Conditional requirement
Food safety control system (HACCP)
Food safety control system (HACCP) — conditional requirement, Taiwan. It binds food businesses in a category and scale designated by public announcement (initially aquatic-product, meat and dairy processing; expanded 1 May 2018 to edible-fat, canned-food and egg-product businesses).
- Jurisdiction
- Taiwan
- Record class
- Conditional requirement
- Last verified
Where this applies
This record is scoped to Taiwan. Scope is part of the claim: a rule that binds one part of a country does not bind the whole of it, and this library states the scope its sources state.
Instrument
Act Governing Food Safety and Sanitation, Art. 8, para. 2, and the Regulations on Food Safety Control System
Who it binds
Food businesses in a category and scale designated by public announcement (initially aquatic-product, meat and dairy processing; expanded 1 May 2018 to edible-fat, canned-food and egg-product businesses)
What it requires
A designated food business must run a HACCP-based food safety control system: an at-least-3-person team (including the business's legal representative or their delegate) identifies hazards and critical control points across eight components. Team members need at least 30 hours' initial training and at least 12 hours every three years afterward. This is a statutory duty distinct from ISO 22000/FSSC 22000 certification, which is voluntary and not confirmed to satisfy it.
Route to the authority
Last verified:
This page is for information only; it is not legal advice, and it does not establish whether this record applies to your business. Verify current status through the official source above.