Performance Results
- In 2024, none of the Group's hotels were fined for violations of food safety and hygiene regulations.
- In August 2024, the banquet halls of Regent Taipei completed the latest annual audit of the HACCP Food Safety Management System issued by TQSCI.
- In 2024, Regent Taipei and Silks Place Tainan conducted a total of 86 voluntary microbiological tests, 36 internal audits of food safety and hygiene, and 76 inspections of premises cleanliness and sanitation.
Future Goals
- Strictly comply with food safety regulations, provide employee training, and monitor raw materials to ensure frontline operations are safe and secure.
- Enhance a food safety culture and focus on improving supply chain transparency and response effectiveness, creating stakeholder trust and sustainable value.
Impact
Failure to implement food safety standards in food and beverage services may seriously jeopardize customer health and damage brand reputation, potentially leading to operational disruptions and regulatory penalties. With increasingly stringent food safety regulations and heightened consumer attention, the Group must strengthen risk management and real-time response capabilities to ensure operational stability and maintain customer trust.
Policy Commitment
Silks Hotel Group is committed to implementing high-standard food safety and hygiene management systems, enhancing employee and supplier training, and enforcing comprehensive food safety management systems to ensure compliance with food safety regulations as well as GHP and HACCP standards. This approach safeguards every step of the food journey from farm to table. In line with the United Nations SDGs 3 and 12, the Group fulfills its corporate responsibility by protecting consumer health and well-being while maintaining corporate reputation and brand image.
Actions Taken
The Group has established a Food Safety Risk Management and HACCP Team to comprehensively implement the "Food Safety and Hygiene Standard Operating Procedures." Regular internal and external audits, supplier evaluations, and employee training are conducted simultaneously to ensure that every process complies with regulations and quality requirements, safeguarding customer health from source to table.
Evaluation Mechanisms
- The Group conducts annual internal and external audits, food testing, and supplier evaluations to comprehensively review the implementation of food safety measures.
- Simultaneously, training hours, records of food safety violations, and results of voluntary testing are compiled to serve as a basis for risk alerts and continuous policy improvement.
Stakeholder Engagement
The Group proactively collaborates with employees, suppliers, and regulatory authorities to enhance training and supply chain communication, strengthening upstream oversight and information transparency. Through cross-departmental coordination and real-time reporting mechanisms, the Group effectively improves overall risk response capabilities and stakeholder trust.
Food Safety Risk Management
Silks Hotel Group is committed to promoting food safety operations through scientific and systematic approaches, fully implementing standardized management processes. To strengthen risk control and organizational responsiveness, the Group has established a Food Safety Risk Management Team, led personally by the general managers of each hotel, and composed of cross-departmental members including the Sustainability Vice President or designated personnel, hygiene managers, F&B supervisors, and executive chefs. This team is responsible for comprehensive oversight and execution of the food safety management system.
All operations follow international standards such as Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Points (HACCP). The Group has established the "Food Safety and Hygiene Standard Operating Procedures" as a basis for self-management and internal audits, ensuring that all food preparation and service processes meet high hygiene and quality standards, safeguarding consumer health from farm to table.
The Group also develops a "Food Safety Control System" manual covering nine key areas in accordance with the Food Safety and Hygiene Management Act, Good Hygiene Practice Guidelines, Food and Related Product Recall and Disposal Regulations, and other relevant food safety regulations. The manual includes procedures for food procurement, inspection, production, catering, environmental hygiene management, sample retention, testing, staff training, and document control and internal audits, ensuring that each operational process has clear standards and oversight mechanisms.
Workplace Certification
Silks Hotel Group recognizes the complexity and scale of the food and beverage business, which presents significant challenges for food safety management. In particular, banquet operations—covering weddings, feasts, product launches, year-end parties, and corporate meetings—involve large-scale catering, complex menus, and substantial on-site manpower, all of which increase food safety risks.
Therefore, we conduct comprehensive hazard analyses for each type of banquet and establish strict Critical Control Points (CCPs) based on HACCP principles, ensuring that food preparation, production, and service meet the highest safety standards.
Since 2014, the banquet halls of Regent Taipei have obtained HACCP food safety certification issued by TQSCI, establishing a supervised and traceable management system. The halls successfully passed the latest three-year recertification audit in September 2023 and completed the annual audit in August 2024 in accordance with ISO 19011 internal audit standards, demonstrating our commitment to continuous food safety improvement and adherence to international standards.
