105年度傳統小型釀造發酵食品製造業者輔導概況   全文下載

Overview of the Sanitation Guidance on Small-Scale Traditional Fermented Food Manufacturers

本研究報告為105年度執行傳統小型釀造發酵食品製造業者計畫之輔導概況，輔導訪視共25家業者，包含醬油業者11家、調味醬業者3家、紅麴業者4家、豆腐乳業者5家與發酵醬菜業者2家。輔導方式以食品安全衛生管理法及食品良好衛生規範準則為依據，經訪視輔導瞭解許多釀造發酵食品業者的衛生觀念不佳，廠區環境衛生髒亂與病媒出沒、器具未妥善貯放，且多數業者不具備食品相關背景，未定期執行儀器校正，未建立供應商資料、原物料驗收、製程管制等自主管理紀錄表單，且未有客訴及回收品相關紀錄。本計畫透過輔導訪視教育業者衛生相關法規，指導業者改善場區環境及提升製程衛生，並提供業者自主管理表單，期使業者加強落實從原料、製程到成品之管理責任。計畫另抽驗釀造發酵食品共計56件，檢驗結果1件醬油類產品檢出不得添加之著色劑食用黃色五號，及1件紅麴米檢出超量橘黴素，總不合格率為3.6%，2件產品經輔導再次檢驗已符合法規標準，亦顯示本輔導計畫具提升業者自主管理之能力。

This research report is an overview of the sanitation guidance of traditional small-scale fermented food manufacturers in 2016. Twenty-five food businesses had been counseled, including 11 soy sauce, 3 sauce, 4 Chinese red rice, 5 fermented bean curd, and 2 fermented pickle manufacturers. The guidance was based on “Act Governing Food Safety and Sanitation” and “The Regulations on Good Hygiene Practice for Food (GHP)”. In this research, many fermented food businesses showed the lack of sanitation knowledge, manufactured in the mess operation sites with the appearance of pests, and improperly placed utensils and containers. Most of the manufactures did not hire food specialized personnel, and the measuring devices or recorders were not regularly calibrated. Most of these manufactures did not establish the self-management forms or records for raw materials supplier information, acceptance procedure, and process management. Records of customer complaints and product recall were also missing. Through counseling in this research, compliance of sanitation regulations, improvement of hygiene of operation sites and manufacturing process, and development of self-management forms were introduced to reinforce the responsibility of the fermented food manufacturers in raw materials, process and products. In other respect, a total of 56 fermented foods were sampled and examined. The results (failure rate 3.6%) showed that a food colors, yellow No5, which can not be used in soy sauce was detected in one soy sauce sample, and an excess of citrinin was found in one Chinese red rice sample. After counselling, the two kinds of products which were unqualified in last sampling test were reexamined and found in accordance with “Standards for Scope Application and Limitation of Food Additives”. The result demonstrated the performance of guidance in this research.