To improve food safety and sanitation management, the Ministry of Health and Welfare issued the “Hazard Analysis Critical Control Point System (HACCP)” on May 8, 2008. Furthermore the HACCP has been used as a framework for constituting the “Regulations on Food Safety Control System” that was officially promulgated on March 11, 2014.
In accordance with Article 2 of Paragraph 8 of the Act Governing Food Safety and Sanitation, food industries falling into the designated categories as manufacturing and processing products with potential risk, such as aquatic products processing industry, meat processing industry, and dairy processing industry, shall comply with the Regulations on Food Safety Control System. On May 1, 2018, the same regulations also applied to other food commodities containing edible fat, canned food and egg products. Industries and products mentioned as above shall meet the regulations on HACCP in stages based on types of products and scale designated.
There are three key points for food industries when carry out the regulations of HACCP:
First, confirm the product processing flowchart consistent with the workplace.
Second, create documents, keep records and retain them.
Third, doing and speaking shall be consistent with writing at all times.
Let’s work together to protect the food safety and sanitation in Taiwan！