Study of Food Quality Control with HACCP System

• Main Authors: Fu Ze Sie, 謝福澤
• Other Authors: Yuchi Chu
• Format: Others
• Language: zh-TW
• Published: 2008
• Online Access: http://ndltd.ncl.edu.tw/handle/72086413994969150016

碩士 === 世新大學 === 觀光學研究所(含碩專班) === 97 === The purpose of this study is to understand the foodservice industry’s performance on HACCP through the analysis of company’s planning, organizing, leading, and control processes. The results can be used to find the possible problems in foodservice industry that implement the HACCP system. Questionnaires were collected from employees, including both managers and front-line personnel of different foodservice industry such as restaurants, hospitals and schools. The statistical results indicate that: 1. The respondents who have educational level below the junior high schools have more agreement on the company’s HACCP performance than those have college degrees. 2. The respondents who have food science backgrounds have less agreement on the company’s performance of organizing, leading, control process and HACCP performance than other respondents. 3. The respondents who have worked for more than 9 years have more agreement on the company’s performance of leading and control process than those who have worked for only 1-3 years. 4. The respondents who work for restaurants and hospitals have more agreement on the company’s performance of control process than those who work for central kitchen and postpartum service center. 5. The HACCP performance of foodservice industry is significantly correlated with the company’s planning, organizing, leading, and control process.