食物鏈企業導入ISO 22000國際認證關鍵成功因素之研究

The Study on the Key Success Factors of Vegetative Chain Enterprises Implementing ISO 22000

張焴枚(Yu-Mei Chang)

指導教授 ： 蘇聖珠

健行科技大學/研究學院/國際企業管理研究所/碩士(2008年)

摘要

本研究主要目的在尋找出食物鏈企業導入ISO 22000的關鍵成功因素，以欲導入ISO 22000國際認證的食物鏈企業為研究對象。先整理ISO 22000與HACCP之二項主要國際認證的內容，歸納出十二項準則及五十二項工作目標。經釐清目標擬定工作計畫並結合層級分析法，將其權重排序後，直接導入ISO 22000企業其關鍵成功因素依序為經營者必須以身作則、制定正確的重要管制點、明確標示出汙染區與非汙染區、能連續且以適當的頻率監控重要管制點、判別生物性汙染、正確的生產時間與聘請控管經驗豐富的職員；已導入HACCP企業其關鍵成功因素依序為經營者必須以身作則、文件建置與培養能完善處理食品安全管理系統的人員。本研究整理歸納食物鏈企業導入ISO 22000的二點結論：（一）兩種導入模型，共同重視的關鍵成功因素皆為經營者必須以身作則，可看出領導者實為導入ISO 22000的重要環節；（二）已導入HACCP企業其相較直接導入ISO 22000企業，不同的關鍵成功因素為文件建置。

關鍵字

國際標準組織 ； 關鍵成功因素 ； 層級分析法 ； ISO 22000 ； HACCP

並列摘要

The purpose of this study to find out the key success factors of ISO 22000 leas-in for the vegetative chain enterprises and we use the enterprises which would like to implement ISO 22000 as the objects of the study. First of all, we consulted the literature and certification about ISO 22000 and HACCP, and concluded twelve standards and fifty-two operation targets. After gaining a clear idea of the operation project with the combination of AHP, the key success factors for the enterprises which introduce ISO 22000 directly are as the followings on the basis of weighted orders：setting a good example from operators , correctly establishing main control points, clearly marking contaminated areas and non-contaminated areas, monitoring the main control points at a continuous and proper frequency, discriminating biological pollution and appropriate production time and employing staff with abundant experiences in control. On the other hand, for the enterprises which had implemented HACCP but did not implement ISO 22000 yet, the key success factors are as the following orders：setting a good example from operators , establishing document files and cultivating staff, who can adequately handle food safety management system. From this research we could find out two conclusions:（I）the two lead-in models emphasize a common success factor that operators should set up a good example, because it is an important key. （II） for the enterprises which have implemented HACCP but don’t implement ISO 22000, the key success factor is to set up document files.

並列關鍵字

ISO ； International Organization for Standardization Key Success Factors AHP ； Analytic Hierarchy Process ISO 22000 HACCP

參考文獻

一、 中文部份

1. Joan K. Loken, CFE著，李學愚與沈玉振譯，2001，HACCP危害分析重要管制點：食品安全管制系統手冊，初版，臺北市：品度發行，聯經出版社經銷。

2. 大前研一著，黃宏義譯，1984，策略家的智慧，四版，臺北市：長河出版社，第49-56頁，1982。

3. 文長安，1998，我國餐飲業衛生管理現況介紹，研考雙月刊，第207期，第62-71頁。

4. 任志正，1998，國內HACCP 制度推行，食品工業月刊，第30卷第6期，第1-7頁。