The meat of Cheng Hsin Chicken Fillet is safe. A piece of Chicken Fillet goes through 9 strict procedures, including thawing of raw materials, cutting and weighing, tumbling and seasoning, resting and maturing, bagging and sealing, quick-freezing and cold storage, packaging and sealing, cold storage of finished products, and cold chain transportation.

Each step of the process follows the internationalized quality and safety standards such as ISO9001, HACCP and 6S. Operation workshop, temperature control 22 degrees; raw material thawing, temperature control 10 degrees; tumbling seasoning, 30 minutes; static ripening, 0-4 degrees Celsius, 12 hours; quick-freezing cold storage, temperature control minus 26 degrees; finished product cold storage, temperature control minus 18 degrees. Determines the final quality of the chicken fillet temperature, time, operating procedures, where there are strict implementation standards.

For the front-line operating staff, there are also clear management guidelines. Every formally hired front-line employees are required to hold a health certificate and receive systematic business training before starting work; daily health and safety pre-shift meetings are held; employees entering the workshop operation area must change into clean overalls and disinfection treatment.

Every 1-2 hours, operators are required to wash their hands in the disinfectant pool configured in the workshop to avoid bacterial growth; each workshop is equipped with two health inspection inspectors to supervise the implementation of hygiene at any time and inform the daily after-shift meeting of the quality of production and hygiene throughout the day; employees leave the workshop before the operation of the place for the packet cleanup.