With the continuous advancements in technology and improvements in production techniques, food safety issues such as food fraud and adulteration prevention are gaining increasing awareness and attention which has led to numerous updates of food safety related verification systems. In 2020, we upgraded and passed four management system revision verifications, including SQF 8.1 edition (original version 8.0), FSSC 22000 V5 edition (original version 4.1), TQF 2.1 edition (original version 2.0), ISO 22000:2018 edition (formerly ISO 22000:2005). These updated management system verifications cover all the production lines of pressed vegetable oil, dried flakes of mackerel and bonito, ready-toeat cereals based muesli, refined vegetable oil, and edible barley flakes at the Taichung Harbor Plant, a 100% factory certification with updated editions.


The production and sale of edible oil account for a large portion of our food business unit. With the updated food safety management system and technological improvement, it is essential that we also gain a deeper understanding of the oil that we produced. After the participation of the first annual Soy Oil Master Program hosted by the US Soybean Export Council and Taiwan Refined Vegetable Oil Industry Association in 2019, we provide internal training sessions on edible oil-related topics to enhance employees’ knowledge. In 2020, a total of 26 employees passed the Second Annual Soy Oil Master, a passing rate of 93%, which accounted for 28% of the total passing rate for the second annual examination.

Employee training is no longer an individual professional enhancement but a preparation for future development and management skills which include understanding of AI, business development strategy, occupational safety, and hazard prevention programs. Due to the COVID-19 pandemic, external training was either canceled or offered remotely. We attended 61 external training courses which included the food safety system and regulations, research and development, labor safety, product inspection, and analysis, for a total of 405 hours.


We value the inputs of the various external audits; through the audit processes, we can fortify our food safety management. Under the “Accreditation of Certification Body and Sanitation and Safety Control of Food Businesses of Certification Regulations” issued by the Food and Drug Administration, it has been modified to state that for those already certified food-related companies, the certificate will be valid for three years, and an impromptu visit will be carried out once during the threeyear period. Our certificate will expire in October 2022; during 2020, there was no impromptu inspection conducted. The voluntary verification is a systematic inspection, and its frequency of inspection has not been changed.

Additionally, the audits performed on the customers’ end were increased by two additional times in 2020. Besides the general environment and quality inspections, product traceability was conducted at each inspection. All the inspection results met the traceability requirements. There were a total of 37 inspections in 2020.

In 2020, Charming Food was twice audited by official health agencies. Other audits were performed by the Agricultural Technology Research Institute, National Animal Industry Foundation (NAIF), SGS, K&K Food Ltd. , Wowprime Corp, a total of 18 audit reviews, including the verification of the updated version of ISO22000/ HACCP. The results were all satisfactory which met the system requirements.


2020 Important External Audits, Irregularities and Improvements:

1.During the verification of the updated edition of FSSC22000, it was found that insufficient descriptions in the production of cereal-based muesli, such as the utensils that come in contact with the process materials, the processing aids, and detailed pipelines. The production lines have been re-examined and re-inspected to ensure that all detailed information is listed for simple management.

2.During the verification of the updated SQF edition, the training for the analysis of barley critical quality points was found to be inadequate. A more structured evaluation was recommended, such as a written test, oral test, or an on-site performance recording. We will design a new training and evaluation program to meet the specifications. Moreover, in regards to the 0800 customer service line, besides relaying the customer complaints to the relevant business units, it was necessary to establish a standard internal control procedure for identifying anomalies and performing required follow-ups. We have implemented the newly revised process in handling the customer complaint phone calls to improve our service and product quality.



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