Regulations on Good Hygiene Practice for Food Article 32
The hygiene management of preparation and supply in the food and beverage industry shall comply with the following provisions:1.The equipment and utensils used during the preparation process shall be operated and maintained in a manner that prevents food contamination; where necessary, different types of equipment and utensils shall be distinguished by color according to their respective purposes.2.Disposable tableware shall be discarded immediately after use. In shared dining settings, utensils specifically designated for shared use, such as spoons, chopsticks, forks, knives, and other necessary tableware, shall be provided.3.Provided tableware shall be kept dry and clean; surfaces that come into contact with food shall be smooth, without deformation, damage, cracks, chips, or rust; and shall be free from residues of grease, starch, protein, and food cleansers. Pathogenic microorganism testing shall be conducted where necessary.4.Measures shall be taken during the preparation process to prevent cross-contamination.5.Prepared dishes shall be stored and served at appropriate temperatures. Food shall not be left at room temperature for more than two hours. Cooked and perishable dishes shall be refrigerated promptly. The hot-holding temperature for cooked food shall be maintained at above 60 degrees Celsius.6.Food and tableware shall be stored with dust-proofing, pest prevention, and necessary sanitary facilities.7.For ready-to-eat dishes not prepared on-site, measures shall be taken to prevent spoilage, deterioration, and to ensure hygiene and safety.8.Machines, utensils, and other equipment used in food preparation shall be kept clean.9.For the supply of raw and cold food, preparation, processing, and handling shall be conducted in a designated operation area.10.Aquaculture areas for fresh aquatic products shall be effectively separated from preparation areas.11.During food preparation hours, the movement of goods and personnel into and out of kitchens and operation areas shall be appropriately controlled.12.Dining areas shall be kept clean at all times.
中文原文 食品良好衛生規範準則第32條
餐飲業製備及供應之衛生管理，應符合下列規定：
一、製備過程中所使用設備及器具，其操作及維護，避免污染食品；必要時，以顏色區分不同用途之設備及器具。
二、使用之免洗餐具，用畢即丟棄；共桌分食之場所，提供分食專用之匙、筷、叉、刀及其他所需餐具。
三、提供之餐具，維持乾燥清潔，餐具與食品接觸面平滑，且無變形、破損、裂縫、缺口或鏽蝕；無油脂、澱粉、蛋白質及食品用洗潔劑之殘留；必要時，進行病原性微生物之檢測。
四、製備流程，採取避免交叉污染措施。
五、製備之菜餚，其貯存及供應應維持適當之溫度；室溫下不得存放二小時以上，熟食及易腐敗菜餚應及時冷藏；熟食之熱藏溫度保持在攝氏六十度以上。
六、貯放食品及餐具，有防塵、防蟲及必要之衛生設施。
七、供應非自行製備之即食菜餚者，採取防止變質、腐敗及其他維護衛生安全之措施。
八、製備食品使用之機具、器具及其他設備，保持清潔。
九、供應生冷食品者，於專屬作業區進行調理、加工及操作。
十、生鮮水產品之養殖處所與調理處所，予以有效區隔。
十一、製備時段內，廚房及作業區域之進出貨與人員進出，有適當之管制。
十二、餐食區隨時維持清潔。
一、製備過程中所使用設備及器具，其操作及維護，避免污染食品；必要時，以顏色區分不同用途之設備及器具。
二、使用之免洗餐具，用畢即丟棄；共桌分食之場所，提供分食專用之匙、筷、叉、刀及其他所需餐具。
三、提供之餐具，維持乾燥清潔，餐具與食品接觸面平滑，且無變形、破損、裂縫、缺口或鏽蝕；無油脂、澱粉、蛋白質及食品用洗潔劑之殘留；必要時，進行病原性微生物之檢測。
四、製備流程，採取避免交叉污染措施。
五、製備之菜餚，其貯存及供應應維持適當之溫度；室溫下不得存放二小時以上，熟食及易腐敗菜餚應及時冷藏；熟食之熱藏溫度保持在攝氏六十度以上。
六、貯放食品及餐具，有防塵、防蟲及必要之衛生設施。
七、供應非自行製備之即食菜餚者，採取防止變質、腐敗及其他維護衛生安全之措施。
八、製備食品使用之機具、器具及其他設備，保持清潔。
九、供應生冷食品者，於專屬作業區進行調理、加工及操作。
十、生鮮水產品之養殖處所與調理處所，予以有效區隔。
十一、製備時段內，廚房及作業區域之進出貨與人員進出，有適當之管制。
十二、餐食區隨時維持清潔。