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Magistrate Attaches Great Importance to Food Safety, County Government Establishes Safety Management Mechanism

Magistrate Attaches Great Importance to Food Safety, County Government Establishes Safety Management Mechanism
2016/04/05
Reporter: Weng Wei-Chih / Summary Report

Kinmen is a tourism-oriented county and magistrates have always focused on creating a friendlier and safer environment for the tourism industry. However, tourism is a “non-chimney industry” that is closely connected to food safety. Therefore, a slight oversight in food safety control may result in a severe impact on the tourism industry.
In the light of this, Magistrate Chen Fu-Hai stressed that a task force should be established for food safety issues, and a safe food supply environment can only be established through a safety management mechanism, controlling food from the source through country-of-origin and inspections, including the entire food supply chain into the same control mechanism.
This is why he pointed out that empty talk must be avoided when it comes to food safety. Besides evaluating whether or not to establish an “industry health exam” team, he hoped that the Economic Affairs office will establish an online traceability system, using both incentives and punishment, so that consumers will be able to see concrete changes and further strengthen their confidence in food safety.
In response, the Health Bureau recently established the “food company hygiene and quality promotion team” under “Kinmen County Government Food and Agricultural Safety Meeting,” and plans to conduct quarterly joint inspections of local banquet halls, tour group restaurants, and restaurants with 10 tables or more; incentives will be offered for participating in the annual evaluation of the dining industry hygiene management classification system, and labels of excellence will be issued based on the results of evaluations by experts and scholars; guidance will be provided to restaurants that fail to meet standards, and penalties will be imposed in the event a restaurant fails to make improvement in a second evaluation.
With regard to measures of the Economic Affairs Department in building a local food safety brand, besides conducting routine and irregular joint inspections of banquet halls, tour group restaurants, and restaurants with 10 tables or more, it has prioritized the three largest tour group restaurants, namely Lungdu Restaurant, Gold Coast Restaurant, and Golden Unicorn Restaurant, for providing food safety guidance. Guidance for improving hygiene of the environment emphasized kitchen equipment, and the total amount for each case is not lower than NT$1.4 million, guidance funds invested by agencies is limited to NT$800 thousand and may not exceed 60% of the total amount, comprehensively guiding restaurants to improve their dining service quality, hygiene, safety, and overall image.
The Economic Affairs Office also provided guidance for improving the hygiene of the food and beverage industry. Statistics show that a total of 11 food and beverage companies registered for GHP certification in 2015. Due to the limited quota for subsidies, restaurants that applied for guidance included Breeze and Wares, Ming Ye Japanese Restaurant, Diyiwei Seafood Restaurant, Dongmen Restaurant, and Rong Rong Yuan – Jincheng Restaurant. Restaurants are given priority for guidance in 2016, and then guidance will be expanded to other snack shops.
In addition, the Economic Affairs Office will continue to implement the “Kinmen Dining Industry Guidance and Quality Improvement Plan,” including website maintenance and update, and the county government will issue labels of excellence to restaurants that pass the GHP certification and announce the restaurants on its website, increasing awareness of the restaurants, increasing their profits, and making other restaurants more active and willing to receive guidance. This will change the passive participation of restaurants in the past and improve tourists’ impression of Kinmen’s restaurants.
In guiding the improvement of the hygiene environment, traditional restaurants with development potential, legally operating, and willing to cooperate with policies are evaluated by professionals. Restaurants are recommended to improve their environment if they are evaluated as having poor dining environment and kitchen equipment, so as to reduce germs and avoid food safety issues.
Food safety training was also intensified for restaurants, and professional lecturers were recruited to teach classes, encouraging restaurants to participate in training to increase their knowledge of food safety. A food safety inspection mechanism will be sequentially built in the future. Along with food safety guidance and inspections of the Health Bureau, efforts will be directed towards helping restaurants pass the GHP (good hygiene practices for food) certification.

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  • Date:2016-12-08