110-112年食品工廠之食品安全管制系統輔導分析   全文下載

Analysis of Food Safety Control System Guidance for Food Factories from 2021 to 2023

本報告彙整110-112年度業者HACCP輔導結果，分析各類別與規模業者之實施概況，綜整業者缺失原因並提出改善建議。結果顯示，HACCP符合率會隨著業者規模增加而提升，各類別符合率因是否取得第三方驗證及是否為新成立工廠而有差異，而常見缺失項目則在各類別業者間無明顯差異，建議業者優先將具食品背景人員納入HACCP管制小組，並適時增加內部與外部教育訓練之頻率，精進與落實HACCP系統。衛生機關方面，建議爾後可優先輔導資本額未達新臺幣500萬元、食品從業人數未達20人或新成立工廠之業者，並持續建立HACCP計畫書範例與相關數位教材，協助業者提升HACCP落實度與有效性。此外，建議未來可分析取得第三方驗證之業者資料，瞭解其缺失項目，並搭配衛生機關各項稽查，協助業者完善HACCP系統，保障我國食品之衛生安全。

This report analyzes the results of industry coaching from 2021 to 2023, analyzes the implementation status of various types and sizes of businesses, and summarizes the reasons for deficiencies along with suggestions for improvement. The results show that the HACCP compliance rate increase with the scale of the industry. The compliance rate for each category varies depended on whether it has obtained third-party certification and whether it is a newly established factory. However, there is no notable difference in common missing items among the various categories of businesses. It is recommended that businesses prioritize including personnel with food background in the HACCP control team, and to enhance the frequency of internal and external education and training promptly. This will facilitate the enhancement and effective implementation of the HACCP system. Health authorities are advised to prioritize guidance for operators with capital of less than NT$5 million, fewer than 20 food handler, or newly established factories. At the same time, they should establish HACCP plan examples and related digital teaching materials continuously to assist operators in improving HACCP implementation and effectiveness. Furthermore, it is suggested future analyses be conducted on data obtained from third-party verified businesses to identify areas of deficiency, coupled with various inspections by health authorities, to assist businesses in improving their HACCP systems, ensuring the hygiene and safety of food in our country.