FDA Thailand 
Factories / OEM
Repacking food for sale in Thailand: which permit applies
Repacking food in Thailand counts as production
Businesses that buy food in bulk and pack it into smaller bags or bottles often ask which permit applies to repacking food in Thailand. The starting point is section 4 of the Food Act B.E. 2522 (1979), which defines “produce” to include repacking. A repacker is therefore a producer in law and must deal with premises, production standards, food serial numbers and labels like any other producer.
Ministry of Public Health Notification No. 450 B.E. 2567 (2024) on labelling of prepackaged food defines repacking as taking food from its original container and dividing it into smaller containers. The Food Division's Q&A adds that repacking means moving finished food into new packaging without making, mixing or seasoning it. If you mix or season, the work is another production process, not repacking alone.
This article covers repacking issues only. For the full premises licensing procedure see food production licence in Thailand, and for every GMP clause see GMP 420 requirements.
What counts as repacking and what does not
The Food Division's Q&A on labelling Notification No. 450 gives clear examples:
- An importer resizing its own imported food: if the food is touched, it needs a production premises permit (repacking), a complete label, a statement that the product is repacked, and the food serial number of the repacked food (if any).
- Someone other than the importer repacking imported food: if the food is touched, the same premises permit is needed, and the producer (repacker) details on the label must match the repacker's premises number.
- Relabelling imported food without changing the container: not repacking. It is relabelling to meet the labelling notification; the food stays in its original foreign-made container.
A simple test: is the food taken out of its original container and exposed in your premises? If yes, that place is production premises needing permission. If you only apply a Thai label to the unopened original container, it is a labelling and import matter, not repacking.
Source: Food Division Q&A on labelling of prepackaged food, items 1.2–1.3 · MOPH Notification No. 450
Licensing food production premises for repacking
Section 14 of the Food Act requires a licence before setting up a food factory, and the Food Division's product permit guide describes production premises as places used across the whole process, from receiving and storing raw materials and packaging to processing, including repacking goods for distribution to consumers. Repacking sites therefore apply like any other production premises:
- 50 hp of machinery or 50 workers or more: factory premises, Form Or.1, food production licence Or.2.
- Below that: non-factory premises, Form Sor Bor 1, certificate Sor Bor 1/1.
The application lists food types and processes, and e-Submission includes a repacking process. Food Division guidance on premises under Notification No. 456 says general processes such as repacking, mixing, baking and freezing follow the basic requirements of GMP Notification No. 420.
One caution for long-standing licence holders: since Notification No. 469 on hermetically sealed food took effect on 19 May 2026, processes listed under the sealed-container food type that used only basic GMP, including repacking, have been cancelled. Holders must add a new food type that fits the product. See hermetically sealed food Notification 469.
GMP points repacking premises must focus on
GMP 420 basic requirement 3.5 mentions repacking by name. Production without a step that reduces or removes microbial hazards, such as mixing, repacking or trimming fresh food, must control contamination strictly throughout, from raw material selection to measures against contamination from people, food contact surfaces and the environment, according to the risk of the food. Once food is repacked, nothing kills microbes again.
- 3.1 Raw materials with safety data, stored on shelves or pallets, apart from hazardous substances; allergen-free products stored apart from allergen-containing materials.
- 3.2 Safe packaging, checked for defects, cleanliness and seal integrity, stored and moved without contamination, cleaned or sanitised before use where needed.
- 3.6 Prompt filling and sealing with measures against recontamination from equipment and staff, seal checks, and complete labels with enough information.
- 3.8 Traceability data such as type, lot and source of raw materials, packaging and finished products. For a repacker this means linking each repacked lot back to the source lot.
- 3.10 and 3.12 Records of type, quantity and distribution with a recall procedure, kept at least one year after the end of the labelled shelf life.
- 1.8 A packing room or packing-area controls to prevent recontamination.
Finished products must also be tested by a government or accredited laboratory at least once a year under clause 3.9.1, as for any producer.
