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Summary from the Survey on Monitoring the Status of the Implementation of the ASEAN Common Principles and Requirements for Food Hygiene (AFH)

Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Member State the Philippines, Singapore, Thailand and Vietnam

Table 1: The table is to [investigate/determine] the availability of the ASEAN Common Principles and Requirements for Food Hygiene (AFH) in each Member State. The Regulatory Authority’s Availability of this AFH Name of Regulatory Awareness of the Existence of Principle in each Regulatory Authority1 in the Country this AFH Principle Authority Organization Brunei: 1. Ministry of Health Yes Yes 2. Ministry of Industry and Yes Yes Primary Resources 3. Ministry of Religious Affairs Yes Yes Cambodia: 1. Ministry of Economy and Yes Yes Finance 2. Ministry of Agriculture Yes Yes (MAFF) 3. Ministry of Industry Mines Yes Yes and Energy (MIME) 4. Ministry of Health (MOH) Yes Yes 5. Ministry of Commerce (MOC) Yes Yes 6. Ministry of Tourism (MOT) Yes Yes Indonesia: 1. National Agency for Drug and Yes Yes Food Control (NADFC) 2. Ministry of Agriculture Yes Yes 3. Ministry of Marine & Yes Yes Fisheries 4. Ministry of Industry Yes Yes 5. Ministry of Health Yes Yes 6. Local Government Yes Yes Laos: Food and Drug Department, Yes Only MOH Ministry of Health Malaysia: 1. Food Safety and Quality Yes Yes Division, Ministry of Health Malaysia

The Regulatory Authority’s Availability of this AFH Name of Regulatory Awareness of the Existence of Principle in each Regulatory Authority1 in the Country this AFH Principle Authority Organization

1 2. Department of Veterinary Yes Yes Services Malaysia, Ministry of Agriculture and Agro-based Industry Malaysia 3. Department of Fisheries Yes Yes Malaysia, Ministry of Agriculture and Agro-based Industry Malaysia 4. Department of Agriculture, Yes Yes Ministry of Agriculture and Agro-based Industry Malaysia 5. Cocoa Board, Ministry of Yes Yes Plantation Industries and Commodities Malaysia 6. Malaysia Palm Oil Board, Yes Yes Ministry of Plantation Industries and Commodities Malaysia Myanmar:

Philippines: 1. Food and Drug Yes Yes Administration, Department of Health 2. National Meat Inspection Yes Yes Service – Department of Agriculture (NMIS-DA) 3. Bureau of Agriculture and Yes Yes Fisheries Product Standards – Department of Agriculture (BAFPS-DA) 4. Bureau of Animal Industry – Yes Yes Department of Agriculture (BAI-DA) Singapore: Agri-Food & Veterinary Yes Yes Authority of Singapore Thailand: 1. National Bureau of Yes Yes Agricultural Community and Food Standards 2. Thai Food and Drug Yes Yes Administration (Public Health Officers) (Most sessions of AFH Principle are available at the national level) 2. Department of Fisheries Yes Yes

The Regulatory Authority’s Availability of this AFH Name of Regulatory Awareness of the Existence of Principle in each Regulatory Authority1 in the Country this AFH Principle Authority Organization 4. Department of Livestock Yes Yes Development

2 5. Department of Agriculture Yes Yes

Vietnam: 1. Ministry of Health Yes Yes 2.Ministry of Agriculture and Yes Yes

Rural Development 3.Ministry of Industry and Yes Yes Trade 1Regulatory Authority in this table referred to the entity that exercises a legal right to control the import, use or sale of products within a Member State's jurisdiction and may take enforcement action to ensure that prepared foodstuff products marketed within its jurisdiction comply with legal requirements.

Table 2: The table is to [investigate/determine] the legislation which each Member State is using to conduct the implementation of Food Hygiene Control System in their own territory.

Name of Legislation Used in Category of Name of Implementation of Prepared Foodstuff Regulatory The Legislation is Food Hygiene Product Enforced by Authority1 in the Mandatory or Voluntary Control System by the Legislation Country the Regulatory Authority Brunei 1. Ministry of 1.1 Public Health 1.Meat and meat [x] Mandatory [ ] Voluntary Health (Food) Act, (Chapter products 182) 2.Fish and fish products 1.2 Public Health 3.Edible fats and oils (Food) Regulations, 4.Milk and milk (R1 Chapter 182) products 1.3 Public Health (Food 5.Ice cream, frozen Hygiene) Regulations, confection and related (R2 Chapter 182) products (final stage of 6.Sauce, vinegar and formulations) relishes 7.Sugar and sugar products 8.Nuts and nut products 9.Tea, coffee and cocoa 10. Fruit and fruit products 11. Jams 12. Non-alcoholic drinks 13. Alcoholic drinks 14. Salts 15. Spices and condiments 16. Flavouring essences

3 Name of Legislation Used in Category of Name of Implementation of Prepared Foodstuff Regulatory The Legislation is Food Hygiene Product Enforced by Authority1 in the Mandatory or Voluntary Control System by the Legislation Country the Regulatory Authority or extracts 17. Special purpose foods 18. Water, ice or steam 19. Rice 2. Ministry of Fisheries Act Fish and Fisheries [x] Mandatory [ ] Voluntary Industry and Products Primary Resources (Fish and Agriculture) 3. Ministry of Halal Meat Act 1. Poultry [x] Mandatory [ ] Voluntary Religious Affairs 2. Meat

Cambodia 1. Ministry of 1. Law No. General requirement for [x] Mandatory [ ] Voluntary Economy and S/RKM/0707/017 on all food categories Finance Customs 2. Law No. General requirement for [x] Mandatory [ ] Voluntary NS/RKM/0600/001 all food categories on Control of Quality and Safety of Goods and Services 3. Sub-Decree No. General requirement for [x] Mandatory [ ] Voluntary 21/ANK/BK on the all food categories Facilitation of Trade through Risk Management 2. Ministry of 1. Law No. Primary processing food [x] Mandatory [ ] Voluntary Agriculture NS/RKM/0600/001 (MAFF) on Control of Quality and Safety of Goods and Services 2. Law No. 1. Fisheries [x] Mandatory [ ] Voluntary NS/RKM/0506/011 2. Marine Products on Fisheries 3. Sub-Decree No. Primary processing food [x] Mandatory [ ] Voluntary 15/ANK/BK on the phytosanitary inspection 4. Sub-Decree No. Primary processing food [x] Mandatory [ ] Voluntary 16/ANK/BK on the

4 Name of Legislation Used in Category of Name of Implementation of Prepared Foodstuff Regulatory The Legislation is Food Hygiene Product Enforced by Authority1 in the Mandatory or Voluntary Control System by the Legislation Country the Regulatory Authority inspection of animal and products having animal origin hygiene. 5. Sub-Decree No. 17 Primary processing food [x] Mandatory [ ] Voluntary ANK/.BK dated 7 April 2000 on the Establishment and Conduct of the MAFF 6. Sub-Decree No. Primary processing food [x] Mandatory [ ] Voluntary 105/ANK/BK on the addition of the roles and duties of MAFF 3. Ministry of 1. Law No. Secondary processing [x] Mandatory [ ] Voluntary Industry Mines NS/RKM/0606/018 food and Energy the Law on (MIME) Administration of Factory and Handicraft 2. Law No. Secondary processing [x] Mandatory [ ] Voluntary NS/RKM/0607/013 food dated 24 June 2007 on Standards of Cambodia 3. Law No. Secondary processing [x] Mandatory [ ] Voluntary NS/RKM/0600/001 food on Control of Quality and Safety of Goods and Services 4. Sub-Decree No. Secondary processing [x] Mandatory [ ] Voluntary 47/ANK/BK on Food food Hygiene for human 5. Sub-Decree No. 35/ Secondary processing [x] Mandatory [ ] Voluntary ANK/.BK on the food Establishment and Conduct of the MIME 6. Sub-Decree No. 62/ Secondary processing [x] Mandatory [ ] Voluntary ANK/.BK on the food Establishment and Conduct of the Institute of Standards of Cambodia

4. Ministry of 1. Law No. Food at the consumer [x] Mandatory [ ] Voluntary Health (MOH) NS/RKM/0600/001 sector on Control of Quality

5 Name of Legislation Used in Category of Name of Implementation of Prepared Foodstuff Regulatory The Legislation is Food Hygiene Product Enforced by Authority1 in the Mandatory or Voluntary Control System by the Legislation Country the Regulatory Authority and Safety of Goods and Services 2. Sub-Decree No. 69/ Food at the consumer [x] Mandatory [ ] Voluntary ANK/.BK on the sector Establishment and Conduct of the MOH 5. Ministry of 1. Law No. General requirement for [x] Mandatory [ ] Voluntary Commerce NS/RKM/0600/001 all food categories (MOC) on Control of Quality and Safety of Goods and Services 2. Sub-Decree No. General requirement for [x] Mandatory [ ] Voluntary 47/ANK/BK on Food all food categories Hygiene for human 3. Sub-Decree No. 91/ General requirement for [x] Mandatory [ ] Voluntary ANK/.BK on the all food categories Establishment and Conduct of the MOC 6. Ministry of Law No. Food business at the [x] Mandatory [ ] Voluntary Tourism (MOT) NS/RKM/0609/007 on tourist canteens and Tourism restaurants

Indonesia 1. National Agency 1. Law Number 7/1996 General requirement for [x] Mandatory [ ] Voluntary for Drug and on Food all food categories Food Control 2.Government General requirement for [x] Mandatory [ ] Voluntary (NADFC) Regulation Number all food categories 28/2004 on Food Safety, Quality and Nutrition 3. Decree of Minister of General requirement for [x] Mandatory [ ] Voluntary Health Number 23/ all food categories MENKES/SK/I/1978 on Guidelines for Good Manufacturing Practices of Food 4. Decree of Directorate Infant & children food [x] Mandatory [ ] Voluntary General of Drug and Food Control Number 02665/B/SK/VIII/91 on Good Manufacturing Practices for Infant and Children Food

6 Name of Legislation Used in Category of Name of Implementation of Prepared Foodstuff Regulatory The Legislation is Food Hygiene Product Enforced by Authority1 in the Mandatory or Voluntary Control System by the Legislation Country the Regulatory Authority

5. Decree of Head of Home industries food [x] Mandatory [ ] Voluntary NADFC Number HK.00.05.5.1639 (2003) on Guidelines for Good Manufacturing Practices of Home Industries Food 2. Ministry of 1. Food Law No. 7/1996 General requirement for [x] Mandatory [ ] Voluntary Agriculture all food categories Additional comments: Focused on fresh agriculture produce, including meat and poultry products. 2.Government General requirement for [x] Mandatory [ ] Voluntary Regulation No. all food categories Additional comments: Focused 28/2004 on fresh agriculture produce, including meat and poultry products. 3. Decree of Minister of General requirement for [x] Mandatory [ ] Voluntary Health No. 23/1978 all food categories Additional comments: Focused on fresh agriculture produce, including meat and poultry products. 3. Ministry of 1. Food Law No. 7/1996 1. Fisheries [x] Mandatory [ ] Voluntary Marine & 2. Marine Products Additional comments: Focused Fisheries on fisheries products. 2.Government No answer?? Need No answer?? No answer?? Regulation No. Indonesia to clarify. Need Indonesia Need 28/2004 to clarify. Indonesia to clarify. 3. Decree of Minister of 1. Fisheries [x] Mandatory [ ] Voluntary Health No. 23/1978 2. Marine products 4. Ministry of 1. Food Law No. 7/1996 1. Food and food [x] Mandatory [ ] Voluntary Industry products. Additional comments: All 2. Beverages. requirements are included in every MoI Decrees on technical regulatories of food & food products. 2. Government 1. Food and food [x] Mandatory [ ] Voluntary Regulation No. products. Additional comments: All 28/2004 2. Beverages. requirements are included in every MoI Decrees on technical regulatories of food & food products. [x] Mandatory [ ] Voluntary

