臺灣博碩士論文加值系統

由於國人消費、飲食習慣改變，導致冷鏈的需求也隨之增加，加上人們對食品健康與安全之關注，臺灣低溫食品製造業者之低溫物流管理方式，除了與國際間相關規範接軌之外，也應發展適合我國執行低溫物流管理之參考指標，確保低溫易腐性產品在不同溫度要求下仍保持最優質之產品品質與安全。然而低溫食品的物流運作往往有別於其他產品，例如，運輸過程中的空調裝置與儲存設備等，使物流在規劃和運輸上變得更加困難。為了解決低溫物流的問題，因此，本研究目的在於探討有效的低溫物流操作實務因子，並分析其如何影響食品安全與物流績效。研究對象為臺灣冷凍冷藏食品製造業，研究方法使用案例研究與問卷調查。案例研究之目的為確立研究假設與研究架構，訪談期間介於 2013 年 9 月至 12 月，訪談對象包括三家有執行低溫物流之廠商，使用半結構式的深入訪談法，訪談結果發現低溫物流操作實務應基於資源基礎觀理論來制定，而有效的低溫物流操作實務應包括有形資源 (如冷凍冷藏庫)、無形資源 (專業知識) 以及從產品儲存到配送交貨的溫度、速度、衛生、緊急應變相關之作業。在問卷調查方面，總共郵寄問卷至 1834 家冷藏冷凍食品製造業者，回收 165 份有效問卷，回收率約為9.1%，迴歸統計分析結果顯示，操作實務中的溫度、速度、衛生與緊急應變皆與食品安全與物流績效有顯著相關，表示良好低溫物流管理能力應包括此四個指標，衛生、溫度、速度和緊急應變，此外，本研究發現在這些要素中，良好的衛生管理最能有助於提升食品安全與物流績效，其次則為速度。此研究成果提供了一個新的觀點與指標，可提供給食品製造業者作為提升低溫物流管理能力之方法，將純理論的角度範圍拓寬至低溫物流之操作實務。

Due to changing eating habit of consumers, demands for cold chain are increasing worldwide. In Taiwan, lack of good temperature-controlled logistics practice in food hygiene law and lack of quality assurance management standards are great concerns for food and logistics industries. Logistics planning in temperature-controlled food products is different from other products. For example, requirements for air-conditioned transportation and storage means make planning and transportation very difficult. Therefore, this research aimed to investigate effective temperature-controlled logistics operational practice factors, and analyze how they affect food safety and logistics performances. Case study interview and survey questionnaire are used in this research. The purpose of the case study is to establish the framework and research hypotheses. Semi-structured in-depth interviews to three temperature-controlled food related companies took place between September to December 2013. The result of interviews found that temperature-controlled logistics operational practice should be developed base on resource-based view theory. Temperature-controlled logistics operational practices should include tangible resources (such as chilled or frozen infrastructures), intangible resources (such as professional knowledge), and good temperature-controlled logistics management related activities from storage to delivery. Survey questionnaires were mailed to 1834 frozen and refrigerated food manufacturers. Finally, 165 valid questionnaires were collected, resulting in 9.1% of response rate. According to regression analysis results, temperature-controlled logistics management capabilities include temperature, speed, hygiene and emergency response. Moreover, among these the study found that good hygiene management can improve the food safety and logistics performance, followed by speed. The findings offer a novel view for food manufacturers to improve temperature-controlled logistics management which broadens the scope from pure theory perspective to operational practice of temperature-controlled logistics.

目錄
摘要 I
Abstract II
圖目錄 V
表目錄 VI
壹、緒論 1
1.1. 研究背景與動機 1
1.2. 研究目的與研究問題 2
1.3. 研究流程 3
貳、文獻整理 4
2.1. 食品冷鏈 4
2.1.1. 定義與特性 4
2.1.2. 臺灣相關產業現況 5
2.1.3. 國際冷鏈品質指標 (CCQI) 6
2.1.4. 食品溫度管理法規 7
2.2. 資源基礎理論 8
2.3. 低溫物流資源 10
2.3.1. 無形資源 10
2.3.2. 有形資源 12
2.4. 低溫物流管理能力 14
2.4.1. 存貨 16
2.4.2. 理貨 17
2.4.3. 運輸 18
2.4.4. 交貨 20
2.4.5. 小結 20
2.5. 食品品質安全與物流績效指標 21
2.5.1. 食品安全 21
2.5.2. 食品品質 22
2.5.3. 物流績效 23
2.5.4. 企業績效 26
2.5.4.1. 財務績效 26
2.5.4.2. 非財務績效 26
參、研究架構與假設 28
3.1. 研究架構 28
3.2. 研究假設 29
肆、研究方法 31
4.1. 深度訪談法 31
4.2. 問卷調查法 32
4.3. 研究變數之定義與衡量 33
4.3.1. 低溫物流資源 34
4.3.2. 低溫物流管理能力-操作實務 35
4.3.3. 食品安全與物流績效 37
4.3.4. 企業績效 38
4.4. 資料分析方法 39
伍、結果 41
5.1. 訪談結果 41
5.1.1. 訪談對象之基本資料 41
5.1.2. 影響低溫物流管理能力之因子 42
5.2. 問卷分析結果 42
5.2.1. 樣本描述 42
5.2.2. 統計分析 43
陸、討論 47
6.1 理論與操作實務之差異 47
6.2 形成低溫物流管理能力之操作實務因子 47
柒、結論與建議 50
7.1 結論 50
7.2 研究貢獻與建議 51
7.3 研究限制 52
捌、參考文獻 53
附件一、Cold Chain Quality Indicator Standard (CCQI) 59
附件二、國際低溫物流相關規範 77
附件三、食品物流業者良好衛生規範草案 83
附件四、訪談問卷 86
附件五、郵寄問卷 89

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