Investigation on Food Hygiene Self-Management in Soybean Product Industry and Levels of Several Food Additives in Those Foods in Taoyuan

• Main Authors: Chiang, chao-chun, 江昭諄
• Other Authors: Hwang, Deng-Fwu
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/83uy24

碩士 === 國立臺灣海洋大學 === 食品科學系 === 105 === The study points out the food industry whether getting the benefit of sanitation management improvement or not after the consulting from the government. The 100 soybean product manufactures in Taoyuan are as the research object. According to the Good Hygiene Practice, they are evaluated including two times of field consulting and one graded inspection. Through this procedure, the effect of the self-management was investigated in these manufacturers for improvement on safety and Hygiene. The indicators of self-management of sanitation are based on the GHP consulting table, and have two parts: (1) Self-management consisting of operation environment and the management of its warehouse hygiene, health and hygiene management of food employees, and product and raw material management; (2) In general regulations including the supplier management, food additives management, food traceability, product labeling and food registeration, and food industry registeration. Results show that there are 43.0% for no factory registeration, being the most. The second one is the factor registeration (31.0%). The last one is the temporary factory registeration (26.0%). Besides, through grading check score, there are 33 manufacturers get Level A (in score upper than 88). And, 30 Manufacturers get Level B (score range from 66 to 87). 37 manufacturers fell into level C (score lower than 65). The main disadvantages in self-management are: operating plant did not maintain cleanliness, not separated by cleanliness, and reservoir was not managed. The main missing in General provisions section are: no additives records and no raw material records. Manufacturers having received food hygiene education training could obviously get higher performance in the operating environment and warehousing health management, health management of food employees, food industry registration and audit score than those who did not take the training courses.Those manufacturers, obtained from both the 2nd consulting and the 3rd Graded inspection, get higher score than those obtained from the 1st consulting. Furthermore, there were no frand and adulteration happen during these checks. Levels of several food additives were detected in 976 soybean products collected from factory and its downstream. The test items included preservatives, hydrogen peroxide, dimethyl yellow, diethyl yellow and metanil yellow, Methods of Food and Drug Administration were applied to perform. That detected the number of unqualified pieces of 26 were detected (average of 2.66%), The highest illegal rate was 1.54% for benzoic acid, the illegal rate of hydrogen peroxide was 1.09%, and the illegal rate of sorbic acid was 0.1%. The number of illegal manufacturers were 13, among them seven manufacturers were belong to the C-class, six manufacturers were the B-class. Therefore, it is recommended that food control authorities should proide sufficient education for the foremen and inspecting officers. Then, the government performance grading check to monitoring the manufacturers follow the basic requirements of food safety control, to improve food safety management.