頁籤選單縮合
題名 | 臺北地區餐盒業從業人員對食品安全管制系統知識之研究=The Study of Food Safety Control System Knowledge of Lunch-Boxed manufacturer staffs in Taipei |
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作者 | 黃韶顏; 吳旺達; 倪維亞; Shao, Yen-huang; Wu, Wang-da; Ni, Wei-ya; |
期刊 | 中華家政學刊 |
出版日期 | 20101200 |
卷期 | 48 2010.12[民99.12] |
頁次 | 頁43-62 |
分類號 | 483.8 |
語文 | chi |
關鍵詞 | 食品安全管制系統; 餐盒業; 知識; Food safety control systems; HACCP; Lunch-boxed manufacturer; |
中文摘要 | 本研究目的在於了解台北地區餐盒業從業人員對於食品安全管制系統的知識與不同背景的從業人員在食品安全管制系統知識上的差異。使用自編食品安全管制系統問卷,發放300份問卷,回收279份樣本。使用敘述統計百分比、平均數、單因子變異數分析對研究結果進行分析。結果如下: 一、由食品安全管制系統知識得分結果表示,知識總分達對率69.7%,知識構面中以「食物中毒」表現最佳,以「食品溫度及時間控管」最差。其中「食品溫度及時間控管」、「潛在危害性食品」、「交叉污染」答對率皆不到70%。 二、對於不同背景餐盒從業人員在食品安全管制系統知識上的差異性,在個人背景變項當中具有顯著差異的為性別、教育程度、年齡、證照、工作年資、任職公司是否有HACCP認證、收入、職位、工作地點、教育訓練、組織支持。 三、從食品安全管制系統知識與變項之間的相關性分析顯示性別、學歷、年齡、公司是否具有HACCP認證、職位、組織支持與各知識構面皆有顯著相關。證照對潛在危害性食品、交叉污染、管制點失控與矯正措施三項知識構面無顯著相關;工作年資對潛在危害性食品、職位對潛在危害性食品、管制點失控與矯正措施等知識構面亦無顯著相關性;工作地點與教育訓練兩變項與管制點失控與矯正措施也無顯著相關性。 有鑑於國內食物中毒事件並未隨著時代進步而減少,本研究之目的在於了解現今國內團膳公司對於食物中毒之正確觀念的了解情形,研究結果並可作為政府及業者參考之依據。 |
英文摘要 | The purpose of this study is to understand Taipei’ knowledge regarding food safety control system and whether lunch-boxed manufacturer staffs’ knowledge regarding it system are different based on personal demographics. A self-administrative questionnaire was used to collect the data. There were a total of 300 questionnaires distributed and 279 valid responses were received. The descriptive statistics (percentage, means), T-test, Analysis of Variance Analysis (ANOVA), were conducted for the data analysis. 1. The correct response rate of food safety control system knowledge was 69.7%. Among that, the knowledge regarding "food poisoning" had the highest score whereas the "food temperature and time control" had the lowest score. However, the "food temperature and time control,", " potentially hazard food," and "cross contamination" correct response rate and was less than 70%. 2. The study results indicated that the lunch-boxed manufacturer staffs’ knowledge in food safety control system are significantly different base on gender, education level, age, certification received, work experiences, have HACCP certification while serving at the company, income, job, workplace, education and training, and organizational support. 3. The T-test and ANOVA analyses revealed the significant relationships among gender, educational level, age, whether the company has HACCP certification, job position, organizational support, and the knowledge dimension. However, there are no significant correlations were found between certification and potentially hazard food license, cross-contamination, and control points and corrective measures. Furthermore, no significant was found between working years and potentially hazard food. Job position was not found to be significant correlated with knowledge dimensions such as potentially hazard food, control points, corrective measures. In addition, working place and training program were not found to be significantly correlated with control points and corrective measures. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。