Regulations for Qualification and Service of Senior Citizens Welfare Service Providers Article 104
Food service providers shall handle the following matters:1. Food preparation personnel shall possess food technician licenses, and receive health checkups regularly every year.2. Conducting trainings of nutrient and hygienic education to food preparation personnel regularly.3. Keeping at least 100 grams of sample for each kind of food in each meal, and storing the sample within the refrigerator at a temperature of 7 degree Celsius for 48 hours.4. Irregularly conducting food satisfaction survey so as to provide a basis for improvement of food.5. Cleaning the dining hall and kitchen daily and sterilizing regularly so as to comply with hygienic principles.6. Installing food storage and freezers for keeping food in refrigeration at a temperature of 7 degrees Celsius or in freezer at a temperature of 18 degrees below zero Celsius.7. Conducting food preparation hygienic checks on working environment and personnel regularly, including the hygiene of working personnel, hygiene in preparation environment, food preparation process, and storage of food and tableware. Kitchen staff members have to conduct at least one self-check daily, and supervisors have to conduct at least one check weekly.
中文原文 老人福利服務提供者資格要件及服務準則第104條
膳食服務提供單位應辦理下列事項：
一、負責膳食人員應領有餐飲技術士證照，每年並應定期接受健康檢查。
二、定期實施供膳人員營養及衛生教育之訓練。
三、每餐每樣食物至少留一百公克檢體一份，並於攝氏七度以下冷藏保存四十八小時。
四、不定期進行膳食滿意度調查，作為供膳改進之依據。
五、餐廳與廚房應每日清潔及定期消毒，並符合衛生原則。
六、設置食物儲藏及冷凍設備，食物冷藏於攝氏七度以下及冷凍於零下十八度以下。
七、定期執行工作環境及人員之供膳衛生檢查表，檢查項目包括工作人員衛生、調理場所衛生、食物處理過程、食物及餐具儲存等項目；廚工自行檢查每日至少一次，管理人員稽查每週至少一次。
一、負責膳食人員應領有餐飲技術士證照，每年並應定期接受健康檢查。
二、定期實施供膳人員營養及衛生教育之訓練。
三、每餐每樣食物至少留一百公克檢體一份，並於攝氏七度以下冷藏保存四十八小時。
四、不定期進行膳食滿意度調查，作為供膳改進之依據。
五、餐廳與廚房應每日清潔及定期消毒，並符合衛生原則。
六、設置食物儲藏及冷凍設備，食物冷藏於攝氏七度以下及冷凍於零下十八度以下。
七、定期執行工作環境及人員之供膳衛生檢查表，檢查項目包括工作人員衛生、調理場所衛生、食物處理過程、食物及餐具儲存等項目；廚工自行檢查每日至少一次，管理人員稽查每週至少一次。