Page 117 - 2017食品藥物管理署年報(英文版)
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2017 Taiwan Food and Drug Administration Annual Report  Chapter 8. Information Transparency and Diverse Communication










                     Section 2.  Diverse Channels Available for Interactive

                     Communication



                     Current Status

                        Help the consumers to learn basic risks of medicinal products and current government
                     policies as well as regulations through systemic risk communication.



                     Policies and Outcomes

                     1.  1919 National food safety hotline
                        1919 National Food Safety Hotline is the first cross-departmental single-counter

                     public convenience service hotline. Existing food-related inquiry hotline from four public
                     agencies including TFDA, Consumer Protection Committee, Council of Agriculture, and
                     Ministry of Economic Affairs were integrated. The 1919 Hotline provided five services:
                     (1) receiving complaints of food products, (2) providing food-related consultation, (3)
                     acquiring support for consumer issues, (4) providing consultations to small and medium-
                     sized enterprises (SMEs), and (5) providing consultation on fresh farm product. Since
                     the initiation of 1919 hotline from December 4, 2015, to December 2016, the service

                     capacity was about 20,000 telephone calls and the satisfaction rate was up to 80%.


                     2.  Training program for food sanitation volunteers

                        Combine civil sources and volunteers to help the government safeguard food safety.
                     In 2016, food sanitation volunteers completed 37,394 inspections of food labeling and
                     38,371 hours of food advertisement surveillance. Additionally, TFDA invites professionals
                     with food safety backgrounds and experience in food safety management (e.g. dietitian,
                     food technologist) to serve as food sanitation volunteers promoting food safety on

                     working places, campus and communities. The outcomes are significant.


                     3.  Food safety and sanitation propaganda

                     (1)  Prepare 3 articles about food processing and publish on children scientific magazines
                         (e.g. “Youth Newton”), print “awesome food safety science” brochures and release
                         electronic books to local health bureaus and schools as food safety education
                         materials.








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