跳到主要內容

臺灣博碩士論文加值系統

(3.236.50.201) 您好!臺灣時間:2021/08/05 20:39
字體大小: 字級放大   字級縮小   預設字形  
回查詢結果 :::

詳目顯示

: 
twitterline
研究生:郭士琦
研究生(外文):Kuo, Shih-Chi
論文名稱:量販店即食食品製造業者實施HACCP系統之關鍵成功因素探討
論文名稱(外文):Key Success Factors of Implementing HACCP System in Hypermarket Ready-to-eat Food Manufacturers
指導教授:蕭心怡蕭心怡引用關係
指導教授(外文):Hsiao, Hsin-I
口試委員:陳德昇張正明蕭心怡
口試委員(外文):Chen, Te-ShengChang, Cheng-MingHsiao, Hsin-I
口試日期:2016-06-29
學位類別:碩士
校院名稱:國立臺灣海洋大學
系所名稱:食品科學系
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:2016
畢業學年度:104
語文別:中文
論文頁數:86
中文關鍵詞:量販店即食食品食品安全管制系統成功因素
外文關鍵詞:HypermarketReady-to-eat FoodFood Safety Management SystemsSuccess factor
相關次數:
  • 被引用被引用:0
  • 點閱點閱:294
  • 評分評分:
  • 下載下載:2
  • 收藏至我的研究室書目清單書目收藏:0
我國量販店即食食品製造業者尚處於食品安全管制系統(HACCP)導入階段,從傳統菜市場轉變到現代量販店即食業者,對於制定出標準化的流程,文件表單製作的工作量遠超出管理階層所預想的程度,甚至認為必須額外投入人力、財力與人員培訓。本研究之目的在探討量販店即食食品製造業者實施HACCP系統之關鍵成功因素。根據文獻回顧結果,提出研究架構與假設,以人員知識、知覺成本、知覺利益、工作滿意度、小組團隊合作、威權領導及良善領導為主要變數,成立年數、正職人數、販售產品數及年度平均營業額為控制變數,深入訪談八家量販店門市,加以釐清和調整問卷設計內容,寄送問卷給全台136家量販店即食食品製造業者,有效問卷為188份,回收率為34.6%,利用SPSS套裝軟體進行敘述性統計分析、因素分析、獨立樣本 t 檢定及二元羅吉斯迴歸分析去檢定各項研究假設。獨立樣本 t 檢定分析結果顯示「正職人數」、「販售產品數」、「人員知識」、「工作滿意度」、「小組團隊合作」和「良善領導」對HACCP系統成功推動皆有影響。依據二元羅吉斯迴歸分析的驗證結果發現,「正職人數」、「販售產品數」、「人員知識」和「小組團隊合作」四者皆為實施HACCP系統之關鍵成功因素,又以「販售產品數」與「人員知識」最為重要。本研究利用魚骨圖提出改善對策,希冀可提供國內量販店即食食品製造業者作為日後推動HACCP系統之參考。
Hypermarket ready-to-eat food manufacturers are guided to implement HACCP systems in Taiwan recently. Turning from traditional markets to modern manufactures, managers often think that there is a burden of extra works, documents, human resources, and financial resources. The purpose of this research aims to investigate the key success factors of implementing HACCP system for hypermarket ready-to-eat food manufacturers. According to the literature reviews, main variables used are employee knowledge, perceived costs, perceived benefits, job satisfaction, teamwork, server leadership and lenient leadership; control variable used are establishment years, numbers of full time employee, numbers of products and annual sales volume. Finally, to further validate variables, an in-depth interview with eight companies was carried out. Later on, a total 188 copies of effective survey, which was received from mailed 136 hypermarket ready-to-eat food manufacturers, resulting in response rate of 34.6%. The data analysis methods include descriptive statistics analysis, factor analysis, independent-samples t–test and binary logistic regression by using SPSS software. The t-test results indicate that numbers of full time employee, numbers of products, employee knowledge, job satisfaction, teamwork and lenient leadership are significant related to success of HACCP implementation. The binary logistic regression results indicate that numbers of full time employee, numbers of products, employee knowledge and teamwork are the key success factors of the implementing HACCP system. Among these, numbers of products and employee knowledge are the most important factors. Overall, our findings use the fishbone diagram proposed feasible ways of problem solving , hope could provide guidance for hypermarket ready-to-eat food manufactures in Taiwan when carrying out the HACCP system in future.