7 Name of Legislation Used in Category of Name of Implementation of Prepared Foodstuff Regulatory The Legislation is Food Hygiene Product Enforced by Authority1 in the Mandatory or Voluntary Control System by the Legislation Country the Regulatory Authority 3. Decree of Minister of 1. Food and food Health No. 23/1978 products. Additional comments: All 2. Beverages. requirements are included in every MoI Decrees on technical regulatories of food & food products. 5. Ministry of 1. Food Law No. 7/1996 Ready-to-serve foods [x] Mandatory [ ] Voluntary Health 2. Government Ready-to-serve foods [x] Mandatory [ ] Voluntary Regulation No. 28/2004 3. Decree of Minister of Ready-to-serve foods [x] Mandatory [ ] Voluntary Health No. 23/1978 6. Local 1. Food Law No. 7/1996 All food categories [x] Mandatory [ ] Voluntary Government Additional comments: Limited within the territory of each local government 2. Government All food categories [x] Mandatory [ ] Voluntary Regulation No. Additional comments: Limited 28/2004 within the territory of each local government 3. Decree of Minister of All food categories [x] Mandatory [ ] Voluntary Health No. 23/1978 Additional comments: Limited within the territory of each local government 4. Decree of DG of NA- All food categories [x] Mandatory [ ] Voluntary DFC No. Additional comments: Limited 02665/B/SK/ VIII/91 within the territory of each local government 5. Decree of Head of All food categories [x] Mandatory [ ] Voluntary NA-DFC No. HK. Additional comments: Limited 00.055.1639, 2003 within the territory of each local government

Laos Food and Drug 1. Food Law All foods [x] Mandatory [ ] Voluntary Department, 2. Safe Food Processing No answer?? Need Laos No answer?? No answer?? MOH and GMP Guidelines to clarify. Need Laos to Need Laos to clarify. clarify. Malaysia 1. Food Safety and 1. Food Act 1983 All foods [x] Mandatory [ ] Voluntary Quality Division, 2. Food Regulations All Foods [x] Mandatory [ ] Voluntary Ministry of 1985 Health 3. Food Hygiene All foods [x] Mandatory [ ] Voluntary Regulations 2009 4. Food (Issuance of Fish and fish products [x] Mandatory [ ] Voluntary

8 Name of Legislation Used in Category of Name of Implementation of Prepared Foodstuff Regulatory The Legislation is Food Hygiene Product Enforced by Authority1 in the Mandatory or Voluntary Control System by the Legislation Country the Regulatory Authority Health Certificate for Export of Fish and Fish Products to the European Union) Regulations 2009 2. Department of 1. Animal Act (1953) Products of animal [x] Mandatory [ ] Voluntary Veterinary origin Services, 2. Meat Inspection Products of animal [x] Mandatory [ ] Voluntary Ministry of Rules 1985 origin Agriculture and 3. Slaughter House Act Products of animal [x] Mandatory [ ] Voluntary Agro-based (Private) 1993 origin Industry 4. Importation Order Products of animal [x] Mandatory [ ] Voluntary 1962 origin 3. Department of 1. Fisheries Act 1985 Fish and marine [x] Mandatory [ ] Voluntary Fisheries, products Ministry of 2. Fisheries (Quality Fish and marine [x] Mandatory [ ] Voluntary Agriculture and Control of Fish for products Agro-based Export to the Industry European Union) Regulations 2009 4. Department of Food Act 1983 and Fruits and vegetables [x] Mandatory [ ] Voluntary Agriculture, Food Regulations 1985 Ministry of Agriculture and Agro-based Industry 5. Cocoa Board, Food Act 1983 and Cocoa and cocoa [x] Mandatory [ ] Voluntary Ministry of Food Regulations 1985 products Plantation Industries and Commodities 6. Malaysia Palm Palm Oil Board Act Palm oil [x] Mandatory [ ] Voluntary Oil Board, 1998 Ministry of Malaysian Palm Oil Palm oil [x] Mandatory [ ] Voluntary Plantation Board Regulations 2005 Industries and Food Act 1983 and Edible oils [x] Mandatory [ ] Voluntary Commodities Food Regulations 1985 Malaysia Myanmar

Philippines 1. Food and Drug 1.1. Administrative All food categories except [x] Mandatory [ ] Voluntary Administration, Order Number 153 meat.

9 Name of Legislation Used in Category of Name of Implementation of Prepared Foodstuff Regulatory The Legislation is Food Hygiene Product Enforced by Authority1 in the Mandatory or Voluntary Control System by the Legislation Country the Regulatory Authority Department of series of 2004 – Health Revised Guidelines on Current Good Manufacturing Practice in Manufacturing, Packing, Repacking, or Holding Food 1.2. Administrative All food categories except [x] Mandatory [ ] Voluntary Order Number 88-B meat. No answer?? Rules and Regulations Need Philippines to Governing the clarify. Labeling of Prepackaged Food Products Distributed in the Philippines 2. National Meat 2.1 Republic Act No. 1. Meat [x] Mandatory [ ] Voluntary Inspection 9296 – MEAT 2. Meat products Service – INSPECTION Department of CODE OF THE Agriculture PHILIPPINES AND (NMIS-DA) ITS IMPLEMENTING ADMINISTRATIVE ORDERS 2.2 Republic Act No. Consumer goods including [x] Mandatory [ ] Voluntary 7394 – CONSUMER food ACT OF THE PHILIPPINES 2.3 Department of Meat and meat products [x] Mandatory [ ] Voluntary Agriculture Administrative Order (DA-AO) No. 24 series of 2009 – Implementing Guidelines on the National Veterinary Drug Residues Control Program in Food Pursuant to AO No. 14 s. 2006

10 Name of Legislation Used in Category of Name of Implementation of Prepared Foodstuff Regulatory The Legislation is Food Hygiene Product Enforced by Authority1 in the Mandatory or Voluntary Control System by the Legislation Country the Regulatory Authority 2.4 DA-AO No. 16 s. Meat and meat products [x] Mandatory [ ] Voluntary 2006 – Pre-border Measures for the Export of Meat and Meat Products to the Philippines 2.5 DA-AO No. 26 s. Meat and meat products [x] Mandatory [ ] Voluntary 2005 – Revised Rules, Regulations and Standards Governing the Importation of Meat and Meat Products into the Philippines 3. Bureau of 3.1 Philippine Poultry & Livestock [ ] Mandatory [x] Voluntary Agriculture and National Standard Fisheries Product 60:2008 – Code of Standards – Good Animal Department of Agriculture Husbandry Practices (BAFPS-DA) (GAHP) 4. Bureau of 4.1 Good Agricultural fresh fruits and vegetables [ ] Mandatory [x] Voluntary Animal Industry – Practice (GAP) Department of Program Agriculture (BAI- 4.2 GAP Mango Mangoes [ ] Mandatory [x] Voluntary DA) 4.3 GAP Corn Corn [ ] Mandatory [x] Voluntary

4.4 Good Animal Poultry and livestock [ ] Mandatory [x] Voluntary Husbandry Practices (GSHP) Program Singapore Agri-Food & 1.1 The Sale of Food All food products [x] [ ] Voluntary Veterinary Act Mandatory Authority of 1.2 The Food All prepacked food [x] [ ] Voluntary Regulations products Mandatory Singapore 1.3 The Sale of Food Food processing [x] [ ] Voluntary (Food Establishments) establishments other Mandatory Regulations than meat and fish processing establishments

1.4 Wholesome Meat All meat and fish [x] [ ] Voluntary

11 Name of Legislation Used in Category of Name of Implementation of Prepared Foodstuff Regulatory The Legislation is Food Hygiene Product Enforced by Authority1 in the Mandatory or Voluntary Control System by the Legislation Country the Regulatory Authority and Fish Act products Mandatory 1.5 The Wholesome Slaughter-houses/meat [x] [ ] Voluntary Meat & Fish (Slaughter- products Mandatory Houses) Rules 1.6 The Wholesome Meat and fish [x] [ ] Voluntary Meat & Fish processing plants/meat Mandatory (Processing and fish products Establishments and Cold Stores) Rules 1.7 The Wholesome Meat products [x] [ ] Voluntary Meat & Fish Mandatory (Transportation of Meat Products) Rules Thailand 1. Thai Food and Notification of the Almost all items of [x] Mandatory [ ] Voluntary Drug Ministry of Public prepared foodstuff Administration Health under section products 6(7) of Food Act B.E. 2522 (1979) 2. National Bureau 1. Code of Practice: Processed Food [ ] Mandatory [x] Voluntary of Agricultural General Principles of Community and Food Hygiene Food Standards 2. Hazard Analysis and Processed Food [ ] Mandatory [x] Voluntary Critical Control Point (HACCP) System and Guidelines for Its Application 3. Code of Hygienic Milk and Milk Product [ ] Mandatory [x] Voluntary Practice for Milk and Milk Product: General Principles 4. Code of Hygienic Milk and Milk Product [ ] Mandatory [x] Voluntary Practice for Milk and Milk Product: Guidelines for Its Primary Production 5. Code of Practice for Fisheries and Fisheries [ ] Mandatory [x] Voluntary Fisheries and Product Fisheries Product: Manufacture of Fisheries in Sealed Container 6. Code of Hygienic Meat [ ] Mandatory [x] Voluntary

12 Name of Legislation Used in Category of Name of Implementation of Prepared Foodstuff Regulatory The Legislation is Food Hygiene Product Enforced by Authority1 in the Mandatory or Voluntary Control System by the Legislation Country the Regulatory Authority Practice for Meat: General Principles 3. Department of Food Act B.E. 2522 1. Imported shrimp and [ ] Mandatory [x] Voluntary Fisheries (1979) tuna Additional comments (if any): 2. All fish and fishery DOF is authorized to control the products for export export of fish and fishery products as well as the import of shrimp and tuna for further process and re-export. DOF established the control program in compliance with the guideline and recommendations of Codex. 4. Department of 1. Slaughtering Control Meat [x] Mandatory [ ] Voluntary Livestock and Sale of Meat Act Development 2. Animal Epidemic Act Meat [x] Mandatory [ ] Voluntary 5. Department of Food Act B.E. 2522 Fruit and Vegetable [x] Mandatory [ ] Voluntary Agriculture (1979) Vietnam 1. Ministry of 1. Law on Food 1. All kinds of prepared [x] Mandatory [ ] Voluntary Health Safety foodstuff 2. Ministry of 1. Law on Food 1. All kinds of prepared Agriculture and Safety foodstuff [x] Mandatory [ ] Voluntary Rural Development 3. Ministry of 1. Law on Food 1. All kinds of prepared Industry and Safety foodstuff [x] Mandatory [ ] Voluntary Trade

Table 3: The tables below are to [investigate/determine] if each principle or requirement in the ASEAN Common Principles and Requirements for Food Hygiene (AFH) adopted has been incorporated in the existing legislations of each Member State. If not yet, Member States are requested to provide expectation when they will [transpose/adopt] each principle or requirement to their national legislations.

Table 3.1: This sub-table is to [investigate/determine] if the [session/section] of ‘DEFINITIONS’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. “Clean water”: Brunei [x] No, we have a different definition. natural, artificial or * Our definition is …… ………...... purified water that * We will transpose this ASEAN definition to our national legislation by ……………………………

13 Table 3.1: This sub-table is to [investigate/determine] if the [session/section] of ‘DEFINITIONS’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. does not contain * Additional comments (if any): Brunei Darussalam has no specific harmful provision on the definition of Clean Water in our existing legislations. microorganisms or Cambodia [x] Yes, we use the same definition in our legislation. substances in Indonesia [x] Yes, we use the same definition in our legislation. quantities capable Laos [x] Yes, we use the same definition in our legislation. of directly or Malaysia [x] Yes, we use the same definition in our legislation. indirectly affecting Myanmar the safety and Philippines [x] No, we have a different definition. quality of food. * Our definition is …… ………...... (Codex Code of * We will transpose this ASEAN definition to our national legislation Practice for Fish & by …………………………… Fishery Products). * Additional comments (if any): Not currently defined; but we agree on the proposed definition. [ ] Yes, we use the same definition in our legislation. [ ] No, we have a different definition. * Additional comments (if any): There may be no need to have this definition in the legislation.

AFH definition came from Codex Code of Practice for Fish and Singapore Fishery Products. Food industry in Singapore is allowed to use only PUB piped water for food processing. PUB piped water is clean, drinking water that complies with WHO Guidelines for Drinking-water Quality and is regulated under the Environmental Public Health (Quality of Piped Drinking Water) Regulations. Thailand [x] Yes, we use the same definition in our legislation. Vietnam [x] Yes, we use the same definition in our legislation. “Cleaning”: the [x] No, we have a different definition. * Our definition is….. removal of soil, Brunei food residues, dirt, ‘Clean’ means free from dirt, dust, grease, waste, food residue and grease or other all other foreign visible materials as well as objectionable odour. objectionable Cambodia [x] Yes, we use the same definition in our legislation. matter. Indonesia [x] Yes, we use the same definition in our legislation. Laos [x] Yes, we use the same definition in our legislation. Malaysia [x] Yes, we use the same definition in our legislation. Myanmar Philippines [x] No, we have a different definition. * Additional comments (if any): ‘Cleaning’ is not defined on any legislation but we agree on the proposed definition. [ ] Yes, we use the same definition in our legislation. [ ] No, we have a different definition. Singapore * Additional comments (if any): The definition is not essential. Codex definition will be used as reference if required. Thailand [x] Yes, we use the same definition in our legislation. Vietnam [x] Yes, we use the same definition in our legislation. “Contaminant”: Brunei [ ] Yes, we use the same definition in our legislation. [ ] No, we have a different definition.

