外送員安全防護計劃之規範說明

 外送員安全防護計劃之規範說明

鑑於食品外送作業勞工於外送期間，因食品有安溫或保鮮之需求，迫於送達時限之壓力，除易生交通事故外，於戶外高低氣溫環境下作業，》可能引起相關疾病危害，為避免食品外送作業多工發生職業災害，雇主應置備安全帽、反光復示、緊急用連絡通訊設備等合理及必要之安全衛生防護設施，使勞工確實使用，並提供冷熱遠應、足夠飲用水、多層次保暖、透氣工作服、定時休息及健康管理等高低氣溫環境危害預防指施，以保障食品外送作業勞工之安全及健康。

三、為增進食品外送員勞動安全措施，經參考各界建議及實務需求，勞動部於一百零八年十月二日函頒「食物外送作業安全指引（第一版）」，為再強化食品外送作業安全及權益保障，並於同年十二月二日修正為「食品外送作業安全指引（第二版）」。另為進一步強化事業單位自主管理，提升指引法效性，爰參照第二百七十七條之一之立法體例，於第二項規定事業單位從事食品外送作業勞工人數在三十人以上，雇主應依中央主管機關公告之相關指引，訂定食品外送作業危害防止計畫，並據以執行；於勞工人數未滿三十人者，得以執行紀錄或文件代替。上開指引之後續版本，勞動部將依行政程序法第一百五十九條第二項第二款規定發布，供事業單位遵循。

四、為督促事業單位強化外送作業安全之管理，爰參照第二百七十七條之一、第二百九十七條之一及職業安全衛生管理辦法第八十條等規定，要求雇主將執行紀錄或文件留存三年。

Explanation of Regulations on Food Delivery Workers’ Safety Protection Program

In view of the fact that food delivery workers, during the course of delivering food items, are often subject to time constraints due to the need to maintain food temperature or freshness, they are at increased risk of traffic accidents and exposure to extreme outdoor temperatures. These conditions may result in occupational illnesses or hazards. To prevent occupational injuries caused by the multitasking nature of food delivery work, employers shall provide appropriate and necessary safety and health protection equipment, such as helmets, reflective vests, and emergency communication devices, and ensure their proper use. In addition, employers shall offer preventive measures against temperature-related hazards, such as providing hot or cold meals, sufficient drinking water, multi-layered insulating or breathable workwear, scheduled rest periods, and health management, in order to safeguard the safety and health of food delivery workers.

To enhance the safety measures for food delivery workers, the Ministry of Labor issued the “Guidelines for Safe Food Delivery Operations (First Edition)” on October 2, 2019, based on public input and practical considerations. To further strengthen the safety and rights protections for food delivery workers, the guidelines were amended and reissued as the “Guidelines for Safe Food Delivery Operations (Second Edition)” on December 2 of the same year. Furthermore, to promote autonomous management by enterprises and enhance the legal effect of the guidelines, a provision modeled after Article 277-1 was added, stipulating that employers with 30 or more food delivery workers shall establish and implement a hazard prevention plan in accordance with the guidelines announced by the central competent authority. Employers with fewer than 30 delivery workers may instead maintain implementation records or documentation. Future revisions of these guidelines will be published by the Ministry of Labor in accordance with Article 159, Paragraph 2, Subparagraph 2 of the Administrative Procedure Act, to provide a compliance basis for enterprises.

To further ensure the effective safety management of delivery operations, employers are required—pursuant to Article 277-1, Article 297-1, and Article 80 of the Occupational Safety and Health Management Regulations—to retain implementation records or documentation for a period of three years.