摘要…………………I
ABSTRACT…………………II
目次…………………III
表目次…………………V
圖目次…………………VI
壹、前 言…………………1
1.1. 研究背景與動機…………………1
1.2. 研究目的與問題…………………2
1.3. 研究流程…………………3
貳、文獻整理…………………4
2.1. 量販店即食食品製造業介紹…………………4
2.2. 我國食品安全管制系統之規定與現況…………………6
2.2.1. 即食食品製造業HACCP實施狀況…………………7
2.3. 關鍵成功因素…………………8
2.3.1. 食品產業推動食品安全管理系統之關鍵因素…………………8
2.3.2. 食品業者導入食品安全管理系統之好處…………………15
2.3.3. 領導行為與工作滿意度…………………17
2.4. 二元羅吉斯迴歸之應用介紹…………………20
参、研究架構與假設 …………………21
3.1. 研究架構…………………21
3.2. 研究假設…………………21
肆、研究方法…………………23
4.1. 研究對象之選擇…………………23
4.2. 深入訪談…………………23
4.3. 問卷調查…………………23
4.4. 研究變數定義與量表…………………24
4.5. 資料分析方法…………………30
伍、深入訪談結果…………………31
5.1. 深入訪談樣本結構分析…………………31
5.1.1. 畢業科系…………………31
5.1.2. 教育程度…………………31
5.1.3. 每日工作時數…………………31
5.1.4. 服務年資…………………31
5.2. 深入訪談結果…………………31
5.2.1. 影響因素…………………32
5.2.2. 成功關鍵…………………32
陸、問卷調查結果…………………33
6.1. 問卷調查樣本結構分析…………………33
6.2. 問卷因素分析與信度分析…………………33
6.2.1. 因素分析及信度分析結果…………………33
6.3. 敘述性統計分析…………………33
6.4. 獨立樣本T檢定分析結果…………………35
6.4.1. 控制變數…………………35
6.4.2. 主要變數…………………36
6.4.3. 分析「人員知識」、「知覺成本」、「小組團隊合作」題項…………………36
6.5. 二元羅吉斯迴歸分析結果…………………38
6.5.1. 各變數之相關性分析結果…………………38
6.5.2. 共線性診斷結果…………………38
6.5.3. 各變數對HACCP系統成功推動之影響…………………38
柒、討論…………………39
7.1. 研究假說分析結果…………………39
捌、綜合建議…………………41
8.1. 對量販店即食食品製造業者之建議…………………41
8.2. 後續研究建議…………………42
玖、結論…………………43
拾、參考文獻…………………44
附錄一、深入訪談問卷…………………51
附錄二、專家問卷效度整理…………………52
附錄三、即食食品製造業者導入HACCP看法之調查問卷…………………56
附錄四、深入訪談內容整理…………………61


王瑤芬、洪久賢。2004。我國觀光餐旅業員工離職傾向研究之內容分析。觀光研究學報,10(4),125-143。
行政院主計總處。2015。員工進退、勞動報酬統計,「103年各業受僱員工退出人次-按服務年資分調查報告統計表」。資料檢索日期:2015年5月24日。網址:http://www.dgbas.gov.tw/ct.aspxItem=38538&ctNode=3107&mp=1
李金玉。2007。超市生鮮區建立和實施HACCP體系可行性分析。現代食品科技,23(6),89-90。
汪復進。2004。營養午餐供應商評估模式之建立-以臺北地區HACCP 先期輔導認證之廠商為例。臺北大學企業管理研究所碩士論文,臺北。
汪復進。2011。HACCP理論與實務。新北市:新文京出版社。
宋晁宇。2015。ISO 22000推動的要領及關鍵成功因素。中國生產力中心,資料檢索日期:2015年5月27日。網址:http://cpc.tw/zh-tw/consultancy/contents/22119
