英文摘要 |
The food manufacturers very in their capital size, revenue, number of employees, and with factory registrations or not. In addition, their products also bear different risks for consumers. If the same regulatory measures are applied without considering the scale and resources of the operators, it may not bring optimal management benefits. In Chapter III of the Act Governing Food Safety and Sanitation, ''the Sanitary Control of Food Businesses'', authorizes the central competent authority to designate the category and scale of food businesses to meet a hierarchical management system for the purpose of protecting the health of citizens. In order to explore the grading scale parameters of domestic food manufacturers, data including capital, revenue, numbers of employee/food personnel was collected from 362 domestic food manufacturers through on-site surveys. The statistical result are that the capital amount is more suitable as the classification parameters than the numbers of employee, and the distribution of revenue and capital amount is similar. In addition, the number of food personnel can be introduced to strengthen the classification management for food factories with a capital less than 30 million. The results confirmed that it is reasonable to use factory registration, capital amount and number of employees as the parameters of the scale classification of food manufacturers, and it is generally consistent with ''the blueprint for the management of food manufacturers'', regarding whether there is factory registration and capital amount as the management model of the scale classification of food manufacturers. |