THAI AGRICULTURAL STANDARD

TAS 9039-2013

GOOD MANUFACTURING PRACTICES

FOR READY-TO-EAT FRESH PRE-CUT
FRUITS AND VEGETABLES

National Bureau of Agricultural Commodity and Food Standards

Ministry of Agriculture and Cooperatives

ICS 67.020 ISBN

  
UNOFFICAL TRANSLATION

THAI AGRICULTURAL STANDARD

TAS 9039-2013

GOOD MANUFACTURING PRACTICES

FOR READY-TO-EAT FRESH PRE-CUT
FRUITS AND VEGETABLES

National Bureau of Agricultural Commodity and Food Standards

Ministry of Agriculture and Cooperatives
50 Phaholyothin Road, Ladyao, Chatuchak, Bangkok 10900
Telephone (662) 561 3384 Facsimile (662) 561 3357
www.acfs.go.th

Published in the Royal Gazette, Announcement and General Publication Volume 131,
Special Section 32ง (Ngo),
Dated 13 February B.E. 2557 (2013)
 (2)

Technical Committee on the Elaboration of the Thai Agricultural Standard on

Good Manufacturing Practices for Ready-to-eat Fresh Pre-cut Fruits and Vegetables

1. Mr. Songpol Somsri Chairperson

Department of Agriculture

2. Ms. Orasa Dissataporn Member

Department of Agricultural Extension

3. Ms. Chitra Settaudom Member

Food and Drug Administration

4. Ms. Nalintip Peanee Member

National Bureau of Agricultural Commodity and Food Standards

5. Mr. Thongchai Worawongsakul Member

Plant Standard and Certification Office, Department of Agriculture

6. Ms. Apita Boonsiri Member

Faculty of Agriculture, Kasetsart University, Kampaeng Saen Campus,

7. Ms. Sasitorn Tongchitpakdee Member

Faculty of Agro-Industry, Kasetsart University

8. Mr. Thavee Trakulthong Member

Board of Trade of Thailand

9. Ms. Orawan Kaewprakaisangkul Member

National Food Institute

10. Ms. Anchan Chompupoung Member

Royal Project Foundation

11. Ms. Puangpetch Silkarn Member

Thai Retailers Association

12. Mr. Paiboon Wongchotsathit Member

Thai Fresh Fruit Traders and Exporters Association

13. Mr. Boonmee Kanjanopat Member

Verification and Laboratory Analysis Association

14. Mr. Prathom Taenkam Member

Thai Fruit and Vegetable Producer Association

15. Mrs. Sasiwimon Tabyam Member and Secretary

Office of Standard Development
National Bureau of Agricultural Commodity and Food Standards
 (3)

Ready-to-eat fresh pre-cut fruits and vegetables have increased in trend and their popularity in
consumption. The development of good manufacturing practices is vital for quality and safety of
the products. Therefore, the Agricultural Standards Committee deems it necessary to establish the
Thai Agricultural Standard on Good Manufacturing Practices for Ready-to-eat Fresh Pre-cut Fruits
and Vegetables to promote production and consumer confidence on product quality and safety.

This standard is based on the following documents:

CAC/RCP 53-2003. Code of Hygienic Practice for Fresh Fruits and Vegetables. Joint FAO/WHO
Food Standards Programme, FAO, Rome.

TAS 9023-2007. Thai Agricultural Standard. Code of Practice: General Principles of Food
Hygiene. National Bureau of Agricultural Commodity and Food Standards, Bangkok.

 
 NOTIFICATION OF MINISTRY OF AGRICULTURE AND COOPERATIVES
SUBJECT: THAI AGRICULTURAL STANDARD:
MANUFACTURING PRACTICES FOR
READY-TO-EAT FRESH PRE-CUT FRUITS AND VEGETABLES
UNDER THE AGRICULTURAL STANDARDS ACT B.E. 2551 (2008)
----------------------------------------

Whereas the Agricultural Standards Committee, by the decision of the fourth session
dated 28 August B.E. 2556 (2013), deems it necessary to establish
an agricultural standard on Good Manufacturing Practices for Ready-to-eat Fresh Pre-cut
Fruits and Vegetables as a voluntary standard in accordance with the Agricultural Standards Act
B.E. 2551 (2008) to promote such agricultural commodity to meet its standards on quality and
safety.

By virtue of Sections 5, 15 and 16 of the Agricultural Standards Act B.E. 2551 (2008),
the Minister of Agriculture and Cooperatives hereby issues this Notification on the
Establishment of Thai Agricultural Standard: Good Manufacturing Practices for Ready-to-
eat Fresh Pre-cut Fruits and Vegetables (TAS 9039-2013), as a voluntary standard, details
of which are attached herewith.

