MINISTERIAL REGULATION 
ON THE ESTABLISHMENT OF TH AI AGRICULTURAL STANDARD :  
GOOD MANUFACTURING PRACTICES F OR FROZEN DURIAN AS MANDATORY 
STANDARD FOR EXPORT 
B.E. 2560 (2017) 
--------------------- ------------------- 
 By virtue of Section 5 paragraph one, Section 15 paragraph two  and Section 19 of 
the Agricultural Standards Act, B.E. 2551 (2008), the Minister of Agriculture and Cooperatives 
hereby issues this Ministerial Regulation as follows: 
 Section 1 This Ministerial Regulation shall come into force af ter thirty days  from 
the date of its publication in the Royal Gazette.  
 Section 2 The Thai Agricultural Standards TAS 9046-2017, in ac cordance with 
the Notification of the Ministry of Agriculture and Cooperative s on the Establishment of Thai 
Agricultural Standard:  Good Ma nufacturing Practices for Frozen  Durian under the Agricultural 
Standards Act, B.E. 2551 (2008) dated 13 January 2560 (2017), s hall be established as a 
mandatory standard for frozen durian for export. 
          Give n on the 26th June B.E. 2560 (2017) 
  
(General Chatchai Sarikulya)  
Minister of Agricu lture and Cooperatives 
                UNOFFICIAL TRANSLATION  
  
Remark  : Rationale for the promulgation of this Ministerial Regulatio n is that: At present, 
large volume of frozen durian is being produced for export with  an increasing trend. Several 
importing countries have claimed that some frozen durian export ers have not complied with 
hygienic practices which adversely affect the overall export of  Thai frozen durian. The 
Notification of the  Ministry of Agriculture and Cooperatives on the Establishment o f Thai 
Agricultural Standard on Manufacturing Practices for Frozen Dur ian has been established under 
the Agricultural Standard Act B.E. 2551 (2008), since 13th January 2017. In response to the 
urgent needs for the economic well-being of the country, the Ag ricultural Standard Committee 
considers it is appropriate to expediently promulgate the Good Manufacturing Practices for 
Frozen Durian as a mandatory standard. Therefore, the Agricultu ral Standard Committee 
decided to recommend the Minister to issue the Ministerial Regu lation Good Manufacturing 
Practices for Frozen Durian as a mandatory standard for export in accordance with Section 19 
of the Agricultural Standard Act B.E. 2551 (2008).   
 
 TAS 9046-2017 
This translation is made by the National Bureau of Agricultural  Commodity and Food Standards 
(ACFS) to establish correct understanding about this standard t o foreigners. Referring to Thai 
agricultural Standard in any jurisdiction shall be made to the Thai version only. 
 THAI AGRICULTURAL STANDARD  
GOOD MANUFACTURING PRACT ICES FOR FROZEN DURIAN 
1.  S C O P E  
                                                                                                                                                                                   
This agricultural standard covers good practices for frozen dur ian in the forms of 
whole fruit, durian flesh with or without seed starting from ra w material receiving, 
processing, storing to transporting to ensure that frozen duria n is safe and suitable for 
human consumption.  
2.  DEFINITIONS  
  For the purpose of this standard: 
2.1 Cleaning means the removal of soil, food residue, dirt, gre ase or other objectionable 
 m a t t e r .  
2.2  Contaminant means any biological or chemical agent, foreig n matter, or other   
  substances  not intentionally added to food which may comprom ise food safety or  
  suitability. 
2.3   Contamination means the introduction or occurrence of a c ontaminant in food or food  
  environment. 
2.4  Disinfection means the reduction, by means of chemical age nts and/or physical 
methods, of the number of micro-organisms in the environment, t o a level that does 
not compromise food safety or suitability. 
2.5  Establishment means any building or area in which food is handled and the 
 surroundings under the control of the same management 
2.6  Food hygiene means all cond itions and measures necessary t o ensure the safety and 
 suitability of food at all stages of the food chain.  
2.7  Hazard means a biological, chemical or physical agent in, or condition of, food with 
 the  potential to cause an adverse health effect.  
2.8  HACCP means a system which identifies, evaluates, and cont rols hazards which are 
 significant for food safety.  
2.9   Food handler means any person who directly handles packag ed or unpackaged food,  
  food equipment and utensils, or food contact surfaces and is therefore expected to  
  comply with food h ygiene requirements  
2.10    Food safety means assurance that food will not cause ha rm to the consumer when it is  
   prepared and/or eaten according to its intended use. 
2.11   Food suitability means assurance that food is acceptable  for human consumption  
  according to its intended use. TAS 9046- 2017 2 
 
