Regulations on Good Hygiene Practice for Food Article 33
Catering service providers, in addition to complying with Articles 30 through the preceding Article, shall also observe the following provisions:1.Cooking areas and food supplied shall not be directly exposed to sunlight, rain, or sources of contamination, and shall be equipped with shelter and freezing (refrigeration) equipment or facilities.2.During food preparation, the principles of freshness, cleanliness, promptness, heating, and refrigeration shall be followed, and cross-contamination shall be avoided.3.For catering services provided to more than 200 people, the local health department (center) where the catering event is to take place shall be notified for recordation three days prior to the event. The recordation shall include the commissioning party, the service provider, the event location, the number of participants, and the menu.
中文原文 食品良好衛生規範準則第33條
外燴業者，除應符合第三十條至前條規定外，並應遵守下列規定：
一、烹調場所及供應之食物，不得直接日曬、雨淋或接觸污染源，並有遮蔽、冷凍（藏）設備或設施。
二、烹調食物時，符合新鮮、清潔、迅速、加熱及冷藏原則，並不得交叉污染。
三、辦理二百人以上餐飲時，於辦理三日前向辦理外燴餐飲地點之衛生局（所）報請備查；其備查內容包括委辦者、承辦者、辦理地點、參加人數及菜單。
一、烹調場所及供應之食物，不得直接日曬、雨淋或接觸污染源，並有遮蔽、冷凍（藏）設備或設施。
二、烹調食物時，符合新鮮、清潔、迅速、加熱及冷藏原則，並不得交叉污染。
三、辦理二百人以上餐飲時，於辦理三日前向辦理外燴餐飲地點之衛生局（所）報請備查；其備查內容包括委辦者、承辦者、辦理地點、參加人數及菜單。