近年來食品安全衛生法規和食品安全風險危害分析的議題日漸受到大家的重視，政府為維護國人健康，制定了食品良好衛生規範準則作為輔導及稽查的依循準則以管理食品衛生安全及品質，並再以評估食品工廠業者作業場區作業環境衛生及設備執行風險之考量。本研究目的在探討食品工廠產業環境衛生及設備執行關鍵成功之因子。本研究選食品工廠之即食食品相關產業且生產過程複雜，即時餐盒、調味醬類、冷藏調理及冷凍食品作為調查對象，有效問卷162份，總回收率為19.6%。結果顯示「清潔消毒」及「廠房面積」對於環境衛生監測合格率是有顯著性影響，顯示清潔消毒程序越好，環境衛生監測合格率會越高，且廠房面積在<300坪的公司合格率也越好。從產業業態分析則是「工廠類別」與「相對其他產品微生物風險程度」來看是有顯著性差異，工廠類別「即食餐盒」對於微生物風險程度較高，「調味醬類」對於微生物風險程度較低。其原因可能是「即食餐盒」為即食產品，從原料到成品生產過程中發生食品風險且產品保存不易，故產生的微生物風險極高。「工廠類別」對「作業環境衛生採樣點次數更換頻率」和「作業環境衛生採樣頻率更換頻率」來看是沒有顯著性差異，但數據分析可以發現「工廠類別(冷藏調理)」對於採樣點次數更換頻率及採樣頻率更換頻率較高，「工廠類別(調味醬類)」對於採樣點次數更換頻率及採樣頻率更換頻率較低。故可得知，「工廠類別(調味醬類)」對採樣頻率較低可探究於相對微生物風險程度較低。作業環境衛生採樣點更換頻率占多為「1-3次」，其第二為「從未採樣」，有此可知作業環境衛生採樣點更換頻率還是相對弱；作業環境衛生採樣頻率更換頻率占多為「從未更換」，有此可知食品工廠對於採樣頻率更換要求較低。另外，本研究也發現對於影響採樣頻率有影響的因子是「人員知識」、「資源投入」、「廠房面積」、「對於微生物風險程度」。最後本研究希望食品工廠製造業者多加關注作業場區環境衛生及設備執行與改善問題，並提供給食品工廠製造業者做為作業環境衛生及設備執行管理之目的。

In recent years, food safety and hygiene practice in the food industry have come to the public concern due to the occurrence of foodborne outbreaks. In Taiwan, food business owners are required to properly and adequately apply he food safety and hygiene practices in their respective food company operation based on the rules and guidelines provided by the food safety authority. Towards this, in this study, the key success factors for implement these practices in the food industry was evaluated. A mail survey was designed and distributed to a wide range of food companies, including ready to eat food industries, sauce food enterprises and chilled and frozen foods. Compete responses were received from 162 businesses, a response rate of 19.6%. The result show that “cleaning and disinfection” had a significant impact on the pass rate of environmental sanitation monitoring. the better the cleaning and disinfection procedures, the higher the pass rate of environmental hygiene monitoring, 3)the qualified rate of the factory size is less than 990 m2 is significant impact, based on the industrial format analysis, there was a significant difference between "factory category" and "microbiological risk relative to other products". The factory category " ready to eat food industries " had a higher degree of microbial risk, and " sauce food enterprises " had a lower degree of microbial risk. The reason for this might that " ready to eat food industries " are ready-to-eat products, and food risks occurred during the production process from raw materials to finished products, and the products were not easy to store, so the risk of microorganisms was extremely high. There was no significant difference between "factory category" and "replacement frequency of operating environmental hygiene sampling points" and "replacement frequency of operating environmental hygiene sampling frequency", moreover the data analysis can find that "factory category (chilled)" has no significant difference in the number of sampling points The replacement frequency and sampling frequency were higher, and the replacement frequency of "factory category (sauce food enterprises)" was lower for the number of sampling points and sampling frequency. Therefore, it identified that the "factory category (sauce food enterprises)" can be explored for the lower relative microbial risk for the lower sampling frequency. The frequency of replacement of sampling points for operating environment sanitation was mostly "1-3 times", and the second was "never sampled". From this, it identified that the frequency of replacement of sampling points for environmental sanitation was relatively weak; the frequency of replacement of sampling points for environmental hygiene was more frequent As "never changed", it identified that food factories had lower requirements for sampling frequency replacement. “personnel knowledge”, “resource input”, “factory size”, and “the degree of microbial risk” had a significant positive impact on sampling frequency.In light of the findings in this study, therefore, the adoption of better food safety and hygiene practices in the food company environment is encouraged. The finds in this study may be used by food practitioners as basic information in the decision-making process to improve food safety management in the food industry.

摘要 I
Abstract II
目錄 III
表目錄 V
圖目錄 VI
第一章 前言 1
1.1研究背景與動機 1
1.2研究目的 2
1.3研究問題 2
1.4研究流程 3
第二章 文獻整理 4
2.1食品工廠 4
2.2食品良好衛生規範準則 6
2.3清潔與消毒對環境與設備衛生的影響 10
2.4食品作業規範對環境與設備衛生的影響 11
2.5資源投入 13
2.6食品工廠環境監測計畫之發展 14
第三章 研究架構與假設 18
3.1研究架構 18
3.2因子定義 18
3.3研究假設 19
第四章 研究方法 22
4.1研究對象 22
4.2深入訪談 22
4.3問卷調查設計 22
4.4問卷研究量表 23
4.5問卷資料分析方法 27
第五章 結果與討論 29
5.1 深入訪談 29
5.1.1深入訪談樣本分析 29
5.1.2影響因素 29
5.2 問卷調查 29
5.2.1問卷調查樣本分析 29
5.2.2問卷因素分析與信度分析 30
5.2.3敘述性統計分析 30
5.2.4控制變數和合格率關係 31
5.2.5控制變數和各管理因子之間關係 32
5.2.6相關性分析結果 32
5.2.7迴歸分析結果(假設檢定) 33
第六章 綜合討論 34
6.1 產業建議與應用 34
6.2 研究限制 34
第七章 結論 35
參考文獻 36
附錄 62
附錄一、深入訪談問卷 62
附錄二、深入訪談內容整理 63
附錄三、前測意見整理 67
附錄四、食品工廠作業場區環境衛生管理之現況 68

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