實施HACCP之現況分析－以雙北市連鎖餐廳為例

Analysis of the Current Status of Implementing HACCP-Chain Restaurant of Taipei City and New Taipei City as Sample

簡志宏(Chih-Hung Chien) ； 盧淑瓊(Shu-Chiung Lu)

《觀光與休閒管理期刊》 8卷2期 (2020/12) Pp. 38-47

https://doi.org/10.6510/JTLM.202012_8(2).0004

摘要

HACCP是世界各國認定最佳的食品安全控制方法之一，許多食品工廠也以能通過此驗證為提升食安水準的重要指標，隨著全民對於食品衛生安全的重視，餐飲業實施食品安全衛生管制系統（HACCP）由早期提倡業者自願實施漸漸走向強制性實施。由於近年來國外來台觀光旅客大增，使得餐飲業蓬勃發展，衛生福利部於2017年規定國際觀光旅館或五星級旅館附設餐廳，應有一廳以上實施食品安全衛生管制系統（HACCP），管制餐飲在製程中物理性、生物性及化學性危害，提供消費者衛生安全的飲食環境，及提供盡善盡美、精緻、高品質之服務。本研究以雙北市連鎖餐廳主管為研究對象，藉由問卷調查及個案訪談了解連鎖餐廳在推行HACCP的現況，採用信效度分析、敘述性分析等；本研究結果顯示；（1）推行HACCP面臨困難點方面，受訪者認為「HACCP太過複雜」、「執行HACCP過程的成本太高」及「廚房動線及設備難達HACCP需求」是業者推行HACCP所面臨的挑戰；（2）在實施HACCP後的效益方面，受訪者認為「可符合食品衛生的法律規定」、「可預防食物中毒的發生」、「可有效管理員工的衛生習慣與紀律」、「可增加經營者對食品安全的重視與承諾」及「可增加消費者及衛生單位對公司信心」等是最重要的誘因。以上研究結果可提供給連鎖餐廳業者及食品安全衛生相關機關，做為未來推行HACCP規劃宣導的建議與參考。

關鍵字

危害分析重要管制點 ； 食品安全管制系統 ； HACCP ； 連鎖餐廳

並列摘要

HACCP is one of the most important key requirements for preparing and storing food safely by various countries in the world. Many food factories also use this verification as an important indicator to improve food safety standards. With the emphasis of people on food hygiene and safety, the food and beverage industry implements a food safety control system (HACCP) voluntary implementation from early advocates gradually moved towards mandatory implementation. As the number of foreign tourists visiting Taiwan has increased in recent years, the catering industry has flourished. In 2017, the Ministry of Health and Welfare stipulated that an international tourist hotel or 5 star rating hotel should have one own restaurant to qualified standard of HACCP. In the process of physical, biological and chemical hazards, provide consumers with a hygienic and safe eating environment, and provide perfect, exquisite and high-quality services. This study takes the supervisors and service personnel of chain restaurant of Taipei City and New Taipei City as sample, through questionnaire surveys and case interviews to understand the current status of chain restaurants in implementing HACCP, using reliability and validity analysis, narrative analysis, etc.; the results of this research show; (1) In terms of difficulties in implementing HACCP, chain restaurants believed that ＂HACCP is too complicated＂, ＂the cost of implementing the HACCP process is too high＂, and ＂the HACCP demand of kitchen lines and equipments is difficult to reach＂ (2) In terms of the benefits after the implementation of HACCP, the interviewees believed that ＂the laws of food hygiene can be complied with＂, ＂the prevention of food poisoning can be prevented＂, ＂the hygiene habits and discipline of employees can be effectively managed＂, and ＂there can be increased Operators' emphasis and commitment on food safety＂ and ＂increasing consumer and health unit confidence in the company＂ are the most important incentives. The results of research can be provided to chain restaurant operators and food safety and health related agencies as suggestions and references for the future promotion of HACCP planning.

並列關鍵字

HACCP ； Food Safety Management System ； Hazard Analysis and Critical Control Points ； Chain Restaurant