Food safety procedures a necessary expenseBy Chang Shang-yang 張商陽Beginning on July 1, large-scale food and beverage operators would be brought under a new framework requiring them to use only washed and graded eggs. Recent public debate has largely focused on rising costs, but food safety has never been a cost-free choice. When incidents occur, the cost is borne by both consumers and the public health system — and the resulting costs far exceed the expense of consistently implementing basic food safety procedures from the start. The cost of using washed and graded eggs is not an added burden — it is work that should have been completed as an integral part of food safety from the start. What is lacking is not a proper method for handling eggs, but a professional attitude that treats food safety measures as a necessary cost.

Source: Taipei Times February 06, 2026 16:41 UTC