data_code_for_new_taipei_food_safety

Undercooked food is a major source of food safety risks for those who eat out. Many scholars consider using a thermometer to measure the internal temperature of food during the cooking process. They deem it the most effective method for determining whether the internal temperature meets the temperature standard, which can prevent the breeding of a variety of pathogens. However, past studies have shown that several kitchen staff do not use thermometers during the cooking process. As it is troublesome and time-consuming for kitchen staff to use thermometers during the cooking process, they have little incentive to use thermometers, especially when they are not perfectly monitored. Hence, few scholars have explored how to solve the monitoring problem. Furthermore, this article introduces an innovative real-time temperature monitoring program in New Taipei City, Taiwan. The city government developed a Bluetooth thermometer, combined it with a smartphone APP, and established standard operating procedures to monitor in real-time whether the internal temperatures of meals for school lunches meet the standard. If the temperature is lower than the standard temperature, the monitoring center will call the kitchen staff to investigate and request immediate improvement. This article examines the program’s outcomes by analyzing the measured temperature values. The results show that the program reduces the frequency of temperature abnormalities.