At its establishment, QFI adhered to the company’s business philosophy of "trusting customers, strictly adhering to food safety, and improving quality" and required all employees who joined QFC to adhere to the company’s business philosophy.

QFC "believes in customers" will adhere to the position of taking care of its employees, choose suitable and cost-effective catering suppliers to provide meals for its colleagues, and jointly create a win-win business environment. QFC "strictly adheres to food safety" to ensure that the ingredients provided meet food safety standards so that the nutrition and health of consumers receive due care, and uses an irreplaceable conscience as the basis for balanced decision-making. QFC continues to "improve quality", allowing the meals provided to showcase the value of diversity in addition to color, aroma, and flavor. Under the principles of making good use of resources, reducing waste, and reducing carbon emissions, we work together with customers and their colleagues to fulfill the responsibility of being a citizen of the Earth.

Adhering to the premise of being responsible to customers, oneself, and the people who enjoy the food provided by QFC, QFC also requires its employees to adhere to the code of conduct, which is based on "honesty and practicality, dedication and professionalism, and exemplary behavior" as the company’s code of conduct.

QFC requires colleagues to be "honest and pragmatic" in their behavior and actions, to self-demand morality, to scrutinize actions according to regulations, and to be "sincere in their hearts, truthful in their actions, and trustworthy in their words" in daily life, without any conditions of deception. QFC also reminded his colleagues to be "dedicated and professional" in their positions, to fulfill their responsibilities, and to do everything with the best of their heart, in order to fully utilize their professional abilities without any reservation. As one of the catering service providers, QFC needs to approach the industry with humility and strive to learn from good teachers and models. Through the role of "learning by examples," QFC learns from the strengths of other practitioners and then fills in its own shortcomings. Only by making progress step by step, can QFC continue to grow and accumulate small steps to reach a thousand miles.

According to the classification standards of the Company Number Retrieval System of the Ministry of Economic Affairs, QFC is one of the members of the "Instant Meal Box Food Manufacturing" industry, and its business scope covers the "manufacturing and delivery of food boxes, group meals, ready-made dishes, and other industries". Therefore, it is subject to the regulations of the Act Governing Food Safety and Sanitation and needs to pay attention to food hygiene, safety, and quality in order to maintain the health of its consumers.

In order to protect the rights and interests of customers and their employees, QFC regularly conducts regulatory inspections on laws and regulations such as the Act Governing Food Safety and Sanitation, Enforcement Rules of the Act Governing Food Safety and Sanitation, and the Standards for Determining the Number of Administrative Penalties in the Food Safety and Health Management to ensure that the company’s actions comply with the latest regulations and make necessary adjustments. At the same time, the content required by regulations will also be advocated and explained to internal colleagues, hoping to construct a complete and safe dietary system and environment under the integration of "knowing ( getting knowledge)" and "implementation (taking actions)".

There is no best business operation but better, and this is also true in the field of catering and cooking. Therefore, Dongpo Su passed down the tradition with "Ode to Pork" and Mei Yuan became famous with "Yuan Mei’s Food List". In order to ensure the professionalism and perseverance of our colleagues in cooking, QFC actively encourages relevant colleagues to continue learning in order to acquire further skills so as to improve the color, aroma, taste, style, and selection of ingredients, make breakthroughs in cutting techniques and furnishings, adhere to the conscience of food, and continue to check the basic elements of health and safety for customers.

Article 12 of the Act Governing Food Safety and Sanitation stipulates that: " Food businesses belonging to a category and scale designated by the central competent authority in a public announcement shall have a certain percentage of professionals with vocational or technical certification in food, nutrition, catering, etc. responsible for food sanitation and safety control." The professional licenses obtained by QFC’s colleagues include "Dietitian", "Chinese cooking", "Western cooking", "Hazard Analysis and Critical Control Point, HACCP" Individuals related to the aforementioned projects, such as "Occupational Safety and Health Business Supervisors" and "Fire Protection Administrators", please refer to the "Professional Certificates" section of this webpage.