肉品工廠實施HACCP系統之認知、意願與困難度的調查研究

本研究旨在探討肉品工廠對HACCP系統之認知程度及導入HACCP系統之意願與肉品工廠實施之困難程度，以提供政府及肉品工廠實施HACCP系統時之參考，故針對全省167家肉品工廠進行問卷調查，所得資料以SPSS套裝軟體進行統計分析，其結果摘述如下：一、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。二、無食品標章的肉品工廠對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系統驗證工廠者偏屬於高認知程度。在導入HACCP系統之意願上，無食品標章者較偏屬於中度意願，而其他已取得食品標章（含取得CAS標章者）的工廠皆偏屬於高度意願。在實施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系統驗證工廠則偏屬於低困難度。三、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%。四、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爲因應政府法規要求及未來社會趨勢，不導入原因主要是爲公司組織過小、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。只取得CAS 標章工廠之導入原因與已取得HACCP驗證工廠相似，主要爲公司形象、工廠內部管理及生產安全衛生的食品等，在於公司自我管理的提升。而其不導入HACCP系統之原因是HACCP系統書面文件表格過於繁瑣、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。

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

並列摘要

The purpose of this study was investigate to the meat factories' cognition of HACCP, their willingness and difficulties in implementing HACCP system. Questionnaires are used in this research and the results can hopefully be used as the results shows as follow: 1. The number of staff, hygiene management staff, and the obtaining food-certification marks have significant difference 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 categories of the items don't have significant difference. 2. According to the analysis of meat factories' cognition of HACCP system, their willingness and difficulties in implementing it, for meat factories without food-certification, they have low-level understanding of the system, middle-level willingness and middle -level difficulties of the system; for CAS factories, they have middle-level understanding of the system, high-level willingness and middle-level difficulties 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, high -level willingness and low-level difficulties. 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 system such as 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 Control Point ； Meat factories ； Cognition ； Willingness

參考文獻

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肉品工廠實施HACCP系統之認知、意願與困難度的調查研究

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