Self-relation of Taiwan Food Industry - a collective effort

Abstract:

The presentation provides a brief history of food safety regulatory measures in Taiwan. The Act governing food sanitation in Taiwan was introduced in 1975. The Good Manufacturing Practice (GMP) was introduced in 1989 to standardize 4 M: material, method, machine and man. In the same year, the CAS was introduced for certification of agricultural standard. In Taiwan, there are 6,000 registered food manufacturers of which only 445 processing lines were GMP certified. Their products account for 30% of the total value of Taiwan food products. Over the past 25 years, the Industrial Development Bureau of the Ministry of Economic Affair invested NTD 1 billion in promoting food industry self-regulation. A group of food industry invested a total of NTD 30 billion to upgrade their food manufacturing systems in order to comply with Taiwan GMP standards, which also comply with Codex and HACCP. In 2014 due to the oil scandal outbreak in Taiwan, crisis management called for stricter border inspection, increases in penalty against criminal offenders, increased rewards for whistleblower, implementation of a three-tier food management system, compulsory control of the recycling of spent oil, establishment of food traceability, and reformation of GMP certification system, which was thus transformed to TQF, a self-regulatory platform of a total food chain from suppliers, processors, retailers, researchers and consumers to all food-related business operators. The vision and mission TQF is to share the responsibility of food safety and the consumer wellness through a collective input of the total food chain.

Speaker’s Profile:

Prof. Pan is the Chair Professor of the Food Science Department at the national Taiwan Ocean University, Keelung. She is also the President of Taiwan Quality Food (TQF) Association (formerly known as Taiwan Food GMP Association). Prof. Pan has a Ph.D. in Food Science from Rutgers University, USA and MSc in Food Science and Technology from University of Massachusetts, USA. She is a Fellow of the Institute of Food Technologists (IFT) and a Fellow of the International Academy of Food Science and Technology (IAFoST). She was the recipient of Outstanding Research Award, National Science Council (1994) and National Outstanding Women’s Award (1982).