食品安全攸關國人身體健康，環保署化學局成立宗旨為落實行政院於2015年啟動的食安五環中的第一環–強化源頭控管，預防食安事件發生，追蹤有毒物質。本計畫期能掌握有毒物質於食品之環境污染風險潛勢，及於食品安全事件發生時能溯源追蹤環境污染源，本計畫研擬一套環境污染物於食品中之溯源評估方法架構及指引，以利後續開發一套對三部會署有用之即時決策支援系統 (decision support system, DSS)，提昇平時風險潛勢分析 (potential analysis)及食安事件分析 (event analysis) 之決策溝通品質與時效性。　　本計畫完成5項工作：撰寫5篇國內外環境污染物於食品安全鏈傳輸文獻回顧之延長摘要、研提溯源評估指引及架構、撰寫3篇環境教育教材、辦理專諮會及講習會各一場次。建議6項後續工作：一、持續編寫國內外毒性物質食安事件案例資料，二、針對國內毒性物質食安事件，持續編寫環境教育教材，三、評估開發溯源管理決策支援系統之可行性及作法，四、探討國人對各類食品毒性物質暴露之比較性風險感知 (comparative risk perception)，五、針對重金屬高風險潛勢食品，建立可能環境排放源之評估方法，六、針對國內曾發生之重大環境源食安事件，優先建立本土攝食參數及生物轉移係數。

Food safety is vital to the human health. The establishment of Taiwan TCSB of EPA is aimed at the first of five food safety measures initiated in 2015 by Taiwan Executed Yan – enforcing source control, so that food safety event may be prevented by tracking potential environmental sources of contaminants. The purpose of this study is to gain insight into the risk potential of toxics from the environment to foods, and to track sources of environmental contaminants when food safety enents occur. This study proposes the guideline and framework of tracking method so that a decision support system (DSS) may be developed to improve the quality and timeliness for the potential risk analysis and food event analysis. The study completes 5 major tasks: 5 extended abstracts of the environmental food-chain literature, the guideline and framework, writing 3 environmental education materials, an expert panel, and an educational workshop. Six suggestions are made: (1) Using the standard format suggested by this study to document food safety events for case studies relating environments. (2) Compiling education materials of food safety events relating environmental toxics. (3) Develpoing the tracking DSS, focusing on on-line dashboard computerized module using forwarding and backwording methods. (4) Exploring the comparative risk perception of exposure different environmental toxics in foods. (5) Identifying the possible environmental toxics sources associated with high risk potential of heavy-metal contaminated foods. (6) Establishing dietary exposure factors and bio-transfer factors suitable for major environmental-related food safety events in Taiwan.