書籍介紹
為使餐飲從業人員,能迅速汲取餐飲衛生之知識及遵守規範,進而落實良好的餐飲衛生管理。本「餐飲從業人員衛生操作指引手冊」爱依據中華民國114年公告的食品良好衛生規範(GHP)準則進行增修。本手冊部份圖文内容引述衛生福利部食品藥物管理署(下稱本部食藥署)民國90年出版「廚師良好作業規範圖解手冊」並更新部分的章節內容;也是特別為國內的餐飲從事人員,在衛生管理上提供良好明確的準則,以確保大眾餐飲之衛生安全及品質。
目次
Preface
Table of Contents
Chapter 1. Preparations for Food Service Workers Before Work
(1) Health Examination
(2) Food Safety Education and Training
(3) Requirements for Obtaining Professional Certification
Chapter 2. Personal Hygiene of Food Service Workers
(1) Dress Code for Food Service Workers
(2) Personal Hygiene Requirements During Work
(3) Non-compliant Personal Hygiene Behaviors
(4) Handwashing
Chapter 3. Hygiene Management Requirements for Food Service Premises
(1) Management of Environment and Facilities in Food Premises
1. Cleanliness Zoning Management of Food Premises
2. Airflow Management in Food Premises
3. Hygiene Management of Handwashing Facilities
4. Hygiene Management of Water Supply Facilities
5. Hygiene Management of Washing Areas
6. Hygiene Management During Operations
(2) Hygiene Management of Utensils and Equipment
Chapter 4. Hygiene Management During Food Preparation
(1) Washing and Pre-processing of Ingredients
(2) Cooking and Processing
(3) Serving and Packaging
編／著／譯者簡介
本署之施政規劃重點，在強化食品、藥物、新興生技產品、化粧品之管理及風險評估，落實源頭管理，健全輸入食品管理體系，發展核心檢驗科技，提升管理、檢驗與研究水準。本署的核心理念是將改變過去以產品管理為中心之概念，轉變成以消費者為中心之管理。透過統一的對外聯繫與發言制度，積極及迅速的與外界溝通，期望達到食品藥物管理一元化的理想。
序言／導讀
To enable food service workers to quickly acquire knowledge of food hygiene and comply with relevant regulations, thereby implementing sound food hygiene management, this “Guidelines on Hygienic Practices for Food Service Workers”has been revised in accordance with the Good Hygiene Practice (GHP) standards announced in the Republic of China (Taiwan) in 2025. Some text and illustrations in this handbook are adapted from the “Illustrated Manual of Good Operating Practices for Chefs” published by the Taiwan Food and Drug Administration (TFDA) of the Ministry of Health and Welfare in 2001, with certain sections updated. This handbook is designed to provide clear and practical guidelines for domestic food service workers in hygiene management, ensuring the safety and quality of public food service.
The contents of this handbook are divided into chapters, including:“Preparation Before Work,” “Personal Hygiene of Workers,” “Hygiene Requirements of the Workplace,” and “Hygienic Practices During Food Preparation.”In terms of presentation, this handbook strives to be simple and easy to understand, explaining hygiene and safety requirements for food service workers in a clear manner. To enhance practical understanding, the text is supplemented with abundant illustrative examples, enabling food service workers to follow, quickly apply the practices, ensure food safety, and prevent foodborne illness.
分類
其他詳細資訊
- 適用對象：成人(學術性)，成人(休閒娛樂)
- 關鍵詞：餐飲業，餐飲從業人員，衛生操作
- 附件：無附件
- 頁/張/片數：33
授權資訊
- 著作財產權管理機關或擁有者：衛生福利部食品藥物管理署
- 取得授權資訊：聯絡處室：食品組
姓名：劉子安
電話：02-2787-7368
地址：臺北市南港區研究院路一段130巷109號