102年度新北市醬料源頭工廠輔導成效

Efficacy of the Sanitation Guidance on Food Safety Control in Condiment Factories in New Taipei City, 2013

《食品藥物研究年報》 5期 (2014/12) Pp. 350-355

摘要

本研究報告為102年度新北市醬料源頭工廠輔導計畫成果，查訪新北市轄區內九大夜市共244家攤販所使用之調味醬料品牌，追溯其醬料源頭工廠、製造業者，共計17家作為輔導對象。輔導方式以食品良好衛生規範(GHP)為依據，針對人員衛生管理、環境衛生管理、硬體設備管理、倉儲運輸管理、食品製程管理及文件記錄管理六大重點進行輔導。輔導前缺失率較高項目分別為：食品添加物未有專人、專櫃及專冊管理(44%)及有病媒或其出沒之痕跡，且未實施有效之病媒防治措施(38%)，及外從業人員未落實體檢(33%)；經輔導查核改善後，前述之缺失率以病媒防治措施改善程度最多，由38%下降為16%，其次是食品添加物之三專管理由44降至27%，從業人員未落實體檢由33降至27%；而改善程度較差項目為製程管理不當（如：清潔劑、化學藥品放置作業場所），缺失率僅由28降至25%。期望藉由計畫輔導方式加強醬料製造業者的源頭管理與衛生管理，同時對自家出廠之所有產品應有責任及保證，以確保消費者食的安全。

關鍵字

醬料 ； 食品良好衛生規範 ； 食品添加物

並列摘要

The aim of this study was to investigate the hygienic self-control of condiment manufacturers. We examined 17 condiment manufacturers in New Taipei City based on sources brands used by 244 foodstands in 2013, according to Food Good Hygienic Practices (GHP), including food handlers management, environmental sanitation, sanitary facilities, warehousing control , processing and record keeping. The major failure items included: special storage cabinets for food additives were not set up and managed by assigned personnel to file records regarding the items used, certified identification numbers and the inventory (44%), effective measures were not taken for vector control (38%), and employees did not pass health examination at least once a year (33%). At follow up, vector control had the highest level of improvement (from 38% to 16%), followed by food additives management (from 44% to 27%), then employees did not pass health examination (from 33% to 27%). The deficiency rate of storage of detergents, disinfectant and toxic chemicals in a specific location has just fallen by 3% (28% to 25%). To ensure food safety for consumers, condiment manufacturers should enhance hygienic self-control, food safety control at source, and take product responsibility.

並列關鍵字

condiment ； food good hygiene practice ； food additives