 3. REQUIREMENTS  
 Requirements for frozen durian shall be as follows: 
3.1   ESTABLISHMENT: DESIGN AND FACILITIES 
3.1.1 General 
Premises, equipment and facilitie s should be located, designed and constructed  
depending on the nature of the operations, and the risks associ ated with them  to ensure that:  
a) contamination is minimized;  
b) design and layout permit appropriate maintenance, cleaning and disinfections and 
minimize air-borne contamination;  
c) surfaces and materials, in par ticular those in contact with foo d, are non-toxic in 
intended use and, where necessary, suitably durable, and easy t o maintain and 
clean;  
d) where appropriate, s uitable facilities are available for temper ature, humidity and 
other controls; and  
e) there is effective protection against pest access and harborage .  
3.1.2 LOCATION 
3.1.2.1 Establishment 
Potential sources of contamination need to be considered when d eciding where to 
locate food establishments, as well as the effectiveness of any  reasonable measures 
that might be taken to protect food. Establishments should not be located anywhere 
where, after considering such protective measures, it is clear that there will remain a 
t h r e a t  t o  f o o d  s a f e t y  o r  s u i t a b i l i t y .  I n  p a r t i c u l a r ,  e s t a b l i s h m ents should normally be 
located away from: 
a) environmentally polluted areas a nd industrial activities which pose a serious threat 
of contaminating food; 
b) areas subject to flooding unless sufficient safeguards are prov ided; 
c) areas prone to infestations of pests; 
d) areas where wastes, either solid  or liquid, cannot be removed e ffectively. 
3.1.2.2 Equipment 
  Equipment should be located so that it: 
a) permits adequate maintenance and cleaning; 
b) functions in accordance with its intended use; and 
c) facilitates good hygiene practices, including monitoring. 
 3 TAS 9046-2017 
 
 3.1.3 PREMISES AND ROOMS 
3.1.3.1  Design and layout 
The internal design and layout of food establishments should pe rmit good food 
hygiene practices, including protection against cross-contamina tion between and 
during operations by foodstuffs. 
3.1.3.2   Internal structures and fittings 
Structures within food establishments should be soundly built o f durable materials and 
be easy to maintain, clean and where necessary, able to be disi nfected safety and 
suitability of food as follows:  
a) the surfaces of walls , partitions and floor s should be made of impervious materials 
with no toxic effect in intended use;  
b) walls and partitions s hould have a smooth su rface up to a heigh t appropriate to the 
operation;  
c) floors should be constructed to allow adequate drainage and cle aning;  
d) ceilings and overhead fixtures should be constructed and finish ed to minimize the 
build up of dirt and condensation, and the shedding of particle s;  
e) windows should be easy to clean, be constructed to minimize the  build up of dirt 
and where necessary, be fitted with removable and cleanable ins ect-proof screens.  
f) doors should have smooth, non-absorbent surfaces, and be easy t o clean and, 
where necessary, disinfect;  
g) working surfaces that come into direct contact with food should  be in sound 
condition, durable and easy to clean, maintain and disinfect. T hey should be made 
of smooth, non-absorbent materials, and inert to the food, to d etergents and 
disinfectants under normal operating conditions.  
 
3.1.3.3  Cold store for frozen durian 
The cold store should be properly designed to maintain steady p roduct temperature at -
18oC or colder as follows: 
a) Walls, floor, ceiling, and doors are able to maintain constant product temperature 
e.g. proper lining with insulator. 
b) Adequate air flow around the stored product.   
c) Loss of cold air and leaks of any refrigerant are prevented. In  case of any leak, 
immediate corrective action shall be applied.  
d) provide with a system and devices to control and record tempera tures on a regular 
basis.  
3.1.4 EQUIPMENT 
3.1.4.1 General  
Equipment and containers (other than once-only use containers a nd packaging) 
coming into contact with food, should be designed to avoid the contamination and 
cause no  damage to the product as follows;  TAS 9046- 2017 4 
 
