臺灣食品安全法制之檢討——以風險分析模式為核心

Reappraisal of Taiwan Food Safety Law – Emphasize on the Risk Analysis Model

臺灣食品安全衛生管理法於2013年6月進行大幅修正，最重要者為納入以預防原則為前提之風險分析模式，惟該法似僅將核心置於風險評估之制度設計，有關風險管理措施著墨不多，風險溝通更是付之闕如，導致修法3年多以來，食品安全仍未獲得有效管制。實則，風險分析模式係由歐盟開始發展，主要包括風險評估、風險管理及風險溝通，本文期望藉由風險分析模式之釐清，有效改善臺灣食品安全法制，進而促進食品安全、確保消費者權益。

Since June 2013, food safety law revision included the brand new “Risk Analysis” model into “Precautionary Principle” concept. Risk analysis started over by European Union (EU), which is a politicoeconomic union of 28 member states that are located primarily in Europe. “Risk Analysis” model has three components, including risk assessment, risk management and risk communication. In Taiwan, we have already taken “Risk Analysis” model on board for the innovation of food safety regulation, but Food Safety Law focused in the accounting system design of risk assessment. There is only few in the risk management, and no statements in risk communication. Two years after food safety law revision, we still found the administration office has difficulty in facing the new food scandal, and the general populations are still worry about food safety issue.