Regulations on Placement and Management of Food Businesses Employment of Professionals with Vocational or Technical Certification Article 5

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 professionals with technical certification according to their categories that specialize in the following fields:1. Catering: Chinese cooking technician, western cooking technician or culinary-related technician.2. Bakery: bakery technician, processing Chinese noodle technician, processing Chinese rice technician.The cooking and bakery practitioners placed by food businesses as mentioned in the preceding paragraph, the ratio of professionals with technical certification is as follows:1. 85% for businesses of tourist hotels with catering services.2. 75% for catering businesses provided group meals.3. 75% for catering businesses provided school meal boxes.4. 75% for catering businesses of restaurants provided banquet services.5. 75% for catering businesses.6. 70% for catering businesses of central kitchen style.7. 60% for catering businesses of provided self-services.8. 50% for catering businesses of general restaurants.9. 30% for small-scale bakery businesses with both selling and manufacturing areas in one store.The ratios mentioned in the preceding paragraph shall be rounded up to the nearest positive integer.