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| column | value |
|---|---|
| 類別 | 食品製造及衛生安全管理 |
| 法規性質 | 行政指導 |
| 法規名稱 | 醃漬蔬果食品業者良好衛生作業指引 |
| 條文內容 | <p class="MsoNormal" style="text-align: center; margin: 0cm 0cm 0pt; line-height: 25pt; text-autospace: ; mso-line-height-rule: exactly; mso-layout-grid-align: none;"><b><span style="font-size: 20pt; font-family: 標楷體; mso-font-kerning: 0pt;">醃漬蔬果食品業者良好衛生作業指引<span lang="EN-US"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="text-align: center; margin: 0cm 0cm 0pt; line-height: 25pt; text-autospace: ; mso-line-height-rule: exactly; mso-layout-grid-align: none;"><span lang="EN-US" style="font-family: 標楷體; mso-font-kerning: 0pt; mso-bidi-font-weight: bold; mso-bidi-font-size: 12.0pt;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt; text-justify: inter-ideograph; line-height: 25pt; text-autospace: ; mso-line-height-rule: exactly; mso-layout-grid-align: none;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; font-family: 標楷體; mso-font-kerning: 0pt;">壹、總則<span lang="EN-US"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt; text-justify: inter-ideograph; line-height: 25pt; text-autospace: ; mso-line-height-rule: exactly; mso-layout-grid-align: none;"><span style="font-size: 14pt; font-family: 標楷體; mso-font-kerning: 0pt;">一、本作業指引依食品安全衛生管理法第八條第一項之規定訂定之。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt; text-justify: inter-ideograph; line-height: 25pt; text-autospace: ; mso-line-height-rule: exactly; mso-layout-grid-align: none;"><span style="font-size: 14pt; font-family: 標楷體; mso-font-kerning: 0pt;">二、本作業指引適用於醃漬蔬果之相關食品業者。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt 28.3pt; text-justify: inter-ideograph; line-height: 25pt; text-autospace: ; text-indent: -28.3pt; mso-line-height-rule: exactly; mso-layout-grid-align: none; mso-char-indent-count: -2.02;"><span style="font-size: 14pt; font-family: 標楷體; mso-font-kerning: 0pt;">三、醃漬蔬果之相關食品業者應符合食品良好衛生規範準則等相關規定外，並應符合本作業指引之相關專業規定。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt 28.3pt; text-justify: inter-ideograph; line-height: 25pt; text-autospace: ; mso-line-height-rule: exactly; mso-layout-grid-align: none; mso-para-margin-left: 2.36gd;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體; mso-font-kerning: 0pt;"><o:p> </o:p></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt; text-justify: inter-ideograph; line-height: 25pt; text-autospace: ; mso-line-height-rule: exactly; mso-layout-grid-align: none;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; font-family: 標楷體; mso-font-kerning: 0pt;">貳、專有名詞定義<span lang="EN-US"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt; text-justify: inter-ideograph; line-height: 25pt; text-autospace: ; mso-line-height-rule: exactly; mso-layout-grid-align: none;"><span style="font-size: 14pt; font-family: 標楷體; mso-font-kerning: 0pt;">四、本作業指引相關名詞定義如下：<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt 56.6pt; text-justify: inter-ideograph; line-height: 25pt; text-autospace: ; text-indent: -28.3pt; mso-line-height-rule: exactly; mso-layout-grid-align: none; mso-char-indent-count: -2.02; mso-para-margin-left: 2.36gd;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體; mso-font-kerning: 0pt;">(</span><span style="font-size: 14pt; font-family: 標楷體; mso-font-kerning: 0pt;">一<span lang="EN-US">)</span>醃漬蔬果：以蔬菜或水果為主原料，利用食鹽、有機酸或（及）糖等醃漬貯存或直接發酵、加工調味、熟成之產品或半成品。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt 56.65pt; text-justify: inter-ideograph; line-height: 25pt; text-autospace: ; text-indent: -28.7pt; mso-line-height-rule: exactly; mso-layout-grid-align: none; mso-char-indent-count: -2.05; mso-para-margin-left: 2.33gd;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體; mso-font-kerning: 0pt;">(</span><span style="font-size: 14pt; font-family: 標楷體; mso-font-kerning: 0pt;">二<span lang="EN-US">)</span>醃漬蔬果之相關食品業者：係指從事醃漬蔬果食品製造、加工、調配、包裝、運送、貯存、販賣之業者。