| Summary: | 碩士 === 輔仁大學 === 食品科學系 === 95 === With the industrial and commercial prosperity,"eat-out"
population is increasing and consequently causing people to pay much attention to food sanitation and safety of food service. In order to understand the current status of facilities and sanitary management of food contractors in Taoyuan county, the survey was carried out in the period of February 2006 ~ February 2007 by means of sending questionnaires to about 60 food contractors. A total of 28 completed questionnaires was collected, 5 from head offices and 23 from operation bases. Results from statistical analysis showed that both raw materials and semi-cooked products in head office of food contractors were purchased from qualified and traceable suppliers. There was assigned person to execute the acceptance inspection of raw materials. However, about 40% head offices employed thermometer to check the temperature of cold materials, and every storage room did not have temperature and humidity control. In the aspects of storage, 78.3% of food contractor’s operation bases rotated food stocks on the first in, first out principle. Most operation bases applied wood cutting board and had separated sinks for meats, and vegetables and fruits, while all operation bases did not have work table. Every operation base did well in annual employee health examination, wearing hat with hair restraint, putting on gauze-masks and aprons. Distance separation between areas of washing containers and food preparation was employed in the majority of operation bases. Deficiencies in sanitary facilities included exclusive sink for hand-washing, dressing room, lavatory and pest control. In general, there are a lot of rooms for improvement in many sanitary managements. To enhance the effectiveness of hygienic management of food contractors, great efforts need to be done by implementation of sanitation training program and frequent audits by local food safety officials.
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