| Summary: | 碩士 === 台南科技大學 === 生活應用科學研究所 === 95 === Feast restaurants in Tainan was selected to evaluate the performance of Good Hygienic Practice（GHP）standard table ware sanitar and microbial residues on cold-dished foods.Evaluation was performed according to the checklists based on seven management principles. Thirty feast restaurants in Tainan (serving size > 20 tables) were inspected. The result shows that the average score is 228.6/330(69.3％). Among them, the average grade of each category lies in between 3.2and 3.9, showing that most evaluated restaurants follow GHP standard. In particular, “sanitary management of facilities and equipments” category and “management of water sanitation, handwashing and sanitary facilities” have the highest average score. The restaurants with HACCP accreditation or Good Hygiene Inspection contain higher grades than those which do not have. Also, it is found that restaurants provide higher “hygiene training cost” is significant correlated with higher scores on “food sanitation management of employee”, “maintenances of facilities and workplace” and “management of water sanitation, handwashing and sanitary facilities” (p<0.05). It is also found that food sanitation management specialists with food science and related degree are better in implementing GHP than those who do not. In this research, there are 83.3% of catering restaurants achieving the regulation of 70% employees should have cooking license. The result shows that “ratio of having cooking license” has significant effect, meaning that sanitation lessons held periodically have positive effect by following GHP standard. Training of restaurants-related sanitation education held by restaurants also shows positive effect, and it also shows significant differences on following GHP (p<0.01). Result shows by following GHP, it would also improve the professional ability of the employees.
Overall, 95.6±4.07% of catering restaurants in Tainan area achieved the cleanness degree of dishware <500 RLU, the qualified oil/fat residual proprotion 87.3±12.3%, but the qualified starch residual proprotion was found lower, only 77.4±13.68%. It is also found that there is no significant differences between hand-washed or machine-washed on the residuals of fat/oil or starch found on dishware (p>0.05), but it was found to have significant differences on the cleanness of dishware (p<0.05), result shows the machine-washed dishware are cleaner than hand-washed ones. Restaurants that stored dishware in closed cabinets follow GHP better than those who stored dishware in the open cabinet.
As for microbial detection on cold-dished foods, E. coli count in all restaurants (n=27) tested was found negative, which qualified the sanitation standard, and the average of Coliform count was found 41.4±3.2 MPN/g. The rating A, B, C were based on the overall achievement of following GHP, it was found that C rated restaurants have significant higher Coliform counts in cold-dished foods than A and B rated restaurants (p< 0.1).
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