A study of food defense and food safety management on event catering

• Main Authors: HUIWENVIVIAN LU, 魯慧文
• Other Authors: Huang,Shan-Yen
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/49088107089688231340

碩士 === 輔仁大學 === 餐旅管理學系碩士班 === 100 === The purpose of this study was to discuss on topics including planning of event catering process, food defense along with management of food safety, and to understand the strategy of food defense from planning of event catering process and operation of food safety. The study adopts an interview-based research method to design an outline in associate with planning of event catering process, food defense, and food safety to conduct in depth semi-structured interview. There were a total of eight research objects including professionals from fields of industry, government, education, and military taken from criterion sampling to assist in gathering related information. The result of the study was showing that planning of event catering process includes six basic projects: pre-communication, dishes testing and contract signing, menu designing, confirmation of equipment and site planning, team communication and coordination, record tracking, and last, the cost of settlement. Food defense included two projects: man-made intentional behavior and incursion of unusual matter. Food safety included nine projects: preservation of food, flawless management and saving system, understanding of the food quality, preparation of food (control of time and temperature), contamination prevention (food safety sanitation), staff training and individual hygiene, sanitation of utensils and environment, laboratory test of specimen sampling, and supply of food. According to the research process, it occurred that man-made intentional contamination was the major cause. Although using food contamination as a lever did not necessarily serve the purpose of causing death, it was able to trigger people’s fear, created negative influence on public health, aroused anxiety of general population, and provoked instability among the society. Intentional behavior by human beings was closely related to planning of event catering process and food safety regardless. Each section that was involved in the strategy of food defense was from the beginning of the food source to the supply at the end, and the entire process has to protect the food supply chain from being contaminated intentionally Under the condition of man-made intentional behavior, it was nearly effortless for people to take advantage of this opportunity for adding non-edible substance, contaminating the water source, or creating toxic substances from mixing non-toxic substances with other matter, and these behavior were all closely related to human being. Hence, supervision of each process became an important section. The summary of the result of each research was provided for public health sector, event catering industry, and consumer as reference.