THAI AGRICULTURAL STANDARD 
TAS 9041- 2014  
 
 
CODE OF  PRACTICE  
FOR THE MANUFACTURING OF  
QUICK FROZE N AGRICULTURAL COMMODITIES  
 
 
 
 
 
 
National Bureau of Agricultural Commodity and Food Standards  
Ministry of Agriculture and Cooperatives  
ICS   67.020    ISBN XXX- XXX- X 
   
 
THAI AGRICULTURAL STANDARD  
TAS 9041- 2014  
 
 
CODE OF  PRACTICE  
FOR THE MANUFACTURING OF  
QUICK  FROZE N AGRICULTURAL COMMODITIES  
 
 
 
 
National Bureau of Agricultural Commodity and Food Standards  
Ministry of Agriculture and Cooperatives  
50 Phaholyothin, Chatuchak, Bangkok 109 00 
Telephone  0 2561 2277 Facimile  0 2561 3357  
 www.acfs.go.th  
Published in the Royal Gazette Vol. xxx Section xxx,    
Dated xx xxxx B.E.xxxx (xxxx)   (2)  
Technical Committee on the Elaboration of  Thai Agricultural Standard for Code of 
Practice for the Manufacturing of Quick Frozen Food s  
 
1.   Ms. Nanthiya  Unprasert   Chairperson  
      National Bureau of Agricultural Commodity and Food Standards  
2.   M s. Suwimon Keerativiriyaporn  Member  
      Department of Fisheries  
3.   Mr. Sophat Chawalkul  Member  
      Department of Livestock Development  
4.   Ms. Surmsuk Salakpetch  Member  
      Department of Agriculture  
5.   Mr. Preecha Chungsamankool  Member  
      Department of Medical Sciences  
6.   M s Pornphaka Thonusin Member  
      Food and Drug Administration, Ministry of Public Health  
7.   Mr. Pisan Pongsapitch Member  
      National Bureau of Agricultural Commodity and Food Standards  
8.   Mr. Wiwat  Pathomyothin Member  
      Thailand Institute of Scientific and Technological Research  
9.   M s Sanguansri Charoenrein  Member  
      Faculty of Agro -Industry, Kasetsart University  
10. Ms. Phailin Nimityongsakul  Member  
      Food Processing Industry Club, The  Federation of Thai Industries  
11. Mr. Suwanchai Sangsuk- Iam Member  
      Board of Trade of Thailand  
12. Ms. Puangpetch Silkarn  Member  
      Thai Retailers Association  
13. Mr. Panisuan Jamnarnwej  Member  
      Expert in manufacture of frozen fisheries product  
14. Mr. Boonpeng Santiwattanatam  Member  
      Expert in manufacture of frozen chicken  
15. Ms. Dawisa Paiboonsiri  Member and Secretary  
      Office of Standard Development  
      National Bureau of Agricultural Commodity and Food Standards  
 
 
 
 
 (3) 
Temperature control during manufacturing, storage and transportation of quick frozen 
agricultural commodities is the basis for  the processing of safe and quality product s. The 
Agricultural Standards Committee therefore deems it necessary to establish the s tandard for Code 
of Practice for the Manufacturing of Quick Frozen Agricultural Commodities  in order to provide 
guidance for those involve d in the manufacture, storage and transport of quick frozen agricultural 
commodities , which earn huge  amount of export  value  for Thailand.  
 
This standard is based on  the following document s:  
FAO/WHO. 1976. Code of Practice for the Processing and Handling of Quick Frozen Foods 
(CAC/RCP 8 -1976, Rev.3- 2008). Joint FAO/WHO Food Standards Programme, FAO, Rome. 
FAO/WHO. 2003 . General Principles of Food Hygiene (CAC/RCP 1 -1969, Rev. 4- 2003). Joint 
FAO/WHO Food Standards Programme, FAO, Rome.  TAS 9041 -2014  
 
THAI AGRICULTURAL STANDARD  
 
CODE OF PRACTICE FOR  
THE MANUFACTURING OF QUICK FROZEN AGRICULTURAL COMMODITIES  
1. SCOPE  
This agricultural standard establishes code of  practice for the manufacturing of the following 
quick frozen agricultural commodities: 
• Meat and meat products 
• Other a nimal produce , excluding ice -creams 
• Fish and fishery products  
• Cereals, fruits , and vegetables and their products  
• Combination thereof  
The standard covers  the activities from raw material receiving, prepar ing, processing, handling, 
storing to transport ing of the quick frozen agricultural commodities, which are used as food or 
raw materials for further processing.  
2. DEFINITIONS   
For the purpose of this standard 
2.1 Quick f rozen agricultural commodity  means agricultural commodity which has been 
subjected to quick temperature decreasing process until the thermal centre of product is at  -18oC 
or colder  and maintains such temperature at all steps including transport, subject to permitted 
temperature tolerances.  
2.2 Temperature tolerance means short term fluctuations of temperature of the quick frozen 
agricul tural product s during steps from manufacturing to transport ing. The  fluctuation s, 
nonetheless , shall be  within  the limits  permitted in this standard  and do not affect  the safety and 
quality  of products . 
  
