An inspection of Miaoli County's barbecue project found that one restaurant was deficient in health management, and it passed the re-inspection after making improvements within a time limit.

Miaoli's special project inspects barbecue shops. The picture shows the inspection scene. (Provided by Miao County Government Health Bureau)

The roasted pork bento has a unique flavor and is the first choice of many people's daily lunch box. However, if the process from cutting to display and sale is not done properly, cross-contamination of raw and cooked food can easily occur. The Health Bureau of Miaoli County Government launched the "Inspection Project on the Barbecued Meat Restaurant and Catering Industry". The inspection found that one restaurant had deficiencies in health management, but after improvements were made within a time limit, it passed the re-inspection; the microbiological tests on the meat and sauces were all in compliance.

The Miaoli County Government Health Bureau pointed out that barbecue production involves food pre-processing, high-temperature firing, room temperature cutting and display, etc., and is a food category of high concern. The focus of the project inspection includes food business registration, food good hygiene practices (GHP) standards, workplace and equipment cleaning, separation of raw and cooked food, and food storage temperature. One operator was found to have some sanitation management deficiencies. After being issued a deadline to make improvements, the operator has made corrections in accordance with regulations.

In addition, the inspectors randomly inspected 10 items of barbecued meats, sauces and ready-to-eat foods to test the "Hygienic Standards for Microbial Microorganisms in Food". The results were all in compliance with the regulations and no illegal microorganisms were detected.

Director of the Health Bureau Yang Wenzhi said that cross-contamination should be strictly prevented when cutting cooked food, and businesses should implement hygienic standards and conduct temperature control to prevent food from being in dangerous temperature zones for a long time. Yang Wenzhi also called on the public to choose stores with a clean environment and well-preserved ingredients when purchasing cooked food such as barbecued pork. They should eat it as soon as possible after purchase or refrigerate it properly; if they find that the food has an odor or has deteriorated, do not eat it.