GMP、ISO 22000
GMP is the abbreviation of Good Manufacturing Practice in English, and Chinese means “Good Manufacturing Practice”. It is an independent management system that pays special attention to product manufacturing process to maintain product quality and health and safety. GMP standards are widely used in pharmaceuticals, cosmetics, medical materials or food factories internationally, emphasizing the management of raw materials, personnel, facilities and equipment, and manufacturing processes to ensure product hygiene, safety and quality. The GMP system was first announced by the U.S. Food and Drug Inspection Agency in 1963 to implement drug GMP. Due to the good implementation effect, the United States announced Food CGMP (Food CGMP) for food management in 1969. Later, advanced countries such as the United Kingdom and Japan also Follow up and implement the GMP system one after another.
The ISO 22000 food safety management system integrates the ISO 9001 quality management system and HACCP Hazard Analysis and Critical Control Points (Hazard Analysis and Critical Control Points) two standards. The ISO 22000 standard aims to ensure that there are no weak links in the entire food chain to ensure The safety of food supply has become an important international food safety standard since its publication in 2005.
Taiwan started to implement food GMP in 1989 by the Industrial Development Bureau of the Ministry of Economic Affairs, and the purchasers managed independently. For a long time, food GMP and ISO 22000 have been important indicators of Taiwan’s food certification.
GMP is the abbreviation of Good Manufacturing Practice in English, and Chinese means “Good Manufacturing Practice”. It is an independent management system that pays special attention to product manufacturing process to maintain product quality and health and safety. GMP standards are widely used in pharmaceuticals, cosmetics, medical materials or food factories internationally, emphasizing the management of raw materials, personnel, facilities, equipment and manufacturing processes to ensure product hygiene, safety and quality. The GMP system was first announced by the U.S. Food and Drug Inspection Agency in 1963 to implement drug GMP. Due to the good implementation effect, the United States announced the Food CGMP (Food CGMP) for food management in 1969. Later, the United Kingdom, Japan and other advanced countries also Follow up and implement the GMP system one after another.
The ISO 22000 food safety management system integrates the ISO 9001 quality management system and HACCP Hazard Analysis and Critical Control Points (Hazard Analysis and Critical Control Points) two standards. The ISO 22000 standard aims to ensure that there are no weak links in the entire food chain. The safety of food supply has become an important international food safety standard since its publication in 2005.
Taiwan started to implement food GMP in 1989 by the Industrial Bureau of the Ministry of Economic Affairs, and the buyers manage independently. For a long time, food GMP and ISO 22000 have been important indicators of Taiwan’s food certification.
TQF clean plant
After the food safety storm in 2015, the Chinese people paid more attention to food safety, and the government transferred the food management certification to the private “Taiwan Quality Food Association” (Taiwan Quality Food Association) for processing. In addition to strengthening the management of the source of raw materials and similar products in the whole factory, TQF Certification and improve the safety and quality benefits of the food supply chain, including food manufacturers, channels, raw material supply chains, consumer groups, etc., must comply with operating regulations and become the latest indicator of food safety in Taiwan.
TQFSpecifications–One of the food factory workplaces Cleanliness
| Factory facilities | Cleanliness distinction | |
| · Raw material warehouse · Material warehouse · Raw material processing field · Inner packaging container washing field Empty bottle (can) line field · Sterilization processing field (airtight equipment and pipeline conveyor) | General operation area | |
| · Processing and conditioning field · Sterilization field (with open equipment) · Preparation room for inner packaging materials · Buffer room · Inner packaging room for non-perishable ready-to-eat finished products | Quasi-clean work area | Control operation area |
| ·Cooling and storage place for the final semi-finished products of perishable instant products ·Inner packaging room of perishable instant products | Clean the work area | |
| · Outer packing room · Finished product warehouse | General operation area | |
| · Quality control (inspection) room · Office (Note 3) · Changing clothes and hand washing and disinfection room · Toilet · Others | Non-food handling area | |
Note: | ||
Source: General Rules of Taiwan’s Good Food Management Technical Code
Cleanliness requirements of food manufacturing process
| Type | Content | Applicable level |
| Fish processing | Fish paste cooling room/packing room | 1,000/10,000 |
| Carnivore processing | Hamburg cooling room/processing, packaging | 1,000／10,000 |
| Vegetable and fruit processing | Cleaning, cooling, packaging | 10,000~100,000 |
| Shiitake Mushroom Factory | seedling room/bacteria room | 100/1,000 |
| Beverage Factory | Juice, fresh milk filling room | 1,000 |
| Pulp Factory | PASTE, filling room | 10,000 |
| Pastry, noodle making | Cooling packing room | 1,000~10,000 |
| fast food, bento | Packing room (secondary processing) | 10,000~100,000 |
Cleanliness requirements of food processing
