In light of recent food poisoning events, the Department of Public Health, Taoyuan Government, sought to enhance the safety of ready-to-eat food. They conducted an examination of a total of 208 high-risk food products, including ready-to-eat foods, drinks, and chilled products, in 44 traditional markets and 4 major tourist night markets in the city between January to March 2024. Of these products, eleven (11) were found to be non-compliant with hygiene standards during the first visit. Revisits were scheduled to check on operational hygiene and product compliance.
According to the Department of Public Health, an ad hoc inspection on the ready-to-eat foods from the vendors based in 50 public and private markets and night markets was conducted this year, and a hygienic inspection on food preparation process and operation environment is projected in the second half of the year. Using Taoyuan Food Safety Portal, the Department defined 207 high-risk catering businesses and sent short messages as a reminder of food safety and hygiene, food and material storage on FIFO basis and under optimal temperature.
Dr. Tzung-Hai Yen, also a policy advisor of Taoyuan City, stated that food poisoning can be mild or serious, and it’s severity is largely determined by the causative agent, i.e. bacteria and/or toxins. Serious case of food poisoning can result in severe organ failure, a life-threatening condition.
According to Dr. Yen, prevention is the most effective way for managing food poisoning. The general public should exercise caution when eating out, especially with the hygienic state of the eatery. Food poisoning is rampant in summer days due to the food materials being prone to microbial contamination for being kept in the “danger (temperature) zone” of 7 to 60 degrees Celsius. Packaged meals should be eaten within an hour in summer days and two hours in winter days after purchase. Any unfinished meals should be put into the fridge and heated to a temperature higher than 70 degrees Celsius to kill the microbes.
The Department advises food business owners to exercise rigorous compliance of good manufacturing practices for food, maintain optimal kitchen sanitation and product quality. Personnel involved in food preparation should keep satisfactory personal hygiene. Individuals with hand wounds should not come into contact with foods, have the wound properly packed and wear gloves, and discontinue ongoing work sessions when experiencing physical discomfort to avoid pathogen contamination. The Department will continue the effort in inspection and counseling so people can eat out with peace of mind.