Page 12 - 2018食藥署年報(英文版)

Carry out systematic inspections on imported food sources.
Strengthen the investigation methods on high-risk substances.
Harmonization of laws and regulation.

Expand the scope of self-management system.
Strengthen
Introduce professionals to the food business. source control
management
Increase the frequency of inspection
on high-violation rate, high-risk and /
or high-profile products.
Re-establish the Strengthen gov-
food produc- ernment inspec-
tion-manage- tion capabilities
ment system

Amend related laws and regulations. Encourage oversight and create monitoring platforms.
Impose severe penalties on unscrupulous busi- Facilitate information disclosure.
nesses. Public participation in food safety monitoring.
Consolidate the resources from the prosecution, Increase liabili- Encourage and Raise the reward for reporting offences.
police, and judicial system. ty for producers create oversight
and vendors
platforms

Figure1-1 Five-point Food Safety Policy

Pre-market Post-market

◆ Food GHP
◆ Food businesses registra- ◆ Information transparency
tion
◆ Food HACCP ◆ Risk communication
◆ The 1 tier quality control ◆ Food poisoning, unintended
st
⋯⋯⋯⋯⋯⋯⋯ ◆ Food retail GHP inspection reaction report
◆ Food businesses inspection ◆ Food services GHP inspection ◆ Food safety foundation
nd
◆ The 2 tier quality control

Food Food
Materials Food Products Customers
Additives businesses Retailers Products

◆ Import management Registration ◆ Distribution inspection
(systemic inspection, ◆ Health food ◆ Advertisement/ Labeling
border inspection, ◆ Special nutrients
overseas inspection) inspection
◆ Imported food in tablet or ◆ Complaint report
◆ Registration (GM food
materials/ food additives) capsule forms
◆ Domestic vitamin products in
◆ Food additives product
registration tablet or capsule forms
◆ Vacuum-packed ready-to-eat
◆ Food and end products GHP : Good Hygiene Practice
traceability soybean food HACCP : Hazard Analysis & Critical Control Point
Imported food boarder inspection
GM : Genetically Modified

Figure1-2 Food life cycle management

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