Developing Legal Recommendations and Food Sanitation Standards for Food Delivery Services

Abstract

Despite the rapid expansion of the food delivery service businesses, specific food sanitation standards and a comprehensive legal framework remained noticeably absent. Consequently, this study aimed to develop food sanitation standards and formulate appropriate legal recommendations for food delivery service businesses. Employing a qualitative research design, this study utilized documentary research and expert group discussions grounded in the Hazard Analysis and Critical Control Point (HACCP) framework. The study was conducted from June 2025 to January 2026. Data validity and reliability were verified through data, theoretical, and methodological triangulation. The results indicated that food sanitation standards for food delivery services comprised five key components: (1) hygiene of food preparation premises; (2) hygiene of food and processing methods; (3) hygiene of utensils and packaging; (4) hygiene of business operators and food handlers; and (5) hygiene of food distribution and delivery. These standards aimed to regulate practices among three primary stakeholder groups: online delivery platform operators, food business operators, and food handlers. Regarding legal aspects, the study identified an urgent need to amend key legislation, specifically the Food Act B.E. 2522 and the Public Health Act B.E. 2535 (and amendments), as well as related ministerial regulations. This was due to the lack of clear definitions and specific regulations concerning sanitation during the food transportation process in the provisions at the time. Ultimately, this study aspires to serve as a fundamental basis for establishing a systematic quality control and food sanitation supervision system to sustainably enhance consumer safety in the digital era.