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt 28.3pt; text-justify: inter-ideograph; line-height: 25pt; text-autospace: ; mso-line-height-rule: exactly; mso-layout-grid-align: none; mso-para-margin-left: 2.36gd;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體; mso-font-kerning: 0pt;">(</span><span style="font-size: 14pt; font-family: 標楷體; mso-font-kerning: 0pt;">三<span lang="EN-US">)</span>鹽濃度：鹽類質量佔全部溶液質量的百分比。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt 56.6pt; text-justify: inter-ideograph; line-height: 25pt; text-autospace: ; text-indent: -28.3pt; mso-line-height-rule: exactly; mso-layout-grid-align: none; mso-char-indent-count: -2.02; mso-para-margin-left: 2.36gd;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體; mso-font-kerning: 0pt;">(</span><span style="font-size: 14pt; font-family: 標楷體; mso-font-kerning: 0pt;">四<span lang="EN-US">)</span>食品添加物：指為食品著色、調味、防腐、漂白、乳化、增加香味、安定品質、促進發酵、增加稠度、強化營養、防止氧化或其他必要目的，加入、接觸於食品之單方或複方物質。複方食品添加物使用之添加物僅限由中央主管機關准用之食品添加物組成，前述准用之單方食品添加物皆應有中央主管機關之准用許可字號。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt 56.6pt; text-justify: inter-ideograph; line-height: 25pt; text-autospace: ; text-indent: -28.3pt; mso-line-height-rule: exactly; mso-layout-grid-align: none; mso-char-indent-count: -2.02; mso-para-margin-left: 2.36gd;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體; mso-font-kerning: 0pt;">(</span><span style="font-size: 14pt; font-family: 標楷體; mso-font-kerning: 0pt;">五<span lang="EN-US">)</span>水活性：係指食品中自由水之表示法，為密閉容器中該食品之水蒸汽壓與在同溫度下純水飽和水蒸汽壓所得之比值。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt 56.5pt; text-justify: inter-ideograph; line-height: 25pt; text-autospace: ; mso-line-height-rule: exactly; mso-layout-grid-align: none; mso-para-margin-left: 4.71gd;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體; mso-font-kerning: 0pt;"><o:p> </o:p></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt; text-justify: inter-ideograph; line-height: 25pt; mso-line-height-rule: exactly;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; font-family: 標楷體; mso-font-kerning: 0pt;">參、生產、加工與運銷管制<span lang="EN-US"><o:p></o:p></span></span></b></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt; text-justify: inter-ideograph; line-height: 25pt; mso-line-height-rule: exactly;"><span style="font-size: 14pt; font-family: 標楷體;">五、原料調製：<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt 56.75pt; text-justify: inter-ideograph; line-height: 25pt; text-indent: -28.3pt; mso-line-height-rule: exactly; mso-char-indent-count: -2.02; mso-para-margin-left: 2.37gd;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體;">(</span><span style="font-size: 14pt; font-family: 標楷體;">一<span lang="EN-US">)</span>醃漬蔬果使用之原材料，須符合食品衛生標準相關規定，並經適當驗收確認後始可使用，相關之驗收應有紀錄並保存5年供查。</span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt 56.75pt; text-justify: inter-ideograph; line-height: 25pt; text-indent: -28.3pt; mso-line-height-rule: exactly; mso-char-indent-count: -2.02; mso-para-margin-left: 2.37gd;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體;">(</span><span style="font-size: 14pt; font-family: 標楷體;">二<span lang="EN-US">)</span>生鮮蔬菜、水果等相關原料驗收後之暫存、製造、加工、調配等過程中，應有適當之貯放方式以避免原物料、半成品或成品直接接觸於地面。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt 56.6pt; text-justify: inter-ideograph; line-height: 25pt; text-indent: -28.3pt; mso-line-height-rule: exactly; mso-char-indent-count: -2.02; mso-para-margin-left: 2.36gd;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體;">(</span><span style="font-size: 14pt; font-family: 標楷體;">三<span lang="EN-US">)</span>於醃漬蔬果製造過程中使用之食品添加物，應符合「食品添加物使用範圍及限量暨規格標準」，且應設專櫃貯放，由專人負責管理，並以專冊登錄使用之種類、食品添加物許可字號、進貨量、使用量及存量等，相關紀錄應保存5年。