Baked goods become the choice of meals and snacks for the      public with its highly diversified options and the nature of easy to     pack. If high-risk raw materials are used such as food additives and   liquid eggs, they may affect the health of the general public if these    raw materials are not properly managed or stored. To strengthen the hygiene management of food manufacturers, the Food and Drug       Administration will launch the "2020 Special Inspection Project of   Food Manufacturing by Small-sized Bakery in the Form of Full-       Stream-of-Service-and-Production (Front Shop, Back Factory          model)" with the local health bureaus perform random inspection of bakeries within their jurisdiction.

          The focus of the inspection includes food industry login, the      implementation of Good Hygiene Practice for Food (GHP), product   liability insurance, warehouse management and the product               traceability and management of raw materials. Foods that are not     baked at high temperatures, ready-to-eat baked goods which include "lettuce" and "salad," and cakes and breads with fillings sold at       room temperature will be inspected. Any food manufacturer who      violates the “Act Governing Food Safety and Sanitation” is liable to  punishment according to the relevant regulations and laws handled  by the local health bureau to uphold the food safety of the general     public.