Food Safety Management
- Home
- Products
- Food Safety Management
Food Safety Management
- Copied
Six Major Food Safety Management Checkpoints Flowchart
Hsin Tung Yang upholds the core commitments of "conscientious production" and "prioritizing customer health" by establishing a cross-departmental "Food Safety Decision-Making Team" at both the production and distribution ends. From product development, raw material supply, production processes, finished product quality control, product shelf placement, to after-sales service, Hsin Tung Yang strictly implements food safety control measures across six major checkpoints. Hsin Tung Yang has established a comprehensive food safety management process at the Dayuan Plant and proactively introduced third-party assurance systems, including HACCP, ISO 22000, and FSSC 22000, embedding risk hazard control concepts into its management processes.
Food Safety Management Structure
Hsin Tung Yang’s food safety management is overseen by the President. Through regular monthly cross-business unit meetings, along with cross-departmental food safety decision-making teams at the production and distribution ends, Hsin Tung Yang comprehensively establishes and manages processes including raw material receipt, production processes, and product shipment. Consumer feedback is collected through the customer service hotline and appropriately relayed to the headquarters, production units, and relevant business units.
Food Safety Management System
Food Safety Education and Training
To enhance Hsin Tung Yang’s food safety and hygiene management standards and improve the knowledge of management personnel, internal and external education and training courses are arranged annually to ensure that employees stay updated on the latest food safety technologies and regulatory information. In 2025, the total participation time was 1,333 hours, with a total of 1,081 participants.
Internal Training
External Training
Quality Assurance and Inspection
2025 Hsin Tung Yang Laboratory Self-Inspection Results
2025 Third-Party Inspection Results
Rate
Strengthening Laboratory Testing
To ensure the safety of its in-house products, Hsin Tung Yang implements a dual inspection mechanism combining an internal laboratory with third-party outsourcing. In 2025, the Dayuan Plant invested approximately NT$6.8 million (0.2% of total output value) in various product tests. Going forward, we will continue to expand the range and capacity of our laboratory's testing and, with the goal of obtaining professional laboratory accreditation, comprehensively reinforce our food safety defenses.
| Hsin Tung Yang Product Inspection Items | |
|---|---|
| Hsin Tung Yang Laboratory Inspection Items | General chemical analysis: Includes water activity, moisture, fat, protein, pH value, sugar content, salinity, acid value, and sulfur dioxide |
| Microbiological testing: Includes total plate count, Escherichia coli/coliforms, Staphylococcus aureus, Salmonella, Listeria, fungi, and others | |
| Uses rapid screening reagents to conduct animal drug residue testing | |
| Third-Party Testing Organization Inspection Items | Heavy metals: Includes cadmium, mercury, lead, and others |
| Microbiological testing: Includes Staphylococcus aureus, Salmonella, Listeria, Enterobacteriaceae, Escherichia coli, and others | |
| Preservatives (five acids) and sweeteners | |
| Eight major nutrition labeling values | |
| Hydrogen peroxide, nitrite, benzo[a]pyrene, ethylene oxide, and others | |
Food Sales Channel Management
Hsin Tung Yang implements whole-process management, with rigorous stocktaking and inspection of general products every week; hot and cooked foods undergo daily self-inspection and monthly third-party sampling. All food and beverage items must be approved by a professional "Food Service Review Team" before launch, ensuring consumers' dietary safety to the highest standard.
Self-Management Protocol for Cooked Foods and Finished Products
- Copied