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TFDA to Launch “the 2021 Inspection Project for Producers of Preserved eggs, Salted Eggs and Yellow Wine Eggs”

  • Data Source:Food and Drug Administration, Ministry of Health and Welfare
  • Created:2021-06-29
  • Last Updated:2021-06-29

Preserved eggs, salted eggs and yellow wine eggs are popular processed products, for direct consumption and also used in a variety of dishes like preserved egg with tofu, bitter gourd with salted eggs, prawns with salted egg yolk, etc. To ensure food safety, Taiwan Food and Drug Administration (TFDA) will launch the “2021 Inspection Project for Producers of Preserved Eggs, Salted Eggs and Yellow Wine Eggs” to ensure all the producers comply with safety and hygiene standards.

The inspection shall follow the Regulations on Good Hygiene Practice for Food (GHP) and Hazard Analysis and Critical Control Points (HACCP). In addition, the processed eggs and raw eggs will be sampled to run tests on content such as heavy metal, preservatives, Sudan stain, microbiological analysis or veterinary drug residues.

TFDA urges food businesses to supervise themselves more by following the “Act Governing Food Safety and Sanitation”. Any violation of GHP found and not corrected within the designated time limit or any incompliance of products with the regulations will be subject to fines to protect the food safety of the consumers.

守護飲食用藥安全 引領科技全新紀元 創造安心消費環境

消費者保護專線:1919(全國食安專線)、02-27878200 網址: