1. DRAFT
MALAYSIAN 10A005R0
STANDARD
STAGE : PUBLIC COMMENT (40.20)
DATE : 01/04/2010 – 31/05/2010
GOOD MANUFACTURING PRACTICE (GMP)
FOR PROCESSING RAW-UNCLEAN AND
RAW-CLEAN EDIBLE-BIRDNEST (EBN)
OFFICER/SUPPORT STAFF: (MCS / sj)
ICS: 65.020.20
Descriptors: good manufacturing practice, raw-unclean, raw-clean, processing, edible-birdnest,
guidelines
© Copyright 2010
DEPARTMENT OF STANDARDS MALAYSIA

3. 10A005R0
CONTENTS
Page
GOOD MANUFACTURING PRACTICE (GMP) FOR PROCESSING RAW-UNCLEAN AND
RAW-CLEAN EDIBLE-BIRDNEST (EBN)..................................................................................i
Committee representation.........................................................................................................ii
FOREWORD............................................................................................................................iii
1 Scope.....................................................................................................................................1
2 Normative references.............................................................................................................1
3 Definitions..............................................................................................................................1
4 Design and facilities...............................................................................................................3
5 Storage..................................................................................................................................6
6 Control of operation...............................................................................................................6
7 Product safety control procedures ........................................................................................9
8 Maintenance and cleaning ..................................................................................................10
9 Pest control..........................................................................................................................10
10 Personnel hygiene.............................................................................................................10
11 Training..............................................................................................................................11
12 Legal requirements.............................................................................................11
13 Legal requirement……………………………………………………………………………..11
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4. 10A005R0
Committee representation
The Industry Standards Committee on Agriculture (ISC A) under whose authority this Malaysian Standard was
developed, comprises representatives from the following organisations:
Department of Agriculture Malaysia
Department of Fisheries Malaysia
Department of Standards Malaysia
Department of Veterinary Services
Farmers Organization Authority
Federal Agricultural Marketing Authority
Federation of Livestock Farmers Association
Forest Research Institute Malaysia
Forestry Department Peninsula Malaysia
Johor Fish Breeders Association
Malaysia Fruit Exporters Association
Malaysian Agricultural Research and Development Institute
Malaysian Agrifood Corporation
Malaysian Association of Standards Users
Malaysian Palm Oil Association
Malaysian Rubber Board
Ministry of Agriculture and Agro-based Industry
Ministry of International Trade and Industry
Ministry of Plantation Industries and Commodities
Ministry of Science, Technology and Innovation
Rubber Industry for Smallholder Development Authority
SIRIM Berhad (Secretariat)
Universiti Putra Malaysia
The Working Group on Edible-birdnest Swiftlet Ranching which developed this Malaysian Standard consists of
representatives from the following organisations:
Department of Town Planning Melaka
Department of Veterinary Services
Department of Wildlife and National Parks Peninsular Malaysia
Ministry of Housing and Local Government
Mukah Bird’s Nest Merchants Association Sarawak
Multiform Food Supply Co Sdn Bhd
Perak Bird’s Nest Merchants Association
Persatuan Pedagang Sarang Burung Negeri Kelantan
Persatuan Pengusaha Sarang Burung Industri Negeri Johor
Persatuan Pengusaha Sarang Burung Industri Negeri Perlis
Persatuan Sarang Burung Negeri Sarawak
Persekutuan Pedagang Sarang Burung Malaysia
Persekutuan Pedagang Sarang Burung Terengganu
Persekutuan Persatuan Pedagang Sarang Burung Malaysia
Sarawak Birds’ Nest Supplier Association
SIRIM Berhad (Environment and Bioprocess Technology Centre)
SIRIM Berhad (Secretariat)
Swiftlet Eco Park Group of Companies
Universiti Teknologi Malaysia
Veterinary Association of Malaysia
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5. 10A005R0
FOREWORD
This Malaysian Standard was developed by the Working Group on Ranching of Edible-
birdnest Swiftlets established under the authority of the Industry Standards Committee on
Agriculture.
This standard cancels and replaces MS 2333:2010 (P), Good Manufacturing Practice (GMP)
- for processing raw-unclean and raw-clean edible-birdnest (EBN).
Compliance with a Malaysian Standard does not of itself confer immunity from legal
obligations.
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7. 10A005R0
GOOD MANUFACTURING PRACTICE (GMP) FOR PROCESSING RAW-
UNCLEAN AND RAW-CLEAN EDIBLE-BIRDNEST (EBN)
1 Scope
This Malaysian Standard provides a guideline for the EBN processors for the production of
quality and safe EBN for human consumption.
