ISO 22000：Food safty management system
ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety. Food safety is linked to the presence of foodborne hazards in food at the point of consumption. The ISO 22000 specifies the requirements for a food safety management system that involves the following elements: interactive communication, system management, prerequisite programs, and HACCP principles.
Tse-Xin Organic Certification, Certification
Tse-Xin Organic Certification Cooperation upholds the philosophy, “A Kind Thought Triggers a World of Benevolence.” Tse-Xin Organic Certification (TOC) aims to bring human health and make positive contribution to future generations by promoting organic farming and offering safe and wholesome processed food. In other words, every process of the food prodction is organic certified and traceable from farm to table.
Taiwan Organic Certification
Before the domestic food products are named "organic" and labelled "Taiwan organic agricultural product", the production, processing, packaging and circulation of the products should conform to the certification standards.
Tse-Yue Double Clean Label
Products with Tse-Yue Double Clean Label conforms to the following standards.
1. 8 artificial additives are prohibited.
2. Only use Non-GMO raw materials.
3. The pesticide residues within the government's authorized range.
4. Only use 82 items among the 800+ additives stipulated in domestic food regulations.
The word "Halal" in Arabic means "legal". HALAL Certification is an important milestone ensuring that the entire process of raw material preparation, production, packaging, and storage complies with Islamic Halal food standards so that Muslims can enjoy the products with peace of mind.
HACCP(Hazard Analysis and Critical Control Points)
HACCP is a set of food safety control system that emphasizes “Prevention is more important than cure.” It is the best food control system around the globe. HACCP becomes the highest guidelines because of its well-known prevention principles.
|Traditional sanitary management||The HACCP system|
|Ambit||Product examination||Full process control|
|Costs||High budget on product examination||Save cost and utilize resources efficiently|
|When contamination occurs||Contaminated products are consumed before the release of results.||It is easier to control microorganism contamination in food|
|Results||1. Product recycling, reputation damage.
2. Similar food contamination is likely to occur again when contamination sources are unidentified.
|Product safety is assured Preventive control systems can effectively control the occurrences of hazards|