何黎明、蘇郁芬。2009。休閒農場消費者滿意度與重遊意願之探討-以走馬瀨農場為例。國立高雄海洋科技大學學報。
林文燦、陳玄愷、林峻正。2002。觀光旅館業與餐飲業推行HACCP與ISO品質系統。勤益學報,20(2),289-304。
林惠儀。2013。觀光旅館餐飲從業人員對實施HACCP系統之認知、意願與困難度之研究。國立高雄餐旅大學餐旅管理研究所碩士論文,高雄。
吳萬益。2015。企業研究方法(第五版)。臺北市:華泰文化出版社。
食品藥物消費者知識服務網。2015。餐飲業食品安全管制系統。資料檢索日期:2015年9月1日。網址:https://consumer.fda.gov.tw/Pages/Detail.aspx?nodeID=59&pid=4961
胡凱傑。2003。應用服務品質量表與知覺價值模式探討旅客再消費意願之影響因素:以汽車客運業為例。國立交通大學運輸與物流管理學系博士論文,新竹。
洪彰鴻。2009。肥胖與體適能表現—邏輯斯回歸之應用。弘光人文社會學報。
郭國良。2002。零售商選擇物流中心影響因素之探索性研究:以便利商店與量販店為例。國立臺灣科技大學管理研究所碩士論文,臺北。
張俊彥。1995。台灣宗教性休閒活動之社會人口分析。戶外遊憩研究,8(4),69-74。
張焴枚。2008。食物鏈企業導入ISO22000國際認證關鍵成功因素之研究。清雲科技大學國際企業管理研究所碩士論文,桃園。
黃子恩。2005。HACCP驗證餐飲工廠衛生管理人員核心能力之探討。國立臺灣海洋大學食品科學系碩士論文,基隆。
黃獻徉。2007。探討供應鏈管理在臺灣餐飲業之關鍵成功因素。朝陽科技大學工業工程與管理系碩士論文,臺中。
葉偉志。2013。觀光旅館廚師之工作滿足、主管領導型態對留任意願之研究-以臺中地區觀光旅館為例。高雄餐旅大學餐旅管理研究所碩士論文,高雄。
賈婉婷。2013。創業警覺性、產品創造力、夥伴關係與競爭力對創業績效之影響。國立高雄應用科技大學企業管理系碩士論文,高雄。
經濟部統計處。2015。綜合產品零售業營業額調查統計,「綜合產品零售業初估營業額及年增率─按細業」。資料檢索日期:2015年5月1日。網址:http://dmz21.moea.gov.tw/GA/#/b03
衛生福利部食品藥物管理署。2014。「食品安全管制系統準則」,資料檢索日期:2014年3月25日。網址:http://www.fda.gov.tw/TC/siteContent.aspx?sid=4002#.VrgJgfl97q4
衛生福利部食品藥物管理署。2015。即食食品衛生安全品質提升效益評估研究,104年研究成果報告,臺北。
劉長虹、郭建學、馬立霞。2013。超市現製現售熟食類產品HACCP計畫地建立。中國檢驗認證集團上海有限公司,資料檢索日期:2014年3月25日。網址:http://www.foodmate.net/haccp/11/lunwenji/1676.html
蔡玲貞。2001。比較HACCP 制度與傳統衛生管理的不同,中山醫學院營養科學研究報告,臺南。
Aggelogiannopoulos, D., Drossinos, H., & Athanasopoulos, P. (2007). Implementation of a quality management system according to the ISO 9000 family in a Greek small-sized winery: A case study. Food Control, 18(9), 1077-1085.
Alavi, M., & Leidner, D. E. (2001). Knowledge management and knowledge management systems: Conceptual foundation and research issues. MIS Quarterly, 25(1), 107-136.