Notified on 16 October B.E. 2556 (2013)

(Mr. Yukol Limlamthong)

Minister of Agriculture and Cooperatives
 TAS 9039-2013

THAI AGRICULTURAL STANDARD

GOOD MANUFACTURING PRACTICES FOR READY-TO-EAT
FRESH PRE-CUT FRUITS AND VEGETABLES

1. SCOPE

1.1 This Thai Agricultural Standard covers good manufacturing practices for ready-to-eat
fresh pre-cut fruits and vegetables at all steps from raw material receiving, washing and
soaking, peeling, cutting, slicing, shredding, packing, storing and transportation to obtain the
quality and safety of ready-to-eat fresh pre-cut fruits and vegetables.

1.2 This standard does not apply for fresh produce packing, fresh pre-cut fruits and
vegetables for further processing, e.g. fruit juice, fermentation, freezing, and production of
mixed ready-to-eat fresh pre-cut fruits and vegetables and meat products.

2. DEFINITIONS

For the purpose of this standard:

2.1 Fresh pre-cut fruit and vegetable mean fresh fruits and vegetables that have been
physically altered from its original form, while still maintaining the cell viability.

2.2 Hazard means a biological, chemical or physical agent in, or condition of, food with the
potential to cause an adverse health effect.

2.3 Contamination means the introduction or occurrence of a contaminant in food or food

environment.

2.4 Cross-contamination means the transfer of hazards particularly hazard from pathogenic
organisms from one food to another food, contact surfaces or the air, either by direct and/or
indirect contact.

2.5 Contaminant means any chemical or biological agent, foreign matter, or other substances
not intentionally added to food which may compromise food safety or suitability.

2.6 Clean water means water that does not contaminate any hazard as indicated in 2.2 at
a level that compromise food safety in the circumstances of its use.

2.7 Potable water means water which meets the quality standard of drinking water or potable
water notified by relevant Competent Authorities.
TAS 9039-2013 2
 
 

3. REQUIRMENTS

Requirements for Good Manufacturing Practices for Ready-to-eat Fresh Pre-cut Fruits and
Vegetables shall be as in Table 1.

Table 1 Requirements
(Section 3)

Items Requirements

1. Establishment
(1) Location  1.1 Locate in an area that has no risk of contamination causing adverse
impact on the consumer safety. Such location shall be away from
potential sources of contamination such as industrial pollution, flood
plain, pest harbouring and landfill.

1.2 If the establishment locates in an area that has a risk of

contamination, effective and appropriate preventive measures against
hazards shall be in place.

1.3 If there has been any crisis affecting the site of establishment
occurred such as flood, the evidence of system verification shall be
provided to ensure that corrective actions have been taken to continue to
its normal production operation.

(2) Building 1.4 Separate production area out of the residential area.

1.5 Internal building structure and its components shall be strong and
durable and easy to maintain and clean or disinfect.

  1.6 Floor is made of durable materials which permit effective cleaning

and facilitate maintenance. The floor surface is non-slippery, non-
absorbent of water, non-cracking and in good conditions with slope to
the drains.

  1.7 Ceiling is in good conditions without dirt accumulation or water

droplets. 

  1.8 Walls, doors and windows are made of materials that are easy to
clean, light coloured, have a smooth surface, non-absorbency of water
and good conditions. 
 3 TAS 9039-2013
 
 

Items Requirements

1.9 Availability of effective systems for drainage and waste disposal of

the building and the production area, without causing any contamination
to pre-cut fruits and vegetables or potable water system

1.10 Separate potable water system from non-potable water supply and
clearly identify with tags or signs.

1.11 There shall be no unused or irrelevant item in the production area.

1.12 Availability of sufficient space for the installation of machines,

tools and equipment as well as for the operations

1.13 Design and plan the production line layout in order to facilitate
hygienic practices, maintenance and cleaning, and to prevent pets, pest
and cross-contamination.

1.14 Separate the areas of washed fresh pre-cut fruits and vegetables
against the receiving unwashed raw materials.

(3) Machines, tools 1.15 Numbers of machines, tools and equipment are sufficient for the
and equipment operations and ready to use. They shall be made of non-reactive
materials to fresh fruits and vegetables and do not cause contamination.

1.16 Tools and equipment shall have smooth surface, be corrosion-

resistant and easy to clean and maintain.

