旅館業實施HACCP之現況研究──台北國際觀光旅館為例

HACCP in Hospitality Industry- a Case Study of Taipei International Tourist Hotel

「危害分析重要管制點系統」探討台北國際觀光旅館推行HACCP認證品質之現況，俾瞭解目前國際觀光旅館HACCP落實程度及實施上之問題點。本研究以針對國際觀光旅館實施此制度是否具有困難度以及實施後的相關困難點進行課題探討。以台北國際觀光旅館業管階層主管為受訪對象，採用敘述性分析、信效度分析、獨立樣本T檢定、單因子變異數檢定分析，進行各項變數的交叉分析，並且根據實證後的的結果做初步性的概述。據研究結果提出建議有（一）以獎勵方式鼓勵員工定期參加教育訓練，以增進對於HACCP制度的深刻認知；（二）定期與不定期舉辦衛生安全講座，促使員工了解衛生安全方面對旅館業的重要性；（三）食品安全管制系統（HACCP）外部稽核不定期隨機抽查，讓員工隨時保持謹慎及認真負責任的態度。 Hazard Analysis Critical Control Point System' to explore the status of HACCP certification in Taipei International Tourist Hotel to understand the current level of implementation and implementation of HACCP. This study explores whether the system is difficult to implement and how to implement the relevant difficulties after the implementation of this system. The results were analyzed by descriptive analysis, reliability and validity analysis, independent sample T test and single factor variance test, and the cross analysis of each variable was carried out according to the empirical analysis. The results are preliminary. According to the results of the study, it is suggested that (a) encourage employees to participate regularly in education and training in order to enhance the profound understanding of the HACCP system; (b) Conducting health and safety talks regularly and from time to time, so that employees understand the importance of health and safety to the hotel industry; (c) Hazard Analysis Critical Control Point System (HACCP) external audit from time to time random checks, so that employees at any time to maintain a cautious and serious and responsible attitude.

Hazard Analysis Critical Control Point System' to explore the status of HACCP certification in Taipei International Tourist Hotel to understand the current level of implementation and implementation of HACCP. This study explores whether the system is difficult to implement and how to implement the relevant difficulties after the implementation of this system. The results were analyzed by descriptive analysis, reliability and validity analysis, independent sample T test and single factor variance test, and the cross analysis of each variable was carried out according to the empirical analysis. The results are preliminary. According to the results of the study, it is suggested that (a) encourage employees to participate regularly in education and training in order to enhance the profound understanding of the HACCP system; (b) Conducting health and safety talks regularly and from time to time, so that employees understand the importance of health and safety to the hotel industry; (c) Hazard Analysis Critical Control Point System (HACCP) external audit from time to time random checks, so that employees at any time to maintain a cautious and serious and responsible attitude.