Food Management and Certification-Sustainable SHG

Performance Results

Regent Taipei's banquet operations maintained annual HACCP food safety recertification issued by TQSCI.
Operated in-house testing laboratories to enforce strict "farm-to-table" traceability and upheld our cage-free egg sourcing commitment to advance food safety and animal welfare.
100% of Group properties successfully passed regulatory Good Hygiene Practice (GHP) audits and regular kitchen hygiene inspections.

Future Goals

Short-term Goals

Medium to Long-term Goals

Maintain strict compliance with food safety regulations by reinforcing frontline staff training, ingredient monitoring, self-testing, and internal audits to ensure flawless daily operations.

Foster a strong food safety culture, enhance supply chain transparency, and strengthen early-warning and incident response capabilities to continuously optimize management systems and create shared sustainable value for guests, suppliers, employees, and regulatory authorities.

Impact

Failures in food safety management jeopardize guest health and brand reputation, risking operational disruptions and regulatory penalties. Amid evolving regulations and heightened consumer expectations, the Group strengthens proactive risk prevention through internal laboratory testing, origin traceability, and agile response mechanisms to safeguard operational resilience and consumer trust.

Policy Commitment

Silks Hotel Group regards food safety as a core responsibility, embedding GHP and HACCP frameworks to enforce comprehensive hygiene controls from source to table. Leveraging a digital procurement platform, we achieve 100% raw ingredient traceability while advancing supply chain stewardship and staff training in alignment with UN SDGs 3 and 12. We remain committed to deepening our food safety culture, increasing transparency, and building operational resilience to deliver trusted, sustainable dining experiences.

Actions Taken

Silks Hotel Group embeds food safety into daily operations through five core pillars:

Traceability & Inventory Control: Manage sourcing, receiving, and batch control via digital procurement, applying first-in, first-out (FIFO) principles to maintain 100% ingredient transparency.
Process Standardization & HACCP Controls: Implement standardized preparation and hygiene SOPs, with dedicated teams regularly reviewing Critical Control Points (CCPs) to mitigate operational risks.
Internal Testing & Verification: Conduct routine microbiological, pesticide residue, and oil quality testing paired with internal audits, enforcing immediate rejections, corrective actions, and follow-ups upon detecting any anomaly.
Facility Sanitation & Staff Training: Execute regular equipment sanitation and pest management while providing comprehensive staff training in GHP, allergen management, and cross-contamination prevention.
Risk Reporting & Incident Response: Maintain standardized incident response and root-cause analysis protocols, driving continuous process improvements to ensure uncompromising dining safety.

Evaluation Mechanisms

Management prioritizes regulatory compliance, staff competency, ingredient surveillance, and agile incident response. We utilize annual internal and external audits, laboratory test records, supplier evaluations, training hours, corrective action reports, and internal inspection metrics to drive risk early-warning, track performance, and continuously enhance governance systems.

Stakeholder Engagement

We actively engage employees, suppliers, and regulatory authorities through training programs, supply chain dialogues, upstream monitoring, transparent reporting, cross-departmental coordination, and real-time feedback mechanisms to elevate risk resilience and build enduring stakeholder trust.

Food Safety Policy & Core Commitments

Silks Hotel Group regards customer health and food safety as core responsibilities of culinary services, dedicated to providing safe, hygienic, transparent, and trusted dining experiences. In compliance with food safety regulations, we implement GHP and HACCP principles to strengthen farm-to-table food safety management, safeguarding customer health and consumer rights.

We prioritize ingredient source management, process risk control, information transparency, and food safety culture to deliver responsible and reliable culinary services.

Core Commitments

Source Traceability: Manage ingredient origins, batch records, and supplier details to enhance raw material oversight at the source.
Strict Process Control: Enforce rigorous standards across preparation, storage, service, and sanitation to minimize food safety risks.
Quality Verification: Conduct in-house inspections, third-party testing, and internal audits to ensure ingredient and operational quality.
Professional Expertise: Provide regular employee training in food hygiene, HACCP, GHP, and incident response procedures.
Rapid Response: Establish structured reporting and corrective tracking mechanisms to address and resolve food safety anomalies immediately.