1.17 Tools and equipment related to the control of operations, such as

timers, temperature-measuring instruments and weighing scales shall be
of accuracy and precision. Their function shall be verified regularly.

1.18 Surface of table that comes into contact with pre-cut fresh fruits
and vegetables is made of non-reactive materials to fresh fruits and
vegetables including cleaning agents and disinfectants. Such table
surface shall also be smooth, non-absorbent to water and corrosion
resistant.

(4) Facilities 1.19 Availability of sufficient supply of clean water and/or potable
water for the operations
TAS 9039-2013 4
 
 

Items Requirements

1.20 Availability of adequate drainage in the production area and

effective management

1.21 Availability of adequate cleaning facilities with separate hygienic

storage

1.22 Availability of hand wash basins, hand-washing and hygienic

drying facilities, including soaps and cleansers

1.23 Availability of adequate numbers of toilets that are clean and in

good conditions for workers

1.24 Toilet shall be separately located from the production area and not
able to have direct access to such area.

1.25 Availability of proper area and sufficient facilities for changing

clothes.

1.26 Availability of adequate temperature control facilities.

1.27 Availability of building ventilation suitable for the operations.

1.28 Availability of building light suitable for the operations.

1.29 Availability of protective shields for light bulbs in the production

area. Maintain the products and containers including areas prone to
contamination with broken glass in order to avoid physical hazard.

1.30 Availability of proper and separate areas and facilities for the
orderly storage of tools, equipment, raw materials, food additives,
materials and other chemicals in order to prevent contamination.

2. Control of
operations
(1) Raw material 2.1 Incoming raw materials shall be from the certified Good Agricultural
receiving Practices (GAP) for Food Crop farms or its equivalence, or in
compliance with the trading partner requirements or relevant laws and
regulations.
 5 TAS 9039-2013
 
 

Items Requirements

2.2 Availability of control measures during raw material transportation

to prevent cross-contamination and contamination from pesticides.
Verify the cleanliness of the transport vehicles.

2.3 Inspect raw materials by sorting only raw materials that meet quality
and safety requirements appropriate for the production. Record
inspection results and raw material procurement.

2.4 Control the operations to prevent contamination and deterioration

during unloading of raw materials and hygienically store.

(2) Packages 2.5 Materials used to make packages are non-toxic or non-harmful to consumer.

2.6 Availability of control measures for the receipt of packages,

inspection and sorting of non-conforming packages in order to prevent
contamination and harm to the consumer, including damage to the
products

2.7 Keep packages in dry and clean containers to prevent dust and pest.

2.8 Availability of separate and hygienic storage for packages

2.9 Availability of cleaning procedure and checking cleanliness of the

packages prior to use

(3) Water 2.10 Control and check quality of water used for washing raw material
and pre-cut fresh fruits and vegetables. These shall be checked
according to frequency and requirements, and kept as the records.

2.11 Control and check the quality and temperature of water used in
cooling system according to established frequency and requirements.
Keep the records.

2.12 Water used in direct contact with fresh fruits and vegetables in the
production line shall be potable water.

(4) Control of
operations for essential
processing steps

- Raw material 2.13 Availability of measures for sorting undesirable and/or foreign
preparation materials and trimming any damaged and rotten parts prior to use

- Pre-washing and 2.14 Availability of control measures for pre-washing raw materials
microbiological with clean water to reduce dirt such as soil and sand
decontamination
TAS 9039-2013 6
 
 

Items Requirements

2.15 In case it is necessary to use antimicrobial agents to minimize

cross-contamination during pre-washing, their use shall be in line with
good hygienic practices. Types, concentrations and dosage of
antimicrobial agents shall be checked for their effectiveness. Replicated
the washing, where necessary and appropriate, to minimize chemical
residues. However, the use of antimicrobial agents shall not exceed the
permitted levels as required by relevant laws and regulations. Record the
use of such antimicrobial agents.

2.16 Where necessary, temperature of water used for pre-washing raw

materials may be controlled and checked.

2.17 Where ice is in direct contact with fresh fruits and vegetables in the
production process, ice shall meet the quality standard of relevant laws
and regulations. Ice shall be produced and stored under hygienic
conditions to prevent contamination.

- Pre-cooling 2.18 In case vacuum cooling or room cooling is used to lower the
temperature of fresh fruits and vegetables, the temperature and relevant
conditions shall be of concern in order to prevent condensate dripping
onto fresh fruits and vegetables. The inside of pre-cooling room shall be
regularly cleaned and recorded.

2.19 In case hydro cooling or ice cooling is used to lower the

temperature of fresh fruits and vegetables, potable water shall be used in
cooling systems. The measure on water quality control in such systems
shall be regularly checked and recorded.

