食品安全温度管理研究-以某國際觀光旅館西餐廳為例

預防食源性疾病在烹調肉類、家禽和蛋製品時，必須使用食品温度計，以防止食物中心温度不足，並確效食物內部最低温度以達到可殺死病原菌最低限度標準，從而確保食品安全。本研究量測收集了符合TCS食品特性的食材，即帶骨的肉類、厚度5公分以上禽畜肉類、水產類，如德國豬脚、香酥斑鳩、燒賣、蒜蓉蒸白蝦、紅酒燴牛肉、椒鹽白蝦、蕃茄青醬田雞腿、清蒸鱸魚、桂花子排、酥炸軟殼蟹、三杯嫩雞、麥年式煎魚，共12道菜餚總數89組的中心温度。為了防止過度烹調，也為預防菜餚中心温度不足，所以在烹調菜餚起鍋前，使用探針温度計量測確效食物中心温度，確保生產安全的菜餚供膳給顧客以維護。量測温度數據經SPSS統計分析初温(室温回温温度)、室温回温時間與烹調時間與中心温度之線性迴歸，研究中發現AdjR2=0.949、室温回温時間斜率=-0.118 (p=0.543)、初温斜率=0.662✽✽ (p =0.003)、烹調時間斜率=0.420✽✽(p =0.001)，由迴歸分析結果中顯示初温比烹調時間重要，因為初温斜率=0.662✽✽比烹調時間斜率=0.420✽✽值大。所以當初温未達預設值下限時，烹調時間固定下，會影響最終烹調中心温度。為了預防初温未達預設下限值，所以在冷凍、冷藏食材離開冷倉到室温時，以計時器開始計時回温時間，時間到自動聲響提醒廚師應先確認食材回温的中心温度(初温)是否達模組預設温度後再開始烹調菜餚。如此可預防回温時間不足，初温尚未達預設目標就提早烹調而影響最終烹調中心温度。量測12道菜餚除了德國豬腳、麥年式煎魚除外，都能達到模組預設烹調肉類中心温度75℃、覆熱中心温度70℃，而麥年式煎魚量測7組温度中有4組中心温度未能達到模組預設覆熱70℃，不符合率達57.1%。量測期間發現放置烤盤在不同位置温度差異很大，可能原因為烤箱温度分佈不均所致。此一發現將對西廚房所有烤類菜餚重新監測温度，並重新訂定烹調温度及時間，並以不符合菜餚案例對廚師施以教育訓練，防止再發，以達確效菜餚品質，維護食品安全。將模組化原物料及模組化菜餚製程做危害分析，並對高風險食材或製程步驟，達成西餐廳所提供菜餚均未發生食物中毒事件。關鍵字: 確效、中心温度、TCS食品、初温、斜率。

關鍵字

確效；中心温度； TCS食品；初温；斜率

並列摘要

Abstract Prevention of Foodborne Diseases When cooking meat, poultry, and egg products, food thermometers must be used to prevent food center temperatures from being insufficient and to determine the minimum temperature within the food to meet the minimum standards for killing pathogens to ensure food safety. The research collected the ingredients that meet the characteristics of TCS food, namely meat with bone, meat of more than 5 cm in thickness, aquatic products, such as Pork Knuckle, crispy Quail, Steamed pork Dumplings, steamed shrimps W/Garlic,Stwed US Beef W/Red Wine Sauce , Shrimps W/Salt & Pepper, Fried Frog Leg W/Tomoto, steamed Bass, Pork Spare Ribs W/Osmanthus Sauce, Crispy soft shell crab, Sauteed chicken W/Wine & Gin-ger, Fish Mueniere, a total of 12 dishes total 89 groups of central temperature. In order to prevent over-cooking, and the temperature of the center of the dish from being insufficient, the temperature of the food center is measured by the probe temperature measurement before cooking the dishes, to ensure the production of safe dishes for the customer to maintain. The measured temper-ature data was analyzed by SPSS statistical analysis of initial temperature (room temperature return temperature), room temperature return time and linear re-gression of cooking time and center temperature. The study found AdjR2=0.949, room temperature return time slope =-0.118 (p=0.543), initial temperature slope = 0.662 ✽✽ (p = 0.003), cooking time slope = 0.420 ✽✽ (p= 0.001), the regression analysis results show that the initial temperature is more important than the cooking time, because the initial temperature slope = 0.662 ✽✽. The slope = 0.420 ✽✽ of cooking time is large. Therefore, when the initial temperature does not reach the lower limit of the preset value, the cooking time is fixed, which will affect the final cooking center temperature. In order to prevent the initial temperature from reaching the preset lower limit, when the frozen and refrigerated ingredients leave the cold storage to room temperature, the timer starts to count the temperature return time, and the time to the auto-matic sound reminds the chef to confirm the center temperature of the food return temperature (Whether the initial temperature is up to the preset temper-ature of the module before cooking. This can prevent the lack of warm-up time. If the initial temperature has not reached the preset target, it will be cooked early and affect the final cooking center temperature. In addition to the German pig's foot and the wheat-style fried fish, the 12-course dishes can reach the preset cooking meat center temperature of 75 °C and the heat-receiving center temperature of 70 °C, while the wheat-type fried fish is measured in 7 sets of temperature. There are 4 groups of center temper-atures failing to reach the module preset heat of 70 °C, and the non-conformity rate is 57.1%. During the measurement, it was found that the temperature of the placed baking tray was very different at different positions, which may be caused by uneven temperature distribution in the oven. This discovery will re-monitor the temperature of all the grilled dishes in the West Kitchen, and re-set the cooking temperature and time, and educate the chefs in case of non-compliance with the dishes to prevent recurrence, to ensure the quality of the dishes and to maintain the food safety. The modular raw materials and modular dishes were processed for hazard analysis and high-risk ingredients or process steps. There was no food poisoning incident in the dishes served at the western restaurant. Keywords: Validation, Central temperature, TCS food, Initial temperature, Slope