Food Machinery Knowledge

2026/05/27

Hygiene Management Personnel and Certified Professionals: Who a Food Factory Must Appoint

Under Taiwan's Regulations Governing the Appointment of Hygiene Management Personnel in Food Manufacturing Factories, every business required to register a food factory must appoint a full-time hygiene manager. This article summarizes the qualifications (relevant degrees, exams, or vocational school plus experience), the alternative conditions for factories with capital under NT$30 million, the additional training hours for HACCP sectors, and the 8 hours of annual training.

2026/05/26

Traceability and Raw Material Records: What to Keep, for How Long, and Whether to Upload

Article 9 of Taiwan's Food Safety Act requires all food businesses to keep source documents for raw materials, semi-finished products, and finished products; designated businesses must also establish a traceability system and upload data to the government's FTRACEBOOK system. This article summarizes the items the traceability regulations require, the 5-year retention period, and the sectors covered.

2026/05/25

What Is ISO 22000? How It Differs From HACCP, Whether You Need It, and How Certification Works

ISO 22000 is the International Organization for Standardization's food safety management system standard; the current version is the 2018 edition. This article explains how it relates to HACCP and GHP, what kinds of businesses pursue it, and the general process from building the system and internal audits to the external audit and certification.

2026/05/24

What Is FSSC 22000? How It Differs From ISO 22000 and Why Export Customers Require It

FSSC 22000 is a GFSI-recognized food safety certification scheme made up of ISO 22000, sector-specific prerequisite programs, and additional scheme requirements. Version 7 was published on May 1, 2026, with transition audits starting in May 2027. This article explains why export customers require it and what equipment makers can do to support it.

2026/05/23

Hygienic Design Principles: Dead Spots, Welds, and Surface Roughness

Hygienic design is a way of designing machines so they "clean thoroughly, can be inspected, and don't harbor dirt." This article summarizes the basic requirements of Taiwan's factory establishment standards and GHP, the food machinery provisions of the EU Machinery Directive, the roles of EHEDG and 3-A, and the surface roughness figure most often cited.

2026/05/22

Allergen Management and Machine Changeover Cleaning

When the same encrusting machine makes peanut mochi today and egg yolk pastries tomorrow, changeover cleaning is the core of allergen management. This article summarizes the 11 categories of mandatory labeling under Taiwan's food allergen labeling rules, the recommended warning for shared lines, and a changeover routine of stopping, disassembling, washing, inspecting, and recording.

2026/05/21

Frozen Food Labeling and Storage Temperatures: What Goes on a Frozen Dumpling Package

Besides the basic labeling required by Article 22 of Taiwan's Food Safety Act, frozen dumpling packages must also state storage methods and heating instructions under the Labeling Regulations for Prepackaged Frozen Foods. This article summarizes the labeling items, the Enforcement Rules on font size and expiration dates, and the GHP temperature requirements of −18°C for storage and −12°C for transport.

2026/05/20

What Permits Do You Need to Sell Frozen Dumplings Made at Home or in a Shop?

People who make dumplings at home to sell online, or shops that also sell frozen dumplings, often get stuck on "do I need factory registration?" This article summarizes the size thresholds under Taiwan's Factory Management Act (50 square meters or 2.25 kW for food factories), food business registration, GHP, package labeling, and temperature requirements for frozen delivery.

2026/05/19

The Equipment Deficiencies Most Often Cited in Food Hygiene Inspections

When the health bureau inspects a plant, equipment and the environment are the areas most often written up on the deficiency list. Based on results published by Taiwan's Executive Yuan joint food safety inspections and the GHP provisions, this article summarizes where inspectors look on machines, common types of deficiencies, and how to prepare day to day.

2026/05/18

Responsibilities of Machine Makers and Users Under the Occupational Safety and Health Act

When a plant buys an encrusting machine, who is responsible for safety? Based on Taiwan's Occupational Safety and Health Act as amended on December 19, 2025, this article summarizes the employer's (the plant using the machine) obligations for equipment and training, the risk assessment responsibilities of machine makers and importers at the design stage, and the related penalties.

2026/05/17

Does Food Machinery Need Type Verification or the TS Safety Mark?

The TS safety mark and type verification are the market-entry requirements for "designated machinery" under Taiwan's Occupational Safety and Health Act. Based on the designated list in Article 12 of the Enforcement Rules (amended June 26, 2026), this article explains which machines must be registered or verified, whether encrusting machines are currently included, and how to check the latest notices yourself.

2026/05/16

Overview of the Safety Standards for Machinery, Equipment and Tools: What They Cover and Whether They Apply to Food Machinery

The Safety Standards for Machinery, Equipment and Tools are Taiwan's construction and protection standards for machinery designated under the Occupational Safety and Health Act. This article summarizes the types of machinery and chapters they cover, the accompanying supervision regulations (amended June 25, 2026), including the rule to keep production and sales data for 10 years, and their reference value for food machinery.