 a) able to be adequately cleaned, disinfected and maintained  
b) made of materials with no toxic effect in intended use.  
c) durable and movable or capable of being disassembled to allow f or 
maintenance, cleaning, disinfection and inspection for example,  to facilitate 
inspection for pests. 
3.1.4.2 Food control and monitoring equipment 
Freezing process control shall be designed to allow thermal cen tre temperatures of the 
product is chilled as quickly as possible to prevent the growth  of pathogenic  
microorganisms during freezing. Equipment should be designed to  have effective 
means of controlling and monitoring such as 
a) equipment for cooling, cold store or freezer necessary to food safety and 
suitability can be rapidly achie ved and effectively maintained.  
b) equipment should have effective means of controlling and monito ring                      
temperature and  air-flow or  and any other characteristic likely to have a 
detrimental effect on the safety or suitability of food. These requirements are 
intended to ensure that critical limits established in HACCP-ba sed plans can be 
monitored. 
3.1.4.3  Containers for waste and inedible or dangerous substan ces 
Containers for waste, by-products and inedible or dangerous sub stances, should be 
suitably designed and constructed to prevent intended or uninte nded contamination of 
food by, for examples; 
a) Clear identification and separation.   
b) Containers used to hold dangerous substances should be lockable . 
c) Made of impervious material.  
3.1.5   FACILITIES  
3.1.5.1  General 
  The facilities should be suffi cient and appropriate to ensure  safety and suitability of food. 
3.1.5.2  Water supply 
An adequate supply of potable water with appropriate facilities  f o r  i t s  s t o r a g e ,  
distribution and temperature control, should be available whene ver necessary to ensure 
the safety and suitability of food.  
Potable water should be complied with the law in line with the latest edition of WHO 
Guidelines for Drinking Water Quality. Non-potable water (for u se in, for example, 
fire control, refrigeration system and other purposes where it would not contaminate 
food), shall have a separate system. Non-potable water systems shall be identified and 
shall not connect with, or allow reflux into, potable water sys tems. 
3.1.5.3 Drainage and waste disposal 
Adequate drainage and waste disposal systems and facilities sho uld be provided. They 
should be designed and constructed so that the risk of contamin ating food or the 
potable water supply is avoided. 5 TAS 9046-2017 
 
 3.1.5.4 Cleaning 
Facilities should be suitably designated for cleaning of raw ma terial, utensils and 
equipment.  
3.1.5.5 Personnel hygiene facilities and toilets 
Personnel hygiene facilities should be designed and made availa ble to ensure that an 
appropriate degree of personal hygiene can be maintained and to  avoid contaminating 
food; and such facilities should be suitably located.. Faciliti es should include the 
followings: 
a)  hygienic hand washing and drying tools , including wash basins .  
b) toilets of appropriate hygienic design; and 
c) adequate changing facilities for personnel. 
3.1.5.6 Temperature control 
Adequate facilities should be available for refrigerating and f reezing durian, storing 
products and monitoring product temperatures including controll ing ambient 
temperatures to ensure the safety and suitability of food.. 
3.1.5.7  Air quality and ventilation 
a)  Adequate means of natural or mechanical ventilation should be provided, in  
   particular to: 
- minimize air-borne contamination of food, for example, from aer osols and 
condensation droplets; 
- control ambient temperatures; 
- control odours which might affect the suitability of food; and 
- control humidity, where specific area is of risk to ensure the safety and 
suitability of food. 
b) Ventilation systems should be designed and constructed so that air does not flow 
from contaminated areas to clean areas and, where necessary, th ey can be 
adequately maintained and cleaned. 
3.1.5.8   Lighting 
Adequate natural or artificial lighting should be provided to e nable the undertaking to 
operate in a hygienic manner. Lighting should not be such that the resulting colour is 
misleading in particular at the inspection points of raw materi al or product. The 
intensity should be adequate to the nature of the operation. Li ghting fixtures should, 
where appropriate, be protected to ensure that product is not c ontaminated by 
breakages. 
3.1.5.9  Storage 
 Adequate facilities for the storage of product and non-food ch emicals (e.g. cleaning 
agents, lubricants, fuels) should be provided. 
    TAS 9046- 2017 6 
 
