Thai Food Selling Place Hygiene Regulation

Understand the Thai food selling place hygiene regulation on here. If you are going to start a restaurant in Thailand or any venue that sells food. This regulation then comes into force. If you are going to sell beer or wines or any alcohol then you will also need a liquor license. See the rules for this as well. Most restaurants don’t sell tobacco products as the profit and the price of the tobacco license is rather expensive. Note however that the law even when not selling needs to be adhered too. This is when you have a smoking and a non-smoking area in your venue. There are a number of entertainment venues in Pattaya that separate the two. Read the law and ensure that you understand it. There are music venues that also sell food.

Likewise you will note that a small restaurant needs to obtain a Certificate of Notification while the larger restaurants will need a restaurant license. Note that you should also read the Sale of Goods in Public Place or Way on here in the Public Health Act. There is also the Marketplaces, Food Selling Places, and Foodstuff Storing Places as well. Lastly there also needs to be a aware of the Public Health Act and the Section under the Businesses Hazardous to Health for certain business, such as clubs, bars as well as restaurants. Lastly you will note that these are additional regulations.

Section 3

Management of Food Preparation and Serving Areas

1. Likewise the flooring in areas used for food preparation and cooking must be kept clean. These must be constructed from durable and easily maintainable materials. Likewise, it must be free from damage.

2. Walls and ceilings where present. These should also be kept clean and constructed from durable materials, and maintained to prevent deterioration.

3. Adequate ventilation must be provided. Likewise, adhering to regulations outlined in the Tobacco Products Control Act for public spaces. You can read on here how to separate and clearly mark smoking from non-smoking areas. See the link to the tobacco license rules, even when you don’t sell tobacco products. This is because the Act replaces the Non-smokers Health Protection Act.

4. Illumination levels should be sufficient for each designated area. This as specified by the Minister in the Government Gazette.

5. Additionally handwashing stations with appropriate sanitizing agents must be available in areas used for food preparation and consumption. This, unless space constraints prohibit their installation, in which case hand sanitizers should be readily accessible.

6. Food preparation and serving surfaces must be at least sixty centimeters high. Likewise, made from materials that are easy to clean. It must also be maintained in good condition at all times.

7. Likewise tables and chairs designated for food consumption must be kept clean. These should also be constructed from durable materials, and well-maintained.

Section 4

Management of Toilet Facilities

1. An adequate number of well-maintained toilets must be provided. This is also a requirement under the Public Health Act. The number of toilets required is typically based on the seating capacity and the expected number of patrons. This is usually for establishments that have a restaurant license and can seat 20 or more people.

2. Toilets should be kept clean, well-ventilated and well-lit. It must also be equipped with effective drainage systems.

3. In addition, hygienic handwashing facilities and adequate supplies of hand sanitizers must be available.

4. Toilets must be located separately from food preparation, storage, and serving areas. The doors closed at all times unless equipped with proper partitions and maintained in a clean condition.

Section 5

Waste Management

1. Likewise, waste receptacles must be in good condition, leak-proof, non-absorbent, and equipped with watertight lids.

2. Food waste should be separated from other types of waste, and waste receptacles and surrounding areas must be regularly cleaned and maintained in accordance with local waste management regulations.

Section 6

Wastewater Treatment

1. Effective water drainage systems must be in place to prevent waterlogging and the accumulation of food waste.

2. Food remnants must be removed from dining utensils, equipment, and appliances before washing.

3. Grease must be filtered prior to wastewater discharge using appropriate methods to meet environmental quality standards outlined in the Enhancement and Conservation of National Environmental Quality Act.

Section 7

Pest Control Measures

Measures should be implemented based on academic principles to prevent infestation by animals, insect vectors, and pets.

Section 8

Fire Prevention Measures

Appropriate measures, devices, or equipment must be in place to prevent fire incidents resulting from the use of fuels in food preparation and cooking processes. Lastly, restaurant fires in Pattaya are not unknown. See also how many gas tanks you are allowed to keep.

Clause 9

Fresh Food Management

1. Likewise fresh foods used for preparation and cooking must meet quality, cleanliness, and safety standards for consumer consumption.

2. Storage of fresh foods must adhere to temperature regulations and organizational guidelines. Likewise also avoiding direct contact with the floor or areas prone to contamination. This as specified by government regulations.

