Page 103 - 2020Taiwan Food and Drug Administration Annual Report

Table 2c The guidance of food hygiene management and operations was
T able 2
announced in 2019
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It happened in the past that domestic egg manufacturers
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1 March 14 for Manufacturers of SURGXFWV 7KHVH JXLGHOLQHV ZHUH VWLSXODWHG IRU WKH OLTXLG HJJ
/LTXLG (JJ 3URGXFWV” manufacturers to follow, so that the sanitation and safety in the
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To avoid cross-contamination in different types of soy sauce
Revised the “Good during the production process of soy sauce, such as the
Hygienic Practice
2 July 22 Guidelines for Food content of levulinic acid should meet the limit of 0.1% for
label processing method as “fermentation”, thereby these
Manufacturers of Soy guidelines were revised for the soy sauce manufacturers to
Sauce Products”
follow.
Guidelines of Hygiene The “food delivery platform” business type has emerged in
Self-Management for Taiwan in recent years. These guidelines have been stipulated
September
3 Online Food Delivery for platform operators in order to ensure the hygiene, safety,
19
Platform Business TXDOLW\ DQG LQIRUPDWLRQ GLVFORVXUH RI WKH IRRG SURYLGHG E\ WKH
Operators food delivery platform business operators.

Table 3c 5HJLVWUDWLRQ RI VSHFL¿F IRRG DQG IRRG DGGLWLYH LQ Table 3

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5IF GPPE DBUFHPSZ TIPVME CF SFHJTUFSFE
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Imported food in tablet or capsule form
Health Food
Food Additives

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Formula for certain disease
Special dietary food
Infant and follow-up formula
Domestic capsule and tablet vitamin products

Vacuum-packed ready-to-eat soybean food
Total

101