Regulations on Placement and Management of Food Businesses Employment of Professionals with Vocational or Technical Certification Article 4

Food businesses designated by the central competent authority in a public announcement in accordance with Paragraph 1 of Article 12 of this Act shall place at least one full-time professional with vocational certification.Food businesses belonging to categories which shall have professionals with vocational certification in the following fields:1. Meat processing and Dairy products processing: food technologist, livestock technologist, or veterinarian.2. Aquatic products processing: food technologist or aquaculture technologist.3. Meal boxes processing or Catering Businesses: food technologist or or dietitian.4. Other food businesses: food technologist.All of the professionals with vocational certification mentioned in the preceding subparagraph shall have completed at least 30 hours of courses, held by the food safety control system training agencies (institution) (hereinafter referred to as “training agencies (institution)”) approved by the central competent authority and shall have received passing certificates. While in service, professionals with vocational certification shall attend courses relevant to the food safety control system (HACCP) at least 8 hours per year, held by the training agencies (institutions) or other agencies (institutions).The courses held by other institutions mentioned in the preceding paragraph shall be approved by the central competent authority.