1.1 This standard covers specification of raw-unclean EBN during sorting, grading and
packaging of raw-unclean EBN.
1.2 This standard covers the production of raw-clean EBN from receiving of raw-unclean
EBN which includes sorting, soaking, picking, removal of impurities, moulding, drying, grading
and packaging of quality and safe raw-clean EBN.
2 Normative references
The following normative references are indispensable for the application of this standard. For
dated references, only the edition cited applies. For undated references, the latest edition of
the normative reference (including any amendments) applies.
MS 1514, Good Manufacturing Practice (GMP) for food
MS 2273 (P), Good Animal Husbandry Practice - Edible-birdnest swiftlet ranching and its
premises
Malaysian Food Act 1983 (Act 281) and Food Regulations 1985
Pesticides Act 1974
3 Definitions
For the purposes of this standard, the following definitions apply.
3.1 cave edible-birdnest
These are EBN produced by edible-birdnest swiftlets harvested from caves.
3.2 cleaning
The removal of soil, grass, twigs, sticks, feathers, egg shells, dirt or other objectionable
matter.
3.3 contaminant
Any biological or chemical agent, foreign matter, or other substances not intentionally added
to food which may compromise food safety or suitability.
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3.4 edible-birdnest (EBN)
Produced by, edible-birdnest swiftlets from their salivary glands and this high value secretion
is called edible-birdnest which is consumed or used by humans.
3.4.1 processed EBN
Raw-clean EBN that has undergone processing for ready-to-use for further processing or
preparation before consumption.
3.4.2 ranch EBN
These nests are produced by edible-birdnest swiftlets in premises where the parameters are
similar to the natural cave dwelling of edible-birdnest swiftlets.
3.4.3 raw-clean EBN
EBN that has undergone cleaning processes such as sorting, soaking, picking of feathers and
impurities, moulding, drying, grading and packing.
3.4.4 raw-unclean EBN
EBN harvested from caves and ranches which may include sorting, drying, grading, trimming,
weighing and packing without any cleaning process.
3.4.5 soaking EBN
The process to wet or dampen to expand the raw-unclean EBN in order to facilitate in picking
and separating the impurities such as feathers, grass, sand particles, twigs, cement, paint
flakes, etc. from the raw-unclean EBN.
3.5 environmentally controlled
Well ventilated room.
3.6 food hygiene
All measures and conditions necessary to control hazards and to ensure safety and suitability
of food for human consumption taking into account its intended use.
3.7 Good Husbandry Practice (GHP)
A set of guidelines relating to the establishment of husbandry practices fro continuous
improvement and sustainable production of safe quality food and non-food products while
ensuring health, safety and comfort to both the operators and the birds, with no degradation
to the environment.
3.8 Good Manufacturing Practice (GMP)
A set of regulations, codes and guidelines that control the operational conditions within a food
establishment allowing for the production of safe food.
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3.9 manufacturer
Owner of processing plant.
4 Design and facilities
4.1 Location and registration
The location and registration process is as follows:
a) The establishment shall be registered and licenced by competent authorities.
b) The processing plants should comply with MS 2273 (P) and gain approval from relevant
authorities.
4.2 Design and layout of processing plant
The design and layout of the processing plant are listed below:
a) The processing plants should be designed to provide adequate space and in a manner to
minimise contamination of the finished products.
b) The flow of the raw material to finished product during processing should be
unidirectional.
c) The design should provide appropriate temperature conditions for the process and
storage of the product.
d) There shall be a complete separation between the clean and dirty area.
e) The buildings and facilities should be designed to prevent the entrance and harbouring of
pests as well as minimise the entry of environmental contamination such as smoke, dust,
etc.
f) Sites where activities such as sorting, storing, grading, trimming, weighing and packing of
raw-unclean EBN are carried out, should be kept clean and also equipped with proper
drainage.
