No pathogenic bacteria detected in Hung Jui-chen sandwiches; FDA says hygiene practices need improvement

After the Hung Jui Chen (Hong Rui Zhen) sandwiches that caused a food poisoning incident in Hong Kong, China were reported to Taiwan, China's Food and Drug Administration (FDA), the FDA has asked local health bureaus to inspect all "Hung Jui Chen" outlets across Taiwan, China. Preliminary findings include that operators were not complying with the Good Hygiene Practice (GHP) standards, and operators have been instructed to make improvements. Meanwhile, no adverse indicator bacteria have been found in the test results so far.

The "Hung Jui Chen sandwiches" were so tasty that people in Hong Kong, China insisted on taking them home, and some even organized group purchases online. In early this (8th) month, a food poisoning incident was suddenly reported, and there was even a major announcement that "Hung Jui Chen sandwiches are immediately banned from entering Hong Kong, China." After the FDA received the report, it asked local health bureaus to inspect the production sites to understand the raw materials, manufacturing, and personnel operations.

Qiu Xiuyi, director of the Central Regional Management Center responsible for handling this case, said that among the 8 operators reported so far, there were cases of poor GHP compliance, including no clear separation of production areas, no thermometer in refrigerators, personal items placed in work areas, employees wearing rings while making sandwiches, and entering the manufacturing stage directly without waiting for tools to be cleaned, etc. The FDA has now asked operators to improve within a deadline.

"As of this (7th) morning, no cases of food poisoning from eating Hung Jui Chen sandwiches have been reported domestically," Qiu Xiuyi said. Samples of "Original Cheese Sandwich" and "Whole Wheat Ham Sandwich" brought back from the Changhua Beidou factory showed no abnormalities in pathogenic bacteria such as Salmonella and Staphylococcus aureus, but non-pathogenic Staphylococcus was present, indicating poor hygiene conditions. The FDA believes this was caused by poor manufacturing processes, environment, and personal hygiene conditions.

The FDA calls on operators to strengthen self-management and implement GHP standards. Violations can be punished under the Act Governing Food Safety and Sanitation with fines ranging from 60,000 to 200 million yuan.