14 Table 3.1: This sub-table is to [investigate/determine] if the [session/section] of ‘DEFINITIONS’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. means any * Our definition is …… ………...... biological or * We will transpose this ASEAN definition to our national legislation chemical agent, by …………………………… foreign matter, or * Additional comments (if any): Brunei does not include the other substances definition under its food legislation. not intentionally Cambodia [x] Yes, we use the same definition in our legislation. added to food that Indonesia [x] Yes, we use the same definition in our legislation. may compromise Laos [x] Yes, we use the same definition in our legislation. food safety or Malaysia [x] Yes, we use the same definition in our legislation. suitability. Myanmar Philippines [x] Yes, we use the same definition in our legislation. [x] No, we have a different definition. * Our definition is …….. An equivalent term, “incidental constituent” is used and defined in the legislation as “any extraneous substance, toxic substance, pesticide, heavy metal, antibiotic, oestrogen or Singapore mycotoxin that is introduced into or on a food in any manner whatsoever …” * Additional comments (if any): The term, “incidental constituent” as defined in the legislation is an equivalent. Codex definition will be used as a reference if required. Thailand [x] Yes, we use the same definition in our legislation. Vietnam [x] Yes, we use the same definition in our legislation. “Contamination” Brunei [x] No, we have a different definition. : the introduction or * Our definition is…..means foods exposed to conditions which occurrence of a permit : contaminant in (a) introduction of foreign matters including dust, dirt, food or food chemicals and pests, or environment. (b) introduction or multiplication of disease-causing micro- organisms or parasites, or (c) introduction or production of toxins. Cambodia [x] Yes, we use the same definition in our legislation. Indonesia [x] Yes, we use the same definition in our legislation. Laos [x] Yes, we use the same definition in our legislation. Malaysia [x] Yes, we use the same definition in our legislation. Myanmar Philippines [x] No, we have a different definition. * Our definition is ……Instead we define Cross Contamination - Contamination of raw materials, in-process and finished products brought about by other ingredients that may compromise food safety and suitability. (FDA-DOH) Contamination – means direct or indirect transmission of any biological or chemical agent, foreign matter or other substances not intentionally added to food that may compromise food safety and suitability. (NMIS-DA) * Additional comments (if any): Definitions are similar but presented differently.

15 Table 3.1: This sub-table is to [investigate/determine] if the [session/section] of ‘DEFINITIONS’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Singapore [ ] Yes, we use the same definition in our legislation. [ ] No, we have a different definition. * Additional comments (if any): The definition is not essential. Codex definition will be used as reference if required. Thailand [x] Yes, we use the same definition in our legislation. Vietnam [x] Yes, we use the same definition in our legislation. “Disinfection”: Brunei [ ] Yes, we use the same definition in our legislation. the reduction, by [ ] No, we have a different definition. means of chemical * Additional comments (if any): Brunei does not include the agents and/or definition under its food legislation. physical methods, Cambodia [x] Yes, we use the same definition in our legislation. of the number of Indonesia [x] Yes, we use the same definition in our legislation. micro-organism in Laos [x] Yes, we use the same definition in our legislation. an environment, to Malaysia [x] Yes, we use the same definition in our legislation. a level that does Myanmar not compromise Philippines [x] Yes, we use the same definition in our legislation. food safety or * Additional comments (if any): suitability. We also define Sanitize - To adequately treat food-contact surfaces by a process that is effective in destroying vegetative cells of microorganisms of public health significance, and in substantially reducing numbers of other undesirable microorganisms, but without adversely affecting the product or the safety of the consumer. Singapore [ ] Yes, we use the same definition in our legislation. [ ] No, we have a different definition. * Additional comments (if any): The definition is not essential. Codex definition will be used as reference if required. Thailand [x] Yes, we use the same definition in our legislation. Vietnam [x] Yes, we use the same definition in our legislation. “Establishment”: Brunei [ ] Yes, we use the same definition in our legislation. any building and [ ] No, we have a different definition surrounding area in * Our definition is …… ………...... which food is * We will transpose this ASEAN definition to our national legislation handled and quality by …………………………… is controlled under * Additional comments (if any): Brunei does not include the one management. definition under its food legislation. But Fisheries Order defined it as Any factory, plant, premises or place where fish and processed fish are stored, handled, processed, graded or packed, for commercial purposes. Cambodia [x] Yes, we use the same definition in our legislation. Indonesia [x] Yes, we use the same definition in our legislation. Additional comments: The term of “factory” is used instead of “establishment”. Laos [x] Yes, we use the same definition in our legislation. Malaysia [x] Yes, we use the same definition in our legislation. [x] No, we have a different definition.

16 Table 3.1: This sub-table is to [investigate/determine] if the [session/section] of ‘DEFINITIONS’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. * Our definition is …… ………...... * We will transpose this ASEAN definition to our national legislation by …………………………… The answers are YES and NO. Need Malaysia to clarify. Myanmar Philippines [x] No, we have a different definition. * Our definition is …… Premises as Plant and grounds within the bounds of the industrial establishment. (FDA-DOH) Singapore [x] No, we have a different definition. * Our definition is …… "Food establishment" is defined in the legislation as “place or any premises or part thereof used for the sale, or for the preparation or manufacture for sale, or for the storage or packing for sale, of food, whether cooked or not, intended for human consumption”. * Additional comments (if any): The definition of “food establishment” in the legislation is more specific for the implementation of the Sale of Food Act. Codex definition may be used as reference if there is a need. Additional definition for “establishment” is not essential. Thailand [x] Yes, we use the same definition in our legislation. Vietnam [x] Yes, we use the same definition in our legislation. “Food handler”: Brunei [x] No, we have a different definition. any person who * Our definition is in the Food Regulation - includes any person directly handles who:- packaged or (a) is directly involved in the preparation of food; unpackaged food, (b) comes into contact with food or food contact surfaces; food equipment (c) serves food; and and utensils, or (d) handles packaged or unpackaged food, or appliances, in any food contact food premises. surfaces and is In the Fisheries Order - A person who works in a fish therefore expected processing establishment and includes the owner thereof. to comply with Cambodia [x] Yes, we use the same definition in our legislation. food hygiene Indonesia [x] Yes, we use the same definition in our legislation. requirements. Laos [x] Yes, we use the same definition in our legislation. Malaysia [x] Yes, we use the same definition in our legislation. Myanmar Philippines [x] No, we have a different definition. * Our definition is …… “person directly involved in the preparation, transport and sale of meat and meat products.” (NMIS-DA)

Food Handling - Any operation in the preparation, processing, packaging, repacking, storage, transport, distribution and sale of food product. (FDA-DOH) Singapore [ ] Yes, we use the same definition in our legislation.

17 Table 3.1: This sub-table is to [investigate/determine] if the [session/section] of ‘DEFINITIONS’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. [ ] No, we have a different definition. * Our definition is …… ‘‘Food production employee’’ is defined in the legislation as “any person who engages in or who supervises the preparation of any food in a food establishment”. * Additional comments (if any): The definition of ‘‘Food production employee’’ is more specific for the implementation of the Sale of Food Act and the Sale of Food (Food Hygiene) Regulations. Thailand [x] Yes, we use the same definition in our legislation. Vietnam [x] Yes, we use the same definition in our legislation. “Food hygiene”: Brunei [ ] No, we have a different definition. all conditions and * Additional comments (if any): Brunei does not include the measures necessary definition under its food legislation. to ensure the safety Cambodia [x] Yes, we use the same definition in our legislation. and suitability of Indonesia [x] Yes, we use the same definition in our legislation. food at all stages of Laos [x] Yes, we use the same definition in our legislation. the food chain. Malaysia [x] Yes, we use the same definition in our legislation. Myanmar Philippines [x] Yes, we use the same definition in our legislation. Singapore [ ] Yes, we use the same definition in our legislation. [ ] No, we have a different definition. * Additional comments (if any): The definition is not essential. Codex definition will be used as reference if required. Thailand [x] Yes, we use the same definition in our legislation. Vietnam [x] Yes, we use the same definition in our legislation. “Food Brunei [] No, we have a different definition. producer”: * Our definition is …… ………...... person(s) who * We will transpose this ASEAN definition to our national legislation is/are responsible by …………………………… for activities * Additional comments (if any): Brunei does not include the related to any stage definition under its food legislation. of food production. Cambodia [x] Yes, we use the same definition in our legislation. Indonesia [x] Yes, we use the same definition in our legislation. Additional comments: The term of “food processor” is used instead of “food producer”. Laos [x] Yes, we use the same definition in our legislation. Malaysia [x] Yes, we use the same definition in our legislation. Myanmar Philippines [x] No, we have a different definition. * Our definition is …… ………...... * We will transpose this ASEAN definition to our national legislation by …………………………… * Additional comments (if any): Not currently defined, but agree with the definition. Singapore [ ] Yes, we use the same definition in our legislation. [ ] No, we have a different definition. * Additional comments (if any): The definition is not essential. AFH

18 Table 3.1: This sub-table is to [investigate/determine] if the [session/section] of ‘DEFINITIONS’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. definition may be used as reference if required. Thailand [x] Yes, we use the same definition in our legislation. Vietnam [x] Yes, we use the same definition in our legislation. “Food safety”: Brunei [ ] No, we have a different definition. assurance that food * Additional comments (if any): Brunei does not include the will not cause harm definition under its food legislation. to the consumer Cambodia No answer?? Need Cambodia to clarify. when it is prepared Indonesia [x] Yes, we use the same definition in our legislation. and/or eaten Laos [x] Yes, we use the same definition in our legislation. according to its Malaysia [x] Yes, we use the same definition in our legislation. intended use. Myanmar Philippines [x] No, we have a different definition. * Our definition is …… ………...... * We will transpose this ASEAN definition to our national legislation by …………………………… Need Philippines to clarify. Singapore [ ] Yes, we use the same definition in our legislation. [ ] No, we have a different definition. * Additional comments (if any): The definition is not essential. Codex definition will be used as reference if required. Thailand [x] Yes, we use the same definition in our legislation. Vietnam [x] Yes, we use the same definition in our legislation. “Food Brunei [ ] Yes, we use the same definition in our legislation. suitability”: [ ] No, we have a different definition. assurance that food * Additional comments (if any): Brunei does not include the is acceptable for definition under its food legislation. human Cambodia [x] Yes, we use the same definition in our legislation. consumption Indonesia [x] No, we have a different definition. according to its - Our definition is ……………………………… intended use. - We will transpose this ASEAN definition to our national legislation by ……..…………….. Need Indonesia to clarify. Laos [x] Yes, we use the same definition in our legislation. Malaysia [x] Yes, we use the same definition in our legislation. Myanmar Philippines [x] No, we have a different definition. * Our definition is ……… Instead we define “Safe and wholesome” as “products that are considered fit for human consumption using the criteria that it: (a) will not cause food-borne infection or intoxication when properly handled and prepared with respect to the intended use; (b) does not contain residue in excess of set limits; (c) is free of obvious contamination; (d) is free of defects that are generally recognized as objectionable to consumers; (e) has been produced under adequate hygiene control and (f) has not been treated with illegal substances…”

19 Table 3.1: This sub-table is to [investigate/determine] if the [session/section] of ‘DEFINITIONS’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time.

