MANUFACTURER

Food testing

The Food Service Department provides various food and agricultural products related tests, and the services as follows:

• Food nutrition analysis
• Microbial detection
• Pesticide residue test
• Animal drug residue test
• Food heavy metals, toxins detection
• GMO/ Species Identification
• Food additive analysis
• Sensory evaluation and food preservation test
• Food fraud
• Labeling review of packaged food

Environmental safety testing

Food factory establishment

    Article 9 of the "Soil and Groundwater Pollution Remediation Act "lay down that enterprises officially announced by the

central competent authority (Environmental Protection Administration Executive Yuan) shall submit the site soil pollution

assessment  investigation  and test data before  establishing the food factory, termination of business or operation to the

competent  local  authority  ( Environmental protection agency) to   perform  the  review. After review, the  enterprises can

apply the relevant affairs to industry competent authority.

• Pollutant items that should be attached

        Heavy metals: VOC, SVOC, TPH

        Agriculture: PCBs, Dioxin, etc.

Drinking water quality testing

       In the  drinking water  quality  specifications regulated by the  Environmental  Protection   Administration,  the scope of

 drinking   water is the water except for  water from  packaged  drinking  water,  including the  water sources  obtained from

 nature  ( such as groundwater,  well water  and tap water, etc. ),  public   water sources   ( such as drinking dispensers, etc.).

 Specific regulations on microorganisms, heavy metals and related pollutants are available for these water sources.

• Bacterial standards
  Coliform, Aerobic plate count
• Heavy metals in drinking water
  Arsenic, lead, cadmium, mercury, selenium, barium, antimony, nickel, chromium
• Physical test
  Color, hardness, turbidity, conductivity, total dissolved solids
• Chemical standards
  Free available residual chlorine

Factory discharge water monitoring

   In the factory discharge  water or  industrial  wastewater,  the requirement of processing procedure often contains many

substances that cause  environmental  burden and  pollution. If it is not strictly monitored  and adequately treated  before

discharge    into  the  river  or  the  sewer.  It  is  likely  to  cause  severe  catastrophes   to  the  environment  and   ecology ,

subsequently  affect  human  health.  The  Environmental  Protection    Administration has   formulated relevant  laws  and

regulations  for  the  discharge  of  factory  discharge  water  and  industrial   wastewater  from  various  factoriesand  uses

environmental   monitoring  indicators  to  achieve  the responsibility  of  environmental     protection, people's  health   and

safety.

• Discharge water monitoring indicators
  Chemical  oxygen  demand  (COD),  total organic  carbon  (TOC),  orthophosphate,   fluoride  salt,   anionic  surfactant,

         total   phenol,  volatile organic  compound,  persistent  organic  pollutant,  sulfate,  nitrate nitrogen,  nitrite   Nitrogen , 

         ammoni nitrogen, oil, total phosphorus

Waste sampling analysis

• Based  on waste  disposal  regulations,  environmental laboratories can  help  customers identify waste as  harmful  or

       harmless,  waste  recycling  and reuse, etc.  and  provide  related  testing  services  to  facilitate    customers'    removal

       operations.

• Waste Toxicity Dissolution Test
• Flash point, pH quality and element analysis of waste
• Organic solvent composition analysis, recycling and reuse organic solvent composition analysis, recycling and reuse
• related testing
• Total sludge analysis and composition analysis

Noise monitoring service

  The Noise Control Act Enforcement Rules explicitly lay down different noise control regulations based on  various  control

areas and control  times.  Subject  violates  the relevant   regulations  and does not  improve  its  behavior   within  the  time 

limit, will be punished by the competent authority of the municipality or county (city).

Quality system certification

 The food industry chain is diversified and complex. From the processing and production of raw materials to channel  sales,

hidden hazards can be anywhere. Today's food safety issues are no longer just pure scientific inspections but  also   require

an  effective  quality  management  system to  address  possible  hazards  in  various  links  in  the  industry chain  and  take

preventive  management  to  prevent  food  safety  problems  from  occurring.  Because of the  frequent occurrence  of food

safety issues in recent years, consumers have paid increasing attention to food safety certification marks. Food  companies

have actively obtained international food safety system  certifications.   Except for strengthening  consumers' confidence in

products  and  enterprise   image,  integrating  with the  international  food safety  system  to  enhance the enterprise  image

and international competitive edge is most important.

• ISO 9001 Quality Management System
• ISO 14001 Environmental Management System
• standard for food safety or standard for consumer product
• IFS International Food Standard Certification
• ISO 22000 (HACCP) Food Safety Management System Certification
• FSSC 22000 Food Safety System Certification
• SQF Safe Quality Food Certification
• ISO14064 Greenhouse Gases Certification
• PAS2050 Carbon Footprint

Calibration and measurement of the Equipment

           In the ISO9001 clause 7.1.5 monitoring and measurement resources, it is mentioned that the measuring instrument

should   be  calibrated or  verified    during the   specified   period or   before  use,  or  both   and  can be   traced    back   by 

comparing to   international   or  national   measurement   standards.   If  the  standards   are not    available,   documented 

information   must  be  retained  for   calibration  or   verification.   Therefore,   if   any  equipment  involves  confirming  the

company’s     product   quality ,   in   need  to  be    calibrated   regularly.   The  calibration  cycle   needs to   be    determined 

according to  the frequency of use and  conditions.