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt; text-justify: inter-ideograph; line-height: 25pt; mso-line-height-rule: exactly;"><span style="font-size: 14pt; font-family: 標楷體;">六、一般製程衛生管理<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt 56.6pt; text-justify: inter-ideograph; line-height: 25pt; text-indent: -28.3pt; mso-line-height-rule: exactly; mso-char-indent-count: -2.02; mso-para-margin-left: 2.36gd;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體;">(</span><span style="font-size: 14pt; font-family: 標楷體;">一<span lang="EN-US">)</span>醃漬蔬果之相關食品業者從事現場作業時，應確實保持手部清潔，於作業開始前，須正確洗手或<span lang="EN-US">(</span>及<span lang="EN-US">)</span>消毒。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt 56.6pt; text-justify: inter-ideograph; line-height: 25pt; text-indent: -28.3pt; mso-line-height-rule: exactly; mso-char-indent-count: -2.02; mso-para-margin-left: 2.36gd;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體;">(</span><span style="font-size: 14pt; font-family: 標楷體;">二<span lang="EN-US">)</span>醃漬蔬果生產設備或器具之食品接觸面，應保持平滑清潔、無凹陷或裂縫及無藏污納垢情形。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt 56.6pt; text-justify: inter-ideograph; line-height: 25pt; text-indent: -28.3pt; mso-line-height-rule: exactly; mso-char-indent-count: -2.02; mso-para-margin-left: 2.36gd;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體;">(</span><span style="font-size: 14pt; font-family: 標楷體;">三<span lang="EN-US">)</span>醃漬槽（池、缸、桶）應有防護措施，以避免醃漬過程中灰塵、雨水或異物掉入。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt 56.6pt; text-justify: inter-ideograph; line-height: 25pt; text-indent: -28.3pt; mso-line-height-rule: exactly; mso-char-indent-count: -2.02; mso-para-margin-left: 2.36gd;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體;">(</span><span style="font-size: 14pt; font-family: 標楷體;">四<span lang="EN-US">)</span>醃漬過程中用以重壓醃漬蔬果原料之重物，如<span lang="EN-US">:</span>石頭，應清洗乾淨且不得有青苔、蟲屍或其他異物黏附於上。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt 56.6pt; text-justify: inter-ideograph; line-height: 25pt; text-indent: -28.3pt; mso-line-height-rule: exactly; mso-char-indent-count: -2.02; mso-para-margin-left: 2.36gd;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體;">(</span><span style="font-size: 14pt; font-family: 標楷體;">五<span lang="EN-US">)</span>凡與蔬菜、水果及其他食品原料直接接觸之用水應符合飲用水水質標準；其他如清洗醃漬槽<span lang="EN-US">(</span>池、缸、桶<span lang="EN-US">)</span>、食品設備、容器、器具及浸泡、漂水處理之用水亦應符合飲用水水質標準。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt 56.6pt; text-justify: inter-ideograph; line-height: 25pt; text-indent: -28.3pt; mso-line-height-rule: exactly; mso-char-indent-count: -2.02; mso-para-margin-left: 2.36gd;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體;">(</span><span style="font-size: 14pt; font-family: 標楷體;">六<span lang="EN-US">)</span>於醃漬蔬果製造、加工、調配、包裝、貯存與運送等過程中，作業人員不得踩踏於醃漬蔬果之原料、半成品與成品之上或站立於相同水平面之側，惟於必要且有適當之衛生安全措施時，不在此限。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt 56.6pt; text-justify: inter-ideograph; line-height: 25pt; text-indent: -28.3pt; mso-line-height-rule: exactly; mso-char-indent-count: -2.02; mso-para-margin-left: 2.36gd;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體;">(</span><span style="font-size: 14pt; font-family: 標楷體;">七<span lang="EN-US">)</span>使用食品添加物時應以適當之秤量設備或計量器具量取食品添加物，以添加至醃漬蔬果各加工步驟中。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt 56.75pt; text-justify: inter-ideograph; line-height: 25pt; text-indent: -28.3pt; mso-line-height-rule: exactly; mso-char-indent-count: -2.02; mso-para-margin-left: 2.37gd;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體;">(</span><span style="font-size: 14pt; font-family: 標楷體;">八<span lang="EN-US">)</span>將食品調味料或食品添加物等各種配料與蔬菜水果等主原料混合時，應採行適當措施以確保各原料間混合均勻。