107年度烘焙食品業稽查成效分析

烘焙食品種類多元，為國人廣泛食用之食品，107年衛生單位啟動稽查計畫，針對烘焙業者之製作場所，查核其從業人員、作業場所、設施衛生管理及品保制度，符合食品良好衛生規範準則（GHP）規定之情況，共計執行213家。查核結果有129家業者，GHP初查結果缺失項目大多為未落實食品添加物管理、無法提具食品從業人員健康檢查證明或盛裝食品容器直接放置地面等，並查獲18家業者貯存逾有效日期食品（11.8%），複查均已改正完成；抽驗烘焙業者使用之液蛋原料及自製成品，102件自製成品中，71件易變質腐敗產品檢驗防腐劑、大腸桿菌群與大腸桿菌，有3件檢出大腸桿菌群超出一般食品衛生標準限量，31件烘焙食品檢驗反丁烯二酸二甲酯，結果均未檢出；38件液蛋原料，有5件（13.2%）檢出病原性微生物。針對稽查結果不符規定及製售違規產品之業者，依食品安全衛生管理法處辦。

關鍵字

烘焙食品；食品良好衛生規範準則

並列摘要

A variety of baked goods are widely consumed in Taiwan, thus an inspection plan for baked goods manufacturers was executed by the health authorities in 2018. This plan examined baking operation sites of 213 businesses. Based on the ＂Regulations on Good Hygiene Practice for Foods (GHP)＂, the personnel, operation sites, sanitation management of facilities and quality assurance system of the businesses were inspected. The results indicated that upon preliminary investigation, 129 businesses had deficiencies according to the provisions of GHP, including neglect in management implementation of food additives, no practitioners' health examination records, or placing food containers directly on the floor; all non-compliances had been corrected prior to follow up inspections. Furthermore, 18 businesses were found storing foods passed the expiration date (11.8%). In this inspection plan, 102 baked goods and 38 liquid egg ingredients were sampled and tested. The results showed that 5 liquid egg ingredients were contaminated with pathogenic microorganisms (13.2%). Among the sampled baked goods, 31 were tested for dimethyl fumarate and shown negative results. The other 71 baked goods that are prone to deteriorate or spoil were tested for preservatives, coliform and Escherichia coli, the results demonstrated that 3 of them exceeded sanitation limit on coliform (4.2%). Businesses with violations as well as produced nonconforming products were penalized according to the provisions of ＂Act Governing Food Safety and Sanitation＂.

並列關鍵字

baked food ； GHP

國際替代計量

107年度烘焙食品業稽查成效分析

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