Singapore [ ] Yes, we use the same definition in our legislation. [ ] No, we have a different definition. * Additional comments (if any): The definition is not essential. Codex definition will be used as reference if required. Thailand [x] Yes, we use the same definition in our legislation. Additional comments: Even the definition is not yet identified in the Food Act B.E. 2522 (1979), the implementation of legislation is similar. Vietnam [x] Yes, we use the same definition in our legislation. Additional comments: Even the definition is not yet identified in the Food Act B.E. 2522 (1979), the implementation of legislation is similar. “HACCP”: Brunei [x] No, we have a different definition. Hazard Analysis * Additional comments (if any): Brunei does not include the Critical Control definition under its food legislation. Points - a system Cambodia [x] Yes, we use the same definition in our legislation. which identifies, Indonesia [x] Yes, we use the same definition in our legislation. evaluates, and Laos [x] Yes, we use the same definition in our legislation. controls hazards Malaysia [x] Yes, we use the same definition in our legislation. which are Myanmar significant to food Philippines [x] Yes, we use the same definition in our legislation. safety. * Our definition is …… However, we also define Critical Control Point - A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to acceptable level…… transpose Singapore [ ] Yes, we use the same definition in our legislation. [ ] No, we have a different definition. * Additional comments (if any): Codex definition is used. As it is an international accepted definition, inclusion of the definition in the national legislation is not essential. Thailand [x] Yes, we use the same definition in our legislation. Additional comments: HACCP is a voluntary measure notified as the Announcement of the Food and Drug Administration. Vietnam [x] Yes, we use the same definition in our legislation.

“HACCP-based Brunei [ ] Yes, we use the same definition in our legislation. approach”: food [ ] No, we have a different definition. control * Additional comments (if any): Brunei does not include the actions/measures definition under its food legislation. where basic Cambodia [x] Yes, we use the same definition in our legislation. HACCP principles Indonesia [x] Yes, we use the same definition in our legislation. of hazard Laos [x] No, we have a different definition. identification and * Our definition is ……We don’t have it.…...... preventive * We will transpose this ASEAN definition to our national legislation by ……………………………

20 Table 3.1: This sub-table is to [investigate/determine] if the [session/section] of ‘DEFINITIONS’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. measures are Malaysia [x] Yes, we use the same definition in our legislation. applied. Myanmar Philippines [x] Yes, we use the same definition in our legislation. Singapore [ ] Yes, we use the same definition in our legislation. [ ] No, we have a different definition. * Additional comments (if any): As “HACCP” is well defined by Codex and accepted internationally, additional definition for “HACCP-based approach” in the national legislation is not essential. AHP definition may be used as reference if required. Thailand [x] Yes, we use the same definition in our legislation. Additional comments: HACCP is a voluntary measure notified as the Announcement of the Food and Drug Administration. Vietnam [x] Yes, we use the same definition in our legislation. “Hazard”: a Brunei [ ] Yes, we use the same definition in our legislation. biological, [ ] No, we have a different definition. chemical or * Additional comments (if any): Brunei does not include the physical agent in, definition under its food legislation. or condition of, Cambodia [x] Yes, we use the same definition in our legislation. food with the Indonesia [x] Yes, we use the same definition in our legislation. potential to cause Laos [x] Yes, we use the same definition in our legislation. an adverse health Malaysia [x] No, we have a different definition. effect. * Our definition is …… ………...... * We will transpose this ASEAN definition to our national legislation by …………………………… Need Malaysia to clarify. Myanmar Philippines [x] Yes, we use the same definition in our legislation. Singapore [ ] Yes, we use the same definition in our legislation. [ ] No, we have a different definition. * Additional comments (if any): Codex definition is used. As it is an international accepted definition, inclusion of the definition in the national legislation is not essential. Thailand [x] Yes, we use the same definition in our legislation. Vietnam [x] Yes, we use the same definition in our legislation. “Potable water”: Brunei [ ] Yes, we use the same definition in our legislation. Water with [ ] No, we have a different definition. standards of * Additional comments (if any): Brunei does not include the potability not lower definition under its food legislation. than those Cambodia [x] Yes, we use the same definition in our legislation. contained in the Indonesia [x] Yes, we use the same definition in our legislation. latest edition of the Laos [x] Yes, we use the same definition in our legislation. “International Malaysia [x] Yes, we use the same definition in our legislation. Standards for Myanmar Drinking Water”, Philippines [ ] Yes, we use the same definition in our legislation. World Health Organization. [ ] No, we have a different definition. * Additional comments (if any): Not currently defined but we

21 Table 3.1: This sub-table is to [investigate/determine] if the [session/section] of ‘DEFINITIONS’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. agree on the proposed definition Singapore [ ] Yes, we use the same definition in our legislation. [ ] No, we have a different definition. * Additional comments (if any): Definition in Singapore legislation is not required as food industry in Singapore is allowed to use only PUB piped water for food processing. PUB piped water is clean, drinking water that complies with WHO Guidelines for Drinking-water Quality and is regulated under the Environmental Public Health (Quality of Piped Drinking Water) Regulations. Thailand [x] Yes, we use the same definition in our legislation. Additional comments: The definition is not yet revised following the latest edition of WHO. Vietnam [x] Yes, we use the same definition in our legislation. “Primary Brunei [ ] Yes, we use the same definition in our legislation. production”: those [ ] No, we have a different definition. steps in the food * Additional comments (if any): Brunei does not include the chain up to and including, for definition under its food legislation. example : harvesting, Cambodia [x] Yes, we use the same definition in our legislation. slaughter, milking, Indonesia [x] Yes, we use the same definition in our legislation. fishing, farming. Laos [x] Yes, we use the same definition in our legislation. Malaysia [x] Yes, we use the same definition in our legislation. Myanmar Philippines [ ] Yes, we use the same definition in our legislation. [ ] No, we have a different definition. * Additional comments (if any): Not currently defined but we agree on the proposed definition Singapore [ ] Yes, we use the same definition in our legislation. [ ] No, we have a different definition. * Additional comments (if any): The definition is not essential. Codex definition will be used as reference if required. Thailand [x] Yes, we use the same definition in our legislation. Vietnam [x] Yes, we use the same definition in our legislation. Remark: Please find details of each definition in ‘ASEAN Common Principles and Requirements for Food Hygiene (AFH)’ attached.

Table 3.2: This sub-table is to [investigate/determine] if the [session/section] of ‘PRIMARY PRODUCTION - 4.1 Hygienic Primary Food Production’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Principles and requirements in AFH: 4.1 Hygienic Primary Food Production

22 Table 3.2: This sub-table is to [investigate/determine] if the [session/section] of ‘PRIMARY PRODUCTION - 4.1 Hygienic Primary Food Production’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Primary production should be carried out in a way to ensure that the food is produced under hygienic conditions and fit for consumption. Such practices include: a) Primary production sites and environments should be managed and maintained in such ways that potential contaminants are not assimilated and transferred into the food chain. In case that food is derived from areas where control can not be exercised, site selection should be made to avoid cross contamination. b) To ensure food safety at the primary production level, the following measures should be implemented as far as practicable such as: • A monitoring program to control disease outbreak and possible human infection through consumption of infected food sources. • Measures to ensure that foods produced meet the acceptable levels of veterinary drugs and pesticide residues. • Use of safe animal feeds. [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. Brunei * Additional comments (if any): The requirement for a hygienic production has been in-cooperated in the formulated food hygiene regulation and guidance. Cambodia [x] Yes, the same principles and requirements already appear in our legislation. Indonesia [x] Yes, the same principles and requirements already appear in our legislation. Laos No answer?? Need Laos to clarify. Malaysia Myanmar Philippines [x] Yes, the same principles and requirements already appear in our legislation. Singapore [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Our principles and requirements are……………………………………….. Codex Recommended International Code of Practice - General Principles of Food Hygiene which is more comprehensive is used as a reference guide. * Additional comments (if any): Farms in Singapore are licensed and regulated to ensure that food is safe and suitable for its intended use.

Vegetable farms are encouraged to adopt the Code of Good Agricultural Practice as a food safety assurance system in vegetable production and be a member of AVA’s Good Agricultural Practice for Vegetable Farming (GAP- VF) Certification Scheme.

Programmes are available to monitor/control animal diseases, veterinary drugs and pesticide residues etc Thailand [x] Yes, the same principles and requirements already appear in our legislation. Vietnam [x] Yes, the same principles and requirements already appear in our legislation. Remark: Please find details of session 4.1 in ‘ASEAN Common Principles and Requirements for Food Hygiene (AFH)’ attached.

23 Table 3.3: This sub-table is to [investigate/determine] if the [session/section] of ‘PRIMARY PRODUCTION - 4.2 Handling, Storage and Transport’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Principles and requirements in AFH: 4.2 Handling, Storage and Transport Measures to control and prevent contamination during handling, storage and transport should be in place to prevent contaminants and microbial growth that render product unfit for consumption. Such measures include: a) Sorting and separating raw materials into fit and unfit for consumption. b) Putting measures in place to protect food and food ingredients from physical, chemical and micro-biological contaminants as well as from other objectionable substances. c) Maintaining storage facilities in a manner that will decrease the possibility of cross contamination. d) Using cleaned and well maintained vehicles to transport raw materials. Brunei [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): The requirement proper handling, storage and transport has been in-cooperated in the formulated food hygiene regulation and guidance. Cambodia [x] Yes, the same principles and requirements already appear in our legislation. Indonesia [x] Yes, the same principles and requirements already appear in our legislation. Laos [x] No, we have different principles and requirements. Additional comments: …at farm level is under Ministry of Agriculture responsible. Malaysia [x] Yes, the same principles and requirements already appear in our legislation. Myanmar Philippines [x] Yes, the same principles and requirements already appear in our legislation. Singapore [ ] Yes, the same principles and requirements already appear in our legislation. [x] No, we have different principles and requirements. * Our principles and requirements are……………………………………….. Legislation is in place to ensure safe handling, storage and transport of food at all stages of food chain. * Additional comments (if any): Legislation is in place to ensure safe handling, storage and transport of food at all stages of food chain. Thailand [x] Yes, the same principles and requirements already appear in our legislation. Vietnam [x] Yes, the same principles and requirements already appear in our legislation. Remark: Please find details of session 4.2 in ‘ASEAN Common Principles and Requirements for Food Hygiene (AFH)’ attached.

Table 3.4: This sub-table is to [investigate/determine] if the [session/section] of ‘PRIMARY PRODUCTION - 4.3 Record Keeping’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Principles and requirements in AFH: 4.3 Record Keeping Appropriate records of primary production should be kept by the establishments.

24 Brunei [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): The requirement for record keeping has been in-cooperated in the formulated food hygiene regulation and guidance. Cambodia [x] Yes, the same principles and requirements already appear in our legislation. Indonesia [x] Yes, the same principles and requirements already appear in our legislation. Laos No answer?? Need Laos to clarify. Malaysia [x] Yes, the same principles and requirements already appear in our legislation. Myanmar Philippines [x] Yes, the same principles and requirements already appear in our legislation. Singapore No answer?? Need Singapore to clarify. Thailand [x] Yes, the same principles and requirements already appear in our legislation. Vietnam [x] Yes, the same principles and requirements already appear in our legislation. Remark: Please find details of session 4.3 in ‘ASEAN Common Principles and Requirements for Food Hygiene (AFH)’ attached.

Table 3.5: This sub-table is to [investigate/determine] if the [session/section] of ‘ESTABLISHMENT: DESIGN AND FACILITIES - 5.1 Location and Premises’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Principles and requirements in AFH: 5.1 Location and Premises a) Location - Establishments should be located away from polluted or prone to flooding unless sufficient safeguards are installed to prevent environmental pollution or pest infestation and harborage areas which carry higher risks of imparting serious food contamination. b) Premises - Premises should be constructed to prevent cross-contamination among foodstuffs during operations and should provide: • adequate working space for working; • adequate natural or artificial lighting; • wall, ceiling, and room partitions should be made from durable, non-absorbent, nontoxic and easy to clean materials; • floors allow adequate drainage and easy cleaning; and • where necessary, separate rooms for each process operation to prevent cross contamination. c) Layout - where possible, layout should be designed such that forward progression from raw materials receipt to finished product packing is depicted to prevent cross contamination. d) Ventilation – sufficient ventilation should be provided to: • minimize air-borne food contamination of food, for example, from aerosols and condensation droplets; • control ambient temperatures and humidity, where necessary; • control odors which might affect food suitability; and • prevent air flowing from contaminated to clean areas.