   Product storage facilities should be designed and constructed  to: 
a) permit adequate maintenance and cleaning; 
b) avoid pest access and harbourage; 
c) enable product to be  effectively protected from contamination during storage and  
provide an environment which minimizes the deterioration of product  (e. g.  by 
temperature and humidity control). 
   The type of facilities required will depend on the nature of  the products. Cleaning 
agents and hazardous substances should be separately and secure ly stored. 
3.2 CONTROL OF OPERATION 
3.2.1    GENERAL 
The requirements related to production process, control and mon itoring hazards to 
products shall be formulated, in particular, appropriate preven t i v e  m e a s ur e s  s t a r t i n g 
from raw material , processing to transporting including the re view of efficacy of the 
control system that is able to reduce risk of unsafe food and t o assure on safe and 
suitability of product for consumption. 
3.2.2    CONTROL OF FOOD HAZARDS  
Production process and hazards control for the product should b e properly designed 
through the use of systems such as HACCP or they should practic es as follows: 
a) identify any steps in their ope rations which are critical to th e safety of food; 
b) implement effective control procedures at those steps; 
c) monitor control procedures to ensure their continuing effective ness; and 
d) review control procedures periodically, and whenever the operat ions change. 
These systems should be applied starting from raw material rece iving, processing 
storing to transporting in order to control food hygiene throug hout the shelf-life of the 
product through proper product and process design. 
Control procedures may be simple, such as checking stock rotati on of products or raw 
material, calibrating equipment, or correct loading of mass pro ducts in refrigerated 
units. In some cases a system based on expert advice, and invol ving documentation, 
may be appropriate to apply. A model of such a food safety syst em is described in 
Thai Agricultural Standard on Hazard Analysis and Critical Cont rol (HACCP) System 
and Guidelines for its Application (TAS. 9024). 
3.2.3  INCOMING MATERIAL REQUIREMENTS 
The specification of raw materia l shall be established/identifi ed and implemented 
accordingly. No raw material should be accepted if it is known to contain undesirable 
micro-organisms, pesticides, which would not be reduced to an a cceptable level by 
normal sorting and freezing. Raw material and maturity of duria n shall be inspected 
and sorted before freezing. In addition, raw material stored sh all be managed in a first- 
in, first -out basis. 
 7 TAS 9046-2017 
 
 3.2.3.1 Inspection of raw materi al shall be as follows: 
a) In case durian obtained from the collectors under approved vend or lists (AVL), 
the test results associated with quality and safety according t o their specifications 
shall be made available by taking into account laws and regulat ions and import 
requirements of the trading partners or; 
b) In case durian obtained from growers or collectors, durian, as raw material, should 
come from production sources where : - certification or evidence showing that the farms are complied w ith Thai 
Agricultural Standard on Good agricultural practices for Food C rops (TAS 
9001) or equivalent, or,  
- evidence showing that no use of pesticides or correct use of pe sticides  
according to recommendations or ; 
- certification or evidences showing that proper uses of pesticid es according to 
other standards. 
c) In case durian fruit obtained from establishment, the establish m e n t  s h a l l  b e  
certified according to Thai Agricultural Standard on Good Manuf acturing 
Practices for Collecting House of Fresh Fruits and Vegetables ( TAS. 9047) or 
Thai Agricultural Standard on Good Manufacturing Practices for Packing House 
of Fresh Fruits and Vegetables (TAS. 9035) or equivalent. 
d) In case durian flesh with or without seed obtained from produce r, such producer 
shall be certified according to Thai Agricultural Standard on G ood Manufacturing 
Practices for Packing House of Fresh Fruits and Vegetables (TAS . 9035) or Thai 
Agricultural Standard on Good Manufacturing Practices for Pre-c ut Fresh Fruits 
and Vegetables (TAS. 9039) or Thai Agricultural Standard. Code of Practice: 
General Principles of Food Hygiene (TAS. 9023) or equivalent. 
e) In case where raw material is not obtained from the abovementio ned sources, 
there shall be quality and safety inspection for pesticide resi dues and contaminants 
as specified by law and relevant standards. The test results sh all be kept as 
evidence. 
3.2.3.2 Specification and inspection methods for durian maturity shall be in accordance with 
Thai Agricultural Standard on Durian (TAS. 3) or equivalent. 
3.2.3.3   Randomly check for the quality of receiving raw material regu larly to ensure the 
required specifications.  At least once a year, raw material sh all be randomly sampled 
for testing of pesticide residues and/or other hazardous substa nces e.g. pesticide, 
ripening agents by certified laboratory. 
3.2.4    KEY ASPECTS OF HYGIENE CONTROL SYSTEMS 
3.2.4.1  TIME AND TEMPERATURE CONTROL 
Inadequate food temperature control is one of the most common c auses of foodborne  
illness or food spoilage. Such controls include time and temper ature of cooling, 
processing and storage. Systems should be in place to ensure th at temperature is 
controlled effectively where it is critical to the safety and s uitability of food.  
 TAS 9046- 2017 8 
 
