生魚片食用安全及製備流程衛生之消費者認知研究

A Study of Consumers' Perception on the Consumption Safety and Process Hygiene of Raw Fish Dishes

10.6572/JHHE.3(2).6

傅安弘(An-Hung Fu)；簡嘉靜(Jia-Jing Jien)

生魚片 ； 安全 ； 衛生 ； 食品安全管制系統 ； 教育訓練 ； sashimi ； safety ； hygiene ； HACCP ； on-the-job training

餐旅暨家政學刊

3卷2期（2006 / 06 / 01）

241 - 267

繁體中文

本研究之主要目的在了解消費者對於生魚片食用安全性及製備流程衛生之認知狀況，並比較餐飲從業人員與其他消費者的差異。本研究採取問卷調查法進行量化研究，以配額取樣由全省北、中、南、東各區選取樣本，共計發出620份問卷，收回之有效問卷共442份，其中餐飲從業人員與其他消費者所佔比例各半。所得資料以描述性統計、t-檢定、卡方分析進行資料比較並檢定其關聯性。研究結果顯示：高達八成的受測者會到熟悉的店享用生魚片；對生魚片食用安全性的認知，較不受性別之影響，其他人口統計變項對此方面均有不同程度的影響，整體而言，餐飲從業人員對生魚片食用安全認知的正確性顯著優於其他消費者；對生魚片製備流程衛生的認知方面，有關分切時佩戴手套、時常洗手、專用砧板、專用之抹布與刀具、洗手檯的設置等，觀念正確者均佔所有受訪者九成以上，與受訪者是否爲餐飲從業人員無關。根據相關文獻顯示，食品安全管制系統(HACCP)的確有助於提升生魚片的安全衛生品質，建議政府與民間業者合作推廣HACCP，以加強員工的衛生安全認知並保障消費者的食用安全；然而多數廠家基於經費的考量，對申請該制度及教育訓練的投資相當審慎。

The main purpose of this study is to understand consumers' perception status on the consumption safety and process hygiene of raw fish dishes, also to compare the perception levels of foodservice workers and general consumers. A questionnaire survey was used in this study. A stratified sampling, based on current population distribution in Taiwan, was selected from northern, central, southern, and eastern areas of Taiwan; 620 questionnaires were given out and the effective sample size of 442 was collected, including one half of foodservice workers and the remaining half of general consumers. To examine relationships among selected parameters, descriptive statistics, t-test and Chi-square analyses were conducted. The results indicated that 80% of respondents would go to familiar restaurants for raw fish consumption. With regard to safety recognition of raw fish consumption, although gender didn't seem to affect respondents' perception levels, other demographic factors showed different levels of influence on that. In general, foodservice workers performed significantly better on consumption safety recognition than other consumers did. As for the respondents' perception on the raw fish process hygiene, over 90% of the respondents, both foodservice workers and other consumers, showed correct perception on the following raw fish preparation procedures: wearing gloves while touching food materials, washing hands frequently, separate cutting boards for raw materials and cooked foods, designated wiping cloths and knifes, installation of hand washing sink by preparation area, etc. According to previous empirical studies, implementing HACCP may effectively raise the safety and hygiene quality of raw fish dishes. Cooperation of government and food service sectors is suggested. Through HACCP and on-the-job trainings, food service workers' recognition of food safety and process hygiene may be improved and customers' consumption safety may be protected. However, due to budget concerns, most manufacturers were conservative on applying HACCP certification and training program.

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