Search Harmonised Standards in ASEAN: ICS

Title Of Document

ASEAN Principles for Food Import and Export Inspection and Certification:2014


Official and officially recognized inspection and certification systems are fundamentally important and very widely used means of food control; the following principles apply to such systems. The confidence of consumers in the quality (including safety) of their food supply depends in part on their perception as to the effectiveness of food control measures. A substantial part of the worldwide trade in food, for example in meat and meat products, depends upon the use of inspection and certification systems. However, inspection and certification requirements may significantly impede international trade in foodstuffs. Consequently it is desirable that the design and application of these systems should reflect appropriate principles. Inspection of food may occur at any stage in the production and distribution process. For some foods, inspection oversight of harvesting, processing, storage, transport, and other handling of product may be the most appropriate means of ensuring food safety. According to the methods of preservation used, it may be necessary to maintain inspection oversight on a continuous basis up to the time of retail sale. Inspection systems may be focused on the foodstuffs themselves, on the procedures and facilities employed in the production and distribution chain, on the substance and materials which can be incorporated into or contaminate foodstuffs. Inspection should be carried out at the most appropriate stages (e.g. control of refrigeration at every stage of the cold chain). For some requirements, e.g. those pertaining to product description, it may be possible to limit inspection to the distribution process and prior to final sale. In both design and use, food inspection and certification systems should be governed by a number of principles which will ensure an optimal outcome consistent with consumer protection and facilitation of trade.

Category of Standards

Category 2

Document number assigned by ASEAN




HS Range

02  Until  23

MRA/Harmonised Regulations related to the Standard

ASEAN Body responsible for Standard

Prepared Foodstuff Product Working Group

Member States

 BN   ID   KH   LA   MM   MY   PH   SG   TH   VN 

Date of harmonisation in ASEAN


Date of Latest Review


Links :

CAC/GL 20-1995 PPrinciples for Food Import and Export Inspection and Certification