The investigation of the cognition , willingness anddifficulties of the implementing HACCP system in the meat factory

• Main Authors: Chao-Ling Hsieh, 謝昭玲
• Other Authors: Chia-Cherng Huang,Ph.D
• Format: Others
• Language: zh-TW
• Published: 2007
• Online Access: http://ndltd.ncl.edu.tw/handle/14903727530993079594

碩士 === 台南科技大學 === 生活應用科學研究所 === 95 === Owing to the importance of HACCP system in food safety, this research aims to investigate meat factories’ cognition of HACCP, their willingness and difficulties in implementing HACCP system. Questionnaires are used in this research and the research results can hopefully be used as reference in implementing HACCP system for the government and meat factories. The backgrounds of the meat factories, their cognition of HACCP system, and their willingness and difficulties in implementing HACCP system are examined and analyzed through the methods of Independent Sample-T-test, One-way ANOVA, Two-way ANOVA and Multiple Regression. Reasearch results are as follows: 1.The numer of staff, hygiene management staff, and the obtaining food-certification marks have significant difference（P<0.05）in the cognition of HACCP system, the willingness and difficulties in implementing HACCP system. However, the sex of the factory owners, their age and education, the age of the factories, and the number and catogeories of the items don’t have significant difference（P>0.05）. 2. According to the analysis of meat factories’ cognition of HACCP system,their willingness and difficulties in implementing HACCP system, formeat factories without food-certification, they have low-level understanding of the system ,for CAS factories, they have middle-level understanding of the system , for those who have passed HACCP certification or both CAS and HACCP factories, they have a high-level understanding of the system . According to the analysis of meat factories’willingness to introduce the of HACCP system, for meat factories without food-certification, they have middle -level willingness ; for meat factories with food-certification, they have high -level willingness . According to the analysis of meat factories’ difficulties in implementing HACCP system,for meat factories without food-certification, they have over middle -level difficulties of the system ; for CAS factories, they have middle-level difficulties of the system, for those who have passed HACCP certification or both CAS and HACCP factories, they have low-level difficulties of the system . Thus, the government are expected to give more education and training to those factories without food-certification marks for the full implementation of HACCP system. 3. The first step of implementing HACCP system（the operation of control group）, the 12th step of implementing HACCP system（the documentary management of HACCP project and the education and training）, and the number of hygiene staff have a high explanation in the willingness to implement HACCP system about 65.3%）. 4. For meat factories without food-certification mark, the reasons why introduce HACCP are the requirement of the government and the trend.The reasons why they don’t introduce HACCP system are the small scales of the companies, insufficient staff, and the high cost. For meat factories with CAS marks, the reasons why they don’t introduce HACCP system are mainly about the regulation of HACCP sysytem such as the the complication of paper work, time-consuming process of application and the problems of related authorities. For meat factories with CAS and HACCP mark,the reasons why they introduce HACCP system are mainly about the image of the companies, factory management, and the food safety.