 
3.2 Suitabl e disposal  methods for contaminate d or pest infested 
or undesired  mushroom culture  shall be in place  so that they 
would not be the accumulat ed source s of pest s. The disposal  
methods shall be record ed.  
4.Training  4. Relevant p ersonnel w orking on mushroom culture 
production shall receive  specific training or supervised  to gain 
knowledge and appropriate skills on the production steps and 
hygien ic practices. Training  should be repeated  at least once a 
year to prevent adverse effect  arising from  the contamination  of 
mushroom culture .