食物鏈企業導入ISO國際認證關鍵成功因素之研究

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

蘇聖珠(Sheng-Chu Su) ； 張焴枚(Yu-Mei Chang) ； 徐孝芳(Hsiao-Fang Hsu)

《華人前瞻研究》 4卷1期 (2008/05) Pp. 55-73

https://doi.org/10.6428/JCTF.200805.0055

摘要

經營管理已進入全球運籌模式，消費者對於食品衛生安全觀念日增，所有食物鏈企業不論是企業內部自發性需求或客戶採購政策的要求，皆以取得食品認證為重點工作項目之一。本文主要目的在建立導入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。先以文獻探討法整理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，對已導入ISO 22000的企業及國際認證輔導顧問發放專家問卷，由於目前我國食物鏈業者尚未導入ISO 22000的企業，可分為欲直接導入ISO 22000的企業及已導入HACCP欲再引進ISO 22000的企業，故本文提供此兩不同方案之企業導入ISO 22000之關鍵成功因素。經釐清目標擬定工作計畫並結合AHP層級分析權重後建議直接導入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企業建議關鍵成功因學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。本文整理歸納食物鏈企業導入ISO 22000的三點結論：（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，由於此企業已導入HACCP，因此對文件建置：HACCP計畫書、食品安全系統手冊、製作流程的作業程序及傳票類等書面資料較為重視；另一不同的關鍵成功因素為培養能完善處理食品安全管理系統的人員，其較瞭解公司必須定期培訓員工其專業素養的重要性。

關鍵字

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

並列摘要

Business management has entered into global logistics management model. With respect to Consumers' awareness of the importance of food safety; all food chain suppliers no matter whether from enterprise's internal need or from the requirement of customer purchasing policy, gradually require getting the certificate of food safety management system as one of main goals. The purpose of this study is to identify the key success factors of the food chain enterprises implementing ISO 22000. First of all, we used the literature review of extracted ISO 22000 and HACCP these two international certification criteria, then we generalized the twelve standards and fifty-two working targets, and we invited some authorities who is the food chain enterprises had implemented ISO 22000 to fill out the questionnaires. Today the food chain enterprises have not implemented ISO 22000 include the industry would like to implement ISO 22000 directly and the industry which has implemented HACCP but doesn't implement ISO 22000 yet in Taiwan, therefore, this research provided reference for these two enterprises that how can they implement the ISO 22000. The results were analyzed by using AHP, which help identify the working goals and the key success factors of every level. We could find that if we can implement ISO 22000 directly before we set the goals for the working project and combined the AHP research result. The industry would like to implement ISO 22000 directly which their key success factor followed the operators have being a model, setting up critical control point correctly, marking the pollution and non-contaminated district, hiring the staff who is experienced, well-planned the hazard analysis and administrative boundaries. The industry had implemented HACCP want to implement ISO 22000 which their key success factors followed the operators have being a model, building document and training the staff who can manage the system completely. The results of the research are follows: (Ⅰ) whatever the industry would like implemented ISO 22000 directly or had implemented HACCP successfully want to implement ISO 2200. Both these two industries' key success factors were the operators have being a model, we should pay attention to it, because it is very important. (Ⅱ) the industry which has implemented HACCP and doesn't implement ISO 22000 which their different key success factor is building document, but the industry which want to implement ISO 22000 directly doesn't pay attention to build document. We can speculate because the industry has implement HACCP, their document management such as HACCP proposal, food safety management system brochure, the production and operation procedure and other information be paid attention. (Ⅲ) The industry which has implemented HACCP and doesn't implement ISO 22000 which the other different key success factor is training the staff who can manage the system completely, as the enterprises had implemented HACCP, and therefore which understand the need for regular training of its professional staff of the importance.

並列關鍵字

Food Chain ； ISO international Organization for Standardization ； Key Success Factors ； Analytic Hierarchy Process ； ISO 22000 ； HACCP