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2015 Annual Report











Risk Assessment

Management and

Research Outcomes





Laboratory and

Testing Network

Risk Communication

and Consumer



Cooperation and

Cross-Strait Exchange

Policy and




(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