Project » Food Safety
Food Safety
Public date 2016-10-03

Food Safety

Implementation Period: 2003-present.

Objectives: To encourage people of all ages to possess a desirable consumption behavior under the responsibility of the Thai Food and Drug Administration (Thai FDA), where people’s daily consumption should be promoted in a safe and healthy manner, while ensuring no impact of chronic diseases caused by improper or inappropriate consumption. 

Implementation Tools: Media communication, events, evaluation of implementation results based on semi-experimental research.

Communication Aspects: To be considered from consumer behavior on food consumption revealed each year.     



     Implementation Details


  • Initiated the food safety project according to the food sanitization strategies developed officially on March 4, 2003. The project was participated in by several outstanding agencies, for instance, the Ministry of Agriculture and Cooperatives, aiming to mutually solidify the safety and sanitization of food products in a comprehensive manner.
  • Encouraged people to select a food product that is certified with any one of the three accreditation labels, which can generally be seen from various types of media.
  • Established a team of consumer protection volunteers from at least five schools per province, with financial budgets allocated to support the acquisition of required learning tools and lecturers.
  • Promoted a fresh market sanitization campaign via a field survey to encourage food manufacturers and distributors to have greater awareness of safe food and healthy consumption for consumers as a whole.


  • Focused on the promotion of standardized food products without contamination of toxins, chemicals, pesticides, or germs.
  • Organized a healthy food exhibition to commemorate Her Majesty The Queen’s Birthday Anniversary, held at Queen Sirikit National Convention Center. The Thai FDA also offered financial budgets to support twelve other healthy food exhibitions following the aforementioned event.   
  • Encouraged people to focus more on a better quality of life via the consumption of safe and healthy food products, while avoiding all types of contaminated food.
  • Introduced a brand-new label sticker to promote the consumption of sanitary chicken meat and fully cooked eggs.
  • Conducted research on the development of food sanitization trends. The results unveiled that 94.20 percent of the targeted consumers were confident of FDA-certified food products and 99.55 percent of the survey respondents were fully aware of the 13-digit verification number label.


  • Continued to promote a food sanitization campaign to ensure that consumers would be safe from food products contaminated by red-meat acceleration substances (Salbutamol and Clenbuterol), pesticides, borax, formalin, and other chemicals using several communication channels.
  • Promoted the prohibition campaign for the reuse of frying oil in 2005.
  • Organized activities to mark important days and festive seasons in 2008.
  • Emphasized on the quality selection of food products varying in fermented bamboo shoots, school milk, drinking water, and ice cream in 2009.


  • Encouraged consumers to pay closer attention to various facts specified on packaging labels as well as desirable fruit and vegetable rinsing methods to ensure no remaining of contaminated substances.


  • Encouraged consumers to have greater awareness and acknowledgement of various facts written on packaging labels, also known as GDA labels, while suggesting reductions in the daily consumption of sugar, salt, and fat to promote good health.
  • Developed a new mobile communication channel on the BTS and public buses in 2014.


  • Initiated a new consumption concept by focusing on changing consumer behaviors.
  • Developed nine food and nutrition knowledge programs with promotional campaigns launched via several types of media. The programs were initially practiced by groups of Grade-7 students from four model schools from Thailand’s four regions, where the results of the implementation were evaluated and improved upon on a regular basis. 


  • Implemented the program from 2015 to eight local OryorNoischools.
  • Introduced AR Code technology to foster greater attractiveness of learning tools featured in the food and nutrition knowledge programs.
  • Monitored changing consumption behaviors of Grade-7 students expected to be advanced to the Grade-8 level. 
  • Publicized the project implementation results in several public communication channels.