Objectives of this research were to: 1) study food safety standards of personnel involving in the beef cattle production chain, 2) study problems and barriers of conducting the food safety standards in the beef cattle production chain, and 3) present guidelines and recommendations for solving the problems in the beef cattle production chain in order to establish the food safety regulations which could be practiced. The research was divided into 3 parts: The first part, researches, acts, and all standards concerned the beef cattle productions were studied. The second part, the problems and barriers of the conducting and not conducting the standards in the beef cattle production chain were studied. This part was divided into 2 sections: Firstly, brain storming meeting among wholesale and retail business people and all persons in the beef cattle production chain, and secondly, interviewing all people in the chain. The third part was the presentation of guidelines and recommendations obtained from the results of part 1 and 2 for establishing the food safety regulations which could be practiced in the beef cattle production chain. Results of the first part showed that there were 27 researches concerned the beef cattle production chain. Most of the researches were not deeply mentioned details about food safety in the beef cattle chain. The topics which related to the food safety standard for the beef cattle production chain clearly stated were vaccination and parasite control. The other topics were unclear. It was found that there were only 3 acts that directly concerned the beef cattle production chain. Furthermore, it showed that there were 5 volunteer standards and 6 general standards concerned the food safety standards in the beef cattle production. The problems and barriers obtained from the brain storming meeting among wholesale and retail business people and all persons in the beef cattle production chain were 1) the shortage of fattening cattle and capital for investment, 2) illegal imported beef, 3) uncontrolled farmers to conduct the food safety standards in their cattle farms, 4) unclear of slaughterhouse policy, 5) farmers and cattle business people lack of ethics and not responsible for society, 6) different microorganism standards among government agencies, and 7) traceability back through upstream cattle farms unavailable. The problems and barriers obtained from interviewing all people in beef cattle production chain were as follow: 1. At the step of beef cattle farms (upstream step); the farmers raised cattle with 2 systems, nature and cage raising systems. Most of the nature raising system farmers raised native beef cattle, and crossbreds (Native x Brahman) cattle. While the high blood Brahman crossbreds, and the European crossbreds were raised in cage system. For the health management, most farmers could follow the food safety regulations such as vaccination and parasite control, disease control during outbreak, veterinary advice, and do the correct process of garbage, sewage, feces, and carcass eliminating. Meanwhile, the regulations that most of the farmers could not follow were: disease prevention before and after passing everything into the farms, farm internal control for prevention the accumulation of the disease, animal health diagnosis, and treating waste water in the farms. 2. The problems at the cattle market-fairs were the animal health, the contamination of disease at transported trucks, the decreasing of cattle, and the government officers’ practice. 3. At the step of the animal collected trader for export process, the problems were government officers’ practices, wounded animals during transportation, disease control, and the animal waste treat during transportation. 4. At the slaughterhouse step (midstream step), it was found that the standard slaughterhouse establishing was too complicate, shortage of cattle, and working people in standard slaughterhouses disobey the food safety regulations. There were some of under standard slaughterhouses which were small backyard slaughterhouses. 5. At the butcher shops (downstream section), it was found that the beef distributors could not follow some of the food safety standards such as beef must be came from standard slaughterhouses, beef distribution license, and butchers’ hygiene. Bleaching substance residue in cattle offal, formalin and insecticide residue, and microorganisms contamination in beef could be found. 6. At the small-sized modern trade businesses, they obeyed all regulations. However, in the case of the suppliers could not follow traceability system they could change the suppliers to be the ones could do. 7. At the step of cold storage business, it was found that the offal and beef sections were not separated, beef contaminating diseases, illegal offal imported, formalin residual in beef, and bleaching substance residual in offal problems. The minimum guidelines for food safety standards in the beef cattle production chain could be recommended as follow: 1. At the upstream step, which there are 2 groups of cattle raising farmers. The natural raising system farmers should care about vaccination, parasite control, ears marking, and to watch over roughage and water resources. The cage raising system farmers should care more about beta-agonist substance and insecticide contamination, hormone residue, and disease checked. 2. At the midstream step which there are the cattle market-fairs group and the slaughterhouse business group. They should randomly check of FMD disease when the disease outbreak, transportation vehicles cleaning checked, and sanitation system for transportation vehicles established at the market-fairs. 3. At the downstream step which there are the beef market and the storage room. At the beef market there are 2 market types, 1) local and 2) middle and high class markets. At the local market, the selling time and the stall materials should be considered and recommended. At the middle and high class markets, the randomly toxic contamination in beef and offal checked and sanitation of hands and appliances checked should be done. At the storage room, the suggestions are the separation of beef and offal sections and the standard storage temperature control. The minimum guidelines and the developing recommendation for food safety standards in the beef cattle production chain could be as follow : 1. At upstream step, the cattle farmers recommended that 1) standard farms should be done, 2) supply more government officers and volunteer workers for doing vaccination and artificial insemination, 3) give suitable and right semen to the right cattle, 4) train officers to be expertises and responsible artificial insemination people, 5) GPS system should be installed to follow cattle, 6) check cattle and beef selling license, and 7) subsidized system should be performed. 2. At midstream step, the recommendations are 1) support for standard slaughterhouse establishment, 2) get rid of substandard slaughterhouses, and 3) do researches and develop test kids for detecting residue and toxic in live cattle. 3. At downstream step, the recommendations are 1) review and set up beef standard, 2) sell safety beef, and 3) check cold storage license. 4. The recommendations from upstream, midstream, and downstream steps are 1) review all standard used in the beef cattle production chain, 2) provide more technicians and instruments for improving traceability as universal system and used for the country, 3) encourage all people in beef cattle business practice the food safety standards, 4) punish government officers who do not practice as the laws and regulations written, 5) set up national beef cattle committee, 6) provide food safety knowledge to people in beef cattle production chain and consumers also encourage them to care more about food safety especially in beef cattle and beef.