Title Of Document

ASEAN General Principles and Requirements for Food Hygiene


General Principles lay a firm foundation for ensuring food hygiene and should be used in conjunction with each specific code of hygienic practice, where appropriate, and the guidelines on microbiological criteria. The document follows the food chain from primary production through to final consumption, highlighting the key hygiene controls at each stage. It recommends a HACCP-based approach wherever possible to enhance food safety as described in Hazard Analysis and Cri

Category of Standards

Category 2

Document number assigned by ASEAN




HS Range

02  Until  23

MRA/Harmonised Regulations related to the Standard

No current MRA

ASEAN Body responsible for Standard

Prepared Foodstuff Product Working Group

Member States

Date of harmonisation in ASEAN


Date of Latest Review


Links :

CAC/GL 82-2013, Principles and Guidelines for National Food Control System