Regulations on Food Safety Control System Article 4

The members of the HACCP team shall have completed at least 30 hours of courses, held by the food safety control system training agencies (institution) (hereinafter referred to as “training agencies (institution)”) approved by the central competent authority, and shall have obtained passing certificates. While in service, the members shall attend courses relevant to the food safety control system (HACCP), held by the training agencies (institutions) or other agencies (institutions), at least 12 hours every three years.The courses held by other agencies (institutions) mentioned in the preceding paragraph shall be approved by the central competent authority.