Anderson, J. C., Rungtusanatham, M., & Schroeder, R. G. (1994). A theory of quality management underlying the deming management method. Academy of Management Review, 19(3), 472-509.
Anonymous (2000). How to combat employee boredom. American Printer, 226(3), 11.
Armstrong, M., & Baron, A. (1998). Performance management: The new realities: State Mutual Book & Periodical Service.
Artz, K. W. (1999). Buyer-Supplier performance: The role of asset specificity, reciprocal investments and relational exchange british. Journal of Management, 10(2), 113-126.
Bas, M., Yo´ksel, M., & Havuooflu, T. (2007). Difficulties and barriers for the implementing of HACCP and food safety systems in food businesses in Turkey. Food Control, 18(2), 124-130.
Bayati, A., & Taghavi, A. (2007). The impacts of acquiring ISO 9000 certification on the performance of SMEs in Tehran. The TQM Magazine, 19(2), 140-149.
Ball, B., Wilcock, A., & Aung, M. (2009). Factors influencing workers to follow food safety management systems in meat plants in Ontario, Canada. International Journal of Environmental Health Research, 19(3), 201-218.
Becker, G. S. (1996). The economic approach to human behavior. Journal of Retailing, 73(1), 39-61.
Daniel, D. R. (1961). Management information crisis. Harvard Business Review, 39(5), 111-121.
Davis, K. (1972). Human relations at work: The dynamics of organizational behavior, 42-48.
Davenport, T., & Prusak. L. (1998). Working knowledge: How organizations manage what they know. Boston,MA: Harvard Business School Press.
Ehiri, E., Morris, P., & Mcewen, J. (1995). Implementation of HACCP in food businesses: the way ahead. Food Control, 6(6), 341-345.
Escanciano, C., & Santos-Vijande, M. L. (2014). Reasons and constraints to implementing an ISO 22000 food safety management system: Evidence from Spain. Food Control, 40(1), 50-57.
FAO. (1998). Food quality and safety systems - A training manual on food hygiene and the hazard analysis and critical control point (HACCP) system. Rome: Publishing management group, FAO information division. http://www.fao.org/docrep/w8088e/w8088e05.htm.
Feng, M., Terziovski, M., & Samson, D. (2008). Relationship of ISO 9001: 2000 quality system certification with operational and business performance. Journal of Manufacturing Technology Management, 19(1), 22-37.
Fielding, L., Ellis, L., Clayton, D., & Peters, A. (2011). An evaluation of process specific information resources, aimed at hazard analysis, in small and medium enterprises in food manufacturing. Food Control, 22(8), 1171-1177.
Fotopoulos, C. V., Kafetzopoulos, D. P., & Psomas, E. L. (2009). Assessing the critical factors and their impact on the effective implementation of a food safety management system. International Journal of Quality & Reliability Management, 26(9), 894-910.
Fotopoulos, C., Kafetzopoulos, D., & Gotzamani, K. (2011). Critical factors for effective implementation of the HACCP system: A pareto analysis. British Food Journal, 113(5), 578-597.
Fry, L. W. (2003). Toward a theory of spiritual leadership. The Leadership Quarterly. 14(5), 693-727.
Garvin, D. A. (1987). Competing on the eight dimensions of quality. Harvard Business Review, 65(2), 101-109.
Goleman, D., Boyatzis, R., & McKee, A. (2002). Primal leadership: Realizing the power of emotional intelligence. Boston: Harvard business school press.
Griffith, C. (2000). Food safety in catering establishments. Safe Handling of Foods, New York, 235-256.
Hembrick, D. C. (1994). Top management group: A conceptual integration and consideration of the team label. Research in Organizational Behavior ,171-213.
Heras, I., Casadesús, M., & Dick, G. P. (2002). ISO 9000 certification and the bottom line: A comparative study of the profitability of Basque region companies. Managerial Auditing Journal, 17(1/2), 72-78.