     
  TAS 9041 -2014  
3. REQUIREMENTS  
Requirements are as in Table 1.  
Table 1 Requirements for the manufacturing of the quick frozen agricultural commodities  
(Section 3)  
Items  Requirements  
1. Establishment  
(1) Location   
1.1 Locate in the area that poses no risk of contamination causing  any 
adverse effect to the safety and quality of quick frozen agricultural 
commodities.  If there is a risk , preventive measures shall be in place .  
(2) Plant  and 
production flow   
1.2 Design plant and production flow for rapid processing, freezing and 
storage of agricultural commodities.   
1.3 Design plant and production flow to prevent cross -contamination that 
otherwise can have adverse effect on the safety and quality of quick 
frozen agricultural commodities.  
1.4 Building shall be strong, easy to clean and maintain  
(3) Cold store for quick 
frozen agricultural 
commodities   
1.5 Walls, floor, ceiling, and doors shall be properly insulated in order to 
maintain a steady product temperature of -18oC or colder  with a minimum 
fluctuation . 
1.6  Design cold store to allow adequate air flow around the stored product.    
1.7 Availability of preventive measures against loss of cold air as well as 
leaks of any refrigerant. In case of any leak, immediate corrective 
measures  shall be applied.  
1.8 Availability of system and equipment to control and record temperature s 
on a regular basis.  
(4) Tools and equipment   
1.9 Design  tools and equipment  not to damage or cause contaminat ion to 
raw materials or products.  
1.10 Design tools and equipment for easy cleaning and maintenance .  
1.11 Adequate  number of tools and equipment that are ready to use.  
1.12 Design  freezer, tools and equipment that operate properly and precisely . 
(5) Facilities   
1.13 Availability of a contingency plan in the case of power loss or 
equipment failure in order to maintain the product temperature within the 
required range.  
1.14 Availability of adequate drainage and waste disposal systems in the 
plant and production area in a hygienic manner.   
1.15 Availability of adequate cleaning facilities.  
1.16 Availability of adequate personal hygiene facilities and toilets for the 
personnel involved in the production process.  
1.17 Availability of adequate ventilation, not to cause condensation inside the 
working building.  
1.18 Availability of adequate lighting with appropriate source of suitable 
light for such necessary  operation.  
1.19 Lighting fixtures, including other fragile tools or structure, shall be protected to 
ensure that quick frozen agricultural commodities are not  contaminated by breakage s. 
TAS 9041 -2014  
Items  Requirements  
1.20 Availability of appropriate facilities for the orderly  storage of raw 
materials, packaging materials, other processing related materials, tools 
and equipment, and chemicals.  
2. Control of 
Operation  
(1) Water  
  
 
2.1 Sufficient  supply of  clean water, drinking water and/or ice with 
suitable quality for the purposes  of use s and in compliance  with the 
relevant laws and regulations.   
(2) Management and 
supervision   
2.2 Availability of operation control system with appropriate  numbers of 
competent supervisors.  
2.3 Availability of proper work procedures  for the operation s and monitoring.  
(3) Traceability and 
recall   
2.4 Availability of procedure document for traceability and recall to 
ensure timely withdrawal of quick frozen agricultural commodities that 
may pose risk to consumer health.  
2.5 The production lot shall be identified on the label or accompanying 
document of the product for traceability.   
2.6 Availability of food safety monitoring plan and implement 
accordingly.  
3. Control of 
processing, storage  
and transport  
(1) Raw material  
(1.1) Receiving and 
storage  
  
 
   
3.1 Availability of raw material receiving system  to ensure safety and quality 
of incoming material as required by the processors. For highly perishable raw 
material, temperature shall be carefully controlled and monitored.   
3.2 Raw material s shall be stored in an appropriate duration and temperature 
of their types .  
(1.2) Raw material 
preparation   
3.3 Sort and cull of inappropriate raw material from the processing 
system.   
3.4 Control duration and temperature  during raw material preparation 
appropriate ly.   
(2) Processing before 
freezing  
   
3.5 For raw materials that require thawing, the method shall be defined in 
a hygienic and appropriate manner. The time and temperature of the 
thawing process shall be carefully monitored.  
3.6 For raw materials that require blanching , such as vegetables, tim e and 
temperature schedules for blanching shall be properly controlled.  
3.7 For raw materials that require p re-cooking, time and temperature schedules 
shall be properly controlled to ensure sufficient inactivation or reduction of pathogens to the safe level.  
 
