Regulations on Good Hygiene Practice for Food Article 30
Operation sites of the food and beverage industry shall comply with the following provisions:1.Washing areas shall be equipped with running water that meets the Drinking Water Quality Standards, as well as dishwashing facilities with washing, rinsing, and effective sterilization functions. The height of the faucet shall be above the overflow level of the sink to prevent backflow contamination. Where adequate running water meeting the Drinking Water Quality Standards is not available, disposable tableware shall be used and discarded after use.2.Grease traps shall be regularly cleaned and maintained.3.Oil fumes shall be properly treated to prevent oil contamination and air pollution in the operation sites and dining environment.4.Kitchens shall have measures in place to maintain appropriate air pressure and room temperature.5.Sales counters shall be effectively separated from areas for food preparation, processing, and handling.
中文原文 食品良好衛生規範準則第30條
餐飲業作業場所，應符合下列規定：
一、洗滌場所有符合飲用水水質標準之流動水，並具有洗滌、沖洗及有效殺菌功能之餐具清洗設施；水龍頭高度高於水槽滿水位高度，防水逆流污染；無充足之符合飲用水水質標準之流動水者，使用用畢即行丟棄之餐具。
二、截油設施，經常清理乾淨。
三、油煙有適當之處理措施，避免造成油污及油煙污染作業場所及用餐環境。
四、廚房有維持適當空氣壓力及室溫之措施。
五、販賣櫃臺與調理、加工及操作之場所，予以有效區隔。
一、洗滌場所有符合飲用水水質標準之流動水，並具有洗滌、沖洗及有效殺菌功能之餐具清洗設施；水龍頭高度高於水槽滿水位高度，防水逆流污染；無充足之符合飲用水水質標準之流動水者，使用用畢即行丟棄之餐具。
二、截油設施，經常清理乾淨。
三、油煙有適當之處理措施，避免造成油污及油煙污染作業場所及用餐環境。
四、廚房有維持適當空氣壓力及室溫之措施。
五、販賣櫃臺與調理、加工及操作之場所，予以有效區隔。