g) All rooms where raw-clean EBN that has undergone processing including moulding,
drying, weighing, packing and storing should have:
i) floors of durable, impervious, non-slip, so constructed and kept in such good
conditions as to enable them to be cleaned and disinfected and to ensure satisfactory
drainage. Drains in production rooms should be fitted with traps and gratings;
ii) smooth interior wall surfaces which should be durable, so constructed and kept in
such good conditions as to enable them to be cleaned and disinfected;
iii) ceilings and, where there are no ceilings, the interior surfaces of roofs should be so
constructed and finished as to minimise dust, mould development, flaking and lodged
dirt and shall be kept in such good conditions as to enable them to be thoroughly
cleaned;
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10. 10A005R0
iv) adequate ventilation should be provided;
v) adequate natural or artificial lighting, which does not distort colours capable of
attaining an intensity within the range of 200 lux to 240 lux and at quality control (QC)
inspection site at intensity of not less than 500 lux;
vi) windows and other openings which should be so constructed as to avoid
accumulation of dirt and those which open should be fitted with screens;
vii) doors with smooth, durable surfaces and, where appropriate, be self-closing and
close fitting;
viii) stairs and other auxilliary structures which should be so situated and constructed as
not to cause contamination to the products; and
ix) water and waste water pipes should be separated in order to avoid cross
contamination.
h) Aisles or working space should be provided between equipment and walls and be
adequately unobstructed and of adequate width to permit employees to perform their
duties and to protect against contaminating food or food-contact surfaces with clothing or
personal contact.
4.3 Equipment
4.3.1 All implements and equipment used in the raw-unclean EBN and raw-clean EBN
process should be made of durable, impervious material, non-corrosive, non-toxic, non-
carcinogenic and also facilitate cleaning and disinfection.
4.3.2 All equipment and utensils used in the preparation of processed raw-clean EBN
activities are cleaned and disinfected as necessary during each working day and the end of
each shift or each working day and before being used again if they have been contaminated.
4.4 Facilities
4.4.1 Water supply
Sufficient potable water supply from an approved source should be available.
Potable water shall be as specified as in Malaysian Food Act 1983 (Act 281) and Food
Regulations 1985. Non-potable water (for use in, for example, fire control, steam production
not in direct contact with food, refrigeration and other similar purposes where it would not
contaminate food), shall have a separate system. Non-potable water systems shall be
identified and shall not connect with, or allow reflux into, potable water systems.
4.4.2 Drainage and waste disposal
Adequate drainage and waste disposal systems and facilities shall be provided. They should
be designed and constructed so that the risk of contaminating EBN or the potable water
supply is avoided.
Drainage facilities are to be adequate for the purpose intended. They are to be designed and
constructed to avoid the risk of contamination. Where drainage channels are fully or partially
open, they are to be so designed as to ensure that waste does not flow from a contaminated
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11. 10A005R0
area towards or into a clean area, in particular an area where EBN is likely to present a high
risk to the final consumer.
4.4.3 Facilities for cleaning premise and equipment
Appropriate cleaning premise and equipment should be provided as listed below:
a) adequate facilities, suitably designated, should be provided for cleaning utensils and
equipment;
b) chemicals used for the relevant activities should be of approved by the relevant
authorities; and
c) all detergents and disinfectants used in the premise are in such a manner as not to affect
the wholesomeness of raw-clean and processed EBN intended for human consumption.
4.4.4 Personnel hygiene facilities
Personnel hygiene facilities shall be available to ensure that an appropriate degree of
personal hygiene can be maintained and to avoid contaminating food. Where appropriate,
facilities should include:
a) devices or fixtures, such as water control valves, so designed and constructed to protect
against recontamination of clean, sanitised hands;
b) suitable and adequately equipped changing rooms for workers from clean and dirty area
workers;
c) toilets should be well maintained and should not open directly into production area. They
should:
i) maintain the facilities in a sanitary condition;
ii) keep the facilities in good repair at all times;
iii) provide self-closing doors; and
iv) provide doors that do not open into areas where EBN is exposed to airborne
contamination, except where alternate means have been taken to protect against
such contamination (such as double doors or positive airflow systems); and
d) hand-washing facilities, which shall be adequate, easily accessible and be furnished with
running water. Compliance with this requirement may be accomplished by providing:
i) hand-washing and, where appropriate hand-sanitising facilities at each location in the
establishment where good sanitary practices require employees to wash and/or
sanitise their hands;
ii) effective hand-cleaning and/or sanitising preparations;
iii) suitable disposable towel; and
iv) devices or fixtures, such as hands-free water taps, so designed and constructed to
protect against recontamination of clean, sanitised hands.
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12. 10A005R0
Such facilities should be suitably located, designated and maintained.
4.4.5 Ventilation and air quality
Adequate means of natural or mechanical ventilation should be provided. Ventilation systems
should be designed and constructed so that air does not flow from contaminated areas to
clean areas and they can be adequately maintained and cleaned.
