Page 27 - 2018食藥署年報(英文版)

processing,” would implement the HACCP by stages.
(4) On October 27, 2017, TFDA announced the draft of “Businesses Supplying Meal Boxes for
Railway Passengers Shall Conform to the Regulations on Food Safety Control System,”
which the kitchens of the railway operators or the commissioned meal box manufacturers
shall implement the Regulations on Food Safety Control System.
(5) On November 17, 2017, the regulation “Restaurants in Hotels Should Comply with the
Regulations on Food Safety Control System” had been promulgated; the regulations
required at least one of the restaurants in the international tourist hotels or five-star hotels
shall implement the system of HACCP.

3. Food professionals

(1) Article 12 of the Food Safety Act specifies that the food businesses belong to the category
and scale designated by the central competent authority in a public announcement shall
have a certain percentage of professionals with vocational or technical certification in
food, nutrition, catering etc.
(2) On September 29, 2017, TFDA announced that the draft of the Regulations on Placement

and Management of Food Businesses Employment of Professionals with Vocational or
Technical Certification was revised. Food businesses designated by the central competent
authority shall hire at least one professional such as the food technician, dietitian,
livestock technician, veterinary or fishery farming technician. Moreover, the announced
food service and bakery businesses shall employ a certain percentage of professionals
with technical certification. The food service businesses may hire the Chinese cuisine
cookery technician, western culinary technician or food preparation technician; the bakery

businesses may hire food baking technician, Chinese noodle style wheat flour processing
technician, Chinese style rice processing technician.
(3) On September 29, 2017, TFDA also announced the expansion of the “Categories and
Scales of Food Businesses that Shall Place the Professionals with Vocational or Technical
Certifications” to 15 categories. By introducing the professionals like food technicians,
these experts may practice their expertise, and be responsible for the HACCP system of
the food manufacturers, the traceability system, the contingency plan for the hygienic
safety incidents, the hygiene and safety of raw materials, quality control, risk assessment
and management, quality assurance of labs, and trainings, and thus enhanced the

production management and self-discipline of the food businesses.

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