降低餐盤澱粉殘留改善專案

Proposal for Reducing the Residual Starch on Dishes

衛生局食品衛生課極力宣導：優良之餐飲公司除了對食物的安全衛生要做好掌控外，與食物有直接接觸的餐具，其清潔更是不容忽視。本專案擬針對餐盤清潔稽核項目之一澱粉，作爲核心改善項目，應用品管手法降低其殘留値，檢測方式採行衛生署公定之澱粉殘留試驗，將餐盤分爲5個區塊，任一區塊只要經澱粉殘留試驗未檢測出藍紫色之呈色反應即爲合格結果，經由半年改善並配合PDCA管理方法，餐盤澱粉殘留率由87％降至27％，並帶動餐盤其它殘留物質量之減少，進而提升病患及員工之用餐品質。

As the declaration by the division of food sanitation in the department of health: In addition to the food sanitation, the good food manufacturer or restaurant should put emphasis on the clean dishware on which the food contacts directly. In this project, we detected the residual starch that is one of official assessment on dishes in order to evaluate our improvement. By means of quality control, we try to reduce the residual starch on the dishes. The method we use is the official starch-iodine test issued by the department of health. In this method, five zones are assigned on each dishes, the dishes passes the test if none of the zone shows positive blue color. After the hardworking management of PDCA method in the recent six months, the rate of positive starch test drops from 87% to 27%, the other residual substances are also reduced at the same time, the dinning quality of patients and staff is elevated.