- 期刊
Barriers of HACCP Implementation in the Hospitality Industry in Taiwan
臺灣餐旅業危害分析重要管制點（HACCP）實施障礙之研究
摘要
大多數國際食品產業皆積極推行危害分析重要管制點（HACCP），臺灣在1998年開始於餐旅產業中推行「食品安全管制系統先期輔導制度」，然而，時至今日，在餐旅業中仍未見有效率、有系統且針對中小型企業規劃的食品安全管制系統。本研究的主要目的是瞭解臺灣餐旅業食品安全管制系統的實施障礙。透過HACCP實施障礙問卷的發放，總共有84份問卷回收。透過資料分析發現，臺灣餐旅業員工對於HACCP的認知程度並不高。關於實施障礙部分，資源、認同度及實施動機的缺乏是最重要的三項障礙，此結果與先前研究相符合。在本研究中更發現，風險知覺與正向鼓勵措施的缺乏亦是重要的實施障礙。本研究建議餐旅業者須加強員工對於HACCP及安全衛生的認知，對於新進員工尤其重要。而關於員工教育訓練的方式，建議以正向的鼓勵措施取代負向的處罰方式。
並列摘要
Most international food industries have actively implemented Hazard Analysis and Critical Control Point (HACCP) as a food safety management system. The hospitality industry in Taiwan started implementing a pre-counselling system in 1998. Until now, however, there has been no systematic, effective implementation of HACCP in the hospitality industry in Taiwan, especially with regard to the small and medium sized hospitality sector. The aim of this article is to understand implementation barriers for HACCP in the hospitality industry in Taiwan. A questionnaire on implementation barriers in Taiwan was developed and eighty four questionnaires were returned. Through analysis of the results, it was found that workers in the hospitality industry in Taiwan do not have a high degree of perception of the HACCP system. In terms of implementation barriers, lack of resources, lack of agreement and lack of motivation are the three items of most concern which coincide with other research. In addition, it was found that participants also consider that lack of risk awareness and lack of positive reinforcement are important barriers. It is recommended that understanding of HACCP and knowledge of safety and hygiene should be more emphasized, especially for new staff. With regard to the method by which staff members are educated and trained, it is suggested that employers promote rewards rather than punishment.