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt 56.75pt; text-justify: inter-ideograph; line-height: 25pt; text-indent: -28.3pt; mso-line-height-rule: exactly; mso-char-indent-count: -2.02; mso-para-margin-left: 2.37gd;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體;">(</span><span style="font-size: 14pt; font-family: 標楷體;">九<span lang="EN-US">)</span>日曬區域應保持乾淨整潔，原料、半成品及成品應設有離地措施，不得直接接觸於地面；室外日曬區應有適當遮蔽以防止昆蟲、飛禽類之糞便、落塵、雨水或其他異物污染。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt 56.75pt; text-justify: inter-ideograph; line-height: 25pt; text-indent: -28.3pt; mso-line-height-rule: exactly; mso-char-indent-count: -2.02; mso-para-margin-left: 2.37gd;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體;">(</span><span style="font-size: 14pt; font-family: 標楷體;">十<span lang="EN-US">)</span>成品運送及銷售應視販賣形式，適當調整包裝量，並應有適當包裝及防止污染措施，以確保產品在運銷過程中，不致受外界環境污染。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt 56.6pt; text-justify: inter-ideograph; line-height: 25pt; text-indent: -28.3pt; mso-line-height-rule: exactly; mso-char-indent-count: -2.02; mso-para-margin-left: 2.36gd;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體;">(</span><span style="font-size: 14pt; font-family: 標楷體;">十一<span lang="EN-US">)</span>依醃漬蔬果產品特性標明貯放方式，如置於陰涼處、冷藏或冷凍，並依產品標示之貯放方式進行貯存、運送及販賣。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt; text-justify: inter-ideograph; line-height: 25pt; mso-line-height-rule: exactly;"><span style="font-size: 14pt; font-family: 標楷體;">七、個別醃漬蔬果類別之衛生管理<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt; text-justify: inter-ideograph; line-height: 25pt; text-indent: 28.3pt; mso-line-height-rule: exactly; mso-char-indent-count: 2.02;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體;">(</span><span style="font-size: 14pt; font-family: 標楷體;">一<span lang="EN-US">)</span>蘿蔔乾之衛生管理應符合下列規範：<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoListParagraph" style="text-align: justify; margin: 0cm 0cm 0pt 63.8pt; text-justify: inter-ideograph; line-height: 25pt; text-indent: -14.2pt; mso-line-height-rule: exactly; mso-para-margin-left: 0gd; mso-list: l0 level1 lfo1;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體; mso-list: ignore; mso-bidi-font-family: 標楷體;">1.<span style="font: 7pt 'times new roman';"> </span></span><span style="font-size: 14pt; font-family: 標楷體;">鹽漬後之蘿蔔，取出經陽光曝曬降低水分及水活性，曝曬 時間應足夠，以達貯放安全性，若配合使用防腐劑應注意食品添加物之添加量計算及混合均勻度。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoListParagraph" style="text-align: justify; margin: 0cm 0cm 0pt 63.8pt; text-justify: inter-ideograph; line-height: 25pt; text-indent: -14.15pt; mso-line-height-rule: exactly; mso-para-margin-left: 0gd; mso-list: l0 level1 lfo1;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體; mso-list: ignore; mso-bidi-font-family: 標楷體;">2.<span style="font: 7pt 'times new roman';"> </span></span><span style="font-size: 14pt; font-family: 標楷體;">蘿蔔乾製品之鹽濃度小於<span lang="EN-US">15%</span>及水活性高於<span lang="EN-US">0.78</span>時，若無其他防腐措施，應以冷藏方式流通販售<span style="mso-bidi-font-weight: bold;">。若提出其他防腐措施，應有產品保存試驗以證明該產品於符合衛生標準下可於室溫流通販售至所訂之有效期間。</span><span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoListParagraph" style="text-align: justify; margin: 0cm 0cm 0pt 63.8pt; text-justify: inter-ideograph; line-height: 25pt; text-indent: -14.2pt; mso-line-height-rule: exactly; mso-para-margin-left: 0gd; mso-list: l0 level1 lfo1;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體; mso-list: ignore; mso-bidi-font-family: 標楷體;">3.<span style="font: 7pt 'times new roman';"> </span></span><span style="font-size: 14pt; font-family: 標楷體;">業者應有相關自主品管以控管終產品之水活性及鹽濃度達室溫貯放安全性，建議業者可利用相關儀器如鹽度計、水活性分析儀，以作為管控蘿蔔乾製品品質的方法之一。