25 Table 3.5: This sub-table is to [investigate/determine] if the [session/section] of ‘ESTABLISHMENT: DESIGN AND FACILITIES - 5.1 Location and Premises’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Brunei [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): The requirement for a proper location and layout design has been in-cooperated in the formulated food hygiene regulation and guidance. Cambodia [x] Yes, the same principles and requirements already appear in our legislation. Indonesia [x] Yes, the same principles and requirements already appear in our legislation. Laos [x] Yes, the same principles and requirements already appear in our legislation. Malaysia [x] Yes, the same principles and requirements already appear in our legislation. Myanmar Philippines [x] Yes, the same principles and requirements already appear in our legislation. Singapore [x] No, we have different principles and requirements. Our principles and requirements are ……… - Location: Food processing premises and cold stores are to be located within the area designated as a food zone during land planning. After a site or building is identified, the applicant should check with AVA on the suitability of its location. Site inspection of the proposed premises may be required at this stage. If the site or building is not suitable, applicant will have to source for another location. Food processing establishments are to be located at least 100 m away from the pollutive trades.

- Food Premises: a. Landscaping is to be so designed to minimize attractants and harbourages for pests. b. Building and facilities are to be of sound construction and maintained in good repair. c. Construction materials must not transmit any undesirable substances to the food. d. The premises are to be designed to allow easy cleaning and to facilitate proper supervision of food hygiene. e. Building and facilities are to be designed to prevent entry of pests, birds, vermin, rodents and environmental contaminants such as smoke, dust, etc. f. Openings into the building have to be screened to rodent proof the premises. Doors must have good fittings to both the frames and the floors. Windows must be well fitted and protected with wire screening. g. Control devices are to be incorporated into the building design. Ad-hoc installation should be kept minimum. h. Building and facilities are to be designed to provide separation by partition, location or other effective means, between those operations that may cause contamination.

26 Table 3.5: This sub-table is to [investigate/determine] if the [session/section] of ‘ESTABLISHMENT: DESIGN AND FACILITIES - 5.1 Location and Premises’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. i. Building and facilities are to be designed to facilitate hygiene operations by means of a controlled and regulated flow in the process from the arrival of the raw material at the premises to the finished products and should provide for appropriate temperature for the process and products.

- Factory Layout: There must be separate work areas in the premises. The workflow is to be smooth and straight with minimal criss-crossing and no back tracking. This is to minimize cross contamination. There are to be different separately labelled storage areas for the raw materials, final products, chilled products, frozen products, packaging materials, cleaning equipment, etc. The First-In-First-Out system has to be practised. The food premises must also have a staff room and sufficient sanitary facilities. The factory layout is to be designed to minimize non-essential personal traffic from passing through the processing and packaging areas. The factory layout is to be designed in order that the processing area does not open directly into outdoor areas. Where necessary, the food processing and packing areas are to be air- conditioned. All surfaces in contact with food have to be inert, non-toxic, smooth and non- porous. The product stream must be covered. Pipes conduit and mechanisms are to be avoided directly above the product stream. Whenever possible and practical, piping and electrical conduits are to be enclosed.

* Additional comments (if any): - Location: Guidelines and licensing requirements in place to ensure food processing establishments are appropriately located. - Premises: Guidelines and licensing requirements in place to ensure food processing establishments are properly designed with the necessary facilities. - Layout: Guidelines and licensing requirements in place to ensure proper layout of food processing establishments. Thailand [x] Yes, the same principles and requirements already appear in our legislation. Vietnam [x] Yes, the same principles and requirements already appear in our legislation. Remark: Please find details of session 5.1 in ‘ASEAN Common Principles and Requirements for Food Hygiene (AFH)’ attached.

27 Table 3.6: This sub-table is to [investigate/determine] if the [session/section] of ‘ESTABLISHMENT: DESIGN AND FACILITIES - 5.2 Equipment’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Principles and requirements in AFH: 5.2 Equipment a) Equipment and containers, other than one time use containers and packaging coming in contact with food should be so designed to minimize the risk of contamination. b) Equipment and containers should be: • located and constructed to facilitate easy cleaning and maintenance; • clean and free from contaminants; and • made of materials that is durable, rust resistant, non-toxic and easy to clean. c) Process equipment should be designed to achieve the required food temperature as rapidly as necessary, maintain effectively, and allow temperature to be monitored and controlled. d) Separate containers should be provided for waste, by-products and inedible and dangerous substances should be put in specific areas to prevent food cross contamination. Containers for dangerous substances should be made of impervious material and should be labelled, securely closed to prevent intentional or accidental food contamination. Brunei [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): The requirement for a proper use of containers has been in-cooperated in the formulated food hygiene regulation and guidance. Cambodia [x] Yes, the same principles and requirements already appear in our legislation. Indonesia [x] Yes, the same principles and requirements already appear in our legislation. Laos [x] Yes, the same principles and requirements already appear in our legislation. Malaysia [x] Yes, the same principles and requirements already appear in our legislation. Myanmar Philippines [x] Yes, the same principles and requirements already appear in our legislation. Singapore [x] No, we have different principles and requirements. * Our principles and requirements are ……… -Equipment: All surfaces in contact with the process stream are to be inert to food under the conditions of use and do not migrate to or are absorbed by food. Construction materials have to be selected to resist wear and corrosion. All surfaces in contact with food are to be smooth and non-porous so that tiny particles of food, bacteria, mould or insect eggs are not caught in microscopic surface crevices where they are difficult to dislodge, and thus a potential source of contamination. All surfaces in contact with food are to be readily accessible for manual cleaning or if not readily accessible, the equipment are to be readily disassembled for manual cleaning, or if mechanical, such as clean-in-place techniques are used, it should be demonstrated that the results achieved without disassembly are the equivalent of those obtained with disassembly and manual cleaning.

28 Table 3.6: This sub-table is to [investigate/determine] if the [session/section] of ‘ESTABLISHMENT: DESIGN AND FACILITIES - 5.2 Equipment’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. All interior surfaces in contact with food are to be arranged in order that the equipment is self-emptying and self-draining. All equipment is to be mounted at least 91 cm from the wall and there shall be at least 91 cm allowed between all equipment. If this is not desired, the equipment shall be sealed against the wall by caulking. All equipment is to be mounted at least 15 cm off the floor and with a clearance of at least 46 cm from the ceiling. The equipment is to be so designed to protect the contents from external contamination. The exterior or non-product contact surfaces are to be arranged to prevent harbouring of soils, bacteria or pests in and on the equipment itself as well as in its contacts with other equipment, floors. Walls or hanging supports. Equipment requiring adjustments during operation are to be so designed in order that operators will not place their hands within the product zone to avoid any contamination. All inside corners are to be provided with internal angles of a radius of 5 mm or greater to provide easy cleaning. All openings into equipment are to be protected against any entrance of contaminants as a function of the action of opening or when it is left opened. Agitators are to be installed from the sides of vessels and be easily dismantled for shaft cleaning; otherwise these must be so designed to eliminate possible lubricant contamination or any other sources of contamination. The motors used for the mixers should be either angled away from the openings of the mixers or covered. This is to prevent dust and dirt from the motors from falling into the food. Gasketing must be selected and installed to provide the desired seal, not contribute contamination, and allow cleaning. Bearing have either to be sealed or self-lubricated and installed external to the product zone. If lubricants are unavoidable, these must be of food grade. Pipes serving equipment are to mount between 2.5 and 10 cm from the wall, depending on diameter of pipe, and from other pipes. Pipe or conduit to floor clearance are to be at least 30 cm. Floor attachments must be minimized for easy cleaning. Joints have to be free of fractures. Flexible pipes are to be non-porous, not affected by food or cleaning compounds, and of sections not over 1 meter long. Pumps, valves and fittings are to be readily removable, completely self- draining, and with no internal bypasses. Food grade lubricants are to be used for machines or equipment. Items such as filters, screens, etc, must be readily removable for inspection, replacement and cleaning. Where cooking or trying of food is involved, a hood and flue system fitted with

29 Table 3.6: This sub-table is to [investigate/determine] if the [session/section] of ‘ESTABLISHMENT: DESIGN AND FACILITIES - 5.2 Equipment’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. grease filters and a motor-extractor fan are to be provided over the entire cooking range to extract the fume, smoke and heat emission. The extracted air is to be vented through a flue connected to a point above the roof of the premises or away from the neighbouring premises. There must be sufficient preparation tables, shelving racks and these are to be made of impervious, durable and rust free materials. For trolleys and racks, the lowest shelf is to be at least 30 cm above ground level.

* Additional comments (if any): Guidelines and licensing requirements in place. Thailand [x] Yes, the same principles and requirements already appear in our legislation. Vietnam [x] Yes, the same principles and requirements already appear in our legislation. Remark: Please find details of session 5.2 in ‘ASEAN Common Principles and Requirements for Food Hygiene (AFH)’ attached.

Table 3.7: This sub-table is to [investigate/determine] if the [session/section] of ‘ESTABLISHMENT: DESIGN AND FACILITIES - 5.3 Facilities’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Principles and requirements in AFH: 5.3 Facilities a) Food Hygiene Facilities – these include facilities that supply adequate amount of potable water when necessary for use in food production. Such facilities should be constructed in compliance with the food hygiene provisions for food production establishments. Proper maintenance of facilities and water quality control are necessary to ensure hygienic food production. • Potable water should be regularly checked for compliance to WHO Guidelines for Drinking Water Quality (latest edition). • Pressure and temperature controls commonly used in re-used, recovered or recirculated water treatment should be regularly checked to ensure that treatment is effective. • Ice intended for use in food processing or preservation should be made from potable water and should be kept protected from contamination. Likewise, steam used for direct contact with food or food contact surfaces should not constitute a threat to the safety and suitability of food. • Clean water maybe used to pre-wash soils and other materials out of primary products, clean floors and other areas that will not be in contact with foods. • Separate and easily identifiable piping systems for non-potable and potable water supplies should be constructed to prevent possible mixed-up that may lead to food contamination. b) Ice producing facilities and containers should be constructed, maintained, and kept clean to prevent contamination.

30 Table 3.7: This sub-table is to [investigate/determine] if the [session/section] of ‘ESTABLISHMENT: DESIGN AND FACILITIES - 5.3 Facilities’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. c) Drainage facilities should be constructed without posing risk of contaminating food and potable water. Facilities should also be designed to allow trapping of solid matters for easy disposal, and cleaning. Drainage effluent should be in conformance with the requirements of the national authorities before it is released into the public drainage system. d) Personal hygiene facilities should be provided to maintain the desired degree of personal hygiene to reduce the risk of food contamination. Where appropriate, facilities should include : • hand washing and hand drying facilities adequately provided in every toilet at production entry; and at production area where necessary; • liquid soaps and disinfectants; and • adequately and suitably located clothe changing and storage facilities for personal belongings. e) Lighting facilities – Where necessary, lighting should not be such that the resulting colour is misleading, should be designed and provided to allow operation to proceed in a hygienic manner. Light protection, where necessary, should be provided to ensure that food is not contaminated by breakages. f) Storage facilities - Adequate storage facilities should be provided and maintained to store food, water, ingredients, packaging material and non-food chemicals (e.g. cleaning materials, lubricants, fuels). Where necessary, storage facilities should: • permit adequate maintenance and cleaning; • prevent pest access and harbourage; • enable food to be effectively protected food from contamination during storage; and • provide an environment which minimizes food deterioration (e.g. temperature and humidity controlled room). Brunei [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): The requirement for food hygiene facilities has been in-cooperated in the formulated food hygiene regulation and guidance. Cambodia [x] Yes, the same principles and requirements already appear in our legislation. Indonesia [x] Yes, the same principles and requirements already appear in our legislation. Laos [x] Yes, the same principles and requirements already appear in our legislation. Malaysia [x] Yes, the same principles and requirements already appear in our legislation. Myanmar Philippines [x] Yes, the same principles and requirements already appear in our legislation. Singapore [ ] Yes, the same principles and requirements already appear in our legislation. [x] No, we have different principles and requirements. Our principles and requirements are ……… - Food Hygiene Facilities: Food industry in Singapore is allowed to use only PUB piped water for food

31 Table 3.7: This sub-table is to [investigate/determine] if the [session/section] of ‘ESTABLISHMENT: DESIGN AND FACILITIES - 5.3 Facilities’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. processing. PUB piped water is clean, drinking water that complies with WHO Guidelines for Drinking-water Quality and is regulated under the Environmental Public Health (Quality of Piped Drinking Water) Regulations.

- Drains:

a. Drains are to be properly located, trapped and vented.

b. Drains are to be of suitable type, equipped with traps and removable grating to permit cleaning.

c. Drains are to be designed to prevent water retention in or around the drain.

d. Drains must be designed to carry the maximum anticipated load to prevent any problem of flooding at your premises.

e. Dock levels are to be sufficiently above grade to prevent rodent from entering.

