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2015 Annual Report
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Medicinal
Products
Management
Controlled
Drugs
Management
Medical
Devices
Management
Risk Assessment
Management and
Research Outcomes
Cosmetics
Management
Appendix
National
Laboratory and
Testing Network
Risk Communication
and Consumer
Protection
International
Cooperation and
Cross-Strait Exchange
Policy and
Organization
Food
Management
(4) Joint food product audit and sampling inspection projects with health bureaus: Key administrative
items, high-risk food products and food additives, and public concerns were targeted in these
projects. TFDA supervised and worked jointly with health bureaus in carrying out a total of 18
audits and sampling inspection projects, including hot pot food services, food products sold online,
soy sauce, rice vermicelli, cut vegetables, fruit and vegetable juices and dairy products, soybean
product factories and manufacturers, edible oil manufacturers and packing plants, rice processors
that produce packaged rice, Mid-Autumn Festival food products sold online, enoki mushrooms,
preserved turnips, candied fruits, plastic baby milk bottles, preserved vegetables, poultry
processing sites, labeling of egg products from poultry farms, concentration of effective chloride
residues in ready-to-eat food products sold by convenience stores, and registration and inspection
of food additive businesses.
(5) Food product safety joint inspection and enforcement team: food products that are considered
daily necessities and significant impact health shall be audited at the original manufacturing site or
production plants. In 2014, a total of nine audit projects were completed: holiday foods for Chinese
New Year, rice, eggs, holiday foods for Dragon Boat Festival, meat processing plants, seafood
processing plants, starch-derived foods, oil making factories.
Section 4 Food Safety and Sanitation Management
Current status
More and more people eat out or eat take-away. Sanitation of food service is a major issue of concern
amongst these diners. Ingredient selection, utensil sanitation, environment cleanliness, and sanitation
awareness of food service personnel are linked with each other. Hence, TFDA is implementing
sanitation management in food service to control food safety and sanitation by improving sanitation
and safety awareness and behaviors amongst food service personnel, actively providing guidance and
encouragement for food service to conduct self-management, and communicating food sanitation
and safety policies with the general public and food service.
Policies and Outcomes
1. Food Service Safety and Sanitation
(1) Statistics and Prevention of Food Poisoning
a. In 2014, a total of 480 foodborne disease outbreaks were reported, of which 186 outbreaks were
confirmed with etiologic agent. Analysis revealed that schools and food service establishments
were most likely to occurring foodborne disease and the main etiologic agent was bacteria.
Foodborne disease tends to result from improper sanitation and safety concepts, such as cross-
contamination of food processing, or improper storage conditions or environment. Appendix 1
Annex Table 6 provides detailed statistics on foodborne disease.
b. To raise awareness on foodborne disease and prevent it from happening, a webpage dedicated
to prevention of foodborne disease has been established. TFDA is also collecting data from
foodborne disease outbreaks and compiling them into the Annual Report on Foodborne Disease
Outbreaks and Prevention which are then printed and distributed to target audiences for
reference.