Thailand Consults on Thai Agricultural Standard for Halal Food

On February 24, 2025, Thailand National Bureau of Agricultural Commodity and Food Standards (ACFS) launched a public consultation on the draft of Thai Agricultural Standard TAS 8400-256X Halal Food, which aims to provide guidelines for the production and exportation of halal food, aligning with international standards. Stakeholders are invited to submit their comments via the online form by March 25.

1. Applicable scope

This standard applies to halal food and covers regulatory requirements across all stages of the food supply chain—including production, processing, packaging, storage, and sales—to ensure compliance with Shariah Law.

2. Key definitions

Halal: Any object or action permitted under Islamic law.
Halal Food: Food permitted by Islamic law that meets all the qualities outlined in this standard.
Food Chain: All stages of food production, from raw materials to consumption, including processing, manufacturing, packaging, storage, transportation, and distribution.
Najis (ritually unclean): Impurities according to Islamic law, classified into three categories:

Light najis	Urine from a male child under two years old who has consumed only breast milk.
Medium najis	Vomit, pus, blood, alcohol or intoxicants, animal carcasses, and any liquids or substances discharged from animals or humans.
Heavy najis	Pigs, dogs, and all derivatives of these animals.

3. Halal product requirements

Ingredients for food

Animal ingredients

- Forbidden animal ingredients:

1) Pigs, dogs, and related species

2) Animals not slaughtered according to Islamic law

3) Animals that die naturally

4) Predatory animals (e.g., lions, tigers, crocodiles)

5) Birds of prey (e.g., eagles, vultures)

6) Animals that carry pathogens or are toxic (e.g., snakes, scorpions, mice)

7) Animals deemed repulsive (e.g., lizards, snails, insect larvae)

8) Animals prohibited from being killed (e.g., bees, donkeys, mules)

9) Animals fed non-halal feed for an extended period

10) Amphibians

11) Body fluids or excrement from non-halal animals (e.g., pigs, dogs)

- Permitted animal ingredients:

1) All other animals (must be slaughtered according to Islamic law)

2) Aquatic animals (non-toxic, harmless, and toxin free)

Plant ingredients

All plants and their derivatives are halal unless they contain toxic or hazardous substances, which must be removed before use.

Ingredients for drink

Forbidden: alcoholic, toxic, intoxicating, or harmful beverages

Permitted: all non-alcoholic beverages (e.g., water, juice)

Halal food

Meat: Must originate from permitted animals and be slaughtered according to Islamic law.

Dairy Products: Must not contain human breast milk.

Eggs: Poultry and fish eggs are permitted; non-halal ingredients are prohibited.

Plant Products: Must be non-toxic and comply with processing standards.

Beverages: Must be free of alcohol.

Honey: A harmless plant-derived product collected by bees.

Dietary Supplements: Must be sourced from halal plants or animals and contain no non-halal ingredients.

Genetically Modified Food: Prohibited if it includes genes from non-halal sources.

Additives, Enzymes, and Microorganisms: Must be derived from halal sources.

4. Halal labeling

All halal products must be clearly labeled to distinguish them from non-halal products. Mandatory labeling requirements vary by packaging type:

1) Product name

2) List of ingredients

3) Net content

4) Name and address of the manufacturer, importer, and distributor, or either one, along with the trademark

5) Code indicating the date and batch number, or either one, and the expiration date or best-before date, as appropriate

6) Country of origin

7) Date of slaughter

8) Date of processing

9) Storage instructions

10) Halal certification mark of the country of origin and the certifying body, or either one.

Notes: Items include 1) 3) 4) 5) 10) are mandatory for non-retail packaging.

5. Implementation

This standard aims to repeal Halal Food Standard, B.E. 2550 (2007), and will take effect from the day following its publication in the Royal Gazette. For certification documents that have been issued previously under the 2007 standard, they shall continue to be valid until their expiration, revocation, or voluntary cancellation.