A growing collection of useful links and references for Cambodia’s food students and small producers.
Register your product in Cambodia
Institute of Standards of Cambodia (ISC) — product registration (ចបផ) and national standards: isc.gov.kh
Trusted international references
Codex Alimentarius (FAO/WHO) — the global food standards and safety guidelines: fao.org/fao-who-codexalimentarius
Download: product costing template
A spreadsheet for working out what one unit of your product costs to make, and what price it needs to carry. It has three sheets: a short guide, a worked tomato ketchup example with every figure filled in, and a blank copy for your own product. Type into the yellow cells only. The batch total, the cost per unit, the break-even quantity and the price ladder all calculate themselves.
Start here: guides on this site
These are the articles small producers ask for most often. Each one is written to be used while you work, not just read once.
- From home kitchen to a product you can sell — the practical first steps when people tell you your food is good enough to sell.
- Basic HACCP for small food producers — the seven principles in plain language, scaled down to a one-person kitchen.
- How to run a simple shelf-life test — earning your date code instead of guessing it.
- pH and acidity: the hidden rule that keeps food safe — why the pH 4.6 line decides how you must process a product.
- Sourcing safe ingredients: checking your suppliers — choosing on more than price, and when to reject a delivery.
- The cold chain: keeping food safe at the right temperature — the 5–60°C danger zone and where the chain usually breaks.
- Choosing the right packaging for your food product — matching material and barrier to the food, plus labelling basics.
- Net weight and fill control — keeping the average at or above what the label promises.
Free open-access references
Published by the FAO, WHO and Codex Alimentarius, and free to read or download from the publisher’s own site. Our eBooks page collects them with a short description of each.
- GHP and HACCP Toolbox (FAO) — step-by-step hygiene and HACCP guidance written with small food businesses in mind.
- Five keys to safer food (WHO) — the core food-safety manual.
- Codex standards (FAO/WHO) — search and download any international food standard, free, in six languages.
- Codex nutrition and labelling texts (FAO/WHO) — the rules behind food labels and health claims.
A starter checklist for a new product
You do not need a document to download — you need the questions. Work through these before you sell a first batch:
- Formulation. Is it written down by weight, so someone else could make it identically?
- Hazards. What could make this product unsafe — biological, chemical, or physical — and what step controls each one?
- The preservation hurdle. What actually stops spoilage here: acidity, low water activity, heat treatment, chilling, or a combination?
- Shelf life. Is the date based on a trial you ran, or on hope?
- Ingredients. Do you know every supplier, and do you check each delivery?
- Packaging. Does it protect against the thing that actually spoils this product — moisture, oxygen, or light?
- Label. Name, ingredients, net weight, date, storage instructions, producer contact — all present and truthful?
- Records. Could you identify which batch a complaint came from, and everything that went into it?