Quick Answer
Under Article 8 of Taiwan’s Act Governing Food Safety and Sanitation, food businesses’ staff, premises, facility hygiene and quality assurance must meet the Regulations on Good Hygiene Practice for Food (GHP). The Ministry of Health and Welfare explains that new food handlers must pass a health check at a medical institution before being hired and must have a health check every year after that; staff with hepatitis A, hand skin disease, rashes, abscesses, wounds, tuberculosis, typhoid or other infectious or carrier conditions may not handle food during that period. The most common hygiene priorities for drink shops are staff hygiene, ingredient and shelf-life control, ice and water quality, equipment cleaning and refrigeration temperatures.
Key Rules
| Rule | Content |
|---|---|
| Food Safety Act, Article 8(1) | Staff, premises, facility hygiene and quality assurance must meet the Regulations on Good Hygiene Practice for Food |
| Health checks | New staff must pass a check before hiring, then have one every year (Ministry of Health and Welfare) |
| When staff may not handle food | During hepatitis A, hand skin disease, rashes, abscesses, wounds, tuberculosis, typhoid or other infectious or carrier periods |
| Food business registration | Businesses of announced categories and sizes must register; see Food Business Registration in Taiwan |
In May 2025, the Taiwan Food and Drug Administration also published an introductory guide for food service businesses summarizing hygiene and regulatory points.
5 Hygiene Priorities for Drink Shops
- Staff hygiene: health checks, work clothes and caps, handwashing, short nails and no jewelry.
- Ingredient control: first in, first out; label opening and preparation times; store as directed.
- Ice and water: clean ice machines regularly and replace water filter cartridges on schedule.
- Equipment cleaning: clean shakers, measuring cups, tea barrels, syrup dispensers and sealers daily.
- Temperature control: log refrigerator and freezer temperatures regularly.
Daily Checklist (Example)
| Item | Before opening | During service | After closing |
|---|---|---|---|
| Staff health and uniforms | ✓ | ||
| Refrigerator and freezer temperature log | ✓ | ✓ | ✓ |
| Time labels on tea and pearls | ✓ | ||
| Discard expired ingredients | ✓ | ✓ | |
| Wash and sanitize tools | ✓ | ||
| Clean ice machine and syrup dispenser | ✓ | ||
| Rubbish and waste oil disposal | ✓ |
Adapt it to your store and keep the records.
The Role of Ingredient Suppliers
Store hygiene also covers where ingredients come from: choose suppliers with food safety certifications and keep receiving records and product data; see HACCP vs ISO 22000 vs FSSC 22000.
How Tang Sugar Can Help
Tang Sugar’s partner factories hold ISO 22000 (SGS verified), FSSC 22000 and HACCP certification, and we can provide specifications and storage information; our tea shop opening services also help set up standard operating procedures and store operations. Contact us.
Products in this article
All 87 Bubble Tea & Boba Ingredients →
FAQ
Do bubble tea shop staff in Taiwan need health checks?
Yes. The Ministry of Health and Welfare says new food handlers must pass a health check at a medical institution before hiring and then have one every year.
When may staff not handle food?
During hepatitis A, hand skin disease, rashes, abscesses, wounds, tuberculosis, typhoid or other infectious or carrier periods.
What are the hygiene priorities for a bubble tea shop?
Staff hygiene, ingredient and shelf-life control, ice and water quality, equipment cleaning, and refrigeration and freezer temperatures.
What is the legal basis for Taiwan’s GHP rules?
Article 8 of the Act Governing Food Safety and Sanitation requires food businesses’ staff, premises, facility hygiene and quality assurance to meet the regulations.
What is the difference between GHP and GMP?
GHP (Good Hygiene Practice) is the basic hygiene standard every food business in Taiwan must follow, including drink shops; GMP (Good Manufacturing Practice) generally refers to fuller requirements on processes, premises and quality management for food factories.
Further Reading
- Food Business Registration in Taiwan
- Bubble Tea Shop SOPs and Staff Training
- How to Store Tapioca Pearls
- Adding Snacks to a Bubble Tea Shop
Sources
- Laws & Regulations Database of Taiwan: Act Governing Food Safety and Sanitation (Article 8)
- Laws & Regulations Database of Taiwan: Regulations on Good Hygiene Practice for Food
- Ministry of Health and Welfare, Taiwan: Food handlers must follow good hygiene practice (in Chinese)
- Taiwan Food and Drug Administration: Introductory guide for food service businesses (in Chinese)