 Key points required for temperature and time control: 
a) raw material preparation; 
b) freezing ;  
c) cold chain storage;  
d) transportation should also specify tolerable limits for time an d temperature 
variations. Temperature recording device should be checked at r egular intervals 
and tested for accuracy.  
3.2.4.2   RAW MATERIAL PREPARATION 
 Appropriate procedures shall be in place for sorting and segreg ating that are unsuitable  
prior to freezing. Such raw material shall be prepared in a hyg ienic manner without 
delay including temperature control to minimize growth of micro organism which may 
affect quality and safety of the product. 
3.2.4.3   FREEZING  
 The freezing process should be performed in such a manner as m inimize chemical, 
biochemical and microbiological changes, by taking into account  the freezing system. 
to ensure that thermal center of the product has reached at -18°C or colder as quickly 
as possible. After freezing operation, the product should be mo ved to a cold store as 
quickly as possible and maintain the product temperature at -18 °C or colder. 
3.2.4.4 FROZEN STORAGE  
 Temperatures of the cold storage shall be controlled at -18°C o r colder with minimum 
of fluctuation. a) Stocks shall be properly placed in the cold room in such a mann er that could 
prevent contamination and the circulation of cold air is not im peded to the extent 
that the product temperature is adversely affected. 
b) Stocks shall be rotated on a “First in-First out” basis or shor test durability date. In 
no case, should products be stored beyond their specified shelf -life. 
3.2.4.5 MICROBIOLOGICAL AND OTHER SPECIFICATIONS 
The product quality shall be controlled to comply with the  microbiological, chemical 
or physical requirements according to TAS, relevant laws and re gulations or 
importing country requirements.  
3.2.4.6 MICROBIOLOGICAL CROSS-CONTAMINATION  
Pathogens can be transferred from one food to another, either b y direct contact or by 
food handlers, contact surfaces or the air. Raw, unprocessed du rian should be 
effectively separated, either physically or by time, from froze n durian, with effective 
intermediate cleaning and where appropriate disinfection. 
Access to processing areas may need to be restricted or control led. Where risks are 
particularly high, access to processing areas should be only vi a a changing facility. 
Personnel may need to be required to put on clean protective cl othing including 
footwear and wash their hands before entering. 9 TAS 9046-2017 
 
 Surfaces, utensils, equipment, fixtures and fittings should be thoroughly cleaned and 
where necessary disinfected after use.    
 
3.2.4.7 PHYSICAL AND CHEMICAL CONTAMINATION 
Systems should be in place to prevent contamination of foods by  foreign matter such 
as glass fragments or scrapt metal from machinery, dust, harmfu l fumes and 
unwanted chemicals. In manufacturing and processing, suitable d etector or screening 
devices should be used.  
3.2.5  PACKAGING 
Packaging design and materials used should provide adequate pro tection for products 
to minimize contamination, prevent damage, and accommodate prop er labelling. 
Packaging materials or gases where used shall be non-toxic and not pose a threat to 
the safety and suita bility of food under t he specified conditio ns of storage and use. 
Reusable packaging should be suitably durable, easy to clean an d disinfect.  
3.2.6  WATER  
3.2.6.1  IN CONTACT WITH FOOD  
Only potable water should be used in food handling and processi ng, with the 
following exceptions:  
a) for steam production, fire control and other similar purposes n ot connected with 
food; and 
b) in certain food processes, e.g. chilling, and in food handling areas, provided this 
does not constitute a hazard to the safety and suitability of f ood. Water 
recirculated for reuse should be treated and maintained in such  a condition that 
no risk to the safety and suitability of food results from its use. The treatment 
process should be effectively monitored. Recirculated water whi ch has received 
no further treatment and water recovered from processing of foo d by evaporation 
or drying may be used, provided its use does not constitute a r isk to the safety 
and suitability of food. 
3.2.6.2 ICE  
I c e  s h o u l d  b e  m a d e  f r o m  w a t e r  t h a t  c o m p l i e s  w i t h  s e c t i o n  3 .1 .5 . 1 Ice should be 
produced, handled and stored to protect them from contamination . 
3.2.6.3  MANAGEMENT AND SUPERVISION  
The type of control and supervision needed will depend on the s ize of the business, 
the nature of its activities and the types of food involved. Ma nagers and supervisors 
should have enough knowledge of food hygiene principles and pra ctices to be able to 
judge potential risks, take appropriate preventive and correcti ve action, and ensure 
that effective monitoring and supervision takes place. 
 TAS 9046- 2017 10 
 
