Regulations on Good Hygiene Practice for Food Article 10
The analysis and measurement control of food business operators shall comply with the following provisions:1.For businesses with analysis facilities, there shall be sufficient space and analytical equipment for conducting quality control and sanitation-related analyses. Where necessary, analyses may be entrusted to credible professional analytical or research institutions.2.Facilities for microbiological analysis shall be physically separated from other analysis areas.3.Where simplified testing methods are used, regular comparison with the testing methods specified by the competent authority or prescribed by law shall be conducted, and records shall be kept.4.Effective control measures shall be established for potential biological, physical, and chemical sources of contamination arising from analysis activities.5.Analytical instruments, measuring devices, or recording instruments shall be regularly calibrated to maintain their accuracy, and records of such calibration shall be kept.
中文原文 食品良好衛生規範準則第10條
食品業者之檢驗及量測管制，應符合下列規定：
一、設有檢驗場所者，具有足夠空間及檢驗設備，供進行品質管制及衛生管理相關之檢驗工作；必要時，得委託具公信力之專業檢驗或研究機構檢驗。
二、設有微生物檢驗場所者，與其他檢驗場所為有形之區隔。
三、檢驗採用簡便方法者，定期與主管機關或法令規定之檢驗方法核對，並作成紀錄。
四、就檢驗中可能產生之生物性、物理性及化學性污染源，建立有效管制措施。
五、定期校正檢驗儀器、測量器或記錄儀，維持其準確性，並作成紀錄。
一、設有檢驗場所者，具有足夠空間及檢驗設備，供進行品質管制及衛生管理相關之檢驗工作；必要時，得委託具公信力之專業檢驗或研究機構檢驗。
二、設有微生物檢驗場所者，與其他檢驗場所為有形之區隔。
三、檢驗採用簡便方法者，定期與主管機關或法令規定之檢驗方法核對，並作成紀錄。
四、就檢驗中可能產生之生物性、物理性及化學性污染源，建立有效管制措施。
五、定期校正檢驗儀器、測量器或記錄儀，維持其準確性，並作成紀錄。