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoListParagraph" style="text-align: justify; margin: 0cm 0cm 0pt 63.75pt; text-justify: inter-ideograph; line-height: 25pt; text-indent: -14.3pt; mso-line-height-rule: exactly; mso-char-indent-count: -1.02; mso-para-margin-left: 4.12gd;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體;">4.</span><span style="font-size: 14pt; font-family: 標楷體;">蘿蔔乾製品不得使用糖精及其他非「食品添加物使用範圍及限量暨規格標準」所列之物質<span lang="EN-US">(</span>如：甲醛<span lang="EN-US">)</span>。<span lang="EN-US"><o:p></o:p></span></span></p><p class="MsoListParagraph" style="text-align: justify; margin: 0cm 0cm 0pt 25.65pt; text-justify: inter-ideograph; line-height: 25pt; mso-line-height-rule: exactly; mso-para-margin-left: 0gd; tab-stops: 49.65pt;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體;">(</span><span style="font-size: 14pt; font-family: 標楷體;">二<span lang="EN-US">)</span>酸菜之衛生管理應符合下列規範：<span lang="EN-US"><o:p></o:p></span></span></p><p class="1" style="layout-grid-mode: char; text-align: justify; margin: 0cm 0cm 0pt 63.8pt; text-justify: inter-ideograph; line-height: 25pt; text-indent: -14.15pt; mso-line-height-rule: exactly; mso-para-margin-left: 0gd; mso-list: l1 level1 lfo2;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體; mso-list: ignore; mso-bidi-font-family: 標楷體;">1.<span style="font: 7pt 'times new roman';"> </span></span><span style="font-size: 14pt; font-family: 標楷體; mso-bidi-font-family: 'times new roman';">酸菜鹽漬後進行分級貯放於浸漬液時，酸菜因比重低而浮起，以重物壓放時，應注意衛生，</span><span style="font-size: 14pt; font-family: 標楷體; mso-font-kerning: 0pt; mso-bidi-font-family: 標楷體;">建議可採用水袋重壓方式，取代會有交叉污染的廢棄菜葉。</span><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體; mso-bidi-font-family: 'times new roman';"><o:p></o:p></span></p><p class="1" style="layout-grid-mode: char; text-align: justify; margin: 0cm 0cm 0pt 63.8pt; text-justify: inter-ideograph; line-height: 25pt; text-indent: -14.15pt; mso-line-height-rule: exactly; mso-para-margin-left: 0gd; mso-list: l1 level1 lfo2;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體; mso-list: ignore; mso-bidi-font-family: 標楷體;">2.<span style="font: 7pt 'times new roman';"> </span></span><span style="font-size: 14pt; font-family: 標楷體;">芥菜經加鹽鹽漬後為酸菜，其未經漂水脫鹽處理，鹽濃度高於<span lang="EN-US">10</span>％以上者，得常溫流通販售。</span><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體; mso-bidi-font-family: 'times new roman';"><o:p></o:p></span></p><p class="1" style="layout-grid-mode: char; text-align: justify; margin: 0cm 0cm 0pt 63.8pt; text-justify: inter-ideograph; line-height: 25pt; text-indent: -14.15pt; mso-line-height-rule: exactly; mso-para-margin-left: 0gd; mso-list: l1 level1 lfo2;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體; mso-list: ignore; mso-bidi-font-family: 標楷體;">3.<span style="font: 7pt 'times new roman';"> </span></span><span style="font-size: 14pt; font-family: 標楷體; mso-bidi-font-family: 'times new roman';">酸菜製品於加工過程中其葉綠素不穩定易褐變褪色，因此若於製程中使用到相關之食品添加物時，應注意使用種類、使用量與均勻度，以符合衛生安全，經漂水脫鹽後之酸菜製品，鹽濃度小於<span lang="EN-US"> 5</span>％及<span lang="EN-US"> pH </span>值高於<span lang="EN-US"> 4.0 </span>時，若無其他防腐措施，應以冷藏方式流通販售。<span lang="EN-US"><o:p></o:p></span></span></p><p class="1" style="layout-grid-mode: char; text-align: justify; margin: 0cm 0cm 0pt 63.8pt; text-justify: inter-ideograph; line-height: 25pt; text-indent: -14.15pt; mso-line-height-rule: exactly; mso-para-margin-left: 0gd; mso-list: l1 level1 lfo2;"><span lang="EN-US" style="font-size: 14pt; font-family: 標楷體; mso-list: ignore; mso-bidi-font-family: 標楷體;">4.<span style="font: 7pt 'times new roman';"> </span></span><span style="font-size: 14pt; font-family: 標楷體; mso-bidi-font-family: 'times new roman';">業者應有相關自主品管以控管最終產品之食品添加物是否符合規定，建議業者可利用二氧化硫快速檢測片，以作為管控酸菜製品衛生安全的方法之一。<span lang="EN-US"><o:p></o:p></span></span></p> |
| 發佈日期 | 2014-11-18 |
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