校園週邊餐飲業自主衛生管理及餐具材質使用調查以台南市某大學為例

An Investigation of Independent Hygiene Management and Tableware Materials in Restaurants around Campus: A Case Study of Tainan University

曾婷鈺(Ting-Yu Zeng) ； 吳蕙君(Hui-Chun Wu)

《弘光學報》 85期 (2020/03) Pp. 81-94

https://doi.org/10.6615/HAR.202003_(85).0006

摘要

近年來食安風暴不斷湧出，為維護且提升師長及同學們的用餐品質，本研究以台南市某大學為例，針對校園內外包餐廳及鄰近學區的餐飲業進行調查，探討餐飲業自主衛生管理包含作業場所衛生管理、食材管理、員工個人衛生管理及用餐品質管理等；同時調查餐飲業常用之餐具材質種類，以了解消費者用餐安全性。藉由業者自主衛生管理現況，協助輔導申請餐飲衛生分級評鑑，同時對不安全材質之餐具進行汰換，以提升消費者用餐品質。研究結果顯示，鄰近學區餐飲店家對現行餐飲衛生法規的認知普遍缺乏，透過餐飲衛生說明會有助於提升業者對餐飲衛生法規的認知。在輔導業者自主衛生管理方面，以作業場所衛生管理及食材管理執行上最困難，輔導後改善率達45%。在申請餐飲衛生分級評鑑方面，約有93%的餐飲業願意參加評核，輔導後申請通過率高達85%，其中優級佔73%，良級佔27%；在餐具材質汰換方面，使用美耐皿餐具的店家從57%降至33%，其中汰換為不鏽鋼、陶瓷或其他材質的比例達67%。顯示透過宣導及輔導業者對現行法規深入了解，將有助於提升師生的用餐品質，減低發生食物中毒的風險。

關鍵字

自主衛生管理 ； 餐飲衛生分級評鑑 ； 餐具材質

並列摘要

In recent years, the food safety issues continued to emerge, and it is important for teachers and students to realize the quality of eating out. This study takes a university in Tainan city as an example to investigate the eating out restaurants near school, including environmental hygiene and quality management, food treatment, and employee personal hygiene. And investigation of tableware materials were carried out to understand the material influence on consumer healthy. We can improve the hygiene quality of consumer eating out by assisting them qualifying the food hygiene rating assessment. The results of the study show that there was a general lack of awareness of current food hygiene regulations in restaurants near the school. Therefore, a hygiene regulation seminar was hold to educate participants familiar with food hygiene management. During counseling the participants following the food hygiene regulations, it is most difficult to implement environmental hygiene management and raw material restore process. After counseling, the improvement rate is up to 45%. The merchants willing to participate food hygiene evaluation rating activity are about 93%. These participants qualifying evaluation rating are 85%. 73% of them obtains the excellent grade, and 27% of them obtains the good grade. The participants also change tableware material from melamine tableware to stainless steel, ceramic or the other nontoxic materials. The portion of using melamine tableware are from 57% down to 33%, and 67 % of them replaced. It shows that in-depth understanding of current regulations through the promotion and counseling the merchants will help improve the quality of meals for teachers and students and reduce the risk of food poison.

並列關鍵字

independent hygiene management ； food service hygiene rating evaluation ； tableware materials

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