 3.2.8  DOCUMENTATION AND RECORDS  
Appropriate records of processi ng, production and distribution should be kept and 
 retained for a period that exceeds the shelf-life of the produ ct. Documentation can 
enhance the credibility and effectiveness of the food safety co ntrol system.  
3.2.9  RECALL PROCEDURES  
Managers should ensure effective procedures are in place to dea l with any food 
safety hazard and to enable the complete, rapid recall of any i mplicated lot of the 
finished food from the market. Where a product has been withdra wn because of an 
immediate health hazard, other products which are produced unde r similar 
conditions, and which may present a similar hazard to public he alth, should be 
evaluated for safety and may need to be withdrawn. The need for  public warnings 
should be considered. 
Recalled products should be held  under supervision until they a re destroyed, used for 
purposes other than human consumption, determined to be safe fo r human 
consumption, or reprocessed in a manner to ensure their safety.   
3.3  ESTABLISHMENT: MAINTENANCE AND SANITATION 
3.3.1    GENERAL   
   Establishment should establish effective system to control f ood hazard from pest and 
other agent likely to contaminate to product. 
a) To ensure adequate and appropriate maintenance and cleaning 
b) Control pest 
c) Manage waste; and 
d) Monitor effectiveness of maintenance and sanitation procdedure 
3.3.2 MAINTENANCE 
 Establishments and equipment should be kept in an appropriate s tate of repair and 
condition to:  
a) facilitate all sanita tion procedures; 
b) function as intended, particularl y at critical steps (See secti on 4.1) 
c) prevent contamination of food, e.g. from metal shards, flaking plaster, debris and 
chemicals.  
Cleaning should remove food residues and dirt which may be a so urce of 
contamination. The necessary cle aning methods and materials wil l depend on the 
nature of the food business. Disinfection may be necessary afte r cleaning.  
Cleaning chemicals should be handled and used carefully and in accordance with 
manufacturers’ instructions and s tored, where necessary, separa ted from food, in 
clearly identified containers to avoid the risk of contaminatin g food.  
 11 TAS 9046-2017 
 
 3.3.3 CLEANING PROCEDURES AND METHODS  
Cleaning can be carried out by the separate or the combined use  of physical methods, 
such as heat, scrubbing, turbulent flow, vacuum cleaning or oth er methods that avoid 
the use of water, and chemical methods using detergents, alkali s or acids.  
Cleaning procedures will involve, where appropriate:  
a) removing gross debris from surfaces; 
b) applying a detergent solution to loosen soil and bacterial film  and hold them in 
solution or suspension;  
c) rinsing with water which complies with section 4, to remove loo sened soil and 
residues of detergent;  
d) dry cleaning or other appropriate methods for removing and coll ecting residues 
and debris; and  
e) where necessary, disinfection with subsequent rinsing unless th e manufacturers’ 
instructions indicate on scientific basis that rinsing is not r equired.  
3.3.4  CLEANING PROGRAMMES  
Cleaning and disinfection programmes should ensure that all par ts of the establishment 
are appropriately clean, and sh ould include the cleaning of cle aning equipment. 
Cleaning and disinfection programmes should be continually and effectively 
monitored for their suitability and effectiveness and where nec essary, documented. 
Where written cleaning programmes are used, they should specify :  
a) areas, items of equipment and utensils to be cleaned;  
b) responsibility for particular tasks;  
c) method and frequency of cleaning; and  
d) monitoring arrangements.  
Programmes should be drawn up in consultation with relevant spe cialist expert 
advisors.  
3.3.5  PEST CONTROL SYSTEMS  
3.3.5.1  General  
Pests pose a major threat  to the safety and suitability of food. Pest infestations can 
occur where there are breeding sites and a supply of food. Good  hygiene practices 
should be employed to avoid creating an environment conducive t o pests. Good 
sanitation, inspection of incoming materials and good monitorin g can minimize the 
likelihood of infestation and thereby limit the need for pestic ides.  
3.3.5.2  PREVENTING ACCESS   
Buildings should be kept in good repair and condition to preven t pest access and to 
eliminate potential breeding sit es. Holes, drains and other pla ces where pests are likely 
to gain access should be kept sealed. Wire mesh screens, for ex ample on open 
windows, doors and ventilators, will reduce the problem of pest  entry. Animals should, TAS 9046- 2017 12 
 
