| Summary: | 碩士 === 國立臺灣海洋大學 === 食品科學系 === 104 === 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.
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