Regulations on Good Hygiene Practice for Food Article 7

The storage control of food business operators shall comply with the following provisions:1.Warehouses for raw materials, semi-finished products, and finished products shall be separately established or appropriately separated according to the nature of operations or level of cleanliness, and sufficient space shall be provided for handling.2.Items shall be categorized, stored off the ground through effective measures, and maintained in a clean and well-ventilated condition.3.Storage operations shall be conducted based on the principle of first-expired, first-out (FEFO) or first-in, first-out (FIFO), with accurate recordkeeping.4.Storage operations shall avoid drastic temperature fluctuations. Where temperature or humidity control is necessary, reasonable control methods and standards shall be established, regularly inspected, and accurately recorded.5.During storage, the original storage conditions set for raw materials, semi-finished products, and finished products shall not be altered unless there is a reasonable cause and basis, and proper records are made.6.The properties and expiry date of stored items shall be regularly inspected. Where necessary, analysis shall be conducted, and the results of inspections or analysis shall be accurately recorded. Any abnormalities shall be handled immediately with appropriate measures, and such handling shall be documented.7.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.