2.20 In case forced-air cooling is used to lower the temperature of fresh

fruits and vegetables, the air cooling systems shall be appropriately
designed and maintained to avoid any contamination and keep the
record.

- Cold storage 2.21 If there is a need to store fresh fruits and vegetables after cooling,
prior to pre-cut the fresh fruits and vegetables shall be maintained in cold room that is
process clean and hygienic. Storage conditions shall be controlled appropriately
corresponding to the types of fruits and vegetables. The temperature of
the cold storage shall be regularly checked.

2.22 Availability of control measures to prevent condensate dripping

onto fresh fruits and vegetables in cold room.

- Pre-cut process 2.23 Availability of control measures for pre-cut process in a hygienic
manner.
 7 TAS 9039-2013
 
 

Items Requirements

2.24 Availability of documented operating procedures for fresh pre-cut

processes, e.g. cutting, slicing and shredding, to minimize
contamination from hazards.  

- Washing after 2.25 Availability of quality control and check the water temperature and
pre-cut process replacement frequency according to the procedure to minimize the
build-up of organic materials and prevent cross-contamination.

2.26 If antimicrobial agents are used to minimize cross-contamination

during washing, their use shall be in line with good hygienic practices.
Types, concentrations and dosage of antimicrobial agents shall be
checked for their effectiveness. Replicated the washing, where necessary
and appropriate, to minimize chemical residues. However, the use of
antimicrobial agents shall not exceed the permitted levels as required by
relevant laws and regulations. Record the use of such antimicrobial
agents.

2.27 If anti-browning agents, firming agents or other food additives are

used in the fresh pre-cut fruits and vegetables, such agents shall be in
compliance with relevant laws and regulations. Such use shall be
recorded.

2.28 Remove excessive water from fresh pre-cut fruits and vegetables to
minimize microbiological growth.

- Packing 2.29 Availability of control measures for packing ready-to-eat fresh pre-
cut fruits and vegetables hygienically.

2.30 Availability of documented operating procedure for packing to

minimize contamination from hazards.

- Cold storage 2.31 Maintain ready-to-eat fresh pre-cut fruits and vegetables at low
temperature to minimize microbial growth prior to transportation.

2.32 Availability of measures to control temperatures and storage

conditions corresponding to the types of fruits and vegetables.

2.33 Cooling systems shall be controlled to prevent condensate dripping

onto fresh pre-cut fruits and vegetables.

2.34 Sample ready-to-eat fresh pre-cut fruits and vegetables to check

their quality as specified by relevant laws and regulations.

(5) Management 2.35 Supervisors shall be of competency to perform their duties properly.
and supervision
TAS 9039-2013 8
 
 

Items Requirements

2.36 Availability of documented procedures for the operations and

monitoring.

(6) Recall of 2.37 Identification or lot number shall be indicated to enable recall and
Products traceability in case of safety problems.

3. Maintenance
and sanitation

(1) Plans 3.1 Availability of plans for maintenance, sanitation and verification of
the efficacy covering methods, frequency and responsible persons for
specified areas and lists of machines, tools and equipment, as follows:
(1) maintenance and repair programmes for the building, machines,
tools and equipment;
(2) cleaning programme for the building, machines, tools and equipment
and disinfection;
(3) pest control programme; and
(4) waste management programme.

(2) Maintenance 3.2 Availability of inspection and maintenance for the establishment,
programme machines, cooling equipment, tools and equipment to be in good
working conditions and record.

3.3 Availability of calibration of tools and equipment that are essential

for food safety in the pre-cut processes at least once a year and
verification of their accuracy at least twice a year and record as
evidence.

(3) Cleaning 3.4 Clean the building and the production areas according to the plan
programme schedule and record.

3.5 Clean tools and equipment that are in contact with raw materials and
fresh pre-cut fruits and vegetables according to plan schedule before and
after operations to prevent contamination. Inspect the effectiveness of
cleaning activities and record.

3.6 Appropriately store cleaned tools and equipment in a separate area

and in a sanitary manner.

3.7 In case cleaning agents and disinfectants are used, it is essential to

apply correct types, dosage and amount used according to the
instruction on the labels or relevant laws and regulations. There shall be
a control measure for such application.

3.8 Hygienically store cleaning agents and disinfectants in a designated

area and clearly identify their types and usage with clear tags or signs.

(4) Pest control 3.9 Availability of prevention and control measure for pest and pets in
programme the establishment and the production area
 9 TAS 9039-2013
 
 

Items Requirements

3.10 Inspect the trace of pest harbouring in the establishment and

surrounding area.