4.4.6 Lighting
Adequate natural or artificial lighting should be made available, where distortion of colours is
avoided and the intensity should range as in 4.2 g) v). Lighting fixtures should be protected to
ensure that EBN is not contaminated by breakages.
5 Storage
5.1 General
The general requirements for storage of finished products are listed below:
a) Where necessary, adequate facilities for storage of finished products, incoming raw-
unclean EBN materials, packaging materials and non-food chemical such as cleaning
material and hazardous substances should be provided separately.
b) All materials and products shall be stored at least 150 mm above floor on racks or
shelves or pallets and shall have no contact with the wall.
5.1.1 Adequate controlled temperature for storage of raw-unclean, raw-clean and
processed EBN is appropriately monitored.
5.1.2 Hazardous substances shall be stored under lock and key and used only for the
intended purpose and dispensed and handled only by authorised and properly trained
personnel. Log books shall be used for recording.
6 Control of operation
EBN business operators should control food hazards in accordance to MS 1514 requirements
including and not limiting to the following:
a) identify raw materials and the process steps in their operations which are critical to the
safety of food;
b) implement effective control procedures at those steps;
c) monitor control procedures to ensure their continuing effectiveness; and
d) review control procedures periodically and whenever the operations change.
Control procedures may be simple, e.g. unfinished processed EBN should be stored under
appropriate temperatures as well as correct storing of processed raw-clean EBN and
calibration of equipment. In some cases, a system based on expert advice and involving
documentation, may be provided.
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6.1 Key aspects of hygiene control systems
6.1.1 Time and temperature control
Processing of raw-clean EBN shall be carried out in an environment control room.
6.1.2 Contaminant control (biological, chemical, physical)
The premises and operations shall be free from contamination through the following
precautionary measures:
a) Process system should be planned to prevent any possibilities of cross-contamination
between raw-unclean, raw-clean and processed EBN.
b) During processing activity, water and towels should be frequently replaced.
6.1.3 Raw materials
6.1.3.1 Raw-unclean EBN
Raw-unclean EBN should comply to the following:
a) Raw-unclean EBN to be used in the production of raw-clean EBN shall be from:
i) cave or ranch EBN; and
ii) other countries which shall comply to the import requirement by competent authority
and indicating the country of origin.
b) Any raw-unclean EBN received should be recorded.
6.1.3.2 Packaging material
The packaging materials should adhere to the following guidelines:
a) Packaging materials should be non-toxic or non-carcinogenic and those in direct contact
with the raw-clean EBN should be of food grade.
b) Packaging materials should be stored in dry and hygienic conditions.
6.1.4 Processing
6.1.4.1 General
Cleanliness and hygienic practices should be maintained throughout the premises and in
particular, the operation of the premises should be conducted in such a manner as to ensure
that:
a) processing should be supervised by competent personnel;
b) the site and plant should be used for the purpose of preparation raw-clean EBN only;
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14. 10A005R0
c) containers used during processing of raw-clean EBN should be placed or handled as not
to come in direct contact with the floor or grounds which might cause contamination;
d) every container used in processing of raw-clean EBN and raw-unclean EBN shall be
thoroughly cleaned before being used again;
e) all materials and equipment for maintenance and cleaning, when not in use, should be
kept in rooms provided for the purpose;
f) working table shall be made from non-toxic, non-corrosive impervious and easy-to-clean
materials; and
g) sites for processing of raw-clean EBN shall be carried out in an environment control
room, well ventilated and lighting intensity according to 4.2 g) v).
6.1.5 Receiving of raw materials
Receiving of raw material should follow the process requirement as in 5.1 a).
6.1.6 Sorting
The raw-unclean EBN will undergo sorting and grading according to the shape, size, colour
and impurities content.
6.1.7 Soaking and picking
The raw-unclean EBN is further cleaned as follows:
a) Skilled and well trained workers shall be employed to pick and separate the impurities.
b) The raw-unclean EBN undergoes soaking by spraying with potable water followed by
picking impurities or immersing in the potable water and followed by sieving to clean and
separate the small feathers. Using of bleaching agents and preservatives shall be
according to Malaysian Food Act 1983 (Act 281) and Food Regulations 1985.
6.1.8 Moulding
The raw-clean EBN goes through the moulding process as follows:
a) Moulding process shall be carried out in a separate working area that is environmentally
controlled, well lighted and ventilated.
b) Implements and equipment used for the purpose of moulding should be as stated in
Clause 4.
c) During the moulding process, raw-clean EBN are moulded as per required.
