年菜餐廳稽查專案之風險分析   全文下載

Risk Analysis of New-Year's Dishes' Restaurants Inspect Project

食品藥物管理署（下稱食藥署）為維護消費者飲食衛生及安全，針對食品高風險重點項目，督導並聯合各地方衛生局辦理年度專案稽查抽驗。本研究運用食品雲大數據等相關資訊，結合統計科學方法進行分析，以提升食品稽查管理專案之稽查效能與抽驗精準度。針對食藥署108年度「春節複合式專案之年菜餐廳業者稽查抽驗」食品專案，探索歷年與不合格情形具有顯著相關之風險因子，並提供建議作為未來專案規劃時評估參考。研究結果顯示：1.風險分析得知年菜常見食材「竹笙」為高風險產品，檢視該品項整體抽驗情形，建議後市場監測計畫應加強抽驗竹笙，並同時稽查產地來源標示；2.以風險象限圖方式將縣市分類，並對不合格情形達統計顯著之5縣市分別提出未來稽查規劃建議。

To support consumers to adhere to better food-safety practices, TFDA conducts post-market surveillance for selected high risk items with the cooperation and supports of local health authorities. This study aimed on pre-identifying several high risk parameters for a TFDA 2019 project named “Combined Project of New Year-Survey for Restaurants of New-Year's Dishes” by using big data analysis assisted with statistic and scientific risk factors. The analytical processes mainly adopted the failure reports from food cloud data system. The results are able to provide suggestions for future risks by looking into the historical pattern of past inspection records. The result showed: 1.”phallus indusiatus” was the high risk item of New-Year dishes. It was suggested that both quality and origin inspection were indeed; 2. After classifying all inspected cities and counties by risk dimension framework, suggestions were proposed for the five cities and countries who got statistical significant of examination failure.