COVID-19改變人們日常生活、飲食型態與消費行為，因此增加點購美食外送餐點到家的機會。外送平台的食品衛生安全挑戰也隨其興起而來，曾有研究指出消費者因食用外送平台之餐點導致食品中毒，食品製備人員得以預防多數食源性疾病的爆發，食安知識不足和製備做法不當，皆會使人們面臨食源性疾病風險。目前臺灣美食外送平台相關的法規為《網路美食外送平台業者自主衛生管理指引》與部分縣市已訂定之《外送平台業者管理自治條例》，然而實際落實情形仍待探究，隨著COVID-19疫情難以預測，外送平台順勢崛起，其中潛藏之食安風險仍待發掘。
本研究以網路問卷調查進行滾雪球抽樣，標的人群為涉及外送平台之國人，共分為消費者、外送員與餐廳業者三份問卷。問卷內容皆包含四部分：1.基本資料、2.消費者飲食習慣/外送員之外送習慣/餐廳業者販售習慣、3.食品安全識能以及4.外送餐點異常經驗調查。食品安全識能題項可分為「COVID-19於使用外送平台之影響」、「餐點送達溫度與包裝容器」和「食品衛生與法規」此三構面，根據探索性因素分析，消費者、外送員和餐廳業者問卷分別可解釋75.56 %、73.29 %以及77.56 %變異量。另實際點購外送平台20種餐點，量測餐點送達溫度，並依據食品中微生物衛生標準進行檢測。
本研究共招募367位消費者、122位外送員與22位餐廳業者，研究結果指出受訪之外送員主要於疫情爆發後開始從事外送工作。疫情爆發後國人顯著增加使用外送平台頻率，國人最常點購「熱食米類或麥類複合食品」此種外送餐點，調查4項外送餐點異常經驗以「餐點滲漏」反應比例最高。三組受訪者擁有良好之食安識能，惟以下仍須加強，21-30歲消費者對於「外送餐點送達溫度」、21-30歲者及學生族群消費者對於「食品業者登錄字號」之識能，31-40歲之外送員對於「外送餐點送達溫度」之識能，而餐廳業者則對於「食品良好衛生規範(GHP)準則」仍有進步空間。外送平台之餐點微生物檢測結果顯示僅有1件餐點超過腸桿菌科標準，另有7件餐點送抵消費者端之餐點溫度處於危險溫度帶 (7-60℃)。
綜合上述，本研究結果可做為未來美食外送風險溝通教育的題材，另外本研究建議外送業者可以改良外送箱具有控溫設備或配備溫度計、防漏措施、冷熱餐食區隔板予外送員，要求外送員提供清潔外送箱紀錄，要求僅與具有食品業者登錄字號之餐飲業者合作，減少食安疑慮。建議餐飲業者可於外送平台標示符合相關衛生認證，與外送業者協議外送員送餐條件，以維護送餐品質。

People increased the chances of ordering meals via online food delivery (OFD) platforms due to COVID-19. However, OFD is accompanied by food hygiene and safety challenges as reported in previous studies of food poisoning cases from consuming OFD meals. Inadequate knowledge and inappropriate practices about food safety may cause foodborne diseases. In Taiwan, there are current regulations related to OFD. However, the actual implementation still needs to be explored. OFD will continue to emerge and its hidden food safety risks need further research. The participants in this study were grouped into three categories: consumers (N=367), food delivery people (N=122), and food servers (N=22). Their data were obtained by an online questionnaire-based survey with four major parts: (1) general information; (2) consumers’ dietary habits, delivery people’s delivering meal habits, food servers’ selling habits; (3) three constructs of food safety literacy; and (4) uncommon experiences with delivery meals. After conducting the questionnaire survey, 20 different kinds of meals were ordered from a OFD platform and investigated for food pathogens in accordance with Taiwan’s Sanitation Standards for Foods. The results showed there was a significant difference in the OFD usage habits of consumers before and after the COVID-19 outbreak. Particularly, the meal that Taiwanese most frequently ordered in OFD was hot-cooked rice or noodles. The uncommon experience most frequently encountered when using OFD was food leakage. This study found that consumers need to strengthen literacy on “meal received temperature” and “food business registration number”, food delivery people on “meal received temperature”, and food servers on “The regulations on good hygiene practice for food”. Finally, the microbiological analyses revealed that only one delivery food exceeded the limit and the temperature of seven cooked food samples were within 7-60℃, which is considered a temperature danger zone. In conclusion, the current results are beneficial for future OFD risk communication. Additionally, we recommend OFD companies provide a thermometer, or leak-proof measures, as well to ask delivery people providing a record for cleaning the delivery box. It is also recommended that food servers can disclose proper delivery conditions to maintain the meal’s quality.

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