近年來，隨著外食人口比例持續上升及餐飲型態的多樣化，食品安全議題受到社會高度關注。特別是在2024年寶林茶室等重大食安事件爆發後，消費者對外食場域的風險評估意識顯著提升。在實務觀察中，即使同樣涉入食安風波，不同品牌所引發的消費者情緒與行為反應卻不盡相同，顯示其中可能潛在其他影響因素。在資訊不對稱的用餐情境下，消費者通常無法得知食材來源或觀察備餐流程，因此傾向依賴餐廳環境整潔、員工儀容與餐點外觀等可見衛生線索作為評估依據，故本研究旨在探討上述因素如何影響消費者對餐廳食品安全風險的感知。
在健康意識日益抬頭的今日，消費者對健康的重視成為影響其餐廳選擇行為的重要因素，而現有文獻對健康意識的探討，多聚焦於對有機食品或功能性食品購買意願、健康生活型態等之影響，較少探討其在日常外食決策中的作用。因此，本研究以SOR（Stimulus-Organism-Response）理論為基礎，將餐廳環境衛生、員工個人衛生、食品感官體驗作為前置因素，探討其對消費者風險感知與情緒反應之影響，並進一步分析對再訪意圖的作用機制。模型中納入消費者健康意識作為調節變數，探討其在此過程中之調節效果。
本研究採用網路問卷調查法，共回收504份有效問卷，使用SPSS和SmartPLS統計軟體進行資料分析。研究結果顯示，食品感官體驗對風險感知具正向顯著影響，而餐廳環境衛生、員工個人衛生則對風險感知呈負向但不顯著影響；風險感知會正向顯著影響情緒反應，但對再訪意願影響則不顯著；情緒反應對再訪意願具負向顯著影響，且具完全中介效果；健康意識雖無顯著調節作用，但對感知風險具有直接正向顯著影響。本研究有助於加深業者對風險情境下消費者心理之理解，亦可作為餐飲業者於顧客關係管理、風險溝通策略、市場區隔與建立食安文化之參考依據。

In recent years, the growing proportion of people dining out has drawn significant public attention to food safety issues. Especially after incidents such as the "Polam Kopitiam" case occurred in 2024, consumers’ awareness of risk assessment in dining environments has substantially increased. When different brands are involved in similar food safety scandals, consumers’ reactions vary significantly, suggesting the influence of other underlying factors. Under information asymmetry in dining situations, consumers are typically unable to observe food sources or kitchen operations and thus rely on visible hygiene cues to assess food safety risks.

With the rise of health consciousness, consumers increasingly prioritize health in their dining decisions. However, existing literature on health consciousness has limited exploration into its role in everyday dining behavior. Based on the Stimulus-Organism-Response model, this study considers restaurant environmental hygiene, staff hygiene, and food sensory experience as stimulus variables and examines their influence on consumers’ risk perception and emotional response, further exploring effects on revisit intention. Health consciousness is included as a moderating variable.

A total of 504 valid responses were collected through an online survey and analyzed using SPSS and SmartPLS. Results show that food sensory experience significantly increases risk perception. Risk perception significantly influences emotional response. Emotional response negatively impacts revisit intention. Health consciousness has no moderating effect but directly increases perceived risk. This study offers practical implications such as customer relationship management and food safety labeling in the restaurant industry.

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