6.1.9 Drying
Raw-clean EBN is dried as follows:
a) The drying process for raw-clean EBN may be carried out in the environment controlled
drying equipment or area at an advisable temperature of not more than 60 ºC.
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15. 10A005R0
b) Drying activities should be done in confined dust free area.
6.1.10 Packaging and weighing
Packaging should be done in hygienic area designated for packaging. Grading may be carried
out before packaging. Where applicable, the raw-clean EBN should be labelled in accordance
to the Malaysian Food Act 1983 and Food Regulations 1985.
6.1.11 Records and documents
Records including raw materials, processing, chemicals, storage and distribution should be
maintained and made available for auditing purposes.
6.1.12 Distribution
Raw-unclean EBN and finished raw-clean EBN product shall be distributed in suitable clean
containers.
6.1.13 Traceability
Material Safety Data Sheet or information such as the date of production, batch number,
source of raw-unclean EBN, name and address of processor and expiry date shall be
provided for traceability purpose.
6.1.14 Marking
Marking or information such as date of production, batch number, source of raw-unclean
EBN, name and address of processor shall be incorporated into the label.
7 Product safety control procedures
The process for EBN production shall follow safety procedures as follows:
a) Processors shall comply to product safety control in accordance to the Malaysian Food
Act 1983 and Food Regulation 1985.
b) Tests for product safety shall be required as follows:
i) microbiology [Total Plate Count (TPC)], yeast and mold, Staphylococcus aureus,
Salmonella sp. E. coli, Coliform count; and
ii) heavy metal test (arsenic, lead, mercury, cadmium).
d) Test for product safety may be required by competent authority as follows:
i) additive;
ii) chemical;
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16. 10A005R0
iii) preservative;
iv) moisture test; and
v) authenticity.
8 Maintenance and cleaning
The premises where EBN is processed and stored should be maintained as follows:
a) The premise, equipment, implements and all other physical facilities of premise including
drains, shall be maintained in good repair and in orderly condition.
b) Cleaning procedure and maintenance of premise facilities and equipment shall be
documented and maintained.
c) Cleaning and disinfection schedule should be drawn up for each premise to ensure that
all areas appropriately cleaned.
All cleaning personnel shall be well trained in cleaning techniques and hygienic practices.
9 Pest control
Pest infestations and preventive measures should be taken as follows:
a) There shall be an effective and continuous programme for the control of pests.
b) Premises and surrounding areas should be regularly examined for evidence of
infestation.
c) Pesticides used shall be in accordance with the Pesticide Act 1974.
d) Doors and windows should be close fitting and opening windows should be screened
where appropriate.
10 Personnel hygiene
Persons engaged in the handling of raw-unclean and raw-clean EBN should:
a) wear clean working clothes, footwear, headgear which are washable or disposable;
b) wash and disinfect hands each time work is started and resumed and whenever their
hands have been soiled and particularly after using a water closet; and
c) wear disposable gloves during picking, moulding, packaging raw-clean EBN. Disposable
gloves should be regularly replaced in the course of a working day and adhere to the
following practices:
i) persons engaged in the handling of raw-unclean EBN should not handle any raw-
clean EBN where contamination of the cleaned processed EBN products could occur;
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17. 10A005R0
ii) no person may eat, drink, chew or smoke in any room during EBN processing,
sorting, packing, storing operations or in any part of the processing;
iii) no person suffering from or known to be a carrier of a disease transmissible by food
may work in the premises, with products or other ingredients which are liable to cause
contamination of the EBN, processed EBN or other ingredients;
iv) no person may work in the premises if concurrently undertaking any other activity
which may involve any risk of contamination of the EBN, process EBN or other
ingredients; and
v) no person may handle EBN, process EBN or other ingredients if he or she has any
sore, cut or abrasion unless it is not purulent and is effectively covered with a
waterproof dressing. Other forms of dressing and bandages should not be worn
under any circumstances or for any purpose whatsoever.
11 Training
Managers of the premises should arrange for adequate and continuous training of all food
handlers in hygienic handling of food and in personal hygiene so that they understand the
precautions necessary to prevent contamination of food.
12 Legal requirements
The product in all other aspects shall comply with the requirements of the legislations
currently in force in Malaysia.
.
