台北市餐飲業者在食品良好衛生規範下常見缺失及因應問題探討

TMUIR > College of Nutrition > Master Program in Food Safety > Dissertations/Theses > Item 987654321/61321

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Title:	台北市餐飲業者在食品良好衛生規範下常見缺失及因應問題探討 Common Nonconformities and Difficulties of Good Hygiene Practice Occurred in Catering Service in Taipei City
Authors:	陳姿妤 CHEN, TZU-YU
Contributors:	食品安全碩士學位學程楊惠婷
Keywords:	食品安全;餐飲業;良好衛生規範準則;餐廳衛生管理;衛生稽查 Food safety;restaurant hygiene inspection;Good Hygiene Practice;Nonconformity
Date:	2021-07-07
Issue Date:	2022-01-24 17:36:26 (UTC+8)
Abstract:	食品安全一直是一個全球所關注的話題，對於公共的健康有著重大的影響。在臺灣，舉凡食品製造業者，均應符合食品良好衛生規範準則。然而，近10年間台灣的食品安全事件頻傳，食品中毒案件數更是逐年攀升。根據民國70-109年統計，臺灣食品中毒案件發生的攝食場所，以供餐之營業場所居冠。本研究目的是要了解台北市高風險餐飲業者在遵守食品衛生安全規範準則時的常見缺失及因應問題，藉由對業者作業環境的衛生訪查結果及從業人員所填寫的問卷進行探討及分析，並進而討論應對方法。本次研究結果發現，在衛生訪查結果，在所有檢核表缺失項目中「冷凍冷藏冰箱的溫度管理，保持清潔並定時紀錄」有38.6% 的餐飲業者有缺失、「食品、食品器具容器、包裝材料，不得直接接觸地面，以防污染食品」37.3%的餐飲業者缺失，這兩項有著較高的缺失比例。在從業人員認為遵守食品衛生規範的困難因子則以空間狹小、操作人員衛生安全知識不足、同一人在同一時間身兼多職、人員管理不良、職前教育訓練不足、工作時程緊湊等因素有較高的比例。根據本次研究結果建議，在要求餐飲業者遵守規範的同時，應該注意的是，是否有提供相應的教育訓練及給予足夠的相關知識，適時且實際的輔導措施，使管理者以及從業人員可以了解如何確保食品的衛生安全，並且針對較容易違規的小型餐飲業者給予需要的協助。 Food safety has always been an important issue of global concern, and it has a major impact on public health. In Taiwan, all types of food manufacturers have to follow the Regulations on Good Hygiene Practice for Food (GHP), and lay down the rule in food industry workers, processing area, facility sanitation management, and quality management. However, there are still many foodborne disease and food safety issues happened in the last decades. According to statistic data from Food and Drug Administration in Taiwan, the most foodborne disease outbreaks were located in restaurants. This research aimed to realize the restaurant workers’ barriers of following the GHP and discuss the solution to the problem. Questionnaire survey and restaurant hygiene inspection were used to find out the barriers and hygiene non-conformities (NCs). The results show that the majority hygiene NCs were “lack of temperature records for freezer and refrigerator” and “food contact the floor”. And the major barriers were narrow and small space, lack of food safety knowledge, multiple-job holding at the same time. These results suggested that before asking workers to follow the rules, the government should provide the effective training, the knowledge and advises for food safety. To make sure the owner and the workers of the restaurant realize how to ensure the safety of the food.
Description:	碩士指導教授：楊惠婷委員：楊登傑委員：蔡奉真
Data Type:	thesis
Appears in Collections:	[Master Program in Food Safety] Dissertations/Theses

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