TASC makes the cultivation of a safe working environment our mission. We implement safety and health management in accordance with the relevant laws. ISO 45001 (Occupational Safety and Health Management System) and CNS 45001 (Taiwan Occupational Safety and Health Management System, TOSHMS) certification have both been obtained. Standard operating procedures have been established for all safety and health tasks within the fab. These include chemical management, automated inspection management, employee training management, change management, health management, emergency response, high-risk operations management, ergonomic injury prevention, prevention of unlawful infringement in the workplace, maternal protection, prevention of overwork, mechanical equipment management, and contractor management. The management mechanisms strive to eliminate potential risk factors for accidents, personal injury, and unhealthiness in the workplace, and provide employees with a safe and healthy working environment.

• SAFETY MANAGEMENT

All mechanical equipment must undergo change management and risk assessment before introduction to ensure the effective management and safe commissioning of all mechanical equipment. First, the safety protection devices (e.g., Safety interlocks, machine hazard markings) and environment, safety, and health hazards are reviewed. Safety improvements are proposed by the industrial safety unit if there are any safety concerns. Equipment vendors must comply with the fab’s contractor industrial safety and health management regulations during installation. A safety function check is performed on machines before acceptance along with employee education and training to ensure that the safety management scheme is enforced.

To realize source management for chemicals, a review procedure was defined by TASC for the introduction of new chemicals and to reduce the impact of new chemicals on existing operations within the fab. On the user side, environmental monitoring in the workplace is carried out every six months to keep track of the current working environment and assess worker exposure. If there are any anomalies in the monitored results then corrective action will be implemented before monitoring again to ensure that exposure is in line with law.

TASC has established an emergency response organization and drawn up emergency response plans for different scenarios to ensure that we are prepared for all eventualities. These response procedures cover emergencies such as fire/fire alarm, chemical spill. Gas leak, black out, earthquake, abnormal emissions by pollution control equipment, typhoon, first-aid and infectious diseases. Different types of education and training are arranged for each team within the emergency response organization. Regular emergency response drills are also held to ensure the validity of training.

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• EMPLOYEE TRAINING MANAGEMENT

Employees are a company’s most important asset and are crucial to the company’s sustainable growth. It is therefore our responsibility to provide employees with a safe environment to work in. To prevent occupational injuries, employee training is as important as the installation of safety and health facilities. The training program includes training for new hires, in-service training, and competency training. These not only strengthen employees’ ESH awareness, responsibility and understanding but also strengthen the personal competency of employees.

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• EMPLOYEE HEALTHCARE

Healthy employees help improve work quality, efficiency, and help foster a more vibrant workplace. TASC is also responsible for providing a healthy workplace, fostering a healthy atmosphere in the workplace, and promotion of sustainable health management. We therefore take an active interest in employee healthcare activities including the organizing of periodic employee health exams, injury/sickness support and health guidance. Occupational medicine specialists visit our fabs to provide on-site health services, organize health promotion and screening activities, and more. We seek to establish the mindset for health self-management in employees’ attitudes to life and their actions.

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Implementation Status and Improvement Measures of the Employee Satisfaction Survey

TASC places great importance on employee opinions and workplace well-being. In order to understand employees’ satisfaction with the working environment, welfare programs, and related services, and to provide an important basis for management and institutional optimization, the Company conducts an Employee Satisfaction Survey on a regular annual basis.

Through the systematic collection of employee opinions and feedback, TASC is able to identify employee needs and key concerns. Based on these insights, the Company formulates improvement plans and continuously optimizes the working environment and employee welfare systems, thereby enhancing employee satisfaction and organizational cohesion and further promoting sustainable corporate development.

The main theme for 2025 focuses on Group Catering Quality, aiming to improve employee dining benefits and meal service quality. The Human Resources and Administration Department was responsible for planning and implementing the Employee Group Catering Satisfaction Survey. The survey was conducted from October 17 to October 22, 2025, targeting all current employees and administered through an online questionnaire.

The survey achieved an employee coverage rate of 85–90%. The questionnaire covered four major dimensions: meal taste, menu diversity, meal service efficiency, and overall satisfaction. The overall satisfaction rate reached over 60%, achieving the established target. Most employees expressed positive feedback toward the company’s group catering services.

Based on the results of this satisfaction survey, the Company has jointly developed an improvement plan with the catering service provider. The measures include increasing healthy and diversified meal options, optimizing menu rotation mechanisms, strengthening food quality and hygiene management, and improving service efficiency.

In addition, employee feedback and satisfaction results have been incorporated into the catering supplier’s performance evaluation and periodic review meetings. Through continuous monitoring and improvement, the Company aims to ensure steady enhancement of catering service quality and further improve employee satisfaction and workplace well-being.

• Target: All current employees
• Survey Items: Meal taste, menu diversity, meal service efficiency, and overall satisfaction
• Coverage Rate: 85–90%
• Survey Frequency: Once per year
• Survey Period: October 17 – October 22, 2025
• Overall Satisfaction: 60% satisfied, achieving the target of over 60%
• Survey Result: Employee coverage reached 85–90%, with an overall satisfaction rate of 60%.
• Improvement Measures：Based on the results of this year’s employee group catering satisfaction survey, major employee suggestions included adjusting meal flavors, increasing protein content, reducing menu repetition, and improving ingredient freshness. In response, the Company has jointly formulated the following improvement measures with the catering supplier:

1. 1. Meal Flavor Adjustment Mechanism

      In response to employee feedback that certain dishes had “unusual flavors,” discussions with the catering supplier have prioritized more widely accepted tastes and balanced seasoning. The proportion of overly distinctive or regional dishes will be moderately reduced. In addition, an employee meal feedback mechanism will be established to regularly collect dining feedback as a basis for menu adjustments, thereby improving overall acceptance of meals.

   2. Nutritional Structure Optimization (Increase in Protein Content)

      As some employees reported insufficient protein content, the catering supplier has reviewed daily nutritional allocations. Protein sources such as meat, fish, soy products, and eggs will be moderately increased, and balanced nutritional menus will be planned to ensure each meal meets healthy dietary principles and enhances nutritional value.

   3. Menu Diversity Management

      To address the issue of high menu repetition, the catering supplier will establish a menu rotation system, planning menus on a weekly or monthly basis. This approach will reduce short-term repetition while incorporating diverse cooking methods and ingredient combinations to enhance menu variety and freshness.

   4. Ingredient Freshness and Quality Management

      In response to feedback regarding ingredient freshness, the following management measures will be strengthened:

      a. Require suppliers to strictly implement ingredient procurement and storage management systems.

      b. Conduct regular inspections of food quality and hygiene.

      c. Establish an incident reporting and immediate corrective action mechanism to ensure ingredient quality and food safety.

   5. Maintaining and Strengthening Existing Advantages

      Employees generally recognize the positive service attitude of catering staff and the sufficient portion sizes. These strengths will continue to be maintained, and service quality will be incorporated into supplier evaluation indicators to ensure stable and continuous improvement in catering service quality.