初探實施強制性碳排管理對食品安全衛生管理之變革   全文下載

A preliminary study on the changes in food safety and hygiene management caused by the implementation of mandatory carbon emission management

因應氣候變遷及永續發展，各國開始採行相關管理措施，包括對食品產業等各種產業實施強制性溫室氣體排放管理以及對進出口產品課徵碳稅等。食品產業面臨碳排放管制措施之實施，新增辦理碳排管理相關業務同時亦增加營運成本。因此食品產業勢必將調整營運方式以控制營運成本，惟其調整不應減損對食品安全衛生之確保。食品產業調整營運方式應採取雙贏精進策略，兼顧減少碳排同時強化食品安全衛生，具體的方案包括積極導入智慧化管理、選擇採碳排量較低之原料供應、製造與行銷策略、制定精準產銷計畫、實施精準製程控制，以減少浪費與節約能源來達到減碳目標。在官方管制方面，食品安全衛生主管機關應留意企業為遵守碳排法令與實施減碳行動，是否有意無意減損了食品安全衛生之管理，導致有違反食品安全衛生法規之情形。

In response to climate change and sustainable development, countries have begun to adopt relevant measures, including implementing mandatory greenhouse gas emission management for various industries such as the food industry and levying carbon taxes on imported and exported products. The food industry is facing the implementation of carbon emission control measures, and new businesses for carbon emission managements will also increase expenditure costs. Therefore, the food industry is bound to adjust its operating methods to control the costs. But its adjustments should not compromise the assurance of food safety and hygiene. The food industry should adopt a win-win strategy when adjusting its operating methods that reducing carbon emissions while strengthening food safety and hygiene. Specific plans include actively introducing smart management, selecting lower carbon emissions models on raw material supply, manufacturing and marketing, and precise production and marketing strategies. To plan and implement precise process control to reduce waste and save energy to achieve carbon reduction goals. Food safety and hygiene authorities should pay attention to whether companies have intentionally or unintentionally compromised food safety and hygiene management in order to comply with carbon emission regulations and implement carbon reduction actions, resulting in violations of food safety and hygiene regulations.