Regulations on Good Hygiene Practice for Food Article 13
In the manufacturing process, the food manufacturing industry shall comply with the following provisions:1.Where necessary, temperature, humidity, pH value, water activity, pressure, flow rate, time, and other relevant factors shall be controlled; corresponding control methods and standards shall be established, and records shall be kept.2.The analytical status of raw materials, semi-finished products, and finished products shall be properly labeled, and appropriate measures shall be taken based on their status.3.Records shall be kept for process and quality control; in the event of any abnormalities, corrective and preventive measures shall be taken and documented.
中文原文 食品良好衛生規範準則第13條
食品製造業在製程中，應符合下列規定：
一、應管制溫度、溼度、pH值、水活性、壓力、流速、時間及其他相關事項或有必要者，建立管制方法及基準，並作成紀錄。
二、就原料、半成品及成品之檢驗狀況，為適當標示，並依其狀況為適當之處理。
三、製程及品質管制，應作成紀錄；有異常發生者，應採取矯正及預防措施，並作成紀錄。
一、應管制溫度、溼度、pH值、水活性、壓力、流速、時間及其他相關事項或有必要者，建立管制方法及基準，並作成紀錄。
二、就原料、半成品及成品之檢驗狀況，為適當標示，並依其狀況為適當之處理。
三、製程及品質管制，應作成紀錄；有異常發生者，應採取矯正及預防措施，並作成紀錄。