A Study on the Nation Army Dietary Operational Risk Assessment

• Main Authors: Yan-Hui Chen, 陳彥揮
• Other Authors: Dr.Torng Chauchen
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/77275724200248985674

碩士 === 國立雲林科技大學 === 工業工程與管理研究所碩士班 === 100 === Foodstuff is all-important to people. Food provides energy to human beings in daily life. For the soldiers of three forces in particular, a strong and powerful army is based on healthy bodies of the soldiers. Consequently, diets play an important role for the physical condition of every officer and soldier in service. How to reduce potential risks during quantity food production effectively becomes a critical issue. Risk management of quantity food production in the army was analyzed in this research, which was based on the factors that jeopardize safety and cause accidents listed in the Risk and Crisis Management Procedure of the Reserve Command, Ministry of National Defense, R.O.C. A questionnaire survey was conducted and aimed at personnel that were actually engaged in or managers of quantity food service. The significant correlations among these factors were analyzed by Analytic Hierarchy Process (AHP) and important hazard factors were extracted in an objective manner. The results of the research indicate management of food materials and personnel management have the highest weight among the risk factors of quantity food provision, which can be served as a reference for managers when considering how to reduce the risks during providing quantity food. Two essentials of management of food materials are seafood and beans not consumed completely at noon and food materials not washed or unclean. Exact practice and management may efficiently reduce the risks generated by handling food materials. Bad sanitary habits and unclean work outfits of personnel are two main points for personnel management since they are those who are in contact with food directly. When personal sanitary habits of personnel who perform quantity food production can be maintained, the frequency of hazards due to personnel management will be decreased tremendously.