Regulations on Good Hygiene Practice for Food Article 26
The food retail industry shall comply with the following provisions:1.Facilities and premises for selling or storing food or food additives shall be kept clean and equipped with effective devices to prevent the intrusion of vectors.2.Food and food additives shall be properly stored and neatly stacked separately.3.Food additives shall be sold and stored in designated areas that are clearly distinguishable from other raw materials, semi-finished products, or finished products. A designated person shall be responsible for their management, and the types of food additives, license numbers or product registration codes, quantities received and shipped, and inventory levels shall be recorded in a dedicated logbook, either in paper or electronic format.4.The temperature for hot-holding food shall be maintained above 60°C.5.A hygiene management personnel member shall be designated to be responsible for on-site food hygiene management.6.Sales and storage operations shall follow the principle of first-expired, first-out (FEFO) or first-in, first-out (FIFO).7.Where temperature or humidity control is required in sales and storage operations, control methods and standards shall be established, implemented accordingly, and recorded.8.During sales and storage operations, the expiry date, storage conditions, and storage status of products shall be regularly inspected; any abnormalities shall be handled immediately.9.Items or packaging materials that may contaminate raw materials, semi-finished products, or finished products shall be subject to measures preventing cross-contamination. Where such prevention is not feasible, they shall not be stored together with raw materials, semi-finished products, or finished products.10.The lighting in sales premises shall reach at least 200 Lux; the light sources used shall not alter the color of the food.Convenience stores, supermarkets, and hypermarkets operating under a chain brand with three or more stores, where the brand’s head office has a paid-in capital of NT$30 million or more, shall establish relevant standard operating procedures in accordance with Articles 4, 5, and 7 to 9, implement them accordingly, and keep records thereof.
中文原文 食品良好衛生規範準則第26條
食品販賣業應符合下列規定：
一、販賣、貯存食品或食品添加物之設施及場所，保持清潔，並設置有效防止病媒侵入之設施。
二、食品或食品添加物應分別妥善保存、整齊堆放。
三、食品添加物應置於與其他原材料、半成品或成品明顯辨別之專區販賣、貯存，並指定專人管理，且以紙本或電子檔案，專冊登載食品添加物種類、許可證字號或產品登錄碼、進貨量、出貨量及存量。
四、食品熱藏之溫度，保持攝氏六十度以上。
五、指派管理衛生人員，於現場負責食品衛生管理工作。
六、販賣、貯存作業，遵行先到期先出或先進先出之原則。
七、販賣、貯存作業，應管制溫度、溼度者，建立管制方法及基準，據以執行並作成紀錄。
八、販賣、貯存作業中，定期檢查產品之有效日期、保存條件及貯存狀態；有異狀時，立即處理。
九、有污染原材料、半成品或成品之虞之物品或包裝材料，設防止交叉污染之措施；其無從防止者，不得與原材料、半成品或成品一起貯存。
十、販賣場所之光線達到二百勒克斯（Lux）以上；使用之光源，不得改變食品之顏色。
食品販賣業屬連鎖品牌門市達三家以上，且該品牌總公司資本額達新臺幣三千萬元以上之便利商店、超級市場及量販店，應依第四條、第五條及第七條至第九條規定，訂定相關標準作業程序據以執行，並作成紀錄。
一、販賣、貯存食品或食品添加物之設施及場所，保持清潔，並設置有效防止病媒侵入之設施。
二、食品或食品添加物應分別妥善保存、整齊堆放。
三、食品添加物應置於與其他原材料、半成品或成品明顯辨別之專區販賣、貯存，並指定專人管理，且以紙本或電子檔案，專冊登載食品添加物種類、許可證字號或產品登錄碼、進貨量、出貨量及存量。
四、食品熱藏之溫度，保持攝氏六十度以上。
五、指派管理衛生人員，於現場負責食品衛生管理工作。
六、販賣、貯存作業，遵行先到期先出或先進先出之原則。
七、販賣、貯存作業，應管制溫度、溼度者，建立管制方法及基準，據以執行並作成紀錄。
八、販賣、貯存作業中，定期檢查產品之有效日期、保存條件及貯存狀態；有異狀時，立即處理。
九、有污染原材料、半成品或成品之虞之物品或包裝材料，設防止交叉污染之措施；其無從防止者，不得與原材料、半成品或成品一起貯存。
十、販賣場所之光線達到二百勒克斯（Lux）以上；使用之光源，不得改變食品之顏色。
食品販賣業屬連鎖品牌門市達三家以上，且該品牌總公司資本額達新臺幣三千萬元以上之便利商店、超級市場及量販店，應依第四條、第五條及第七條至第九條規定，訂定相關標準作業程序據以執行，並作成紀錄。