學校午餐衛生管理主要是廚房從進貨開始至整個午餐供餐完畢止；衛生的管控必需非常的嚴謹。學校午餐廚房採立意取樣方式進行，以「公辦民營」模式的學校午餐中央廚房為研究的樣本。以了解學校午餐製作整個流程現況。以食品衛生相關法規中「食品良好衛生規範」為研究的主軸。評量方法分成「良好」、「尚可」、「差」、「不良」等四個等級。研究結果顯示大部分，營養師在中央廚房扮演居中協調的角色，營養師的工作量負荷非常大。從業人員的衛生管理嚴謹，工作時間集中在上午，教育程度以中小學居多，年齡以48歲佔大多數。工作環境差，待遇不高，從業人員間相處像家人般，因此，整體工作的滿意度高。廚房是學校午餐重要的成品製作場所，工作流程動線交叉污染機會高，經過現況評估，並提出改善計畫及執行，目前污染機會以改善。器具衛生與物料管理都達顯著的結果。在研究一整年間並未出現食品中毒，同時也得到衛生局頒發自主性衛生管理的相關證照。
建議學校午餐中央廚房需要建立廚房工作手冊，及作好適當的工作動線規劃，廚房相關衛生管理相關表格的建立；以確實的掌控中央廚房的衛生管理，以杜絕食品中毒事件發生。
This study tried to focus on the hygine of the elementary school foodservice, which were involved purchasing, preparing, and service of the whole progress of foodservice, sanitation and safety, and another related studies. By choosing a school with the “private management of public school” as the sample, this study was trying to understand the whole situation of school foodservice. According to the “Food Sanitation Regulations”, the author was selected the “Good Hygiene Practice Regulation” as the criteria.
The scale of questionnaire was divided as “Good”, “Well”,” Poor”, and “Fair”. The result showed significant for most of items; which also represented that the kitchen of school foodservice was the key point for preparing the lunch, the control of the whole process need to be watched out. Thus, the workload of dietician is massive.
According to the research and the practice for one year, it did show the result of decrease cross-contamination between the raw and cooked material. Meanwhile there is no anyone food poisoning case and also got sanitation licenses from the health bureau of Taipei City Government.
The researcher suggested that school foodservice have to build the kitchen-working booklet and to plan a good workflow for controlling the sanitation of central kitchen.