3.11 Inspect the operations in accordance with pest control programme.

3.12 Use chemicals to control pest according to the instruction on the

labels or relevant laws and regulations. There shall be a control
measure for their application and record.

3.13 No pets allowed in any area of the production building.

(5) Waste 3.14 Availability of methods for distinguishing between containers for
Management production waste against the containers for ready-to-eat fresh pre-cut
programme fruits and vegetables

3.15 Availability of appropriate management, disposal and removal of

waste and unwanted leftover after processing

4. Personnel 4.1 Availability of personnel hygiene requirements for workers and

hygiene visitors entering the production area. Availability of personnel hygiene
monitoring plan. Keep the records of operations.

4.2 Personnel shall work hygienically such as washing hands before

working, after toilet using or after handling any raw
materials/chemicals/materials which may cause contamination,
including regularly maintain the cleanliness of hands and nails.

4.3 Personnel who come into contact with ready-to-eat fresh pre-cut
fruits and vegetables shall be in good health without signs of respiratory
or gastrointestinal tract diseases or being carrier of a communicable or
skin disease, and no wounds that may cause contamination.
TAS 9039-2013 10
 
 

Items Requirements

4.4 Personnel shall wear clothing, gloves, masks or hair coverings that
are clean and appropriate for their operations, where necessary.

4.5 Personnel who work in the production areas shall not wear personal
effects such as jewelry, during the operations.

4.6 Availability of preventive measures against hazardous

contamination, such as glasses, hard plastic and soiled shoes before
entering the production area, particularly high care area operations such
as packing of finished products.

4.7 Inspect the operations according to personnel hygiene monitoring

programme set forth for the personnel who work in the area that come
into contact with ready-to-eat fresh pre-cut fruits and vegetables and the
visitors who enter the production area.

4.8 Prohibit eating or smoking during the operations or any

unfavourable behavior that may result in the contamination of ready-to-
eat fresh pre-cut fruits and vegetables.

5. Transportation 5.1 Availability of effective preventive measures against contamination

and deterioration of the products during transportation

5.2 Transport vehicles shall be used for food transportation only. In case
ready-to-eat fresh pre-cut fruits and vegetables are needed to be
transported together with other kinds of foodstuff or non-food
commodities, effective methods shall be apparently applied to separate
those commodities and record.

5.3 If the transport vehicle or container is also used for transporting

other kinds of foodstuff or non-food commodities, effective cleaning
after unloading shall be carried out in combination with disinfection,
where necessary. Keep the records of the use of transport vehicles and
the disinfection.

5.4 Temperature of fresh pre-cut fruits and vegetables or necessary

conditions during the transportation shall be appropriately controlled
and recorded.

5.5 Transport vehicles shall be clean, able to be disinfected, when

necessary, ready for use and able to prevent contamination effectively as
well as able to maintain product quality from origin to destination.

6. Product labelling 6.1 Information on the label shall be complied with relevant laws and
regulations as well as trading partner requirements.
 11 TAS 9039-2013
 
 

Items Requirements

7. Training

(1) Workers 7.1 Training programmes shall be provided to the workers at least as
follows:
(1) the good hygienic practices for processing of ready-to-eat fresh pre-
cut fruits and vegetables;
(2) the food hygiene necessary for the operations; and
(3) the specific items concerning packing systems used for fresh pre-cut
fruits and vegetables, the importance of temperature control during
production and storage, including the risks of contamination or
microbial growth during the packing.

(2) Refreshment 7.2 Availability of refreshment training to gain knowledge on the

production process and food hygiene. The training shall be regularly
updated at least once a year.

8. Records and
record keeping

8.1 Producers shall record important information of the production

processes, such as kinds and quantity of products, styles and
specifications of products, operation controls and distribution, for the
purposes of inspection and traceability as well as the continuous
improvement of the operational system, i.e.
(1) record of raw material suppliers (Section 2.3);
(2) record of operation control (Sections 2.15,2.18 – 2.20);
(3) record of water quality and test results of potable water (Sections
2.10 - 2.11);
(4) record of inspection and maintenance (Sections 3.2);
(5) record of calibration results (Sections 3.3);
(6) record of sanitation programme (Sections 3.4-3.5);
(7) record of pest control programme (Sections 3.12);
(8) record of personnel hygiene (Sections 4.1);
(9) record of training (Sections 7.2);
(10) record of product distributions (Sections 5.2-5.4).

8.2 Keep the records for at least two years or as required by partner
countries or Certification Bodies.