Guidelines on Good Hygiene Practices for Food Manufacturers of Red Yeast Products formulated in Taiwan
according to Taiwan's "drug agency" for strengthening the management of monascus products manufacturer's health and drug agency) introduced on September 22, 2016, "food manufacturer of monascus products good hygiene guidelines", the draft guidance on July 14, 2016 forecast, provide the 14 day review period, the summary from all walks of life after the official launch.
Tangerine is easy to be produced if the environment is hygienic and the fermentation conditions are not good. Therefore, in addition to the general hygiene requirements in line with the food good hygiene standards, manufacturers may refer to the "Guidelines for Good Hygiene Practices of Food Manufacturers of Red koji Products" to pay attention to the management of bacteria, the control of koji production, the storage of raw materials and finished products, etc. The manufacturer shall, in accordance with the principle of complete packaging, transport and store in the manner of "cold storage", and confirm that the raw materials and products used conform to the "Limit standard of Mycotoxin in Food".