- ✓3.5 Strict contamination controlNo microbial reduction step, so control people, surfaces and environment
- ✓1.8 Packing roomOr packing-area controls
- ✓3.1 Raw materialsSafety data, separate storage, allergens apart
- ✓3.2 and 3.6 Packaging and sealingSeal checks and complete labels
- ✓3.8 TraceabilityLink repacked lots to source lots
- ✓3.10 Records and recallDistribution data and a recall procedure
Source: MOPH Notification No. 420 B.E. 2563, annex, basic requirements
Food serial numbers for repacked products
The Food Division's Q&A says to show the food serial number of the repacked food (if any) and to make the producer (repacker) details on the label match the repacker's premises number. This links to the structure of the 13-digit food serial number under the Thai FDA regulation on food serial numbers of 2024: the first group is the province of the premises and the third is the production or import premises number with the year of permission. The number therefore shows where the food comes from.
The same regulation lists four food groups that need a number: specifically controlled food, food with prescribed quality or standards, food that must be labelled, and other food from inspected premises that chooses to show a number. After receiving a number, the holder must keep the 100% formula, process and packaging type at the premises for inspection. For a repacker, that file should include the specification of the source product supplied by the seller.
Which number applies to each repacked product depends on its food group and the status of the source product. If unsure, check with an expert before printing labels. See Thai food registration number for how the 13 digits work.
Labels for repacked food
Clause 5 (3) of Notification No. 450 requires consumer labels to show the name and address of the producer, repacker, head office or importer as applicable, with wording that makes clear which role the company plays. Imported food must also show the manufacturer's name and country.
When repacking for sale as an ingredient to other food manufacturers rather than consumers, the original clause 5 allowed a minimum label of food name, food serial number, producer or repacker name and address, quantity and the date under clause 5 (9), which may be in English, provided full Thai details are given in a manual or sales document every time and the label says the product is a raw material for food processing only, or words to that effect.
Notification No. 474 B.E. 2569 (in force 31 October 2026) replaced clause 5 of No. 450, notably adding sesame to the allergen list and moving sulphites and lactose to the list of additional statements. Check wording against the latest text before printing new labels, and screen drafts with our label checker.
Repackers most often get allergen information, expiry dates and lot codes wrong, all of which must be copied accurately from the source product. If the source lot changes manufacturer or formula, the repacked label must change too.
Repacking imported food: importer or buyer
- The importer repacks itself: it needs both a food import licence and production premises permitted for repacking, because the container is opened and the food handled at the importer's site.
- The importer sells bulk to another repacker: the buyer must hold permitted production premises and show producer (repacker) details matching its own premises number.
Applying a Thai label to the unopened original container is not repacking under the Food Division's Q&A; it is done under the import licence and the labelling notification. See food import licence in Thailand.
In both models, agree the document flow between seller and repacker early: product specification, test results, allergen information and source lot numbers. The repacker needs them for the label and for traceability.
Exempt cases and what to watch
The Food Division's product permit guide (5th edition, 2026) lists cases exempt from applying for permission, some close to repacking:
- Fresh food not processed, or only shelled, butchered, trimmed or cut, and packed so the food can be seen. The guide's examples include fresh fruit and vegetables, trimmed meat and bagged granulated sugar.
- Food made and sold as a service in restaurants, hotels and similar places, including delivery.
- Food whose producer can inform consumers at the time of sale, such as hawkers, stalls or e-commerce.
These exemptions are narrower than many assume. Processed food repacked into retail packs and sent to shops or online platforms for others to sell does not fit them, and Notification No. 474 lists food groups that need a label even when sold directly, such as food with additives and dietary supplements. If your product is near the line, check its category before you start selling.
A practical order of work for repacking businesses
- Confirm that your work is repacking only (no mixing or seasoning) or another production process.
- Set up the repacking room to meet GMP 420, especially clauses 1.8 and 3.5, with lot records linked to source lots.
- Apply for production premises (Sor Bor 1 or Or.1) with the correct food types and the repacking process.
