To Establish the Indicators of Food Safety and Sanitation of Competences for Foodservice Employees

• Main Authors: Hsiao, I-Fan, 蕭伊凡
• Other Authors: Ko, Wen-Hwa
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/85042581364127448223

碩士 === 輔仁大學 === 餐旅管理學系碩士班 === 104 === Food safety accidents have been happening with an increasing frequency in recent years, resulting in substantial amendments to the food safety and hygiene laws and regulations of Taiwan. However, it is also necessary to make appropriate revisions to relevant competencies of food industry workerson food safety and hygiene. This study investigates the competency indicators for kitchen staff of food safety and hygiene from a new perspective in order to establish competency indicators in further compliance with the existing requirements for food safety and hygiene. This study’s data collection process includes interviews and the modified Delphi method.The interview outline was according to food safety and hygiene regulations, food safety issue and literature. Nine specialists were interviewed for food safety and hygiene preliminary indicators. Base on Schoonover(1998) competence model, we classified managers’ indicators into three category: core competence, managerial competence, professional competence; employees’indicators into two category: core competence and professional competenceAfter three rounds Delphi method questionnaire, we integrated 20 experts’ opinion and establish the indicators of food safety and sanitation on competences for foodservice managers and employees. The results show that as of the functions of managers, management functions are more important than professional and core functions, while as of field practitioners, professional functions is the most important. For managers, the most important core function is professional ethics, while the most important management function is leadership; and professional function, intimate knowledge of food safety and hygiene. In terms of the indicators of field practitioners, the most important professional function is professional ethics. Professional function ensures hand washing and disinfection. Through the comparison of the same functions between managers and field practitioners, it has been found that the core function of a manager is to communicate with customers, solve abnormal situations, and manage crisis. And in terms of understanding of company policies, the scores of managers are significantly higher than those of field practitioners. The same is true of understanding/proficiency in food safety laws and regulations in terms of professional functions (e.g., laws on food safety, HACCP, GHP, or food cloud). It is the opposite only in terms of holding relevant licenses (of chef, nutritionist, or food technician)/Class III certificates (of Chinese cuisine/Western cuisine/bakery).