Sanitary Surveys and Efficacy Evaluation of Implementing Standard Sanitary Operational Procedure of Sashimi Foodservice Establishments

• Main Authors: Yu, Hsiu-Ching, 余秀清
• Other Authors: 張正明老師
• Format: Others
• Language: zh-TW
• Published: 2003
• Online Access: http://ndltd.ncl.edu.tw/handle/34266436843111399652

碩士 === 國立海洋大學 === 食品科學系碩士在職專班 === 91 === Abstract Sanitary surveys of sashimi product were conducted by Taipei City Health Department from 2002 to 2003, based on which a “Sanitary Sashimi Food Establishment Certify Project” was propagated aimed to improve the sanitary operation of sashimi product. Sashimi and environment samples taken from 46 sashimi stores were analyzed for their microbiological conditions. Among the forty stores voluntarily taking part of the certifying process, only 14 stores were accredited. A follow-up questionnaire survey was conducted to the certified stores to further understand the impact of their business operation and the effectiveness of the project. Following findings can be drawn from the two sanitary surveys of sashimi stores: 1. Potential cross contamination sources in the sashimi preparing area are found in dish cloth, cutting board, handles of the refrigerated display cabinet, and the food contact surface of the working bench. 2. For edible ingredients, contaminants from shredded silk-radish is the most noticeable, while raw vegetable and mustard are the next. 3. The highest incidence of unsanitary conditions is found to be the raw fish suppliers which were caused by poor personal hygiene of the fish handlers and inadequate disinfection of cutting utensils. Japanese food restaurant has the highest cross contamination source which was reflected from the complexity of the menu. 4. Microbiological test results indicated the highest ratio of unsanitary sashimi product was found in Japanese food restaurant, next to self-service sushi store, and followed by raw fish supplier. Unsanitary conditions can be improved by adopting the following measures: cut off the possibly contaminated muscle surface of sashimi, implement sanitary operational procedure, prevent cross contamination from potential environmental sources, and maintain of storage temperature below 4℃ of the display cabinet. A follow-up questionnaire was conducted to the certified food establishments and results suggested that most stores considered a consistent surveillance audit and sashimi product inspection are necessary to safeguard the creditability of this certification program. Furthermore, on-job education for chefs and sashimi handlers held by local Healthy authority is also critical to provide a sanitary and safety sashimi product to the consumers.