食品工廠建築及設備設廠標準｜法規全文 | Lawby

食品工廠建築及設備設廠標準

The Establishment Standards of Construction and Equipment of a Food Factory

命令行政＞衛生福利部＞食品藥物管理目最後異動 20180927顯示中文

沿革（13 筆）

1.中華民國九十年五月三日行政院衛生署（90）署食字第 090018900  號
  令、經濟部（90）經工字第 09004609290  號令會銜訂定發布全文 20
  條；並自發布日起實施
2.中華民國一百零一年十一月二十一日行政院衛生署署授食字第 1011302
  707 號令、經濟部經工字第 10104607190  號令會銜修正發布第 1、3
  、4 條條文；並增訂第 19-1 條條文
3.中華民國一百零二年九月五日衛生福利部部授食字第 1021350090 號令
  、經濟部經工字第 10204604600  號令會銜修正發布第 1  條條文
4.中華民國一百零三年三月五日衛生福利部部授食字第 1031300178 號令
  、經濟部經工字第 10304600870  號令會銜修正發布第 19-1 條條文
5.中華民國一百零七年九月二十七日衛生福利部衛授食字第 1071301538 
  號令、經濟部經工字第 10704604390  號令修正發布全文 20 條；並自
  發布日施行

資料來源：全國法規資料庫（ChOrder.json，版本 2026/7/24 上午 12:00:00）・政府資料開放授權

Chapter I: General Provisions

Article 1Chapter I: General Provisions

These standards are set forth in accordance with the second paragraph of Article 10 of Act Governing Food Safety and Sanitation.

Article 2Chapter I: General Provisions

Unless otherwise stipulated by law, the construction of buildings and equipment of the food factories shall be made in accordance with the regulations of these standards.

Article 3Chapter I: General Provisions

The food factories prescribed by these standards refer to factories that should apply for factory registration.

Article 4Chapter I: General Provisions

1The construction of food factories should conform to the regulations prescribed in Chapter 2; and the following specialized food factories should conform to regulations prescribed in Chapter 3. The relevant regulations for specialized food factories:

2(1) Canned food factories

3(2) Frozen food factories

4(3) Candied fruit factories

5(4) Beverage factories

6(5) Soy sauce factories

7(6) Dairy product factories

8(7) Edible oil factories

9(8) Dehydrated vegetable and fruit factories

10(9) Lunch box food factories

Chapter II: The Universal Basic Standards for Food Factories

Article 5Chapter II: The Universal Basic Standards for Food Factories

1The environment of food factories should conform to the following regulations:

21.The factory premises should be constructed with unobstructed gutters, the open space paved with concrete, asphalt or green covering and free from flying dust. The environment should be kept clean always with the ground being swept regularly to maintain cleanliness.

32.The drainage system should be cleaned up regularly to keep it unobstructed and free from foul smell.

43.Livestock, pets, etc., should be kept under control and appropriate measures should be taken to avoid contaminating the food.

54.The staff dormitories should be completely isolated from the operating site and be constructed with separate entrance doors.

65.Vector control measures should be implemented.

Article 6Chapter II: The Universal Basic Standards for Food Factories

1The food factories should include an office, raw material preparation site, processing or dressing site, inspection room or laboratory, packaging room, warehouse, electrical room, boiler room, maintenance room, changing rooms, hand washing and sterilizing room, restaurant, staff rest rooms, staff dormitories and toilets, etc. For sites with different applications and cleanliness requirements, they should be constructed individually or isolated effectively and managed, and their buildings should conform to the following regulations:

21. Walls and pillars: The walls and pillars of raw material preparation sites, processing, dressing and other buildings should be in white or light-colored, the section at least one meter above the ground should be paved with non-absorbent, water impermeable and easily-washable material, and its surface should be smooth with no cracks and kept clean regularly.

32. Floor: The building’s surface of raw material preparation, processing, dressing and indoor packaging sites should be paved with non-absorbent, water impermeable, acid/alkali resistant and wear resistant material. The floor should feature an appropriate drainage gradient and water discharge system.

43. Floor slab or ceiling: It should be in white or light-colored to ease cleaning, constructed to avoid dust accumulation. Condensation is not allowed on the floor slab or ceiling directly above the exposed food, and it should be kept clean and maintained in good condition.

54. Light: Except for warehouses, all other buildings of food factories should be able to get adequate light; the work table or dressing table should maintain more than 200 lux, and the machinery and equipment table should maintain more than 100 lux. The light source used should not be able to change the color of food.