Obtained TQSCI HACCP certification since 2014
HACCP
Food safety management fully complies with ISO19011
ISO19011
Food Safety Supervision and Implementation
To effectively supervise the Food Safety and Hygiene Environmental Standard Operating Procedures, Silks Hotel Group has established a HACCP control team with the following functions and implementations:
To enhance the effectiveness of the food safety management system, the Group simultaneously plans and implements internal audit processes, covering all stages from ingredient procurement, storage, and preparation to dining environment inspections. Regular cleaning and corrective action mechanisms ensure the continuous optimization of the food hygiene management system. The main focus areas are as follows:
Internal Audit Implementation Mechanism
Based on the annual audit plan, the Group regularly reviews and evaluates the effectiveness of the Food Safety Control System, ensuring that all operations comply with HACCP risk control standards and verifying the implementation of established objectives and improvement outcomes.
Auditor Professional Qualifications
Audits are conducted by hygiene management personnel who have received HACCP and relevant food safety professional training, ensuring that audit work is impartial, professional, and consistent.
Audit Frequency
All food and beverage units undergo at least one comprehensive internal audit per year. Enhanced or ad-hoc audits may be conducted depending on actual operational risks.
On-site Audit Process
During audits, the audited unit may designate representatives to accompany the process for real-time communication and follow-up improvements. Audit results are recorded in the "Food Safety and Hygiene Internal Audit Report" and evaluated using standardized scoring tables.
Corrective Action and Follow-up Mechanism
For any anomalies or deficiencies identified during audits, the responsible unit must submit a concrete improvement plan within the specified timeframe. The plan is reviewed and approved by the supervisory unit and executed, with progress continuously tracked until full resolution.
Equipment Inspection and Replacement
Facilities and equipment that may affect hygiene and quality are periodically assessed for functionality and safety. Necessary updates and replacements are planned annually according to the budget to maintain a stable and reliable hygiene operating environment.
Personnel Hygiene Management
To maintain the highest food hygiene standards, we fully implement a personnel health management system in accordance with the Food Safety and Hygiene Management Act and related regulations, strictly controlling daily checks and annual examinations to effectively prevent potential risks.
All on-site food and beverage staff must pass rigorous hygiene screening procedures. New employees are required to undergo comprehensive health examinations conducted by accredited medical institutions before officially starting work, ensuring no diseases or infections that could compromise food safety.
For kitchen and frontline catering staff, specific health checks are conducted annually. Supervisors also verify employees' health status at the start of each workday. Any abnormalities result in immediate reassignment to prevent contact with food. In addition, food service and kitchen staff undergo regular health examinations related to workplace environmental factors such as high temperature and noise, safeguarding overall workplace safety and employee well-being.
Education, Training, and Development
Training System and Curriculum Design: The annual training plan covers onboarding for new employees, on-the-job hygiene reinforcement courses, and incident review exercises. The curriculum includes:
- Basic knowledge of food hygiene
- HACCP and GHP operational principles
- Prevention of food cross-contamination
- Identification of food allergens and labeling standards
- Epidemic prevention measures
- Personal hygiene and self-management of health
Supplier Personnel Hygiene Requirements
To reduce the risk posed by external personnel in food preparation areas, the Group has established the following hygiene management guidelines:
- Health Screening: Body temperature must be measured and a health questionnaire completed before entry. Individuals with fever, cough, skin diseases, or other symptoms are prohibited from entering.
- Attire Requirements: Personnel must wear hairnets, masks, shoe covers, and protective clothing, and pass on-site inspection.
- Hand Hygiene: Hands must be washed and disinfected at designated areas before entering operational zones.
- Access Control: Entry is allowed only via designated routes and times; extended access requires prior approval.
- Transportation Requirements: Containers and packaging must be clean, sealed, odor-free, and are subject to random inspection.
- Violation Handling: Non-compliance will result in measures such as reminders, corrective actions within a specified period, or termination of cooperation, depending on the severity.
Food Safety Incident Response Mechanism
To mitigate the impact of food safety incidents on customer health and brand reputation, the Group has established clear standard operating procedures. Once on-site personnel detect an anomaly or receive a relevant customer report, they must immediately notify management or the Food Safety and Hygiene Supervisor. Designated personnel will then verify the incident and assess its authenticity and severity.
Depending on the situation, the response mechanism is promptly activated to ensure the incident is effectively controlled at the earliest stage, minimizing potential impact on customer health and safeguarding hotel operations and reputation.
After the incident, a review meeting is convened to comprehensively examine the root causes and any deficiencies identified during the response. Management procedures are subsequently revised, including optimizing food safety operational processes, enhancing employee training, and improving overall staff risk awareness and response capabilities, to prevent recurrence of similar incidents.