Page 23 - 2021 Taiwan Food and Drug Administration Annual Report
P. 23
Ch2 Strengthened the
Managementof Food Safety
In order to strengthen a comprehen- “Regulations governing the labeling of the dis-
sive farm-to-table food safety management HDVH VSHFL¿F IRUPXODV ´ DQG ³Regulations Gov-
V\VWHP 7)'$ KDV FRQWLQXHG WR LPSOHPHQW erning the Registration of Food Businesses ´ HWF
UHOHYDQW WDVNV LQFOXGLQJ DQQRXQFLQJ FRP-
SUHKHQVLYH UHJXODWLRQV RI IRRG PDQDJHPHQW Implementation Strategy
strengthening the supervision of manufac-
WXULQJ VDOH LPSRUW DQG DVVLVWLQJ GRPHVWLF I. Rolling revision of food hygiene
operators in creating export business oppor- and safety standards
tunities. TFDA also has implemented the 2nd
tier quality control management system and %DVHG RQ WKH SULQFLSOHV RI ULVN DVVHVVPHQW
WKH ELJ GDWD DQDO\VLV IRU ULVN PDQDJHPHQW TFDA has taken the scientific evidences of
LQ DGGLWLRQ 7)'$ KDV GHYHORSHG LQVSHF- international standards along with toxicolog-
tion technologies applied to the emerging ical studies into account to comprehensively
and risky substances in foods to construct a evaluate relevant standards and strive to
comprehensive food safety net and protect comply with international management stan-
the consumption environment of “safe and dards.
KHDOWK\ IRRG´ IRU FRQVXPHUV
II. Retention of the source docu-
Section 1 ments
Enhanced the Food 6WDUWLQJ -DQXDU\ 7)'$ KDV UH-
Management Regulations quired all food businesses to retain their sup-
plier signature records or source certificates
Introduction of the Policy RI UDZ PDWHULDOV VHPL ¿QLVKHG SURGXFWV DQG
finished products and other documents in
In order to improve the regulations of food written or electronic forms for at least 5 years;
management and enhance the professionalism for example: purchase orders of upstream
RI EXVLQHVV RSHUDWRUV¶ VHOI PDQDJHPHQW QHDUO\ PDQXIDFWXUHUV LQYRLFHV LPSRUW GHFODUDWLRQV
UHJXODWLRQV ZHUH UHYLHZHG LQ LQFOXGLQJ and other relevant information.
YDULRXV IRRG K\JLHQH DQG VDIHW\ VWDQGDUGV ³The
Safety Assessment Method of Health Food,´ III. Reinforcement of the manage-
ment of health food and spe-
cial dietary foods
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