 wherever possible, be excluded from the grounds of factories an d food processing 
plants. 
3.3.5.3   HARBOURAGE AND INFESTATION   
The availability of food and water encourages pest harbourage a nd infestation. 
Potential food sources should be stored in pest-proof container s and/or stacked above 
the ground and away from walls. Areas both inside and outside f ood premises should 
be kept clean. Where appropriate, refuse should be stored in co vered, pest-proof 
containers.  
3.3.5.4  MONITORING AND DETECTION  
Establishments and surrounding areas should be regularly examin ed for evidence of 
infestation.  
3.3.5.5  ERADICATION  
Pest infestations should be dealt with immediately and without adversely affecting 
food safety or suitability. Treatment with chemical, physical o r biological agents 
should be carried out without posing a threat to the safety or suitability of food.  
3.3.6  WASTE MANAGEMENT 
Suitable provision must be made for the removal and storage of waste. Waste must not 
be allowed to accumulate in food handling, food storage, and ot her working areas and 
the adjoining environment except so far as is unavoidable for t he proper functioning of 
the business. 
Waste stores must be kept appropriately clean.  
3.3.7  MONITORING EFFECTIVENESS  
Sanitation systems should be monitored for effectiveness, perio dically verified by 
means such as audit pre-operational inspections or, where appro priate, microbiological 
sampling of environment and food contact surfaces and regularly  reviewed and 
adapted to reflect changed circumstances.  
3.4 ESTABLISHMENT: PERSONAL HYGIENE 
3.4.1 HEALTH STATUS  
People known, or suspected, to be suffering from, or to be a ca rrier of a disease or 
illness likely to be transmitted through food, should not be al lowed to enter any food 
handling area if there is a likelihood of their contaminating f ood. Any person so 
affected should immediately repor t illness or symptoms of illne ss to the management. 
Medical examination of a food handler should be carried out if clinically or 
epidemiologically indicated.  
 13 TAS 9046-2017 
 
 3.4.2 ILLNESS AND INJURIES  
Conditions which should be reported to management so that any n eed for medical 
examination and/or possible exclusion from food handling can be  considered, include: 
- jaundice;  
- diarrhoea;  
- vomiting;  
- fever; 
- sore throat with fever;  
- visibly infected skin lesions (boils, cuts, etc.);  
- discharges from the ear, eye or nose.  
3.4.3 PERSONAL CLEANLINESS  
Food handlers should maintain a high degree of personal cleanli ness and, where 
appropriate, wear suitable protective clothing, head covering, and footwear. Cuts and 
wounds, where personnel are permitted to continue working, shou ld be covered by 
suitable waterproof dressings. 
Personnel should always wash their hands when personal cleanlin ess may affect food 
safety, for example:  
- at the start of food handling activities;  
- immediately after using the toilet; and  
- after handling raw food or any contaminated material, where thi s could result in 
contamination of other food items; they should avoid handling r eady-to-eat food, 
where appropriate.  
3.4.4 PERSONAL BEHAVIOUR   
People engaged in food handling activities should refrain from behavior which could 
result in contamination of food, for example:  
- smoking;  
- spitting;   
- chewing or eating;  
- sneezing or coughing over unprotected food.   
- Personal effects such as jewellery, watches, pins or other item s should not be 
worn or brought into food handling areas if they pose a threat to the safety and 
suitability of food. 
3.4.5  VISITORS 
Visitors to food manufacturing, processing or handling areas sh ould, where 
appropriate, wear protective clothing and adhere to the other p ersonal hygiene 
provisions in this section. 
  TAS 9046- 2017 14 
 
