The Establishment Standards of Construction and Equipment of a Food Factory Article 10
The following basic facilities and inspection equipment are required for candied fruit factories:1.Basic facilities:(1)If the processing and packaging sites are confined spaces, they should be equipped with air conditioning equipment.(2) The pickled pool should be a covered facility, and the pickled tank or barrels should be set up indoors and equipped with covers.The pickled pool should be a covered facility, and the pickled tank or barrels should be set up indoors and equipped with covers(3)If a drying field is needed in drying, it should be constructed of water-impermeable material.(4)Steam-jacketed kettle, soup cooking barrels, candied tanks or barrels, paddles, plates, knives, forks and other utensils may should be made of stainless steel to the extent possible. These can be exempted for factories not manufacturing candied fruits.2.Inspection equipment:(1)Glucose meter or glucose refractometer (can be exempted for factories not manufacturing candied fruits)(2)Salinity meterThe following inspection equipment are optional for candied fruit factories depending on the production and inspection needs:1.Residual chlorine analyzer or litmus paper2.Sulfur dioxide quantitative determination device3.Thermometer4.pH meter or litmus paper5.Weighing scale
中文原文 食品工廠建築及設備設廠標準第10條
蜜餞醃漬工廠應具備下列基本設施及檢驗設備：
一、基本設施：
（一）加工及包裝場所如為密閉者，應有空氣調節設備。
（二）鹽漬池應為遮蓋設施，糖漬槽或缸桶等均應設在室內並有遮蓋設施。
（三）需用曬場乾燥者，其曬場應以不透水材料構築。
（四）二重釜、湯煮桶、糖漬槽或桶、匙槳、盤、刀、叉等用具，宜為不銹鋼材質，未產蜜餞之工廠免設。
二、檢驗設備：
（一）糖度計或糖度折射計（未產蜜餞之工廠免設）。
（二）鹽度計。
蜜餞醃漬工廠視需要得具備下列檢驗設備：
一、餘氯測定器或試紙。
二、二氧化硫定量裝置。
三、溫度計。
四、pH測定器或試紙。
五、秤量器。
一、基本設施：
（一）加工及包裝場所如為密閉者，應有空氣調節設備。
（二）鹽漬池應為遮蓋設施，糖漬槽或缸桶等均應設在室內並有遮蓋設施。
（三）需用曬場乾燥者，其曬場應以不透水材料構築。
（四）二重釜、湯煮桶、糖漬槽或桶、匙槳、盤、刀、叉等用具，宜為不銹鋼材質，未產蜜餞之工廠免設。
二、檢驗設備：
（一）糖度計或糖度折射計（未產蜜餞之工廠免設）。
（二）鹽度計。
蜜餞醃漬工廠視需要得具備下列檢驗設備：
一、餘氯測定器或試紙。
二、二氧化硫定量裝置。
三、溫度計。
四、pH測定器或試紙。
五、秤量器。