Sustainable Ingredients and Responsible Sourcing

Silks Hotel Group integrates food safety, quality consistency, supply transparency, and environmental sustainability into procurement management. Through our digital procurement system, we manage ingredient origins, batch records, and supplier details to reinforce raw material oversight and end-to-end traceability.

We partner with suppliers focusing on product quality, legal compliance, hygiene standards, and reliable delivery, mitigating supply chain risks through rigorous acceptance, testing, and anomaly tracking. Ingredients that fail quality or testing standards are promptly returned, with corrective action required from suppliers.

Meanwhile, the Group prioritizes local, seasonal, and eco-friendly ingredients. Through inventory control, precise portioning, food-saving initiatives, and food waste reduction, we optimize resource efficiency and champion responsible consumption alongside our suppliers and guests.

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.

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.

01

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.

02

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.

03

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.

04

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.

05

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.

06

Culinary Operations & Diverse Dietary Management

Based on operational formats and risk assessments, Silks Hotel Group conducts hazard analyses across banquets, restaurants, and catering workflows. Following HACCP principles, we establish Critical Control Points (CCPs) to ensure food preparation, cooking, and service strictly meet health and safety standards. The Regent Taipei banquet halls have been HACCP-certified since 2014, completing their annual surveillance audit in 2025.

All frontline food service personnel must adhere to rigorous hygiene protocols. New hires and operational staff complete mandatory health screenings according to regulations. Supervisors verify employee wellness daily, immediately reassigning any staff showing health abnormalities away from food-handling stations. The Group also provides ongoing training in food hygiene, HACCP, GHP, cross-contamination prevention, allergen identification, and incident response to reinforce food safety awareness and operational competence.

To minimize operational risks, the Group enforces entry hygiene standards for suppliers and external partners. In response to diverse dietary preferences from international travelers and varied cultural backgrounds, we maintain Muslim-Friendly Tourism (MFT) and Muslim-Friendly Restaurant certifications. Through ingredient oversight, process reviews, and tailored hospitality, we deliver safe, inclusive, and reassuring accommodation and dining experiences.

Training & Development

We implement systematic training through regular coursework and practical drills to strengthen professional competence and hygiene management, covering:

Fundamental Food Hygiene Principles
HACCP & GHP Operational Guidelines
Food Cross-Contamination Prevention
Food Allergen Identification & Labeling Standards
Epidemic Prevention Measures
Personal Hygiene & Health Self-Management

Supplier Hygiene Standards for Facility Entry

To minimize external risks in food preparation areas, the Group enforces the following hygiene rules:

Health Screening: Mandatory temperature checks and health declarations prior to entry; personnel with fever, cough, or skin lesions are denied access.
PPE Requirements: Hairnets, face masks, shoe covers, and dust coats are required and inspected on-site.
Hand Sanitization: Proper handwashing and sanitization in designated areas before entering operational zones.
Traffic Control: Entry and exit are restricted to authorized routes and scheduled time windows, requiring prior approval for extensions.
Transport Standards: Containers and packaging must be clean, sealed, odor-free, and subject to random audits.
Non-Compliance Protocols: Violations are addressed through warnings, corrective deadlines, or partnership termination based on severity.

Food Safety Incident Response Mechanism

To minimize the impact of food safety incidents on guest health and brand reputation, the Group enforces clear Standard Operating Procedures (SOPs). Upon identifying an abnormality or receiving a guest report, frontline personnel immediately notify management or food safety leads for verification and severity assessment.

Tailored emergency response protocols are activated promptly to contain the incident at the earliest stage, minimizing health risks to guests while safeguarding hotel operations and credibility.

Following incident resolution, a comprehensive review meeting is held to analyze root causes and operational gaps. Management protocols are subsequently refined—including optimizing food safety workflows, reinforcing employee training, and elevating risk identification capabilities across the organization to prevent recurrence.