Food products sold in Thailand must pass through a regulatory process overseen by the Thai Food and Drug Administration, which grades stringency into three groups based on risk category: specially controlled foods, foods requiring a license or notification, and general foods. The most common misconception is assuming every product follows the same process, when in reality the steps vary by risk level.
The Relationship With the Production Facility
Before applying for a food registration number, operators must first pass a facility assessment against GMP criteria discussed in our earlier article. A common mistake is applying for the registration number while the facility is not yet GMP-ready, which significantly delays the process.
Documents Often Overlooked
Beyond facility ownership documents and various licenses, operators often underestimate the importance of laboratory analysis results, which must come from an accredited laboratory, and product labeling that correctly displays nutritional information and ingredients per relevant regulations. Preparing these documents thoroughly in advance reduces the revision cycles that are the primary cause of process delays.
Recommendations for SME Operators
We recommend SME operators plan the registration process alongside product development from an early stage, rather than beginning only once the product is ready for sale — since the process can take anywhere from several weeks to several months, depending on product complexity and the completeness of submitted documentation.