 3.5  TRANSPORTATION 
3.5.1   GENERAL  
Measure shall be adequately protected during transport. The typ e of conveyances or 
containers required depends on the nature of the food and the c onditions under which 
it has to be transported.  
3.5.2  REQUIREMENTS 
Conveyances and bulk containers should be designed and construc ted so that they:  
a) do not contaminate foods or packaging;  
b) can be effectively cleaned and, where necessary, disinfected;  
c) permit effective separation of different foods or foods from no n-food items where 
necessary during transport;   
d) provide effective protection from contamination, including dust  and fumes;  
e) can effectively maintain the temperature at -18 OC or colder, humidity, 
atmosphere and other conditions  necessary to protect food from harmful or 
undesirable microbial growth and deterioration likely to render  it unsuitable for 
consumption; and   
f) allow any necessary temperature, humidity and other conditions to be checked   
3.5.3  TRANSPORT AND DISTRIBUTION 
The product temperature during transport and distribution shoul d be carried out to 
maintains a product temper ature of -18°C or colder.  
Distribution of quick frozen foods should be carried out in suc h a way that any rise in 
product temperature be kept to a  minimum within, as appropriate , the limit which is 
not effect the safety and quality of the products.  
3.5.4 USE AND MAINTENANCE  
Conveyances and containers for transporting food should be kept  in an appropriate 
state of cleanliness, repair and condition. Where the same conv eyance or container is 
used for transporting different foods, or non-foods, effective cleaning and, where 
necessary, disinfection should take place between loads.  
Where appropriate, particularly in bulk transport, containers a nd conveyances should 
be designated and marked for food use only and be used only for  that purpose.   
3.6 PRODUCT INFORMATION AND CONSUMER AWARENESS 
3.6.1 GENERAL 
Products should bear appropriate information to ensure that:  
a) adequate and accessible information is available to the next pe rson in the food 
chain to enable them to handle, store, process, prepare and dis play the product 
safely and correctly;   15 TAS 9046-2017 
 
 b) the lot or batch can be easily identified and recalled if neces sary.  
Information for industry or trad e users should be clearly disti nguishable from 
consumer information, particularly on food labels.  
3.6.2 LOT IDENTIFICATION  
Lot identification is essential in product recall and also help s effective stock rotation. 
Each container of food should be permanently marked to identify  the producer and the 
lot. Codex General Standard for the Labelling of Prepackaged Fo ods (CODEX STAN 
1-1985, latest version) applies.  
3.6.3 PRODUCT INFORMATION  
All products should be accompanied by or bear adequate informat ion to enable the 
next person in the food chain to handle, display, store and pre pare and use the product 
safely and correctly.  
3.6.4  LABELLING   
Prepackaged foods should be labelled with clear instructions to  enable the next person 
in the food chain to handle, display, store and use the product  safely. Codex General 
Standard for the Labelling of Prepackaged Foods (CODEX STAN 1 -1 985,  l a t e s t  
version) applies.  
3.6.5  CONSUMER EDUCATION  
Health education programmes should cover general food hygiene. Such programmes 
should enable consumers to understand the importance of any pro duct information and 
to follow any instructions accompanying products, and make info rmed choices. In 
particular consumers should be informed of the relationship bet ween time/temperature 
control and foodborne illness.  
3.7 TRAINING 
Those engaged in food operations who come directly or indirectl y into contact with 
food should be trained, and/or instructed in food hygiene to a level appropriate to the 
operations they are to perform. 
3.7.1 GENERAL  
Those engaged in food operations who come directly or indirectl y into contact with 
food should be trained, and/or instructed in food hygiene to a level appropriate to the 
operations they are to perform. 
3.7.2 AWARENESS AND RESPONSIBILITIES  
Food hygiene training is fundamentally important. All personnel  should be aware of 
their role and responsibility in protecting food from contamina tion or deterioration. 
Food handlers should have the necessary knowledge and skills to  enable them to TAS 9046- 2017 16 
 
 handle food hygienically. Those who handle strong cleaning chem icals or other 
potentially hazardous chemicals should be instructed in safe ha ndling techniques . 
3.7.3  TRAINING PROGRAMMES  
Factors to take into account in assessing the level of training  required include: 
a) the nature of the food, in particular its ability to sustain gr owth of pathogenic or 
spoilage micro-organisms;  
b) the manner in which the food is handled and packed, including t he probability of 
contamination;  
c) the extent and nature of processing or further preparation befo re final 
consumption; 
d) the conditions under which the  food will be stored; and 
e) the expected length of time before consumption. 
3.7.4  INSTRUCTION AND SUPERVISION  
Periodic assessments of the eff ectiveness of training and instr uction programmes 
should be made, as well as routine supervision and checks to en sure that procedures 
are being carried out effectively. 
Managers and supervisors of food processes should have the nece ssary knowledge of 
food hygiene principles and practices to be able to judge poten tial risks and take the 
necessary action to remedy deficiencies. 
3.7.5  REFRESHER TRAINING  
Training programmes should be routinely reviewed and updated wh ere necessary. 
Systems should be in place to ensure that food handlers remain aware of all procedures 
necessary to maintain the safety and suitability of food.