肉品工廠實施HACCP系統之認知、意願與困難度的調查研究

The investigation of the cognition , willingness anddifficulties of the implementing HACCP system in the meat factory

謝昭玲(Chao-Ling Hsieh)

指導教授 ： 黃加成博士

台南應用科技大學/生活科技學院/生活應用科學研究所/碩士(2006年)

摘要

有鑒於HACCP安全系統在食品上之重要性，本研究針對全省肉品工廠進行問卷調查，旨在探討肉品工廠對HACCP系統之認知程度及導入HACCP系統之意願性與肉品工廠實施HACCP系統的困難度，以提供政府及肉品工廠實施HACCP系統時之參考。本研究就肉品工廠之背景變項、實施HACCP系統之認知程度、導入意願性與實施困難度，分別以獨立樣本t-考驗、單因子變異數分析、二因子變異數分析及多元逐步迴歸分析等統計分析方法檢定各項研究假設，結果摘述如下：
1.肉品工廠的員工人數、衛生管理專責人員人數、取得食品標章別對於HACCP系統之認知、實施困難度及導入HACCP系統之意願皆有顯著性差異。而工廠負責人性別、年齡教育程度、工廠成立年資及公司營業品項數目與類別則無顯著差異。
2.肉品工廠對HACCP系統之認知、導入意願與實施HACCP系統之困難度現狀分析得知，無食品標章的工廠對HACCP系統之認知程度偏屬於低認知，只取得CAS標章工廠者偏屬於中認知，然有HACCP系統驗證或同時取得CAS和HACCP兩標章工廠者皆偏屬於高認知程度。在導入之意願性，無食品標章者較偏屬於中度意願，而其他已取得食品標章的工廠皆偏屬於高度意願。自實施HACCP系統之困難度上，無食品標章者偏屬於中高困難度，只取得CAS標章工廠者偏屬於中困難度，而已取得HACCP系統驗證或同時取得CAS和HACCP兩標章工廠則偏屬於低困難度。因此，未來政府若要全面推動HACCP系統，應對無食品標章之肉品工廠加強其教育訓練與輔導。
3.實施HACCP系統之第一步驟（管制小組的運作）、第十二步驟 (HACCP計畫文件紀錄之建立管理及教育訓練)以及衛生管理專責人員的設置人數等三個變項，對於肉品工廠導入HACCP系統之意願性的聯合預測力有65.3%。
4. 肉品工廠之導入與不導入HACCP系統之原因，無食品標章工廠其導入原因主要為因應政府法規要求及未來社會趨勢，不導入原因主要是為公司組織過小、工廠必備人員不足、投資成本過高等公司組織規模與資本的問題。而取得CAS標章工廠之不導入原因是執行HACCP系統書面文件表格過於繁瑣、HACCP申請程序耗時複雜及政府主管機關運作機制不完善等相關於HACCP系統整體規範問題。取得CAS標章工廠與取得HACCP系統驗證工廠之導入HACCP系統原因主要為公司形象、工廠內部管理及生產安全衛生的食品等，在於要求公司自我管理的提升。

關鍵字

食品安全管制系統 ； 危害分析與重要管制點 ； 肉品工廠 ； 認知 ； 意願 ； 驗證

並列摘要

Owing to the importance of HACCP system in food safety, this research aims to investigate meat factories’ cognition of HACCP, their willingness and difficulties in implementing HACCP system. Questionnaires are used in this research and the research results can hopefully be used as reference in implementing HACCP system for the government and meat factories. The backgrounds of the meat factories, their cognition of HACCP system, and their willingness and difficulties in implementing HACCP system are examined and analyzed through the methods of Independent Sample-T-test, One-way ANOVA, Two-way ANOVA and Multiple Regression. Reasearch results are as follows:
1.The numer of staff, hygiene management staff, and the obtaining
food-certification marks have significant difference（P<0.05）in the cognition of HACCP system, the willingness and difficulties in
implementing HACCP system. However, the sex of the factory owners,
their age and education, the age of the factories, and the number and catogeories of the items don’t have significant difference（P>0.05）.
2. According to the analysis of meat factories’ cognition of HACCP system,their willingness and difficulties in implementing HACCP system, formeat factories without food-certification, they have low-level understanding of the system ,for CAS factories, they have middle-level understanding of the system , for those who have passed HACCP certification or both CAS and HACCP factories, they have a high-level understanding of the system . According to the analysis of meat factories’willingness to introduce the of HACCP system, for meat factories without food-certification, they have middle -level willingness ; for meat factories with food-certification, they have high -level willingness . According to the analysis of meat factories’ difficulties in implementing HACCP system,for meat factories without food-certification, they have over middle -level difficulties of the system ; for CAS factories, they have middle-level difficulties of the system, for those who have passed HACCP
certification or both CAS and HACCP factories, they have low-level
difficulties of the system . Thus, the government are expected to give more education and training to those factories without food-certification marks for the full implementation of HACCP system.
3. The first step of implementing HACCP system（the operation of control group）, the 12th step of implementing HACCP system（the documentary management of HACCP project and the education and training）, and the number of hygiene staff have a high explanation in the willingness to implement HACCP system about 65.3%）.
4. For meat factories without food-certification mark, the reasons why introduce HACCP are the requirement of the government and the trend.The reasons why they don’t introduce HACCP system are the small scales of the companies, insufficient staff, and the high cost. For meat factories with CAS marks, the reasons why they don’t introduce HACCP system are mainly about the regulation of HACCP sysytem such as the the complication of paper work, time-consuming process of application and the problems of related authorities. For meat factories with CAS and HACCP mark,the reasons why they introduce HACCP system are mainly about the image of the companies, factory management, and the food safety.

並列關鍵字

the system of the food safe management ； Hazard Analysis Critical Contral Point ； meat factories ； cognition ； willingness ； certification

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