Beihai feed lard scandal reaches Taichung, implicating well-known establishments such as Ding Wang, Chun Shui Tang, and Fuman Bakery
Text/Taichung City Health Bureau
On the morning of the 5th, the Taichung City Government Health Bureau continued to trace stores that had used North Sea Oils. Fuman Hankou Store purchased a total of 3 barrels of blended fragrant lard (15kg/barrel) from May 15, 103 to September 1, 103, returned 1 barrel on October 20, 103, and used up the remaining 2 barrels, making 2 products, scallion bread and Mexican flatbread. It has now switched to soybean salad oil, special-purpose oil, and self-fried lard.
Xin Ding Wang purchased 1,196 barrels of old-fashioned fragrant lard (15kg/barrel) from January 1, 103 to September 11, 103, and returned 60 barrels during the period. From January 1, 103 to September 14, 103, it made a total of 8,423 barrels of spicy original broth (12g/barrel), supplied to 9 stores for use, and from October 14, 103 began taking them off shelves for recall. At present, 594 barrels remain in stock (199 barrels sealed in Wuri, 395 barrels in Taoyuan are being shipped back to Wuri for unified sealing).
Taichung Steak House - Taichung Science Park purchased a total of 25 barrels of old-fashioned fragrant lard (15kg/barrel) from January 1, 103 to August 27, 103, returned 1 barrel on September 15, 103, and used up the remaining 24 barrels, making 3 products including oily rice, eight-treasure rice, and corn chowder. From September 16, 103 it switched to self-fried lard.
Chun Shui Tang (Zhu Chun) purchased 315 barrels of old-fashioned fragrant lard (15kg/barrel) from January 1, 103 to September 4, 103, and returned 13 barrels on October 9, 103, making 5 products including zhajiang noodles, kung fu rice noodles, full-month oily rice, bowl rice cakes, and taro cakes. From September 15, 103, due to the September problem oil incident, they were taken off shelves and destroyed.
Wang Steak - Taichung Wuquan purchased 4 barrels of old-fashioned fragrant lard (15kg/barrel) in 103, making 3 products including French corn chowder, Wang Steak beef short ribs (braising sauce and dipping sauce), and roasted pork ribs (braising sauce). From September 11, 103 it switched to plant-based salad oil.
Da Ding Live Shrimp Central Kitchen purchased a total of 9 barrels of old-fashioned fragrant lard (15kg/barrel) from January 1, 103 to November 4, 103, with 9kg remaining, making 3 products including shrimp cakes, shrimp rolls, and water chestnut pork balls. There are still 23 boxes of shrimp rolls made before November 1 (12 pieces/box) and 229 packs of water chestnut pork balls (500g/pack) sealed and entrusted for storage. It has now switched to goose oil and self-fried lard.
Xiang Shi Tian Tang - Taichung Top City purchased 6 barrels of old-fashioned lard (15kg/barrel) from April 103 to September 4, 103, used for Cantonese-style char siu fried rice, did not restock after September 3, 103, and has now switched to self-fried chicken oil.
Lao Xiang De Store purchased a total of 321 barrels of old-fashioned fragrant lard (15kg/barrel) from January 1, 103 to September 3, 103, all used up by September 3, 103, making 2 products, vinegar sauce and mixed noodles. It has now switched to soybean salad oil and self-fried lard.
Huang Meina, Director of the Taichung City Government Health Bureau, stated: Under Article 7 of the Act Governing Food Safety and Sanitation, when food businesses discover that products may be hazardous to health and safety, they shall proactively stop manufacturing, processing, and selling them and carry out recalls, and report to the municipal or county (city) competent authority. Manufacturers using problem oil products shall, before 18:00 on November 5, voluntarily report to the health bureau of their jurisdiction the product name, specifications, batch number and expiration date, and quantity, and shall complete voluntary removal from shelves before midnight on November 7, and shall also report the removed product names and quantities to the health bureau of their jurisdiction.