These Regulations, consisting of 13 Articles, are enacted pursuant to the provisions in Paragraph 4 of Article 8 of the Act Governing Food Safety and Sanitation. The food safety control system in these Regulations refers to use a Hazard Analysis Critical Control Point (HACCP) system that identifies, evaluates and controls food safety hazards, to manage the inspection and acceptance of raw materials and materials, processing, manufacture, storage and transportation. Food businesses which require enforcement of food safety control system (HACCP) shall establish a HACCP team, and manage food safety control system. The qualifications and requirements to be satisfied by the HACCP team and the staff thereof, are stipulated.
مقاطعة تايوان الصينية · 2014-03-11