Article 7Chapter II: The Universal Basic Standards for Food Factories

1The mechanical design and material of machinery and equipment in food factories shall meetconform to the following requirements:

21.Design of mMachinery and equipment design: The design and structure of the machinery and equipment used for production of food or food additives should prevent hazards from deteriorating the quality and hygiene of food or food additives and should permit easy cleaning, sterilization and inspection. Moreover, the structural design should safeguard products against contamination of lubricants, metal filings, wastewater, or other contaminants.

32.Materials of mMachinery and equipment material: The equipment and utensils used in the food or food additive processing section or likely to have contact with food or food additives should be made of materials incapable of producing or dissolving and generating toxins and bad or unpleasant odors; moreover, materials should be non-absorbent and corrosion-resistant and capable of withstanding repeated washing and sterilization procedures. The use of materials which produce contact corrosion shall also be avoided.

Chapter III. Production and Inspection Equipment Standards and Basic Facility Requirements Standards ofor Food Factories

Article 8Chapter III. Production and Inspection Equipment Standards and Basic Facility Requirements Standards ofor Food Factories

1The canned food factories should possess the following production and inspection equipment are required for canned food factories:

21.Production equipment:

3(1)Stable heat source: The main steam supply pipe pressure shall be maintained at 6kg/cm2 or above.

4(2)Capping equipment: The capping equipment should be able to ensure safety cap sealing and the type used should be able to conform to product needs.

5(3)Disinfection equipment

62.Inspection equipment:

7(1)Constant temperature incubator

8(2)Can vacuum tester and pressure resistance tester (essential for metal canned food factories)

9(3)pH meter or litmus paper

Article 9Chapter III. Production and Inspection Equipment Standards and Basic Facility Requirements Standards ofor Food Factories

1The following freezing equipment are required for production processes in frozen food factories.

2The following production and inspection equipment are optional for a frozen food factoriesy depending on the production and inspection needs:

31.Production equipment:

4(1)Raw material washing equipment

5(2)Blanching and cooling equipment

6(3)Cold storage vehicle: If it is available, Tthe temperature of the food should be maintained at below -18°C.

7(4)Cleaning and sterilizing equipment

8(5)Metal or and foreign matter detector

92.Inspection equipment:

Article 10Chapter III. Production and Inspection Equipment Standards and Basic Facility Requirements Standards ofor Food Factories

1The following basic facilities and inspection equipment are required for candied fruit factories:

21.Basic facilities:

3(1)If the processing and packaging sites are confined spaces, they should be equipped with air conditioning equipment.

4(2) The pickled pool should be a covered facility, and the pickled tank or barrels should be set up indoors and equipped with covers.

5The pickled pool should be a covered facility, and the pickled tank or barrels should be set up indoors and equipped with covers

6(3)If a drying field is needed in drying, it should be constructed of water-impermeable material.

7(4)Steam-jacketed kettle, soup cooking barrels, candied tanks or barrels, paddles, plates, knives, forks and other utensils may should be made of stainless steel to the extent possible. These can be exempted for factories not manufacturing candied fruits.

82.Inspection equipment:

Article 11Chapter III. Production and Inspection Equipment Standards and Basic Facility Requirements Standards ofor Food Factories

1The following production equipment are required for beverage factories:

21.General beverage factoriesmanufacturing plants:

3(1) Filling machine

4(2) Filter

5(3) Disinfect equipment

62.Fruit and vegetable juice factoriesmanufacturing plants:

7(1)Filling machine

8(2)Fine filter, centrifuge or homogenizer

9(3)Disinfection equipment

10The following production and inspection equipment are optional for beverage factories depending on the production and inspection needs:

Article 12Chapter III. Production and Inspection Equipment Standards and Basic Facility Requirements Standards ofor Food Factories

1The following inspection equipment are required for soy sauce factories:

21.pH meter or litmus paper

32.Weighing scale

43. Salt detector, analyzer, orand salinity meter

54. pH testing equipment

65. Residual chlorine analyzer or litmus paper

7The following production and inspection equipment are optional for soy sauce factories depending on the production and inspection needs:

81.Production equipment:

9(1)Raw material sorting equipment (can be exempted for factories using pre-screened raw materials)

Article 13Chapter III. Production and Inspection Equipment Standards and Basic Facility Requirements Standards ofor Food Factories

1The following basic facilities, production and inspection equipment are required for dairy product factories:

21.Basic facilities

3(1)Milk storage, processing, repacking, dressing and other treatments of dairy product factories should be done within the factories. All processing equipment must meet excellent sanitation conditions; the flowing channels of milk emulsion and powered milk, and the equipment that the milk emulsion or powered milk gets in touch with, should be made of stainless steel with smooth interior walls that are free from pinholes, right angles and slits.

