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應否強制食品企業自主檢驗食品？
應否強制食品企業自主檢驗食品？
曾耀源
(廠商會檢定中心)
鑑於近年黑心食品事件不斷，台灣食品藥物管理署（TFDA）擬立法強制食品企業加強自主管理1。從2016年7月31日起， 17類食品業者 (包括食用油脂、肉類加工食品、乳品加工食品、水產品食品、食品添加物、特殊營養食品、黃豆、玉米、小麥、麵粉、澱粉、食鹽、糖、醬油、茶葉、茶葉飲料之業者及非百貨公司之綜合零售業者) 須分階段訂定食品安全監測計畫，以確保在台出售食品的衛生和安全。
1資料來源：台灣食品藥物管理署, 2015 http://www.fda.gov.tw/tc/newsContent.aspx?id=19422&chk=08033743-3b9e-4375-9e32-9368cb302db7¶m=pn&cid=4&cchk=f11420b2-cf8e-4d3a-beb5-66521b800453#.VoTVBprlpok
違者處新臺幣三萬元 (港幣約7500元) 以上及三百萬元 (港幣約75萬元) 以下之罰鍰；並可被勒令停業或廢止其公司、商業及工廠之登記事項。
強制檢驗要求
草案亦訂明各類食品業者對其原料、半成品或成品的必檢項目和最低檢驗週期。以食用油脂業者為例，強制檢驗要求如下：
至於其他業別的強制性檢驗項目及檢驗週期，可參閱台灣FDA公告的說明文件：
http://www.fda.gov.tw/tc/includes/GetFile.ashx?mID=19&id=49120&chk=f4814707-2353-4dc3-9b96-bfec72117c03
訂定自檢計劃的注意事項
業者在訂定其食品安全監測計劃時，須合理評估及選擇優於或符合公告所列之強制檢驗項目。評估原則要以風險為本，符合危害分析與關鍵控制點 (HACCP) 的精神，以及考慮產業特性、食品製程、供應商管理和風險控管等因素。評估結果應備有相關支持性或佐證資料，提供合理性說明。業者須就食品來源、製造、儲藏和銷售等各項重要管制環節，列明相關的管制項目、方法、頻率及操作人員。
香港應否也強制食品企業自主檢驗食品？
在香港，現時沒有法例強制食品企業或入口商須定期自行檢驗其食品原材料、半成品和成品。
大多數食品入口商可能單憑供應商提供的一份檢驗報告，便貿然認為足以證明進口食品是安全的及無需再自行檢驗食品。然而，供應商所作的檢測未必全面涵蓋與該食品有關的常見危害。以茶葉為例，供應商可能隨意只選一至兩種重金屬和數種除害劑作檢驗，而沒有檢驗其他常見的金屬雜質和除害劑。換句話說，供應商選擇檢驗項目時並非基於風險分析，因此通過不全面檢驗的食物也不一定代表安全。
一些注重食品安全的本地企業或入口商或會自願檢驗食品。然而，自願性檢驗多屬一次性及不定期。例如，業者只對初次入口或生產的食品作檢驗；檢驗合格後則不再抽驗往後的進口或生產批次。某批次的合格食品其實不能保證往後不同批次食品的安全性。因此，業者應定期進行自主檢測，確保其原材料、半成品和成品 “真的”和 “持續” 安全。
筆者一向認為要維護食品安全，業者自主管理是非常重要。因此，台灣TFDA的做法值得香港採用。針對某些 “高風險” 食品，香港政府應列明必檢項目，並強制食品業者定期進行以風險為本的檢測。這可望進一步保障消費者的權益，並提升本地企業管理食品安全的水平。
