Research on Perceived Risk Level of Food Safety for Confectionery Factory Employees-Case study of A Confectionery Factory

• Main Authors: Yu-Tien Lee, 李玉田
• Other Authors: Tai-Yi Yu
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/05880017733323784233

碩士 === 銘傳大學 === 風險管理與保險學系碩士在職專班 === 101 === Food safety is affected by various perceived risk factors. This study introduced the food safety framework of HACCP, four perspectives: commodities, processing, package, and distribution; and 26 measured variables. This study evaluated the perceived risk level for food safety factors by performing questionnaire about employee of A confectionery factory. Two multivariate statistical approaches, factor analysis and cluster analysis, were applied to explore variation for possibility and severity of perceived risk level and address dominant factors that influence the food safety. The investigation could help decision makers in risk management of food safety in the future. Analytical results revealed the following: 1. The main factors that influence the severity and possibility of perceived risk level is “processing”. The two measurable variables of processing, “cross contamination” and “food contact materials are not food grade”, possess the highest perceived risk levels. 2. In the aspects of commodities, processing, package, and distribution, the severity and possibility of perceived risk level for “production division 1” handling services would be higher than other units. After analyzing 26 variables, factor analysis demonstrated that the first six components accounted for 75% variation of possibility and severity for perceived risk level. Cluster analysis presented that the analyzed clusters of possibility and severity are most consistent with the division of original questionnaire. The classified results of cluster analysis are accordant with the possibility of original division, factor analysis for severity.