A comparison of recognition and practical execution before and after implementing HACCP system in domestic food service operators

• Main Authors: chen ancohor, 陳元科
• Other Authors: Tung-Hsi Yu
• Format: Others
• Language: zh-TW
• Published: 2001
• Online Access: http://ndltd.ncl.edu.tw/handle/92759085202149064720

碩士 === 大葉大學 === 食品工程研究所 === 89 === The project “Inspection of food sanitation of boxed lunch plant and food service operation” was executed by former Food sanitation division of Taiwan province government since 1997. This project was designed to help boxed lunch plant owners and food service operators to implement Hazard Analysis Critical Control Point (HACCP) system in their facility. This project was transferred to the Department of Health of Central Office, and it was still transacted by a team of industrial, government, and academic people as before. This project covered training, guidance, and audit for food service operation, and there were 207 facilities (157 for boxed lunch plant and 50 for food service operation, respectively) joining it by the end of 2000. The objective of this research is to study how these facilities execute Good Hygienic Practice (GHP) and HACCP plan practically by analyzing survey sheet. This survey was studied by comparing the recognition of this HACCP program before and after guidance. The results of paired t-test showed significantly different (p<0.0001) at reasonable process, building and facility, sanitation or general standard operation procedure, HACCP plan, and supporting system. The mean rating difference in reasonable process, building and facility, sanitation standard operation procedure for boxed lunch plant, and standard operation procedure for food service operation was greatest between pre- and post-guidance at prevention of cross contamination ( 1.77), pest control (1.18), control of chemical compound (1.51), and prevention of cross contamination (1.56). The mean cost of building and facility was NT 1,604,440 (NT 1,675,531 for boxed lunch plant, NT 1,353,529 for food service operation); the mean cost of software management was NT 183,925 (NT 165,695 for boxed lunch plant, NT 243,681 for food service operation). This study indicates that the project conducted was cost effective. The survey from 30 professors and experts during the casual follow-up shown that most of these facilities still have space to work better such as how to execute this system practically and how to do record-keeping correctly and integrally. The casual follow-up and training will do keep this program good. The results of this research will be provided for government and academy as references.