4(2)The dairy product factories should possess cooling water supply (or other cooling fluid) equipment and should be isolated from the processing/dressing site (excluding powered milk blending).

5(3)Milk collection and milk storage equipment (excluding dairy products made from raw milk as the raw material): Weighing equipment, milk storage tank, milk barrel washing and disinfection equipment, milk pump, filter or impurity centrifugal machine, milk cooling equipment, milk storage tank with cooling effect, a set of raw milk inspection equipment (including alcohol testing, precipitate tester, sampling equipment, etc.), cold storage vehicles.

62.Inspection equipment:

Article 14Chapter III. Production and Inspection Equipment Standards and Basic Facility Requirements Standards ofor Food Factories

1The following basic facilities are required for edible oil factories:

21.Oil solvent extraction factories should construct solvent storage tanks and their storage site, and be equipped with anti-explosion devices and fire equipment such as fire extinguishers and fire sand, etc.

32.Indoor packaging room: Factories producing small packages (less than 3 kg packs) of products should construct independent indoor packaging room equipped with screen windows, screen doors or air curtains, air purifying equipment and disinfection devices installations where necessary (The requirement does not apply to plants that do not manufacture products in small packages.).

43.Animal fat factories should construct cold storage warehouse of temperature below the zero point.

54.All edible oil storage tanks should be made of stainless steel whenever possible. Raw Designated material storage tanks or material storage areasshelves and finished-product storage tanks shall be made available.

6The following production and inspection equipment are optional for edible oil factories depending on the production and inspection need:

71.Production equipment:

Article 15Chapter III. Production and Inspection Equipment Standards and Basic Facility Requirements Standards ofor Food Factories

1The following inspection equipment are required for dehydrated vegetable and fruit factories:

21.Moisture or water activity measuring equipmentmeter

32.Weighing scale

4The following production and inspection requirements are optional for dehydrated vegetable and fruit factories depending on the production and inspection needs:

51.Production equipment

6(1)Dehydrated vegetable factories:

7A.Washing machine

8B.Blanching machine

9C.Head and tail cutting machine

10D.Slitting or slicing machine

Article 16Chapter III. Production and Inspection Equipment Standards and Basic Facility Requirements Standards ofor Food Factories

1The following basic facilities and inspection equipment are required for lunch box food factories:

21.Basic facilities:

3(1)Raw material preparation site

4(2)Processing/dressing site

5(3)Freezer/ and refrigerator

6(4)Packaging site: The meal distribution and packaging of the products should be done using an independent or specialized site and equipment.

72.Inspection equipment:

8(1)Microbiological inspection equipment

9(2)General quality inspection equipment (stainless steel probe thermometer for detecting internal temperature, residual chlorine analyzer or litmus paper, etc.)

Article 17Chapter III. Production and Inspection Equipment Standards and Basic Facility Requirements Standards ofor Food Factories

1The following production equipment are required for instant noodle factories:

21.Noodle manufacturing making equipment

32.Continuous deep frying equipment or noodle steaming and drying machines

4The following production and inspection equipment are optional for instant noodle factories depending on the production and inspection needs:

51.Production equipment:

6(1)Boiler

7(2)Cooker

8(3)Cooling equipment

9(4) Packaging equipment

10(5)Metal or foreign matter detector

Article 18Chapter III. Production and Inspection Equipment Standards and Basic Facility Requirements Standards ofor Food Factories

1The following basic facilities and inspection equipment are required for food additive factories:

21.Monosodium glutamate (MSG) factories:

3(1)Basic facilities:

4A.These factories should possess a full set of integrated operation from basic raw materials until crystallization of MSG (including raw material preparation site, fermentation plant, glutamine acid plant, refining plant, packaging room, etc.).

5B.The intermediate product discharged from crystallization cans should be processed completely using confined coherent equipment including dewatering machine, conveyor, dryer, screening machine, etc.

6C.Microbial culture room and equipment.

7D.The packaging room should conform to relevant regulations prescribed in Article 6 of these standards, and come with hand washing equipment.

8(2)Inspection equipment:

Article 19Chapter III. Production and Inspection Equipment Standards and Basic Facility Requirements Standards ofor Food Factories

Food factories that fail to meet the basic facility, production equipment or inspection equipment requirements provided in Article 8 to Article 18 in the Standards are required to submit a statement explaining the reason(s) and provide supporting documents.

Chapter IV. Supplementary Provisions

Article 20Chapter IV. Supplementary Provisions

These standards shall be implemented from the date of promulgation.