T-FOOD's food safety management system has been audited by SGS Taiwan Ltd. and certified as meeting the HACCP (Hazard Analysis and Critical Control Point) and GHPs (Good Hygiene Practices) requirements of the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969, latest revision 2022). We were first certified in January 2022 and have passed every audit since. The current certificate is Issue 4.
Certificate Details
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Certificate No.: TW22/10004
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Certification Body: SGS Taiwan Ltd.
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Standard: HACCP (GHPs), CXC 1-1969, Latest Revised 2022
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Valid: January 2, 2026 – January 2, 2028 (subject to satisfactory surveillance audits)
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Certified Since: January 3, 2022
Scope of Certification
As stated on the certificate:
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Production of tapioca starch balls (tapioca pearls) packed in plastic bags
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Production of frozen tapioca starch balls (frozen tapioca pearls) packed in plastic bags
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Production of premix powders for snacks packed in plastic bags
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Production of flavoured syrup packed in bottles
What HACCP and GHPs Cover
HACCP identifies the points in production where a food safety hazard could occur, sets critical limits at each critical control point, and requires those points to be monitored and recorded. GHPs cover the groundwork underneath: facility hygiene, personnel hygiene, and equipment cleaning. Together, they mean every batch, from tapioca pearls and premix powders to flavored syrups, is produced under the same documented system.
What This Means for Your Sourcing
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Documented, traceable food safety: Every critical control point is monitored and recorded, so any issue can be traced back to its source.
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Easier supplier approval: A third-party certificate supports your supplier qualification, QA audits, and import documentation.
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Maintained, not one-off: Audited every year since 2022, with the certificate now on Issue 4.