Clause 10

Management of Dried Foods, Watertight Containers, Seasonings, and Additives

1. Dried foods must be stored in a clean and safe manner to prevent contamination.

2. Ingredients like seasonings and additives must meet safety standards outlined in the Food Act.

Clause 11

Instant Food Management

1. Instant foods must be stored in clean, contamination-resistant containers at an elevated height.

2. Quality control measures for instant foods must ensure cleanliness and safety. Likewise, following guidelines set by the relevant authorities.

3. Likewise hygiene standards for food sale must also be maintained as per government regulations. This is mainly covered in the Food Act which we will later cover on another page.

Clause 12

Drinking Water and Beverages

– In addition water and beverages must meet prescribed quality standards and be stored in clean containers, elevated from the floor to prevent contamination.

Clause 13

Water Quality for Food Preparation

– Water used in food preparation must meet or exceed standards set by the Department of Health for potable water.

Clause 14

Ice Management

1. Likewise clean ice meeting food safety standards must be used.

2. Additionally ice should be stored in clean containers with lids, elevated from the floor to prevent contamination.

3. Proper utensils must be used for handling ice, and no other materials should be stored with ice meant for consumption.

Clause 15

Management of Drinking Water

– Water used for consumption must meet safety standards, with containers kept clean and in good condition.

Clause 16

Chemical and Hazardous Material Management

– Chemicals, cleaning substances, and hazardous materials must be clearly labeled and stored away from areas involved in food handling.

– Containers used for chemicals must not be repurposed for food storage, and vice versa.

Clause 17

Prohibition of Cooking Gas Usage

– Cooking gas is prohibited as a fuel source for food preparation on tables or dining areas within food selling establishments. You cannot have a gas tank in the dining areas. In other words don’t make a “Hot Pot” with gas in the dining area. You will need to use electricity for that.

Clause 18

Prohibition of Methanol Usage

– Methanol or methyl alcohol is prohibited for food preparation, cooking, or reheating, except for approved solid alcohol fuels meeting industrial standards.

Clause 19

Management of Containers, Equipment, and Utensils

1. Likewise containers, equipment, and utensils must be clean. Additionally, constructed from safe materials suitable for their designated food types, maintained in good condition, and equipped with measures to prevent contamination.

2. In addition storage of containers, equipment, and utensils should be in a clean area, elevated from the floor to prevent contamination, and properly sealed or covered.

3. Shared portions of food must be served with dedicated serving utensils.

4. Refrigerators, freezers, and other food preservation equipment must be clean, maintained in good working order, and capable of efficiently preserving food quality.

5. Finally cooking equipment, including ovens, stoves, microwaves, and other heat-based appliances, must be clean, safe, efficient, and well-maintained.

Clause 20

Cleaning Procedures for Containers, Equipment, and Utensils

1. Containers, equipment, and utensils awaiting cleaning should be stored in areas inaccessible to animals and insects.

2. Likewise cleaning of containers, equipment, and utensils must adhere to hygienic standards. In addition, utilizing appropriate cleaning substances and following manufacturer instructions.

3. In addition, sterilization of containers, equipment, and utensils after cleaning is essential to maintain hygiene standards.

– The Minister, in consultation with the Committee, will publish a list of prohibited cleaning substances in the Government Gazette.

Clause 21

Hygiene Criteria for Business Operators and Individuals Handling Foods

1. Likewise business operators and individuals handling foods must maintain good health, free from diagnosed communicable diseases or carrying traits for such diseases, and must not have any visibly repulsive skin conditions or other ailments specified by local regulations. If unwell, they are required to take temporary leave for treatment until fully recovered before returning to work.

2. Additionally business operators and individuals handling foods must undergo training programs as specified by government regulations published in the Government Gazette.

3. Individuals handling foods must uphold personal cleanliness standards, wearing clean clothing and appropriate protective gear to prevent contamination.

4. In addition, proper hand hygiene practices must be observed by individuals handling foods, ensuring hands are clean and food preparation, cooking, sale, and service are carried out in a hygienic manner without actions that may lead to contamination or illness.

5. Compliance with additional hygiene tasks outlined in local regulations is mandatory.

Lastly see more on this website or call us if you are considering starting a business in Thailand.