3.8 Time of raw materials spent in the critical temperature zone, i.e. 
between 10oC and 60oC, shall be controlled to be as short as possible, 
where appropriate.  TAS 9041 -2014  
Items  Requirements  
(3)   Quick  Freezing 
process   
3.9 Design freezing process to achieve rapid decrease of  the temperature at  the 
thermal centre of raw materials  to prevent growth of pathogenic microorganisms 
during the process.  
3.10 The thermal centre of raw materials shall be set to reach at -18oC or 
colder.  
3.11 After freezing process,  the product shall be quickly moved as soon as 
possible to cold store and maintain the product temperature at - 18oC or colder. 
3.12 In case of glazing, water used shall be drinking water or  of equivalent  
quality .  
3.13 Use of food additives shall be in compliance with relevant laws and 
regulations or standards.  
(4) In case of helminth 
parasite control    
3.14 For products intended for raw consumption or not fully cooked prior 
to consumption, the measures applied shall  be clearly define d freezing 
temperature and duration of product holding in the frozen state to ensure 
effective control of such  parasite.   
(5) Packaging   
3.15 Package shall be clean and not cause any contamination that could 
adversely affect the safety and quality of product.  
3.16 Packaging process shall be quickly carried out, not to cause 
temperature increase higher than the permitted tolerances and does not 
adversely affect the safety and quality of product.  
3.17 Packaging method shall protect quick frozen agricultural 
commodities against dehydration.  
3.18 Packaging method shall protect quick frozen agricultural 
commodities against microbial and other contaminations.  
(6) Storage o f quick 
frozen agricultural 
commodities   
3.19 Control cold store  temperature  to maintain the product temperature 
of -18oC or colder with a mini mum of fluctuation l aid within the 
temperature tolerance.  
3.20 Arrange  products in the cold store properly to prevent any contamination 
and not to impede air circulation to the extent that the product temperature is 
adversely affected.  
3.21 Manage quick frozen agricultural commodities to ensure the basis of 
“first in-first out ” or shortest durability date. In no case, should products be 
stored beyond their specified shelf -life.  
(7) Moving and 
transport   
3.22 Movement of products between transfer points in the plant , including 
loading into and unloading from cold store, shall be carried out 
hygienically and quickly to minimize the exposure to humidity and   
temperature warmer than -18oC or other adverse conditions that will 
jeopardize the safety and quality of produc t. 
3.23 Vehicle compartments shall be able to maintain the product temperature of 
-18oC or colder from the beginning of transport to the final destination.  
3.24 Check cleanliness of the vehicle compartments prior to loading.  
TAS 9041 -2014  
Items  Requirements  
 3.25 Set and pre -cool vehicle compartments prior to loading  
3.26 Loading and unloading shall be carried out as quickly as possible 
using suitable methods  
3.27 Control the temperature of the quick frozen agricultural commodities 
during transport not to be warmer than - 18oC or keep to a minimum within the 
set limit  and,  in all cases the product temperature shall not be warmer than       
-12oC. In addition, the product temperature shall be reduced to - 18oC as soon 
as possible.  
3.28 Availability of temperature inspection plan, implement  and record the 
product temperature during transport.  
(8) temperature 
monitoring   
3.29 Availability of appropriate measures for temperature monitoring during 
the freezing process and along the steps from processing to transport to 
ensure the product temperature is maintained at -18oC or colder .  If the 
temperature is deviated, there shall be within the  temperature  tolerances.  
3.30 The selection of temperature monitoring equipment shall take into 
account:  
1) appropriate accuracy and resolution  
2) coverage of temperature range adequate for quick frozen agricultural 
commodities  
3.31 Availability of calibration plan,  implement  and record the calibration 
and/or verification  of temperature  monitoring equipment to ensure proper 
functioning.   
(9) Management of 
temperature violated 
product  
  
3.32 Immediately specify and sort out the quick frozen agricultural 
commodities that their temperatures are higher than permitted limits. 
Firstly, suspend sales and assess by the responsible person the safety and 
quality of product and then take the following action accordingly 
1) unsafe product s hall be treated and brought up to the safe level or destroyed  
2) unqualified product shall be treated and brought up to the standard 
level before use/sale.  
3) Record the action as of 1) or 2) 
3.33 In case of any safety concern of the product already delivered out of 
the establishment, the entrepreneur shall inform relevant parties and/or 
competent authority to recall the product to be treated or destroyed.       
The action shall be recorded.  
4. Maintenance and 
sanitation   
4. Availability of procedural plan, frequency and responsible person; 
implement; and monitor effectiveness of the process and record the details 
as follows:  
1) maintenance and repair premises, tools and equipment, cold store, 
facilities, vehicles, and containers 
2) cleanliness of premises, tools and equipment, cold store, facilities, 
vehicle, and container   
3) prevention and eradication of pests/disease carrier in the establishment, 
especially in the production and storage area s   
4) management of rubbish and waste from production area TAS 9041 -2014  
Items  Requirements  
5. Personal hygiene   
5.1 Operators shall maintain personal hygiene  
5.2 Operators shall dress and work hygienically according to the personal 
hygiene requirements of the establishment  
5.3 Operators shall not have contagious diseases or sick that could 
compromise food safety. In case of having such diseases or sick, the 
operators shall notify their supervisor.  
5.4 Visitors entering the working area shall comply with the personal 
hygiene re quirements of the premises.  
6. Training   
6.1  Availability of training plan of which the operators are trained and 
evaluated to ensure that they have skills and knowledge appropriate to 
their responsibility.  
6.2 Availability of evaluation of work to ensure that operators have 
understanding and work correctly, especially in the temperature control of 
the quick frozen agricultural commodities.  
7. Record keeping   
7.1 Keep records of measurements, monitoring, and operation control 
longer than the shelf -life of the products but not less than 2 years.