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餐廳需要衞生評級嗎?
曾耀源
(廠商會檢定中心)
食肆包括餐廳、美食坊和食堂等場所不時出現食物中毒個案,被認為是食源性疾病的重要來源之一。常見原因包括1) 食物工具受污染 / 交叉污染;2) 原材料來源有問題;3) 存放食物的溫度和時間不恰當;4) 未有徹底煮熟食物;及5) 員工衞生問題。
現時香港的持牌食肆須遵從“衞生經理及衞生督導員計劃”。在該計劃的規定下,所有食店或食物工場必須委任一名衞生經理及/或一名衞生督導員。這是抵禦食源性疾病的第一道防線。然而,本港食肆中毒個案仍不時發生,這反映單靠這防線並不足夠。
食物衞生評級計劃 / 食物衞生訊息計劃 (適用於餐廳)
事實上,英國早已採用第二道防線以減低餐廳出現食物中毒的機會,並提高餐廳的衞生水平。英格蘭、北愛爾蘭和威爾斯推行的第二道防線名為 “食物衞生評級計劃 (Food Hygiene Rating Scheme)” ;蘇格蘭則實施類近的 “食物衞生信息計劃 (Food Hygiene Information Scheme)”。

上述兩個計劃均由英國政府訂定和執行。執法人員巡查某食肆後給予評分,然後評定食肆當日的衞生水平級別。食肆衛生評級簡潔地讓消費者得悉餐廳內部的實際衞生水平。
消費者可在餐廳的窗戶或門口看到寫上評分的牌子或標貼,或從擺放出來的衞生評級証書得悉官方巡查餐廳的結果。消費者亦可透過官方網頁查找各餐廳的衞生評級,從而選擇或轉換一家衞生評級較佳的餐廳。
評分條件
執法人員於巡查時會關注可能影響食物安全的因素:
1.製作食物的衞生情況:食物的處理、加熱、翻熱、冷卻和儲存等步驟是否恰當。
2.食肆建築物的結構狀況:清潔度、佈局與設計、照明系統、通風系統和其他設備。
3.食肆如何確保其製作的食物適合人類食用,讓執法人員放心食肆能持續符合法例法規要求。
評分級別
“食物衞生評級計劃” 以數值 0至5表達官方巡查餐廳時所評定的衞生水平。若食肆只獲得最低的0分,即代表其衞生水平急須改善。相反,若食肆獲得最高的5分,即代表其衞生水平極佳。

“食物衞生信息計劃”則只有3類評分級別:
a) “食得放心 (Eat Safe)”:這代別食肆的衞生水平高於法例法規所要求。

b) “合格 (Pass)” – 這代別食肆的衞生水平符合法例法規所要求。

c) “必須改善 (Improvement required)” – 這代別食肆的衞生水平低於法例法規所要求。

借鑒外國經驗
現時香港市民無法得悉政府人員巡查餐廳後所給予的評分/評語,而餐廳亦不會公佈相關訊息。為使市民更了解食肆的衞生水平,並讓他們在知情下選擇自己認為“食得放心”的餐廳,政府應評定並公佈所有本港食肆的衞生級別。此舉亦有助提升本地餐飲業的衞生水平。
另一方面,現時已有第三方認證機構推出食肆衞生認證計劃,可客觀地評定食肆的衞生水平。筆者建議已達相當食物安全水平的餐廳考取相關認證,並主動公佈所得分數/級別。這有助消費者區分高衞生水平和低衞生水平/水平不明的食肆,以及增加食肆持續改善衞生的動力。