- SANITARY FACILITIES

a. Toilets facilities are to be provided within the food premises but they must be separated and away from the food processing area. b. Toilet door are to be self-closing. c. Auto-sensor or foot-operated tap for wash hand sinks complete with liquid soap dispenser and disposable paper towels should be provided at a convenient location.

STAFF ROOM a. The personnel areas like a staff room are to be properly separated from the processing areas. b. Proper personnel facilities like clothing changing and welfare rooms are to be provided. c. A first-aid box complete with first-aid kits is also a necessity. d. Workers are to be provided with lockers that are sloped at the top to prevent accumulation of dust and debris. The base of the lockers is to be sealed to a concrete base.

- Lighting

a. Adequate lightings have to be provided at work areas. In general working area, a minimum illumination of 220 lux should be provided and where close examination of products is carried out, the illumination should not be less than 540 lux. b. There must be proper lighting at dark corners in the building, and at openings into the building to prevent entry and harbourage of pest. c. Lighting is not allowed to alter the colour of food. d. Lighting sources are to be enclosed to avoid falling glasses or other materials from breakage that may be introduced into the food during manufacturing. e. Lighting fixtures must be watertight to permit hose down

32 Table 3.7: This sub-table is to [investigate/determine] if the [session/section] of ‘ESTABLISHMENT: DESIGN AND FACILITIES - 5.3 Facilities’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. - Ventilation

a. Food factory has to be well ventilated to prevent excessive heat, condensation and contamination with odours, dusts, vapour or smoke. b. Adequate extractor fans within the food processing area are to be provided to ensure adequate ventilation. c. Air supply and extraction trunking should not introduce contaminants. d. Ventilation openings are to be screened and equipped with proper air filters. e. The screens are to be easily removable for cleaning.

- Storage

a. Separate facilities are to be provided for the storage of dry materials, such as raw materials, dry ingredients and packaging materials. b. Separate holding areas are to be provided for storage of finished products. c. The stores for raw materials, dry ingredients, final products and packaging materials are to be rodent proof. d. Sufficient shelving racks are to be provided and are to be made of impervious, durable and corrosion-resistant materials. e. Food products are to be placed on racks. The lowest shelf should be at least 30 cm above the ground level.

COLD STORES FOR PERISHABLE PRODUCTS a. Cold stores are to be designed by taking into account of the intended food products, storage time and the optimal temperature requirements. b. Freezer stores are to be designed to have sufficient freezing capacity to maintain a temperature for products already frozen with a minimum -18oC or lower. c. Chill stores are to be designed to have sufficient refrigeration capacity to maintain the temperature of product at -4oC to 7oC depending on the food products to be stored. d. Cold stores are to be designed to have fluctuation of not exceeding 2oC in air temperature. e. Cold stores are to be equipped with temperature gauge and temperature on-line recorder. f. Cold stores are to be equipped with an automatic temperature control system to alert technical personnel when temperature rises above the set temperature. g. A good vapour seal is required on the outside surface of freezer stores. Precautions are to be taken to avoid danger of frost heave from the subsoil. h. Loading and unloading bay are to be designed to allow transfer of products between cold store and refrigerated vehicle with the least exposure to ambient temperature and with the least possible handling. i. Inflow of the outside air into the cold store should be minimized as much as possible. Where the door of cold store has to be opened frequently, using air lock chamber, a cold curtain, self-closing shutter or other similar devices can minimize air flowing into the store. j. Air velocity in the freezer room is to be moderate and no higher than necessary to achieve sufficiently uniform temperature within the store. Cold store chamber should have sufficient air circulation and proper air distribution to eliminate hot spots and stratification of air layers (warmest air rising to ceiling). k. Provision is to be made for an automatic, effective and regular defrosting of the freezer store surfaces. l. All cold stores are to be fitted with an alarm device, which can be operated from the inside, so that anyone trapped inside can seek assistance at once. Alarm should be

33 Table 3.7: This sub-table is to [investigate/determine] if the [session/section] of ‘ESTABLISHMENT: DESIGN AND FACILITIES - 5.3 Facilities’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. installed in a work area where someone is always on duty. m. Cold stores are to be provided with a 46 cm white perimeter strip to identify storage limits at interior wall junctions with steel guard to protect the wall. n. All cold rooms are to be provided with proper racking systems using stainless steel with the lowest shelf at least 30 cm above the base of the cold stores for the storage of foods. o. A heavy duty and non-slipped flooring is to be provided for each cold store. p. Cold stores are to be designed by an expert and constructed by craftsmen competent and experienced in this field.

STORES FOR HARMFUL MATERIALS

Poisonous or harmful materials including cleaning compounds, disinfectants and insecticides are to be stored in separate rooms designed and marked specially for this purpose.

* Additional comments (if any): - Food Hygiene Facilities: Food industry in Singapore is allowed to use only PUB piped water for food processing. PUB piped water is clean, drinking water that complies with WHO Guidelines for Drinking-water Quality and is regulated under the Environmental Public Health (Quality of Piped Drinking Water)

- Drains: Legislation, guidelines and licensing requirements in place.

- Sanitary facilities: Legislation, guidelines and licensing requirements in place.

- Lighting: Legislation, guidelines and licensing requirements in place.

- Ventilation Guidelines and licensing requirements in place.

- Storage Guidelines and licensing requirements in place. Thailand [x] Yes, the same principles and requirements already appear in our legislation. Additional comments: Except facility requirements on potable water and ice are not yet revised following the latest edition of WHO. Vietnam [x] Yes, the same principles and requirements already appear in our legislation. Remark: Please find details of session 5.3 in ‘ASEAN Common Principles and Requirements for Food Hygiene (AFH)’ attached.

34 Table 3.8: This sub-table is to [investigate/determine] if the [session/section] of ‘CONTROL OF OPERATION - 6.1 Control of Hazards’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Principles and requirements in AFH: 6.1 Control of Hazards Good hygiene practices should be observed. Once such practices are in place, the development of a workable food safety systems such as a HACCP-based approach control system should be encouraged. Such approach includes: a) identifying the hazards in the food system; and b) developing control measures of identified hazards. Brunei [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): The requirement in controlling hazard has been in- cooperated in the formulated food hygiene regulation and guidance. Cambodia [x] Yes, the same principles and requirements already appear in our legislation. Indonesia [x] Yes, the same principles and requirements already appear in our legislation. Laos [x] Yes, the same principles and requirements already appear in our legislation. Malaysia [x] Yes, the same principles and requirements already appear in our legislation. Myanmar Philippines [x] Yes, the same principles and requirements already appear in our legislation. Singapore [x] No, we have different principles and requirements. * Our principles and requirements are ……………………………………………….. HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP)

HACCP is a systematic approach to food safety, consisting of the seven following principles: I. Assess hazards and risks associated with growing, harvesting, raw materials and ingredients, processing, manufacturing, distributing, marketing, preparing and consuming of food by providing a systematic evaluation of a specific food and its ingredients or components to determine the risks from hazardous micro-organisms or their toxins. II. Determine Critical Control Point (CCP) required to control the identified hazards. CCP is defined as any point or procedure in a specific food system where a loss of control may result in an unacceptable health risk. III. Establish the critical limits that must be met at each identified CCP. A critical limit is defined as one or more prescribed tolerances that must be met to ensure that a CCP controls a microbiological hazard effectively.

IV. Establish procedures to monitor CCP. Monitoring is the scheduled testing or observation of a CCP and its limits. V. Establish corrective action to be taken when there is a deviation identified by monitoring a CCP. Action taken must eliminate the actual or potential hazard that was created by deviation from the HACCP plan, and assure the safe disposition of the product involved. VI. Establish effective record keeping systems that document the HACCP plan. The HACCP plan must be on a file to be kept at the food factory. VII. Establish procedures for verification that the HACCP system is working correctly. Verification consists of methods, procedures and tests used to determine that the HACCP system is in compliance with the HACCP plan. Through the implementation of a comprehensive HACCP plan, food safety levels can be effectively controlled. Such a plan basically identifies all potential health hazards present in the process pathway and formulates strategies to eliminate every hazard completely.

35 Table 3.8: This sub-table is to [investigate/determine] if the [session/section] of ‘CONTROL OF OPERATION - 6.1 Control of Hazards’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time.

* Additional comments (if any): Industry is required to adopt HACCP principles in their control of operations. Guidelines and licensing requirements in place. Thailand [x] Yes, the same principles and requirements already appear in our legislation. Additional comments: Control of Hazard by HACCP-based approach control system is a voluntary measure notified as the Announcement of the Food and Drug Administration. Vietnam [x] Yes, the same principles and requirements already appear in our legislation. Remark: Please find details of session 6.1 in ‘ASEAN Common Principles and Requirements for Food Hygiene (AFH)’ attached.

Table 3.9: This sub-table is to [investigate/determine] if the [session/section] of ‘CONTROL OF OPERATION - 6.2 Key Hygiene Control Systems’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Principles and requirements in AFH: 6.2 Key Hygiene Control Systems a) Time and temperature control - Systems should be in place to ensure that time and temperature of cooking, cooling, processing and storage is controlled effectively since these are critical to food safety and suitability. Temperature recording devices should be checked at regular intervals and tested for accuracy. b) Other steps which contribute to food hygiene may include, for example: • chilling; • thermal processing; • irradiation; • drying; • chemical preservation; • vacuum or modified atmospheric packaging. c) Food control specification – Where microbiological, chemical or physical specifications are used in any food control systems, such specifications should be based on sound scientific principles and state, where appropriate, monitoring procedures, analytical methods and action limits. d) Cross contamination prevention - To prevent cross contamination: • Raw materials and utensils used in handling should be segregated physically or by time with effective immediate cleaning from cooked products and equipment used during their process, handling, storage and transport. Cleaning and where appropriate, disinfection of hands, equipment and facilities should always be practiced after handling or processing of food. • In areas where risks are particularly high, access should be restricted to authorized personnel, and they should be required to put on clean protective clothing including head- and footwear and to wash hands before entry to the processing area. Brunei [ ] Yes, the same principles and requirements already appear in our legislation.

36 [ ] No, we have different principles and requirements. * Additional comments (if any): The requirement for a hygiene control system has been in-cooperated in the formulated food hygiene regulation and guidance. Cambodia [x] Yes, the same principles and requirements already appear in our legislation. Indonesia [x] Yes, the same principles and requirements already appear in our legislation. Laos No answer?? Need Laos to clarify. Malaysia [x] Yes, the same principles and requirements already appear in our legislation. Myanmar Philippines No answer?? Need Philippines to clarify. Singapore [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): Legislation, guidelines and licensing requirements in place. Thailand [x] Yes, the same principles and requirements already appear in our legislation. Vietnam [x] Yes, the same principles and requirements already appear in our legislation. Remark: Please find details of session 6.2 in ‘ASEAN Common Principles and Requirements for Food Hygiene (AFH)’ attached.

Table 3.10: This sub-table is to [investigate/determine] if the [session/section] of ‘CONTROL OF OPERATION - 6.3 Incoming Material Requirements’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Principles and requirements in AFH: 6.3 Incoming Material Requirements a) Two major criteria to consider in accepting incoming materials are: • that it should not contain physical, chemical and microbiological hazards that cannot be reduced to an acceptable level by normal sorting and/or processing; and • that it should comply with the required specifications. b) As far as practicable, reduce the risk of contamination by: • sorting raw materials by quality characteristics for immediate processing or storage; • washing as needed; • keeping incoming raw materials in closed package as appropriate, and subjecting it to suitable handling and transport condition within the premise; and • developing codes to facilitate a ‘First In First Out’ inventory system. c) Inspection of incoming materials should be conducted to ensure that they are suitable for their intended use; such as : • delivery temperature; • packaging condition; and • labelling. Brunei [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): The requirement for an incoming materials inspection has been in-cooperated in the formulated food hygiene regulation and guidance.

37 Table 3.10: This sub-table is to [investigate/determine] if the [session/section] of ‘CONTROL OF OPERATION - 6.3 Incoming Material Requirements’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Cambodia [x] Yes, the same principles and requirements already appear in our legislation. Indonesia [x] Yes, the same principles and requirements already appear in our legislation. Laos No answer?? Need Laos to clarify. Malaysia [x] Yes, the same principles and requirements already appear in our legislation. Myanmar Philippines [x] Yes, the same principles and requirements already appear in our legislation. Singapore [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): Legislation, guidelines and licensing requirements in place. Thailand [x] Yes, the same principles and requirements already appear in our legislation. Vietnam [x] Yes, the same principles and requirements already appear in our legislation. Remark: Please find details of session 6.3 in ‘ASEAN Common Principles and Requirements for Food Hygiene (AFH)’ attached.

