Legal food (under the Food Act B.E. 2522 of Thailand)

The Thai Food Act B.E. 2522 categorizes food according to the risk level into 4 groups as follows:

Group 1 Specific Controlled Foods

Foods in this group are the foods that are most at risk to the health of consumers. It can be life-threatening because it is food for a high-risk consumer, such as a baby, or is produced in a highly regulated production process or is a food that is widely eaten. Therefore, it is necessary to control and supervise it as strictly as possible. There is a set of quality or standards including labeling. Approval for food products in this group will take into account details of food such as recipe, production process, labeling, as well as submit a report on the results of the analysis for consideration. Currently, there are 14 types:

  1. Modified milk for infants and young children
  2. Food for infants and young children
  3. Supplements for infants and young children
  4. Sodium cyclamate* and foods containing sodium cyclamate
  5. Food additives*
  6. Food for those who want to control weight
  7. Stevioside* and stevioside-containing foods
  8. Beverages in sealed containers
  9. Food in sealed containers
  10. Flavored milk*
  11. Curd
  12. Cow’s milk
  13. Dairy products
  14. Ice cream

Note *Sodium cyclamate is a type of sweetener.
*Food additives mean substances that are not normally used as food or an important ingredient of food, whether the object has nutritional value or not but used as additives in food for the benefit of production technology food coloring Flavoring, packing, storage or transportation which affects the quality or standard or nature of food. This shall include substances that are not adulterated in food but there are specific containers that are included with the food for the above benefits as well, such as oxygen absorbers, desiccant etc.
*Stevioside is a substance extracted from stevia. It is a sweetener instead of sugar.
*Flavored milk means a product obtained from cow’s milk or cow’s milk powder through various production processes and then flavored. It may add other objects that are not harmful to health.

Group 2 food prescribes quality or standards

Group 2 is food that has a health risk to consumers’ health but is not as severe as the first group. The potential hazards are usually due to the production process or the production process that does not follow good manufacturing practice. The quality or standards and labels for each type of food are defined as the first group. The licensing of this group, entrepreneurs are responsible for food information such as formula, production process, labeling, safety, as well as standard quality of products except for dietary supplements must apply for food labeling. Currently, there are 32 types:

  1. Coffee
  2. Edible salt
  3. Vitamin Rice
  4. Century egg
  5. Cream
  6. Electrolyte drink
  7. Chocolate
  8. Tea
  9. Herbal tea
  10. Some sauces
  11. Ice
  12. Soy milk in sealed containers
  13. Drinking water in sealed containers
  14. Fish sauce
  15. Honey
  16. Peanut oil
  17. Butter oil
  18. Palm oil
  19. Coconut oil
  20. Oil and Fat
  21. Natural mineral water
  22. Vinegar
  23. Butter
  24. Cheese
  25. Margarine
  26. Ghee
  27. Seasoning products obtained from soy protein digestion.
  28. Dietary supplement
  29. Jam Jelly Marmalade in sealed containers
  30. Royal Jelly and Royal Jelly Products
  31. Semi-finished food
  32. Cooking brine

Group 3 foods that must be labeled

Group 3 is a food that has a relatively lower health risk to consumers than the first two groups, but often faces problems with consumer deception, therefore have to be forced to show the label coupled with quality control standards to be in accordance with the regulation. Entrepreneurs are responsible for food labeling information such as recipes, production methods and safety except for special purpose food that must be applied for use. Currently, there are 11 types:

  1. Bread
  2. Sauce in a sealed container
  3. Brown rice flour
  4. Meat products
  5. Ready-made agar and jelly snacks
  6. Chewing gum and candy
  7. Ready-to-cook food and ready-to-eat food
  8. Food has a special purpose.
  9. Irradiated food
  10. Genetically modified foods or genetic engineering

Group 4 General food

Consists of foods that are in addition to the food in the three food groups above. This food group is considered the least risky food. Most of them are raw materials that must be used for further production, such as wheat flour, dried shiitake mushrooms, sugar, fresh meat, dried shrimp, shrimp paste, etc., which food in this group does not require a food registration number. In this regard, the Food and Drug Administration has divided into 9 subgroups for ease of searching as follows:

  1. Animals and products (e.g. fresh meat, fresh fish, fresh eggs)
  2. Plants and products (e.g. fresh vegetables, fresh fruits and nuts)
  3. Extracts/synthetics (e.g. plant extracts used as raw materials)
  4. Nutrients (e.g. amino acids used as raw materials)
  5. Starch and products (e.g. tapioca starch, vermicelli, noodles)
  6. Products for various types of food that are not yet ready for consumption
  7. Condiments (e.g. seasoning powder in instant noodle sachets)
  8. Sugar (e.g. granulated sugar, bae sae*)
  9. Spices (eg mustard, pepper, cayenne)

Note *Bae Sae is a Chinese word meaning sugar made from germinated wheat. Currently, it refers to sugar obtained by digesting cassava or corn starch. There are other names as Corn Syrup, Glucose Syrup, Liquid Glucose.