Annex I 
List of some fresh fruit or vegetables 
 
List of Fruits Scientific name 
(1) Banana Musa spp.
(2) Chestnut Castanea spp.
(3) Dragon fruit Hylocereus spp.; H. undatus (Haw.) Britton & 
Rose; H. megalanthus  (K. Schum. ex Vaupel) 
Ralf Bauer; H. polyrhizus  (F.A.C. Weber)  Britton & 
Rose; H. ocamponis  (Salm-Dyck) Britton & Rose; 
H. triangularis  (L.) Britton & Rose; 
(4) Cantaloupe Cucumis melo L. var. cantalpensis  
(5) Rambutan Nephelium lappaceum L. 
(6) Roes apple Syzygium Jambos (L.) Alston;  
Syn: Eugenia Jambos L. 
(7) Watermelon Citrullus lanatus (Thunb.) Matsum. & Nakai 
(8) Pomegranate Punica granatum L.
(9) Guava Psidium guajava L.
(10) Jujube Zizyphus jujuba Mill.
(11) Mango Mangifera indica L.
(12) Papaya Carica papaya L.
(13) Sapodilla Manilkara zapota (L.) P. Royen;  
Syn: Manikara achras (Mill.) Fosberg;  Achras 
zapota L. 
(14) Longan Dimocarpus longan Lour. 
Syn: Nephelium longana  (Lam.) Camb.; 
Euphoria longana  Lam. 
(15) Strawberries Fragaria × ananassa Duchesne ex Rozier
(16) Mandarins/ oranges Citrus sinensisi Osb.
(17) Pear Pyrus pyrifolia (Burm. f.) NaKai 
(18) Grapes Vitis vinifera L.หลายพันธุ์(several cultivars )
(19) Apple Malus domestica Borkhausen 
 
 
  List of vegetables Scientific name 
(20) Garlic) Allium sativum L. 
(21) Cauliflower) Brassica oleracea  L. var. botrytis  L.,  
(22) Cabbages) Brassica oleracea  L. var. capitata  L. 
(23) Chives, chinese) Allium tuberosum  Rottler ex Spreng. 
(24) Galangal) Alpinia galanga (L.) Stunz;  
(25) Kale Brassica oleracea var. alboglabra  (L.H. Bailey) 
Musil 
(26) Carrot Daucus carota L.
(27) Spring onion 
 Allium cepa  L., a.o. White Lisbon; White 
Portugal 
(28) Bean sprout Vigna radiata (L.) R. Wilczek var.  radiate
(29) Ivy gourd Coceinia grandis (L.) Voigt 
(30) Cucumber Cucumis sativas L.
(31) Lentils 
 Vigna unguiculata (L.) Walp. subsp  
sesquipedalis (L.) Verdc.  
(32) Garden pea Pisum sativum L. var. sativum  
(33) Broccoli Brassica oleracea  L. var. italica  Plenck 
(34) Basil lea f Ocimum sanctum
(35) Asiatic pennywort Centella asiatica (L.) Urb.  
(36) Spinach                                  Spinacia oleracea L.
(37) Chinese cabbage Brassica pekinensis Lour 
(38) Spinach                                               (amaranth) Amaranthus spp 
(39) Kangkung/water spinach Ipomoea aquatica Forssk. 
(40) Pepper Capsicum spp.
(41) Pumpkin Cucurbita moschata L.
(42) Tomato Lycopersicon esculentum Mill.  
(43) Eggplant Solanum xanthocarpum Schrad. & Wendl.
(44) Potato Solanum tuberosum L.
(45) Shallot Allium cepa  L. var. aggregatum  Don. 
(46) Edible Mushrooms -
(47) Sweet basil Ocimum basilicum L.
  
Annex II 
 The good practices requirements  for packing house  
 
Heading  Criteria 
Premises and 
production 
buildings Food manufacturing buildings shall be clean and maintain in good  sanitation and shall not be located where there is risk for 
contamination of food products being manufactured.  
Tools and 
equipment used in the 
production 
process  Tools and equipment shall be appropriately designed, considering contamination may occurred and ease and 
thoroughness all over of cleaning fo r equipment, tools and install area.  
 Production equipment and facilities which come into contact with food shall be made of non ‐hazardous materials, cause 
no harm to consumers and be easy to clean.  
 Production equipment and facilities shall be made of non ‐rusting materials and easy to clean.  
Processing 
control  Freshly harvested fruits and vegetables shall be colle cted from farm where rely on good practice of pesticides  application 
and shall not contain more than the MRL or EMRL of the pesticide residue.  
 Every step of the operations including receiving freshly harves ted fruits or vegetables, sorting, washing, waxing, packaging, 
and transportation shall be controlled in good sanitation.  
 Water and Ice to be used in packing house shall be clean and of good quality. 
 Production, storage, transfer, and transportation method s of food products shall protect food products from 
contamination and deterioration 
 Growers’ information should be linked with packers’ informatio n so that products can be trac ed from the retailers to the 
field. Information on the date of packing or lot number shall be indicated on the label. 
 Documents and Records of processing, production and distribution  should be kept long enough to facilitate a recall, if 
required. 
Sanitation  Water used in the packing house shall be clean.  
 Adequate amounts of lidded trash cans and proper trash elimin ation systems for all types of trash must be available.   - 6 - 
 There must be an adequate number of toilets and sinks propor tional to the number of worker s, and these facilities must 
be maintained in sanitary conditions. It should be regularly ensured that all sinks and toilets are in proper working order. 
Sinks for hand washing shall be fully equipped. Toilets shall be  isolated from production areas and should not be directly 
exposed to production areas.  
 Adequate amounts of fully equipped hand washing si nks in the production area must be provided.  
 Proper and effective sewage systems for waste water well as dirt gutters for wa ste material which will not contaminate 
any part of the food production process or food products, must be instated. 
Maintenance and cleaning  Production buildings shall be clean and maintained at all times.  
 Tools, machinery and production equipment shall be insp ected and maintained for efficient use at all times.  
 Chemical agents for washing and/or chemicals for production  shall be stored and used under safe conditions and be 
isolated from production areas. Additionally , they must all have clear, correct labeling  
Personnel and 
personnel hygiene  Workers and personnel in production areas shall not be infected with any communicable or contagious disease  
 During production processing, all workers and personnel who may have direct contact to shall wear clean and proper 
clothes, shoes and shall not wear jewelry while working and k eep their hands and nails healthy and clean at all times. All 
workers shall be educated on good sanitation behavior and warned against and prevented from expressing inappropriate 
behavior that can cause hazard contamin ated to fresh fruits and vegetables.