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2014 Annual Report
Section 4 Food Safety and Sanitation Management
Status
Restaurant sanitary management involved from raw materials
’
selection, utensils hygiene,
environment cleanliness and staff hygiene concept training. All above are closely related.
Therefore, emphasizing the hygiene and safety training for food servers, educating and
encouraging the owners to build up a self-management program and inspiring the
participation of professional technicians will promote the restaurant owner to effectively
follow the HACCP regulations.
Policy Outcome
1. Food Service Management
(1) Managing food service hygiene awards
a. The food service hygiene rating system has been built since 2010. It was a team
effort and designed by the local health authorities and professional scholars. The
on-site inspection is based on four aspects including
“
personnel, ingredients,
environment and utensils
”
. After the on-site assessments, all the food service
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“
excellent
”
or as
“
good
”
ratings.
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monitor a self-motivated sanitation management, local Health Bureaus will announce
and disclose the rating results, and reward the excellent and good rating food
service businesses with the
“
food hygiene rating assessment
“
excellent
”
or
“
good
”
marks
”
.
c. In 2013, in order to amplify the promotion of sanitary rating assessment for breakfast
bars, movies named as the
“
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Table 2-7 Newly added 2013 check function
No.
New function
1
Food additives factories inspection
2
Factory inspection for domestic capsule and tablet form food factories
3
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formula for older infants
4
Audit on special nutritional food for patients
5
Labeling audit on imported capsule and tablet form foods
6
Overseas source audit for imported food