| Summary: | 碩士 === 嘉南藥理大學 === 保健營養系 === 106 === Abstract
The study aims to research the implementation, evaluation, and potential problems that special dietary food factories face on its management of food safety after ISO 22000 and HACCP were adopted. The researchers took K Company, a powdered food OEM (original equipment manufacturer) factory in Tainan, to be the case study subject and made an approach to production of its powdered special dietary food OEM canned preparation production line after ISO 22000 and HACCP were introduced into its food safety management system. The research data include material incoming, manufacturing, finished product inspection reports of packaging and storage at all stages, the quality anomaly and customer complaint. The powdered special dietary foods production line including raw material-unpacking, batch charging, intermingling, separator & filtering, metal discharger, automatic filling checkweigher, manual weight correction, first operation seaming, vacuuming, mixture gases filling, second operation seaming, and packaging. The production process is divided into control points including PRPs, OPRP and CCP. Among which, there were determination some control points including OPRP1 (foreign materials incorporation), OPRP2 (insufficient vacuum degree) and CCP (metal substance incorporation). According to certificate of analysis, it was found that the results of routine inspection of the powdered special dietary foods of 2017 were qualified. But the quality anomaly report and customer complaint report were showed some abnormality. The quality abnormality mainly originated from the PRP, of which the number of abnormalities detected after raw material acceptance was the highest. A total of 17 OPRP1, 6 OPRP2 and 1 CCP were found from the quality related consumer complaint status. Apparently, the incorporation of foreign substances is the most significant problem in the processing of powdered special dietary food, and it is also difficult to discovered and controlled in time during process. After the comparisons among abnormality case, the establishment and completeness of HACCP system in subject K Company are well shown; however, for its implementation on correction and recurrence prevention, remains much room for improvement.
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