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    • Information of Antrodia cinnammea
    • Association News
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  • About us
    • Purpose of establishment
    • Articles of Association
    • Organizational Structure
    • Introduction to the Governors and Supervisors
    • Membership admission
  • Members
  • About Antrodia cinnamomea
    • Introduction to Antrodia Cinnamomea
    • R&D and Incubation
    • Study on the effect ant patent
    • Academic papers published in domestic and international periodicals
    • Academic works published in periodicals of foreign countries
    • Market outlook
    • Safety and accreditation
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    • 牛樟芝各栽培法市場價格及銷售量調查表
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HomeAbout Antrodia cinnamomeaSafety and accreditation
  • Introduction to Antrodia Cinnamomea
    • Taiwanofungus camphoratus(Antrodia cinnamomea)
    • The Profile of Cinnamomum kanehirai Hay.
    • A Nomenclature History of T. camphoratus(A. cinnamomea)
    • Comparison between T. camphoratus.(A. cinnamomea) and Ganoderma lucdium
    • Afforestation program
  • R&D and Incubation
    • Preservation of Strains
    • Comparison of Different Cultivations of T. camphoratus (A. cinnamomea)
  • Study on the effect ant patent
    • 13 Efficacy Activities
    • Five Effective Ingredients
    • The Effective Compounds of T. camphoratus(A. cinnamomea)
  • Academic papers published in domestic and international periodicals
    • Liver Protection
    • Anti-cancer
    • Immunoregulation
    • Antiinflammation
    • Antioxidation
    • Resistance to fatigue
    • Antitoxic/antivirus
    • Anti-LPS
    • Reduce blood sugar level, diabetes
    • Hypolipidemic activity
    • Neuroprotective activity
    • Lung preservation
    • Kidney nurturing
    • Intestinal diseases
    • SOD
    • Propagation
    • Taxonomy
    • Metabolite
    • Safety tests
    • Extractions
    • Process development and study on effect
    • Cosmetics
    • Other extensions
    • Miniscule capsule or coating of Antrodia products
    • Suppression of angiogenesis
    • A study on consumption factors of Antrodia Cinnamomea
  • Academic works published in periodicals of foreign countries
    • Anti-Cancer
    • Anti-inflammatory
    • Liver protection
    • Immunomodulation
    • Antioxidant activitie
    • Neuroprotective activity
    • Anti-hypertensive
    • Anti-angiogenic effects
    • Anti-HBV (HCV)
    • Anti-toxicity
    • Hypolipidemic activity
    • Cosmetics
    • Anti-SLE
    • Physical imporvement
    • Obstructive bladder dysfunction
    • Pharmacokinetic study
    • Anti-ASLN
    • Safety tests
    • Taxonomy
    • Genetics
    • Cultivation Methods
    • Metabolite
    • Bread
    • Gene expression & Proteins
    • SOD
    • Protein analysis
    • Reviews
    • Ph.D. Wang SY
  • Market outlook
    • Types of Antrodia Products
  • Safety and accreditation
    • Health Food Certification
    • Research on Toxicity Tests
    • Research on Efficacy Tests
    • Food Safety Certification: GMP
    • Impartial Third Party Test Unit
    • Symbol of national Quality- Safety and Quality
Food Safety Certification: GMP

GMP refers to “Good Manufacturing Practice” or “good manufacturing standards”.  It is an autonomous management system that gives a special focus on product quality during manufacturing processes and health and safety. Since it is used in food management, it is known as food GMP. Food GMP was first implemented in the United States. Since it was quite popular among consumers and the food industry, many advanced industrialized countries such as Japan, the U.K., Singapore, etc., have adopted it. Taiwan introduced GMP in 1989 and it has been promoted ever since.

In addition to the United States that has enforced legislation for the implementation, other countries have also provided guidance to operators through persuasive implementations.

 

GMP spirit: Reduce human errors during food manufacturing processes, prevent contamination or quality deterioration during food manufacturing processes, and improve the completeness of the autonomous quality guarantee system.

Main purposes of GMP: Enhance processing operators’ quality and health and safety, protect consumers and manufacturers’ rights, strengthen food manufacturers’ autonomous management system, and promote the robust development of the food industry. The five claims and four interests are the purposes of GMP.

 

The implications of the five claims are:

 

1.       Safety: Food purchased is safe.

2.       Hygiene: Food manufactured is in line with hygiene standards.

3.       Quality: Quality management ensures uniform product quality in line with the specifications.

4.       Purity: Food ingredients are pure and not adulterated.

5.       Honesty: Package labels are in compliance with regulations and are truthfully declared.

 

The protection of the four interests:

 

1.       Safety: Guarantee product quality, safety, and hygiene.

2.       Identification: Provide correct product labeling, disclosing information on product manufacture, packaging, and transport in line with the hygiene and safety evaluations.

3.       Selection: Provide consumers lawful and good merchandise through GMP labeling.

4.       Expression of opinions: Provide consumers a pipeline for filing complaints.

 

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