• Calibration item

  All kinds of thermometers, hydrometers, burettes, thermometers and hygrometers, viscometers, micropipettes,

       weight,  all kinds of balances, scales, graduated cylinder, volumetric flask, brix meters

• Measurement items

  Biological safety cabinets, clean rooms, ovens, sterilizers

Food containers and packaging materials

       The food hygiene regulations explicitly define any food utensils, containers and packaging  that are directly,   indirectly,

or possibly  in  contact with  food, if they are toxic,  prone to adverse  chemical   effects, or  other  risk has  been  assessed 

that  may be  hazardous  to health,  shall not be  manufactured, sold, import, export or use. From the cooking to the   filling

or packaging, the containers or packaging materials we use are in direct or  indirect contact  with our food. The  food itself

and processing can cause these  unknown  risk  factors  to be released and even harm the  health.  Therefore,  for different

food  matrices,  processing, c ontainers and  packaging  materials,   there should be a series  of  detection  and  monitoring

protection to prevent the occurrence of hazards.

Food utensils, containers and packaging materials test items

• Plastic
  Material  identification  (combustion method or (combustion method or infrared spectrum analysis), material test
• (lead, cadmium, plasticizer 8 items), dissolution test (potassium permanganate consumption, evaporation residue,

        heavy metals, plasticizer 6 items, Colorant)

• Metal cans
  Dissolution test (arsenic, lead, cadmium, phenol, formaldehyde), evaporation residue, epichlorohydrin monomer,

       chloroform soluble, vinyl chloride monomer

• Paper
  Material test (fluorescent brightener), dissolution test (arsenic, evaporation residue, chloroform soluble,

       formaldehyde and heavy metals)

• Metal for the manufacture and repair of utensils, containers, packaging utensils, containers, and packaging
  Material test (lead, antimony)
• Glass, ceramics, enamel Dissolution test (lead, cadmium)

Test items for the physical properties of food utensils, containers and packaging materials

• Plastic
  Hea t and  cold   resistance  test,  oxygen  transmission  rate  (OTR),  water vapor  transmission  rate   (WVTR),

       pinhole test (for dairy products), boiling resistance test

• Metal products
  Stainless steel material analysis, saltwater spray, coating adhesion, hardness test, acid and alkali resistance test
• Paper
  Bursting strength test (for dairy products) basis weight/thickness, tear strength test, whiteness test, tensile strength
• test
• Glass, ceramics, enamel
  Impact resistance, thermal shock resistance, dishwasher test, microwave oven test
• Appearance and label
  Sensory test, label inspection, claim confirmation

      All companies that manufacture various packaging and packaging materials can obtain British Retail Consortium

(BRC) 's Food Packaging and  Packaging  Material Certification  through  SGS. It proves that  companies   meet    the

standards  of   hazard,   risk  management,   hygiene,  product safety,   demonstrating  companies’   commitment   to

production safety, functionality and the promise of legal products.   The BRC  standard  has been  recognized by  the

Global Food Safety Initiative  (GFSI), which aims to harmonize the international food  safety  related standards   with

the support of world-leading retailers,   food and packaging manufacturers. Obtaining  GFSI  recognition means  that

you can use BRC global standards under a   single  internationally recognized food safety  management   system   to

meet   these  major   competitors'   requirements.  You  can   market  your p roducts  globally  with  BRC   certification.

Industry optimization training course planning

• General Introduction to Food Safety Management
• Archives and records
• Allergen management
• Environmental monitoring system
• Maintain GMP management system
• Staff training
• Good hygiene
• Corrective & preventive measures
• Food defense
• Cleaning and sterilization-managerial end & factory end
• Recall and traceability
• Factory hygiene audit

Establishment of laboratories

   In response to the planning of the Ministry of Health and Welfare, the listed food companies or  the  food company

with a capital of more than 30 million should develop a food safety monitoring plan. The industry  should  formulate

a self-quality monitoring plan to reduce food safety risks. To comply with relevant  regulations and obtain the timing

and convenience of testing, many food companies have  gradually introduced their quality  monitoring  laboratories ,

using real-time test reports for  strict quality control and  corrective   prevention  for  improving  product   quality and

reduce industrial risks. SGS Food Service assists the  food industry    to establish a   self-quality  testing    laboratory.

We  provide  consulting  services such as requirement  of certification, technical  guidance, personnel   training   and

quality systems for the establishment of laboratories in the food industry, using   customized requirements to assist

the industry in establishing the laboratory aim for meeting various certification and audit requirements.

Establishment of Food Microbiology Laboratory

        Laboratory space planning, laboratory personnel training courses, food microbiological testing technology

establishment and transfer, proficiency test compariso an, laboratory qualityssurance system establishment.

Establishment of ISO 17025 laboratory

         Laboratory space planning, testing technology consulting services, proficiency test comparison, ISO 17025

document writing  guidance,  laboratory  quality  assurance  system  establishment, ISO 1 7025   laboratory

certification,    testing  technology   establishment   and   transfer,   measurement   uncertainty   estimation.