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19. Acknowledgements
Members of Industry Standards Committee on Agriculture
Mr Chan Han Hee (Chairman) Malaysian Agrifood Corporation
Ms Maria Christina Stephensons (Secretary) SIRIM Berhad
Ms Norma Othman/ Ms Siti Saudah Department of Agriculture Malaysia
Mr Ismail Abu Hassan/Mr Ahmad Hazizi Aziz Department of Fisheries Malaysia
Ms Siti Raikhan Aina Bogal Department of Standards Malaysia
Dr Mohamad Razli B Abdul Razak/Dr Haji Muhmad Department of Veterinary Services
Kamarulzaman Haji Muhmad Sarif
Tuan Haji Mohd Salim B Haji Taha/ Farmers Organization Authority
Tuan Haji Mohd Rashid B Awang
Mr Ishak Abbas Federal Agricultural Marketing Authority
Dr Ong Hwee Keng Federation of Livestock Farmers Association
Dr Hashim Mohd Noor Forest Research Institute Malaysia
Mr Rusli Hj Tahir Forestry Department Peninsular Malaysia
Mr Cheah Wan Leong/Mr Martin Ng Johor Fish Breeders Association
Mr Ricky Yong/Mr S H Lim Malaysia Fruit Exporters Association
Dr A Sivapragasam/ Malaysian Agricultural Research and
Dr Mohamad Roff Mohd Noor Development Institute
Ms Annie Mitin/ Ms Mohana Priya Malaysian Association of Standards Users
Mr Ong Kim Pin/Mr Chew Jit Seng Malaysian Palm Oil Association
Dr. Masahuling B Benong/ Malaysian Rubber Board
Dr Mohd Nasaruddin Mohd Aris
Dr. Hanisah bt Hussin/Ms Syahrizad bt Mahpar Ministry of Agriculture and Agro-based Industry
Mr Syahril Syazil Ghazali/Ms Salizan Abdul Aziz Ministry of International Trade and Industry
Encik Syamsul Erwin Muhamad Lagis/ Ministry of Plantation Industries and
Mr Mohd Abdul Kadir Darail Commodities
Prof Dr Rofina Yasmin Othman/Mr Hamidun Jalil Ministry of Science, Technology and Innovation
Mr Mohammad Puat Yahaya/Mr Zainee Yahya Rubber Industry for Smallholder Development
Authority
Associate Prof Dr Mohd Said Saad/ Universiti Putra Malaysia
Associate Prof Dr Abdul Shukor Juraimi
Members of Working Group on Edible-Birdnest Swiftlets Ranching
Dr Fadzilah A’ini Abdul Kadir (Chairman) Department of Veterinary Services
Ms Maria Christina Stephensons (Secretary) SIRIM Berhad
Mr Suhaimi Sarpan/Mr Haslan Hamzah Department of Town Planning Melaka
Dr Zurina Ramli/Dr Yahasmida Yaacob/ Department of Veterinary Services
Dr Zaliha Abdullah/Hjh Azizon Abdullah
Mr Azman Hj Othman Department of Wildlife and National Parks
Peninsular Malaysia
Ir Fong Tian Yong Ministry of Housing and Local Government
Dr Alex Sim/Mr Tiong Sui Jin Mukah Bird’s Nest Merchants Association
Sarawak
Mr Chen Vun Wo Multiform Food Supply Co Sdn Bhd
Mr Tan Yoke Tian Perak Bird’s Nest Merchants Association
Mr Ooi Siong Hwa Persatuan Pedagang Sarang Burung
Negeri Kelantan
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20. Acknowledgements (continued)
Mr Ooi Siong Hwa Persatuan Pedagang Sarang Burung
Negeri Kelantan
Dr Tan Boon Siong Persatuan Pengusaha Sarang Burung
Industri Negeri Johor
Mr Mah Swee Lye Persatuan Pengusaha Sarang Burung
Industri Negeri Selangor
Dato’ Tok Teng Sai Persekutuan Pengusaha Pedagang Sarang
Burung Terengganu
Dato’ Beh Heng Seong/Mr Ku Teng Choon Persekutuan Persatuan Pedagang Sarang
Burung Malaysia
Mr Jesse Tang Yu Hang Sarawak Birds’ Nest Supplier Association
Ms S Thavamanithevi/Ms Sarifah Rejab SIRIM Berhad (Environment and
Bioprocess Technology Centre)
Dato’ Seri Dr Abdullah Fadzil Che Wan/ Swiftlet Eco Park Group of Companies
Mr Loke Yeu Loong
Mr Lee Ting Hun Universiti Teknologi Malaysia
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