Announcement of the Amendment to the “Regulations on Good Hygiene Practice for Food”
2025-06-11
Date of Issue: June 4, 2025 | Date of Update: June 4, 2025 | Issuing Agency: TFDA
To continuously enhance industry implementation of hygiene management and align with practical needs, the Ministry of Health and Welfare (MOHW) announced on June 4 the amendments to the “Regulations on Good Hygiene Practices for Food.” Key highlights of the revisions are as follows:
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Expanded Scope: Provisions on process and quality control, inspection and measurement control, and documentation and recordkeeping have been revised. The scope of applicability is expanded from food manufacturers to all food business operators.
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Storage and Transport Conditions: When changing original storage or transportation conditions, operators must provide reasonable justification and supporting evidence. Ambient temperature within transport compartments must be randomly checked.
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Cold Chain Requirements: For transport equipment with refrigeration or freezing functions, if the food has specified storage temperature requirements, the internal temperature of the compartment or container must be randomly checked. For frozen foods, the ambient temperature inside the transport compartment must not exceed -12°C (10.4°F).
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Food Personnel Management: The requirement for tuberculosis testing has been removed. Food safety training may be conducted in-house or outsourced to professional institutions. New food workers must complete at least three hours of training; all food workers must receive a minimum of three hours of training annually. Masks must be worn while working in food handling areas.
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Food Delivery Platforms: Food delivery service providers, including their delivery personnel and delivery processes, must comply with established hygiene management regulations.
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Food Additive Sales Management: New provisions require dedicated zones, personnel, and record books for managing the sale of food additives.
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Prepared Food Time and Temperature Control: New requirements stipulate that time and temperature must be controlled during storage and serving of prepared dishes. When handling ready-to-eat foods, personnel may not simultaneously or consecutively handle money or other potentially contaminated items with bare hands.
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Canned Food Industry Definition Update: The category "Low-acid and Acidified Canned Food Manufacturers" has been updated to "Manufacturers of Low-acid and Acidified Foods Packaged in Hermetically Sealed Containers and Heat-processed."
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Expansion of Regulated Industry Categories: The category of food utensils, containers, and packaging manufacturers has been expanded from plastic materials only to all material types. A new chapter is added for manufacturers of food-use detergents.
The “Regulations on Good Hygiene Practices for Food” are essential guidelines for all food businesses to implement hygiene management and form the foundation of food safety. For more details, please visit the “Announcements” section of the Taiwan Food and Drug Administration website: http://www.fda.gov.tw
The TFDA, in collaboration with local health authorities, will continue to inspect compliance by food businesses. Any violations of the regulations will be handled in accordance with Article 8, Paragraph 1 of the Act Governing Food Safety and Sanitation. In cases of non-compliance, businesses will be ordered to rectify the situation within a specified period. Failure to do so may result in a fine ranging from NT$60,000 to NT$200 million, in accordance with Article 44, Paragraph 1, Subparagraph 1 of the same Act.
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