Regulations on Good Hygiene Practice for Food Article 34
The percentage of culinary personnel in the food and beverage industry holding a Technician for Chinese Culinary certificate, Technician for Western Culinary certificate, or Technician for Food Preparation certificate, as well as their participation in hygiene training, shall comply with the provisions of the Regulations on Placement and Management of Food Businesses Employment of Professionals with Vocational or Technical Certification.Those who have obtained a Technician for Chinese Culinary, Technician for Western Culinary, or Technician for Food Preparation certificate in accordance with the aforementioned Regulations may apply for a chef certificate from any municipal or county (city) food and beverage industry association or guild, and may engage in chef-related work throughout all municipalities and counties (cities) nationwide. The validity period of the chef certificate shall be four years.The issuance of chef certificates by the associations or guilds referred to in the preceding paragraph shall be subject to the supervision and guidance of the competent authorities of the municipality or county (city).
中文原文 食品良好衛生規範準則第34條
餐飲業烹調從業人員持有中餐烹調技術士證、西餐烹調技術士證或食物製備技術士證之比率及衛生講習，應符合食品業者專門職業或技術證照人員設置及管理辦法之規定。
前項依食品業者專門職業或技術證照人員設置及管理辦法設置之中餐烹調技術士、西餐烹調技術士或食物製備技術士，得向任一直轄市、縣（市）餐飲相關工會或公會，申請發給廚師證書，並得於全國各直轄市、縣（市）從事廚師業務。
廚師證書有效期間為四年。
前項工會或公會辦理廚師證書發證事宜，應接受直轄市、縣（市）主管機關督導。
前項依食品業者專門職業或技術證照人員設置及管理辦法設置之中餐烹調技術士、西餐烹調技術士或食物製備技術士，得向任一直轄市、縣（市）餐飲相關工會或公會，申請發給廚師證書，並得於全國各直轄市、縣（市）從事廚師業務。
廚師證書有效期間為四年。
前項工會或公會辦理廚師證書發證事宜，應接受直轄市、縣（市）主管機關督導。