101年度餐飲衛生評核成果

The Assessment of Food Services Hygiene in 2012

林蘭砡(Lan-Chi Lin) ； 鄭維智(Wei-Chih Cheng)

《食品藥物研究年報》 4期 (2013/11) Pp. 426-429

摘要

近幾年來餐飲業蓬勃發展，為減少食品中毒案件發生，首重做好餐飲衛生管理工作。部分國家採用餐飲衛生分級制度以改善餐飲衛生，具有相當成效。TFDA於101年協同地方衛生局（臺北市政府衛生局除外）舉辦餐飲衛生分級評核制度，總計通過評核的比例（通過評核家數／總評核家數）為79%，共有2,830家餐飲業者通過評核。通過評核的家數以新北市（1,226家）最多，其次是花蓮縣（368家）和高雄市（326家）。期望藉由餐飲衛生分級評核制度作為餐飲業者自主衛生管理之方式，以提升餐飲業衛生品質，保護民眾健康。

關鍵字

餐飲衛生分級 ； 餐飲衛生分級評核制度

並列摘要

The food hygiene management by dealers become more important as the food service develops very fast. Good food service hygiene can reduce food poisoning. Condition leveling for food service establishments has been implemented to improve food hygiene in other countries with good outcomes. The rating system of food service is operated by Food and Drug Administration, Department of Health in Taiwan in 2012 except for Taipei City. The passing percentage is 79 %. The best passing rate is from New Taipei City followed by Hualien County and Kaohsiung City. Rating system of food service encourages dealers to better manage food hygiene, improve food service hygiene quality and thus protect people's health.

並列關鍵字

condition leveling for food service establishments ； rating system of food service