Table 3.11: This sub-table is to [investigate/determine] if the [session/section] of ‘CONTROL OF OPERATION - 6.4 Packaging’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Principles and requirements in AFH: 6.4 Packaging Packaging should be designed to protect the product against microbiological and other contamination and to maintain quality characteristics throughout the production process during product distribution and product shelf life. Labelling should be properly done in compliance with regulatory requirements. Packaging materials should be food grade. In case where the packaging components migrate into the food, accumulated levels should be within the maximum allowable level. Brunei [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): The requirement for proper packaging has been in-cooperated in the formulated food hygiene regulation and guidance. Cambodia [x] Yes, the same principles and requirements already appear in our legislation. Indonesia [x] Yes, the same principles and requirements already appear in our legislation. Laos No answer?? Need Laos to clarify. Malaysia [x] Yes, the same principles and requirements already appear in our legislation. Myanmar Philippines [x] Yes, the same principles and requirements already appear in our legislation. Singapore [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): Legislation, guidelines and licensing requirements in place. Thailand [x] Yes, the same principles and requirements already appear in our legislation. Vietnam [x] Yes, the same principles and requirements already appear in our legislation. Remark: Please find details of session 6.4 in ‘ASEAN Common Principles and Requirements for Food Hygiene (AFH)’ attached.

38 Table 3.12: This sub-table is to [investigate/determine] if the [session/section] of ‘CONTROL OF OPERATION - 6.5 Management and Supervision’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Principles and requirements in AFH: 6.5 Management and Supervision Food production should be under the supervision of a person who has sufficient knowledge of food hygiene principles and practices to be able to judge potential risks, take appropriate preventive and corrective actions, and ensure effective monitoring and supervision including self-inspection to ensure compliance to the principles of food hygiene. Brunei ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): The requirement for a knowledgeable supervisor and management has been in-cooperated in the formulated food hygiene regulation and guidance. Cambodia [x] Yes, the same principles and requirements already appear in our legislation. Indonesia [x] Yes, the same principles and requirements already appear in our legislation. Laos No answer?? Need Laos to clarify. Malaysia [x] Yes, the same principles and requirements already appear in our legislation. Myanmar Philippines [x] Yes, the same principles and requirements already appear in our legislation. Singapore [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): Legislation, guidelines and licensing requirements in place. Thailand [x] No, we have different principles and requirements. - Our principles and requirements are ……………….. - We will transpose the AFH principles and requirements to our national legislation by ………. Additional comments: - However, our principles are not yet legally set in General GMP. - The criterion of Management and Supervision is legally set in Specific GMP for Drinking water and Specific GMP for Pasteurized Milk Products. Vietnam [x] Yes, the same principles and requirements already appear in our legislation. Remark: Please find details of session 6.5 in ‘ASEAN Common Principles and Requirements for Food Hygiene (AFH)’ attached.

Table 3.13: This sub-table is to [investigate/determine] if the [session/section] of ‘CONTROL OF OPERATION - 6.6 Documentation and Records’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Principles and requirements in AFH: 6.6 Documentation and Records Appropriate records of processing, production and distribution should be kept and retained for a period that exceeds the shelf life of the product. Brunei [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): The requirement for safety assurance program which include records and documentation has been in-cooperated in the formulated food hygiene regulation and guidance.

39 Cambodia [x] Yes, the same principles and requirements already appear in our legislation. Indonesia [x] Yes, the same principles and requirements already appear in our legislation. Laos No answer?? Need Laos to clarify. Malaysia [x] Yes, the same principles and requirements already appear in our legislation. Myanmar Philippines [x] Yes, the same principles and requirements already appear in our legislation. Singapore [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): Legislation, guidelines and licensing requirements in place. Thailand [x] Yes, the same principles and requirements already appear in our legislation. Additional comments: The Control of Operation criteria is legally set in Specific GMP and requires keeping production record for 2 years. Vietnam [x] Yes, the same principles and requirements already appear in our legislation. Remark: Please find details of session 6.6 in ‘ASEAN Common Principles and Requirements for Food Hygiene (AFH)’ attached.

Table 3.14: This sub-table is to [investigate/determine] if the [session/section] of ‘CONTROL OF OPERATION - 6.7 Recall Procedures’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Principles and requirements in AFH: 6.7 Recall Procedures a) Managers should ensure effective procedures are in place to deal with any food safety hazard and to enable the complete, rapid recall of any implicated lot of the finished food from the market. Where a product has been withdrawn because of an immediate health hazard, competent authorities should be informed. Other products which are produced under similar conditions, and which may present a similar hazard to public health, should also be evaluated for safety and may need to be withdrawn. b) Recalled products should be held under supervision until they are destroyed, used for purposes other than human consumption, determined to be safe for human consumption, or reprocessed in a manner to ensure their safety. Brunei [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): The requirement for food recall system has been in-cooperated in the formulated food hygiene regulation and guidance. Cambodia [x] Yes, the same principles and requirements already appear in our legislation. Indonesia [x] Yes, the same principles and requirements already appear in our legislation. Laos [x] Yes, the same principles and requirements already appear in our legislation. Malaysia [x] Yes, the same principles and requirements already appear in our legislation. Myanmar Philippines [x] Yes, the same principles and requirements already appear in our legislation. Singapore [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): Legislation, guidelines and licensing requirements in place. Thailand [x] Yes, the same principles and requirements already appear in our legislation. Additional comments: According to Section 43 of Food Act B.E. 2522 (1979), competent officer has legally authority to seize or attach non-complied food

40 products in order to protect consumer health. The Recall mechanism is also voluntary measure taken by cooperating with relevant stakeholders. Vietnam [x] Yes, the same principles and requirements already appear in our legislation. Remark: Please find details of session 6.7 in ‘ASEAN Common Principles and Requirements for Food Hygiene (AFH)’ attached.

Table 3.15: This sub-table is to [investigate/determine] if the [session/section] of ‘ESTABLISHMENT : MAINTENANCE AND SANITATION - 7.1 Maintenance’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Principles and requirements in AFH: 7.1 Maintenance Maintenance - Establishments, equipment, utensil and facilities such as drainage should be checked and maintained regularly to ensure that they function as intended, to prevent contamination of food. Brunei [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): only voluntary The requirement for maintenance of establishment has been in-cooperated in the formulated food hygiene regulation and guidance. Cambodia [x] Yes, the same principles and requirements already appear in our legislation. Indonesia [x] Yes, the same principles and requirements already appear in our legislation. Laos [x] Yes, the same principles and requirements already appear in our legislation. Malaysia [x] Yes, the same principles and requirements already appear in our legislation. Myanmar Philippines [x] Yes, the same principles and requirements already appear in our legislation. Singapore [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Our principles and requirements are ………………………………. 13. (1) Every licensee shall ensure that his licensed food establishment is properly maintained and kept clean. (2) The Director-General may require the licensee to provide or implement any facility, system or programme to facilitate the safety of food prepared at the licensed food establishment.

Requirements for food safety and food hygiene control programs

HACCP System: A proper HACCP (Hazard Analysis and Critical Control Point) system should be developed for implementation to control all food hazards in the manufacturing processes to ensure the production of safe and wholesome food for human consumption.

* Additional comments (if any): Legislation, guidelines and licensing requirements in place. Thailand [x] Yes, the same principles and requirements already appear in our legislation. Vietnam [x] Yes, the same principles and requirements already appear in our legislation. Remark: Please find details of session 7.1 in ‘ASEAN Common Principles and Requirements for Food Hygiene (AFH)’ attached.

41 Table 3.16: This sub-table is to [investigate/determine] if the [session/section] of ‘ESTABLISHMENT: MAINTENANCE AND SANITATION - 7.2 Cleaning’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Principles and requirements in AFH: 7.2 Cleaning a) Cleaning and/or disinfection should ensure that all parts of the establishment, containers, utensils and equipment are properly cleaned. Selection of cleaning method largely depends on the type of products being processed. b) Cleaning and disinfection should be continually and effectively monitored for their suitability and effectiveness and should be documented to include the following: • areas, list of equipment and utensils to be cleaned; • frequency and method of cleaning; • person responsible for particular task; and • monitoring arrangements. d) Cleaning and disinfecting substances, equipment, container, and utensil should be handled, used, and stored in a way that would prevent cross contamination. e) Food handlers or cleaning personnel should be instructed to follow cleaning programs and procedures in a manner or in an area that does not contaminate food and food contact surfaces. Brunei [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): The requirement for cleaning and disinfection has been in-cooperated in the formulated food hygiene regulation and guidance. Cambodia [x] Yes, the same principles and requirements already appear in our legislation. Indonesia [x] Yes, the same principles and requirements already appear in our legislation. Laos [x] Yes, the same principles and requirements already appear in our legislation. Malaysia [x] Yes, the same principles and requirements already appear in our legislation. Myanmar Philippines [x] Yes, the same principles and requirements already appear in our legislation. Singapore [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Our principles and requirements are ……………………………….. Cleaning and Sanitation Program: A written cleaning and sanitation program should include the areas and items such as equipment to be cleaned, frequency and method of cleaning, staff responsible for each specific task and monitoring arrangements. * Additional comments (if any): Legislation, guidelines and licensing requirements in place. Thailand [x] Yes, the same principles and requirements already appear in our legislation. Vietnam [x] Yes, the same principles and requirements already appear in our legislation. Remark: Please find details of session 7.2 in ‘ASEAN Common Principles and Requirements for Food Hygiene (AFH)’ attached.

Table 3.17: This sub-table is to [investigate/determine] if the [session/section] of ‘ESTABLISHMENT : MAINTENANCE AND SANITATION - 7.3 Pest Control System’ has

42 been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Principles and requirements in AFH: 7.3 Pest Control System a) Buildings should be kept in good and clean condition to prevent pest access and to eliminate potential breeding site and to; • Identify where pests are likely to gain access i.e. drains, open windows, doors, ventilators and these should be kept sealed or covered such as with wire mesh screens; • Exclude animals from the food processing plants and where possible from the grounds of factories. b) Establishments should be regularly examined for evidence of infestation and harbourage. c) If pests are in evidence, some eradication measures should be carried out immediately without adversely affecting food safety or suitability. Tools and chemical used for pest control should be kept in separate rooms or cabinets with access limited to establishment designated persons only. d) The availability of food and water encourages pest harbourage ad and infestation. Potential food sources should be stored in pest-proof containers and/or stacked above the ground away from walls. Brunei [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): The requirement for a pest control system has been in-cooperated in the formulated food hygiene regulation and guidance. Cambodia [x] Yes, the same principles and requirements already appear in our legislation. Indonesia [x] Yes, the same principles and requirements already appear in our legislation. Laos [x] Yes, the same principles and requirements already appear in our legislation. Malaysia [x] Yes, the same principles and requirements already appear in our legislation. Myanmar Philippines [x] Yes, the same principles and requirements already appear in our legislation. Singapore [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Our principles and requirements are ……………………………………………….. Pest Control Program: An effective and continuous program for control of pest should be drawn up. Control measures involving treatment with chemical, physical or biological agents should only be undertaken by or under the direct supervision of a qualified personnel. * Additional comments (if any): Legislation, guidelines and licensing requirements in place. Thailand [x] Yes, the same principles and requirements already appear in our legislation. Vietnam [x] Yes, the same principles and requirements already appear in our legislation. Remark: Please find details of session 7.3 in ‘ASEAN Common Principles and Requirements for Food Hygiene (AFH)’ attached.

Table 3.18: This sub-table is to [investigate/determine] if the [session/section] of ‘ESTABLISHMENT : MAINTENANCE AND SANITATION - 7.4 Waste Management’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Principles and requirements in AFH: 7.4 Waste Management

43 Waste materials should be handled in such a manner as to avoid contamination of food, or potable water and the environment, by : a) disposing waste from food handling, food storage, and other working areas on regular intervals but at least daily; and b) cleaning and/or disinfecting waste receptacles/storage after waste disposal. Brunei [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): The requirement for maintenance and sanitation (waste management) has been in-cooperated in the formulated food hygiene regulation and guidance. Cambodia [x] Yes, the same principles and requirements already appear in our legislation. Indonesia [x] Yes, the same principles and requirements already appear in our legislation. Laos [x] Yes, the same principles and requirements already appear in our legislation. Malaysia [x] Yes, the same principles and requirements already appear in our legislation. Myanmar Philippines [x] Yes, the same principles and requirements already appear in our legislation. Singapore [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Our principles and requirements are ……………………………………………….. Waste Management: A plan for waste management should be drawn up. Waste material should be handled in a manner that avoids contamination to food. To prevent accumulation, waste should be removed from food handling areas frequently and at least once daily. Waste storage facilities, receptacles and equipment should also be cleaned and disinfected regularly. * Additional comments (if any): Legislation, guidelines and licensing requirements in place. Thailand [x] Yes, the same principles and requirements already appear in our legislation. Vietnam [x] Yes, the same principles and requirements already appear in our legislation. Remark: Please find details of session 7.4 in ‘ASEAN Common Principles and Requirements for Food Hygiene (AFH)’ attached.