- Identify each product's food group and obtain the food serial numbers needed.
- Prepare labels naming the repacker and address matching your premises number, and check allergens and expiry against the source product.
- Test finished products at least yearly and review labels whenever the labelling notification changes.
Our factory setup and GMP service can help design the repacking room and documents, or talk to our team.
Frequently asked questions
Do I need permission to repack food for sale in Thailand?
Yes, if the container is opened and the food handled, because the Food Act counts repacking as production. The Food Division's Q&A says that in this case a production premises permit for repacking and a complete label are required.
Is putting a Thai label on unopened imported food repacking?
No. The Food Division's Q&A treats it as relabelling to meet the labelling notification; the food stays in its original foreign-made container.
Whose details go on a repacked food label?
Clause 5 (3) of Notification No. 450 requires the repacker's name and address with wording that makes the role clear, matching the repacker's premises number. Check the wording against No. 474, which replaced clause 5.
If I mix two foods before packing, is it still repacking?
No. Repacking must not involve making, mixing or seasoning. If you mix, apply for the process that matches the actual work, such as mixing.
Which GMP clause matters most for repacking?
Clause 3.5 of GMP 420 says repacking has no microbial reduction step, so contamination from raw materials, people, food contact surfaces and the environment must be strictly controlled, together with a packing room under clause 1.8 and traceability under clause 3.8.
Sources
บทนำ —พระราชบัญญัติอาหาร พ.ศ. 2522 · Open source · Search our archiveพระราชบัญญัติอาหาร พ.ศ. 2522 · Open source · Search our archive- 1.5
ประเด็นถาม-ตอบ เกี่ยวกับประกาศ กระทรวง สารณสุขว่าด้วย การแสดง ฉลากของอาหาร ในภาชนะบรรจุ · Open source · Search our archive - 1)
ประกาศ กระทรวง สาธารณสุข (ฉบับที่ 450)พ.ศ.2567 เรื่อง การแสดง ฉลากอาหาร ในภาชนะบรรจุ · Open source · Search our archive ประกาศ กระทรวง สาธารณสุข (ฉบับที่ 474)พ.ศ. 2569เรื่อง การแสดง ฉลากของอาหาร ในภาชนะบรรจุ (ฉบับที่ 2) · Open source · Search our archiveประกาศ กระทรวง สาธารณสุข (ฉบับที่ 420)พ.ศ. 2563ออกตามความ ในพระราชบัญญัติ อาหาร พ.ศ. 2522เรื่อง วิธีการผลิต เครื่อง มือเครื่อง ใช้ในการผลิต และการเก็บรักษาอาหาร · Open source · Search our archiveคู่มือการขออนุญาต ผลิตภัณฑ์ อาหาร · Open source · Search our archiveแนวทาง การดำเนิน การเกี่ยว กับการอนุญาต ด้านสถาน ที่นำหรือสั่งอาหาร เข้ามาในราช อาณาจักร และสถาน ที่ผลิตอาหาร ตามประกาศ กระทรวง สาธารณสุข (ฉบับที่ 456)พ.ศ. 2568เรื่อง การแสดง ฉลากอาหาร แปรรูป บางชนิด · Open source · Search our archiveแนวทาง การดำเนิน การเกี่ยว กับการอนุญาต ด้านสถาน ที่นำหรือสั่งอาหาร เข้ามาในราช อาณาจักร และสถานที่ผลิตอาหาร · Open source · Search our archive- 2)
ระเบียบ สำนักงาน คณะกรรมการ อาหาร และยา ว่าด้วยการดำเนิน การเกี่ยว กับเลขสารบบ อาหาร พ.ศ.2567 · Open source · Search our archive คู่มือการยื่นคำขอ อนุญาต สถานที่ผลิตอาหาร · Open source · Search our archive
This article is for general information. It is not a Thai FDA ruling or legal advice, and rules change — check the latest notification or ask an expert before filing or producing.
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