本研究討論利用餐飲衛生管理分級評核制度，對於參與餐飲業業者，與發生食品中毒相關性，能有效提供民眾消費用餐指標。
選擇2019年1月至2019年12月高雄市地區餐飲業並參與餐飲衛生管理分級評核，依管理業別分類，以食品良好衛生規範準則(GHP)為基礎評核，結果分為優、良及不合格，過程配合衛生局(所)評核、例行性抽驗、參與衛生講座及運用食品藥物管理署(TFDA)之產品通路管理資訊系統(PMDS)大數據資料庫等作為評價指標，統計發生食品中毒案件之業者，進行對比分析相關性。
自收集2019年1月至12月有發生食品中毒且無參加餐飲衛生管理分級評核大於有參加 (92% vs 8%；P＜0.00)；通過或參與認證評核且無食品中毒大於有食品中毒(81% vs 7%；P＜0.00) ；有食品中毒中連鎖加盟店大於無連鎖加盟店(70% vs 30%；P＜0.00)；有食品中毒且資本額500萬元至1000萬元以下大於無資本額、500萬元以下及超過1000萬元以上；高雄市地區中食品中毒高一組高於高二組、北岡組、南岡組、大寮組及旗山組；無食品中毒技術士證比例高於有食品中毒(56.65% vs 6.07%；P＜0.00)；無食品中毒廚師證比例高於有食品中毒(38.65% vs 5.72%；P＜0.00)。
高雄市餐飲衛生管理分級制度評核對於食品中毒有一定高度相關性，因此在法規及食品良好衛生規範準則(GHP)基礎下，持續辦理該評核制度，促使實務及學理上平衡，而達成可以有效提供民眾在選擇消費用餐前的參考指標。

Background：This study explored the correlation of implementing a food hygiene rating scheme and the occurrence of foodborne outbreaks in dining service providers. This facilitates providing an effective indicator for consumers to select restaurants.
Methods：Data were collected from dining service providers in Kaohsiung City who did and did not participate in the food hygiene rating scheme conducted by the local government between January 2019 and December 2019. The participating service providers were assessed on the basis of Good Hygiene Practices and categorized according their management types. The assessment outcomes of this scheme were either outstanding, qualified, or unqualified. During the assessment process, the service providers were subject to evaluation by the local health bureau and routine random inspections, in addition to participating in hygiene seminars. Data in the Product Management Distribution System of the Taiwan Food and Drug Administration were also used as indicators to assess the service providers. Statistics of service providers experiencing foodborne outbreaks were collected to perform correlation analysis.
Results：The results revealed that between January 2019 and December 2019, the proportion of service providers who did not participate in the food hygiene rating scheme and experienced foodborne outbreaks was greater than that of service providers who participated in the scheme and experienced foodborne outbreaks (92% vs 8%; P＜0.00). The proportion of service providers who participated or passed the scheme and did not experience foodborne outbreaks was greater than that of service providers who participated or passed the scheme but experienced foodborne outbreaks (81% vs 7%; P＜0.00). The proportion of franchise service providers who experienced foodborne outbreaks was greater than that of nonfranchise service providers who experienced foodborne outbreaks (70% vs 30%; P＜0.00). The proportion of service providers with a registered capital between NT$5 million and NT$10 million who experienced foodborne outbreaks was greater than that of service providers without a registered capital or a registered capital of <NT$5 million and >NT$10 million. In terms of geographic regions, the proportion of service providers who experienced foodborne outbreaks in the Kaohsiung 1 group was greater than that in the Kaohsiung 2, Gangshan North ,Gangshan South, Daliao, and Cishan groups. The proportion of service providers with a technician certificate who did not experience foodborne outbreaks was greater than that of service providers with a technician certificate who experienced foodborne outbreaks (56.65% vs 6.07%: P＜0.00). The proportion of service providers with a chef certificate who did not experience foodborne outbreaks was greater than that of service providers with a chef certificate who experienced foodborne outbreaks (38.65% vs 5.72%; P＜0.00).
Conclusion：A high correlation was observed between the food hygiene rating scheme of Kaohsiung City and the occurrence of foodborne outbreaks. Therefore, the government should continue to implement this scheme in accordance with relevant regulations and Good Hygiene Practices. By ensuring the balance between practice and theory, the government can provide an effective indicator for the public to select adequate restaurants.

論文審定書 i
摘要 ii
Abstract iii
目錄 v
圖目錄 vii
表目錄 viii
第一章 緒論 1
第一節 研究背景與動機 1
第二節 研究目的 4
第二章 文獻探討 5
第一節 何謂食品安全 5
第二節 食安危機帶來的影響 10
第三節 餐飲衛生管理分級制度的施行 20
第三章 研究方法 32
第一節 研究設計與架構 32
第二節 研究樣本與資料來源 33
第三節 研究分析工具與方法 37
第四章 研究分析與結果 40
第一節 研究樣本特質 40
第二節 研究樣本之迴歸及檢定模式分析 45
第五章 討論 49
第六章 結論與建議 53
第一節 結論 53
第二節 研究限制 55
第三節 研究建議 56
第四節 研究貢獻 57
參考文獻 58
附錄一 64
附錄二 65

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