Hofer, C. W., & Schendel, D. E. (1978). Strategy Formulation: Analyt ical Concepts, St. Paul : West Pub.Co.
Jang, W., & Lin, C. (2008). An integrated framework for ISO 9000 motivation, depth of ISO implementation and firm performance. Journal of Manufacturing Technology Management, 19(2), 194-216.
Kafetzopoulos, D. P., & Gotzamani, K. D. (2014). Critical factors, food quality management and organizational performance. Food Control, 40(5), 1-11.
Khatri, Y., & Collins, R. (2007). Impact and status of HACCP in the Australian meat industry. British Food Journal, 109(5), 343-354.
Kim, W. G., & Arbel, A. (1998). Predicting merger targets of hospitality firms (a Logit model). International Journal of Hospitality Management, 17(3), 303-318.
Koontz, C. M. (1990). Market-based modellingfor public library facility location and use-forecasting. Unpublished doctoral dissertation, Florida State University.
Kwak, N. S. (2014). Comparative analysis of the imported food control systems of the Republic of Korea, Japan, the United States, and the European Union. Food Reviews International, 30(3), 225-243.
Locke, E. A. (1973). Satisfiers and dissatisfies among white-collar and blue-collar employees. Journal of Applied Psychology, 58 (1), 67-76.
Magd, H. (2008). ISO 9001: 2000 in the Egyptian manufacturing sector: perceptions and perspectives. International Journal of Quality & Reliability Management, 25(2), 173-200.
Maldonado, E. S., Henson, S. J., Caswell, J. A., Leos, L. A., Martinez, P. A., Aranda, G., & Cadena, J. A. (2005). Cost–benefit analysis of HACCP implementation in the Mexican meat industry. Food Control, 16(4), 375-381.
McKenna, E. (2000). Business psychology and organisational behaviour (3rd Ed.). Hove: The Psychology Press (Taylor & Francis Group).
Mensah, L. D., & Julien, D. (2011). Implementation of food safety management systems in the UK. Food Control, 22(8), 1216-1225.
Mitchell, R. (1998). Why HACCP fails. Food Control, 9(2/3), 101.
Mohrman, S. A., Cohen, S. G., & Mohrman, A. M. (1995). Designing team-based organizations. San Francisco: Jossey Bass.
Mortimore, S. E., & Wallace, C. A. (1998). HACCP: A practical approach (2nd Ed.). Gaithersburg: Aspen Publishers Inc.
Narayan, B., Rajendran, C., & Sai, L. P. (2008). Scales to measure and benchmark service quality in tourism industry. Benchmarking: An International Journal, 15(4), 469-493.
Nieto-Montenegro, S., Brown, J.L., Laborde, L.F. (2008). Development and assessment of pilot food safety educational materials and training strategies for Hispanic workers in the mushroom industry using the Health Action Model. Food Control, 19(8), 616-633.
Nunnally, J. C., (1978). Psychometric Theory (2nd ed.). New York: McGraw-Hill.
Panisello, P., & Quantick, P. (2001). Technical barriers to hazard analysis critical control point (HACCP). Food Control, 12(1), 165-173.
Perra, B. M. (2001). Leadership: The key to quality outcomes. Journal of Nursing Care Quality, 15(2), 68-73.
Psomas, E., Fotopoulos, C., & Kafetzopoulos, D. (2010). Critical factors for effective implementation of ISO 9001 in SME service companies. Managing Service Quality, 20(5), 440-457.
Psomas, E., Kafetzopoulos, D., & Fotopoulos, C. (2013). Developing a measurement instrument for ISO 9001 effectiveness in food companies. Journal of Manufacturing Technology Management, 24(1), 55-77.
Ramnauth, M., Driver, F., & Vial, P. B. (2008). Food safety management in the fish industry in Mauritius: knowledge, attitude and perception. British Food Journal, United Kingdom, 110(10-11), 989-1005.
Robbins, S. P. (1996). Organizational behavior, concept, controversies, and application. NJ: Prentice-Hall.
