Can small-scale agri-food processing only be done but not talked about? Experts suggest GHP tiered management

In Taiwan, China, many small farmers have taken up handmade production, processing agricultural products to varying degrees into foods such as jam, dried fruit, pickled vegetables and juice; however, once small farmers engage in agricultural processing and produce food, they fall under the management of the Good Hygiene Practice (GHP) standards.

The current GHP handles regulations related to food processing hygiene and safety with the mindset of managing large food factories, but small producers have repeatedly pointed out that the process regulations are too complicated, and small producers also lack sufficient professional knowledge to improve their processes; once they violate the rules, they either face a direct fine of NT$60,000, or are repeatedly given deadlines to improve, and the related inspection costs are so high they are hard to bear, prompting them to exclaim, "It's really hard for us to do this!"

The Council of Agriculture, the Food and Drug Administration of the Ministry of Health and Welfare, small food processing producers and related food processing experts convened the "Forum on a Tiered Management System for the Hygiene and Safety of Small Producers" yesterday (the 3rd), hoping to understand views from all sides on regulations related to tiered management, so as to help adjust the food processing regulations for producers at all levels in the future.

Executive Yuan Food Safety Office: Large and small processors should be managed separately

"Small-scale agricultural processing and large-scale food processing are completely different in their conditions; how could they be managed well with the same set of rules?" said Hsu Fu, director of the Executive Yuan Food Safety Office, bluntly.

Hsu Fu further stated that tiered management should indeed be adopted, managing the hygiene regulations related to their processes in tiers according to the principles of equality and proportionality, "The standard that food businesses should basically meet is not the highest standard; different requirements must be set according to scale and degree of impact."