食品安全管制系統輔導成效之探討－以新北市肉類及水產加工業為例

Effectiveness of the Implementation of the Food Safety Control System Counseling - Using Meat and Aquatic Products Processing Manufacturers in New Taipei City as an Example

吳一峰(YI-FENG WU) ； 薛惠文(HUI-WEN HSUEH) ； 陳宇儒(YU-JU CHEN) ； 姚香禔(HSIANG-TI YAO) ； 莫皓帆(HAO-FAN MO) ； 楊舒秦(SHU-CHIN YANG) ； 許朝程(CHAO-CHENG HSU) ； 陳潤秋(CHEN JUN-CHIU)

《食品藥物研究年報》 11期 (2020/12) Pp. 312-327

摘要

危害分析重要管制點（HACCP）為一鑑別、評估及控制食品安全危害之系統，目前世界各國已將HACCP制度導入於食品安全管理措施之一，我國政府依據食品產業的風險程度，自2012年度起分階段公告實施業別執行食品安全管制系統符合性稽查。本研究對象新北市肉品加工廠41家及水產加工廠31家，從2018年1月至12月，進行專案輔導計畫，先邀集34名專家學者凝聚共識後，對於業者實施HACCP的12個構面進行初檢，接著由專家學者實施階段性實地輔導，並導入HACCP基礎與進階班課程訓練，最後進行12個構面的複檢，探討輔導前後執行HACCP各構面合格率之差異。研究發現，在小型食品加工業方面，輔導前後合格率是否具有顯著差異，取決於其接受輔導的意願。而在中型以上食品加工業，為中央公告應符合食品安全管制系統準則之食品業，如經專家學者2次以上輔導後，仍有不符合之項目，後續將由地方衛生局執行HACCP符合性稽查時，恐涉及食品安全衛生管理法之規定。而在大型食品業方面，在「聘僱專技人員」最難達成法規上的要求，故未來在輔導大型加工食品業可建議提供更優渥的條件吸引人才外，亦可結合多方人力媒合平台，協助聘僱專技人員以符合法規，本研究結果可供政府或相關單位於輔導查核食品安全管制系統之參考。

關鍵字

食品安全管制系統 ； 專案輔導計畫 ； HACCP查檢表

並列摘要

Hazard Analysis and Critical Control Point (HACCP) is a system for identifying, evaluating and controlling food safety hazards. Currently, countries around the world have introduced the HACCP system into one of the food safety management measures. Based on different degree of risk on food business, the authority in Taiwan has promulgated the implementation of compliance inspection of the food safety control system in stages since 2012. Research objects were 41 meat as well as 31 aquatic products processing plants in New Taipei City with project counseling. From January to December 2018, 34 experts and scholars were invited for this plan in the early stage and reached a consensus through discussion. Further, reviewers checked and clarified the processing plant's implementation of the 12 steps for the HACCP system (hereinafter referred to as the 12 facets). Experts and scholars provided phased on-site guidance to above factories for the completion of the HACCP system's 12-step project. The HACCP basic and advanced courses have been held to educate and train staffs of the proceeding plants. After implementing the guidance, the HACCP system conformity check was carried out. This study demonstrated the difference in the conformity rates of the various facets by implementing the HACCP system before and after the meat and aquatic products processing factories were coached by experts and scholars. The study showed that, for small food processing plants, it depends on their willingness to receive expert guidance to make significant progress in conformity rates. The medium-sized and above food processing industry also belong to the category which shall meet the regulations on Food Safety Control System, promulgated by the central competent authority. If there are still non-conforming items after counseling more than twice, the follow-up HACCP compliance audit by the local health bureau may involve the provisions of the Act Governing Food Safety and Sanitation. In terms of large food industry, ＂hiring professional and technical personnel＂ is the most difficult legal requirement to meet. Therefore, in the future, in counseling large processed food business, it is advised that better conditions are offered to attract talents, and they can also collaborate with multiple human resources platform which can assist in hiring professional and technical personnel to meet requirements. The report can be used as a reference for the government or other relevant units in counseling and checking the HACCP system.

並列關鍵字

Hazard Analysis and Critical Control Point ； project counseling plan ； HACCP checklist