A quality management certification system used to evaluate the products or services provided by a company, ensuring that a consistent level of quality is maintained.

Through scientific and systematic methods, potential hazards in the food manufacturing process are identified, assessed, and controlled.

By adopting risk-based thinking, the system enhances overall food safety and hygiene performance, enabling organizations to consistently deliver safe, hygienic, and regulatory-compliant products and services.

Certification is conducted by a third-party certification body accredited by the Ministry of Health and Welfare (MOHW). The certification standards comply with the MOHW regulations titled “Regulations Governing the Accreditation and Management of Food Safety Management System Certification Bodies and Certification.”
Certified food businesses are required to undergo regular and unannounced surveillance audits, and must renew certification every three years in order to maintain their certification status.

Countries such as Malaysia, Indonesia, and Singapore are among the most active in promoting halal affairs. Products intended for export to these countries and labeled as halal must obtain a halal certificate issued by a foreign halal certification body officially recognized by the respective national authorities in order to be accepted.

Originating in Europe, this initiative was established to reduce the use of chemically synthesized additives in food production. Food products are evaluated by an independent third-party organization based on the following four core principles:
1.Reducing or avoiding artificial chemical additives.
2.Using natural and simple ingredients.
3.Minimizing processing steps and maintaining a low level of processing.
4.Providing clear, easy-to-understand packaging labels with open and transparent information.