觀光旅館廚房人員之食品安全知識、態度及行為之研究：兼論知覺倫理氣候之調節效果

The Effect of Ethical Climate on Food Safety Responses of Kitchen Food Handlers in Taiwan's Hotel Industry

莊茂麟(Mao-Lin Chuang) ； 鄧之卿(Chih-Ching Teng)

《輔仁民生學誌》 22卷1期 (2016/06) Pp. 37-52

摘要

我國觀光旅館違反食品安全規定之現象仍存在，而現有的文獻尚有缺口。本研究旨在探討觀光旅館(1)廚房人員之食品安全知識、食品安全態度及食品安全行為之間的關係以及(2)廚房人員之知覺倫理氣候對食品安全知識與食品安全態度的調節效果。研究調查對象為觀光旅館餐廳廚房人員，採立意抽樣法，選擇北、中、南部共16 家觀光旅館餐廳進行問卷調查，總計發出問卷數540 份，有效回收問卷397 份，有效回收率73.5%。研究結果發現觀光旅館餐廳廚房人員的食品安全知識對食品安全態度以及食品安全態度對食品安全行為皆具有正向關係。另外，食品安全態度對食品安全知識與食品安全行為之間的關係具有中介效果。最後，知覺倫理氣候對食品安全知識與食品安全態度之間的關係具有調節效果。

關鍵字

知覺倫理氣候 ； 食品安全知識 ； 食品安全態度 ； 食品安全行為 ； 廚房人員

並列摘要

This study investigates (1) the relationships among food safety knowledge, food safety attitudes, and food safety behavior and (2) the moderating effect of perceived ethical climate on the relationship between food safety knowledge and attitudes in the context of food and beverage workplace in Taiwan's tourist hotels. A questionnaire survey was administered to collect data from kitchen food handlers in 16 hotels in Taiwan by a purposive sampling method. Of 540 distributed questionnaires, 397 questionnaires were returned, accounted for a 73.5 % response rate. The analytical results show that food safety attitudes significantly mediate the effect of food safety knowledge on food safety behavior. Additionally, the relationship between food safety knowledge and attitudes was significantly moderated by perceived ethical climate. Specific implications and suggestions are also discussed.

並列關鍵字

Perceived ethical climate ； Food safety knowledge ； Food safety attitude ； Food safety behavior ； Kitchen food handlers