Sampaio, P., Saraiva, P., & Rodrigues, A. G. (2011). The economic impact of quality management systems in Portuguese certified companies: Empirical evidence. International Journal of Quality & Reliability Management, 28(9), 929-950.
Schermerhorn, J. R., Hunt, J. B., & Osborn, R. N. (1994). Managing organizational behavior (5th ed.). New York: John Wiley & Sons, Inc.
Semos, A., & Kontogeorgos, A. (2007). HACCP implementation in northern Greece. British Food Journal, 109(1), 5-19.
Shonk, J. H. (1982). Working in Teams: A Practical Manual for Improving Work Groups, New York.
Singh, P., & Smith, A. (2006). An empirically validated quality management measurement instrument. Total Quality Management, 10(1), 95-106.
Singh, P., Powera, D., & Chuong, S. (2011). A resource dependence theory perspective of ISO 9000 in managing organizational environment. Journal of Operations Management, 29(1/2), 49-64.
Solgaard, H. S., & Hansen, T. (2003). A hierarchical Bayes model of choice between supermarket formats. Journal of Retailing and Consumer Services, 10(3), 169-180.
Strohbehn, C., Gilmore, S., & Sneed, J. (2004). Food safety practices and HACCP implementation: perceptions of registered dietitians and dietary managers. Journal of the American Dietetic Association, 1692-1699.
Szilagyi, D. E. (1981). Achievements, disappointments, prospects. Cardiovasc Surg. 23(3), 183-193.
Taylor, E. (2001). HACCP in small companies: benefit or burden? Food Control, 12(4), 217-222.
Taylor, E., & Kane, K. (2005). Reducing the burden of HACCP on SMEs. Food Control, 16(10), 833-839.
Teixeira, S., & Sampaio, P. (2013). Food safety management system implementation and certification: survey results. Total Quality Management & Business Excellence, 24(3-4), 275-293.
Tsai, Y. (2011). Relationship between organizational culture, leadership behavior and job satisfaction. Bmc Health Services Research, 11.
Tunalioglu, R., Cobanoglu, F., & Ayse, D. K. (2012). Defining economic obstacles to the adoption of food safety systems in table olive processing firms. British Food Journal, 114(10), 1486-1500.
Venkatraman, N., & Ramanujam, V. (1986). Measurement of business performance in strategy research:A comparison of approach. Academy of Management Review, 11(4), 801-814.
Ward, G. (2001). HACCP: heaven or hell for the food industry?, Quality World, 12-15.
Wallace, C. A., Holyoak, B. L., Powell, S. C., & Dykes, F. C. (2012). Re-thinking the HACCP team: An investigation into HACCP team knowledge and decision-making for successful HACCP development. Food Research International, 47(2), 236-245.
Weiss, D. J., Dawis, R. V., England, G. W., & Lofquist, L. M. (1967). Manual for the minnesota satisfaction questionnaire; Minnesota studies in vocational Rehabilitation. Vocational Psychology Research.
Yapp, C., & Fairman, R. (2006). Factors affecting food safety compliance within small and medium-sized enterprises: Implications for regulatory and enforcement strategies. Food Control, 17(1), 42-51.
Zeithaml, V. A. (1988). Consumer perceptions of price, quality, and value: A means-end model and synthesis of evidence. Journal of Marketing, 52(1), 2-22.
Zeng, S., Tian, P., & Tam, S. (2007). Overcoming barriers to sustainable implementation of the ISO 9001 system. Managerial Auditing Journal, 3(1), 244-254. 

連結至畢業學校之論文網頁點我開啟連結
註: 此連結為研究生畢業學校所提供,不一定有電子全文可供下載,若連結有誤,請點選上方之〝勘誤回報〞功能,我們會盡快修正,謝謝!
QRCODE
 
 
 
 
 
                                                                                                                                                                                                                                                                                                                                                                                                               
第一頁 上一頁 下一頁 最後一頁 top