Background:
The Ministry of Health’s Food and Drug Administration (FDA) has issued “Minimum Compliance Points for Food Businesses” to align domestic food safety inspection and certification with Codex Alimentarius, ASEAN standards, and the National Food Safety Policy. These requirements are mandatory for all food production businesses and are enforced through systematic inspections based on Good Manufacturing Practices (GMP).
Scope:
- Applies to all food businesses (72 points) and drinking water purification businesses (66 points).
- Developed in accordance with Codex General Principles of Food Hygiene.
- Effective from June 2023, with official adoption confirmed in July 2025.
Minimum Compliance Points – Summary Table
| Section | Compliance Area | Example Criteria/Requirements |
| 1 | Location of Establishment & Premises | Free from contaminants, not flood-prone, clean, pest-free |
| 2 | Building Design | Segregated processing areas, durable/cleanable materials, proper drainage, pest-proof windows |
| 3 | Facilities | Adequate hygiene facilities, waste disposal, storage, cleaning facilities |
| 4 | Cross Contamination | Separation of raw and ready-to-eat foods, foreign body prevention |
| 5 | Equipment & Tools | Non-toxic, rust-free, easy to clean, proper waste containers |
| 6 | Utilities (Water, Ice) | Use of potable water, regular testing, proper ventilation and lighting |
| 7 | Preventive Maintenance | Well-maintained equipment and premises |
| 8 | Cleaning & Sanitation | Clean premises/equipment, safe chemical use, written cleaning programs |
| 9 | Pest Control Systems | No infestation, sealed entry points, exclusion of animals |
| 10 | Waste Management | No waste accumulation, clean waste containers |
| 11 | Personnel Hygiene | Healthy staff, medical checks, personal cleanliness, protective clothing |
| 12 | Incoming Raw & Packaging Materials | Approved sources, inspection, non-toxic packaging |
| 13 | Transportation | Suitable vehicles, temperature/humidity control, cleanliness |
| 14 | Product Information & Consumer Awareness | Proper labeling, recall procedures |
| 15 | Training | Staff trained in hygiene and chemical handling, regular review of training programs |
| 16 | Control of Operations | Temperature/time controls for storage and processing |
| 17 | Additives | Use and recording of approved additives, detection of adulterants |
Inspection Process:
- All 72 points must be checked for food businesses (66 for water businesses).
- Each criterion is rated as “Good” or “Needs Work,” with corrective actions and deadlines required for nonconformance.
- Inspections are to be revised every three years.
Legal Implications:
Non-compliance may result in enforcement actions, including suspension of production approval. Businesses should review their operations against these points and implement corrective measures as needed.
Action Required:
Food businesses should conduct an internal audit using the above compliance points, address any deficiencies, and maintain documentation to demonstrate ongoing compliance during FDA inspections.
The information provided here is for information purposes only and is not intended to constitute legal advice. Legal advice should be obtained from qualified legal counsel for all specific situations.