Table 3.19: This sub-table is to [investigate/determine] if the [session/section] of ‘ESTABLISHMENT : MAINTENANCE AND SANITATION - 7.5 Monitoring Effectiveness’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Principles and requirements in AFH: 7.5 Monitoring Effectiveness To ensure that sanitation system is effective, pre-operational inspection and periodic monitoring is necessary. Where appropriate, microbiological sampling of environment and food contact surfaces should be conducted to reflect changed circumstances. Brunei [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): The requirement for maintenance and sanitation in monitoring effectiveness of establishment has been in-cooperated in the formulated food hygiene regulation and guidance. Cambodia [x] Yes, the same principles and requirements already appear in our legislation. Indonesia [x] Yes, the same principles and requirements already appear in our legislation. Laos [x] Yes, the same principles and requirements already appear in our legislation. Malaysia [x] Yes, the same principles and requirements already appear in our legislation.

44 Myanmar Philippines [x] Yes, the same principles and requirements already appear in our legislation. Singapore No answer. Need Singapore to clarify. Thailand [x] Yes, the same principles and requirements already appear in our legislation. Vietnam [x] Yes, the same principles and requirements already appear in our legislation. Remark: Please find details of session 7.5 in ‘ASEAN Common Principles and Requirements for Food Hygiene (AFH)’ attached.

Table 3.20: This sub-table is to [investigate/determine] if the [session/section] of ‘PERSONAL HYGIENE’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Principles and requirements in AFH: 8.1 To ensure that food handlers are healthy and free from transmissible disease, they should pass medical examination before and periodically during employment. 8.2 People known, or suspected, to be suffering from, or to be a carrier or illness likely to be transmitted through food, should not be allowed to enter any food handling area. Any person so affected should immediately report illness or symptoms of illness to the management. 8.3 Condition which should be reported to management so that any need 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. 8.4 Open cuts or wounds should be completely covered and protected using a firmly secured water- proof dressing. 8.5 Food handlers should maintain a high degree of personal cleanliness, and where appropriate, wear clean protective clothing, head covering and footwear during work. 8.6 Hand washing should be done: a) before commencing work; b) upon re-entering a processing area; c) immediately after using the toilet; and d) after handling raw food or any contaminated material, where this could result in cross contamination. 8.7 To prevent contamination, people engaged in food handling and processing should refrain from: a) smoking; b) spitting; c) chewing or eating ; d) sneezing or coughing over unprotected food; e) applying perfume or cosmetics.

45 Table 3.20: This sub-table is to [investigate/determine] if the [session/section] of ‘PERSONAL HYGIENE’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. 8.8 Personnel should not be allowed to wear or bring jewellery, watches, pins and other accessories into the food handling and processing areas. 8.9 Visitors should also follow the same hygienic practices when allowed entry to food handling and processing areas. Brunei [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): The requirement for personal hygiene has been in-cooperated in the formulated food hygiene regulation and guidance. Cambodia [x] Yes, the same principles and requirements already appear in our legislation. Indonesia [x] Yes, the same principles and requirements already appear in our legislation. Laos [x] Yes, the same principles and requirements already appear in our legislation. Malaysia [x] Yes, the same principles and requirements already appear in our legislation. Myanmar Philippines [x] Yes, the same principles and requirements already appear in our legislation. Singapore [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Our principles and requirements are ………………………………….. Personal cleanliness 12.(1) No person who is engaged in the preparation of food shall during such preparation — (a) handle with his bare hands any cooked food but shall — (i) use a clean fork, tongs, scoop or other suitable implement; or (ii) wear clean gloves; (b) apply his fingers to his mouth, eye, ear, nose or scalp; (c) use his breath to open any bag or wrapper; (d) wipe his hands on his clothing or with any other material other than a clean towel; (e) place, so that it can come into contact with food for sale, any substance, material or article which is unclean or likely to contaminate such food or which has been in contact with his mouth; (f) cough, spit, sneeze or expel mucus from his nose; or (g) smoke, or use tobacco or snuff or any other preparation, or chew tobacco or betel nuts.

(2) Every person who is engaged in the preparation of food shall — (a) wear clean attire and keep his body clean; (b) protect or cover with water-proof dressing any open cut or lesion or graze on his hand; (c) keep his finger nails clean and short; and (d) upon every occasion — (i) before commencing such preparation; or (ii) after visiting any urinal, water closet or other similar convenience and before resuming such preparation, wash his hands thoroughly with soap and

46 Table 3.20: This sub-table is to [investigate/determine] if the [session/section] of ‘PERSONAL HYGIENE’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. clean water.

Persons with infectious disease not to carry on business 22. (1) The Director-General may require — (a) any person to whom a licence has been issued under this Part (referred to in this Act as a licensee); (b) any assistant or employee of the licensee; or (c) any applicant for a licence under this Part, to submit to medical examination.

(2) If such licensee, assistant, employee or applicant is suffering from or is suspected to be suffering from an infectious disease or is suspected to be a carrier thereof, the Director-General may require him to undergo treatment. (3) The Director-General may require that treatment to be obtained at any hospital as he may think fit. (4) The Director-General may require any licensee or any assistant or employee of the licensee to submit to immunisation against any infectious disease. (5) Every licensee shall ensure that his assistant or employee is immunised against any infectious disease as required by the Director-General. (6) The Director-General may, at any time, revoke or suspend any licence issued under this Part if — (a) the licensee is suffering from an infectious disease; (b) the licensee knowingly employs any person who is suffering from or is suspected to be suffering from an infectious disease; (c) the licensee, his assistant or employee refuses to comply with any requisition made by the Director-General under subsection (1), (2) or (3); or (d) the licensee does not comply with subsection (5).

* Additional comments (if any): Legislation, guidelines and licensing requirements in place. Thailand [x] Yes, the same principles and requirements already appear in our legislation. Vietnam [x] Yes, the same principles and requirements already appear in our legislation. Remark: Please find details of this session in ‘ASEAN Common Principles and Requirements for Food Hygiene (AFH)’ attached.

Table 3.21: This sub-table is to [investigate/determine] if the [session/section] of ‘TRANSPORTATION’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Principles and requirements in AFH: 9.1 Food should be adequately protected from potential sources of contamination and kept at conditions that would prevent deterioration and spoilage and simultaneously discourage microbial growth during transport. 9.2 In the event that adverse conditions occur that may possibly affect food safety and suitability,

47 Table 3.21: This sub-table is to [investigate/determine] if the [session/section] of ‘TRANSPORTATION’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. investigation should be carried out and where possible, corrective actions and preventive actions should be taken. 9.3 Use and maintenance - Conveyances and containers for transporting food should be kept in an appropriate state of cleanliness, repair and condition. Where the same conveyance or container is used for transporting different foods, or non-foods, effective cleaning and, where necessary, disinfection should take place between loads. 9.4 Where appropriate, particularly in bulk transport, containers and conveyances should be designated and marked for food use only and be used only for that purpose. Brunei [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): The requirement for proper transportation has been in-cooperated in the formulated food hygiene regulation and guidance. Cambodia [x] Yes, the same principles and requirements already appear in our legislation. Indonesia [x] Yes, the same principles and requirements already appear in our legislation. Laos [x] Yes, the same principles and requirements already appear in our legislation. Malaysia [x] Yes, the same principles and requirements already appear in our legislation. Myanmar Philippines [x] Yes, the same principles and requirements already appear in our legislation. Singapore [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Our principles and requirements are …………………………………….. Every licensee shall ensure that during transportation, food is — (a) protected from any likelihood of contamination; and (b) kept under a suitable temperature so as not to affect its wholesomeness and safety.

a. The mode of transport selected for delivering the products must be correct. Covered van or truck with racks or other necessary facilities are to be used. b. Where necessary, vehicles should come with cold store. The cold store vehicle should be fitted with temperature recording device to monitor the storage temperature. c. Internal of the vehicles are to be lined with stainless steel sheet or other impervious materials up to roof height. Vehicles used for transporting cooked food should not be used for other purpose.

* Additional comments (if any): Legislation, guidelines and licensing requirements in place. Thailand [x] Yes, the same principles and requirements already appear in our legislation. Additional comments: The requirement on transportation is legally set under sessions of control operation and finished product management. Vietnam [x] Yes, the same principles and requirements already appear in our legislation. Remark: Please find details of this session in ‘ASEAN Common Principles and Requirements for Food Hygiene (AFH)’ attached.

48 Table 3.22: This sub-table is to [investigate/determine] if the [session/section] of ‘PRODUCT INFORMATION’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Principles and requirements in AFH: 10.1 Lot Identification Lot identification is essential in product recall and in stock rotation. Food containers should be permanently marked to identify its producer and lot. 10.2 Product Information As appropriate, food products should be labelled with clear instructions to enable the next person in the food chain to handle, display, store and use the product safely. Brunei [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): The requirement for product information has been in-cooperated in the formulated food hygiene regulation and guidance. Cambodia [x] Yes, the same principles and requirements already appear in our legislation. Indonesia [x] Yes, the same principles and requirements already appear in our legislation. Laos [x] Yes, the same principles and requirements already appear in our legislation. Malaysia [x] Yes, the same principles and requirements already appear in our legislation. Myanmar Philippines [x] Yes, the same principles and requirements already appear in our legislation. Singapore [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): The labelling requirements are in the Food Regulations. Legislation, guidelines and licensing requirements in place. Thailand [x] Yes, the same principles and requirements already appear in our legislation. Additional comments: The product information is legally set the Notification of Ministry of Public Health of Labelling. Vietnam [x] Yes, the same principles and requirements already appear in our legislation. Remark: Please find details of this session in ‘ASEAN Common Principles and Requirements for Food Hygiene (AFH)’ attached.

Table 3.23: This sub-table is to [investigate/determine] if the [session/section] of ‘TRAINING’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. Principles and requirements in AFH: 11.1 Awareness and Responsibilities Food hygiene training is fundamentally important. All personnel should be aware of their roles and responsibilities in protecting food from contamination or deterioration. 11.2 On-the job training and monitoring a) Managers and supervisors of food processes should have the necessary knowledge of food hygiene principles and practices and take the necessary action to remedy deficiencies. b) Operators and workers of food processes should be trained on the job training to ensure good hygiene practice in their respective areas of responsibility. Food handlers should have the necessary knowledge of food hygiene principles and practices to be able to judge potential risks and take the necessary action to remedy deficiencies. Those handling strong cleaning chemicals or other potentially hazardous chemicals should be instructed in safe handling

49 Table 3.23: This sub-table is to [investigate/determine] if the [session/section] of ‘TRAINING’ has been incorporated in the existing legislations of each Member State. If not yet, Member State needs to provide the transpose time. techniques. c) Training programme should be routinely reviewed and updated where necessary. Brunei [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): Voluntarily practice/initiated by the establishment it self. The requirement to train food handlers has been in-cooperated in the formulated food hygiene regulation and guidance. Cambodia [x] Yes, the same principles and requirements already appear in our legislation. Indonesia [x] Yes, the same principles and requirements already appear in our legislation. Laos [x] Yes, the same principles and requirements already appear in our legislation. Malaysia [x] Yes, the same principles and requirements already appear in our legislation. Myanmar Philippines [x] Yes, the same principles and requirements already appear in our legislation. Singapore [ ] Yes, the same principles and requirements already appear in our legislation. [ ] No, we have different principles and requirements. * Additional comments (if any): Guidelines and licensing requirements in place. Regular training programmes are also available for the industry. Thailand [x] Yes, the same principles and requirements already appear in our legislation. *Additional comments: Requirement a) and c) are legally set in specific GMP. Vietnam [x] Yes, the same principles and requirements already appear in our legislation. Remark: Please find details of this session in ‘ASEAN Common Principles and Requirements for Food Hygiene (AFH)’ attached.

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