空廚業HACCP衛生管理人員專業能力之研究

CCUR > College of Business > Department of Tourism & Graduate Institute of Tourism Industry > Thesis > Item 987654321/19654

Please use this identifier to cite or link to this item: https://irlib.pccu.edu.tw/handle/987654321/19654

Title:	空廚業HACCP衛生管理人員專業能力之研究
Authors:	趙嘉裕
Contributors:	觀光休閒事業管理研究所碩士在職專班
Date:	2009
Issue Date:	2011-07-19 13:51:28 (UTC+8)
Abstract:	空廚是製作安全衛生之餐點，供應飛機上的旅客享用。空廚業業者係取得HACCP標章並提供整個空中餐飲，關係到整個飛機航班空廚餐飲的安全衛生，以保障消費者可以安心食用到安全衛生的食品，因此，空廚是個重要的研究課題。空廚的餐飲安全衛生有賴於廚房與員工的衛生管理，也是餐飲供應的重要工作，必須時刻保持衛生乾淨的環境，才能提供出優良餐點。因此衛生管理人員對廚房的清潔與員工的衛生監督管理，亦是不可忽視的重要關卡。本研究係以深度訪談之方法，於2007年8月起進行初次訪談，2008年2月至9月進行正式訪談訪，其訪談對象以產、官、學及空廚業衛生管理人員，以廣泛蒐集各界人員之意見及實務經驗加以進行分析。研究結果發現：一、大多數消費者對空廚產業並不瞭解，透過本研究主題「空廚業HACCP衛生管理人員的專業能力之研究」，經訪談結果，讓一般大眾對於空廚產業及空中餐食的認證管理、衛生管理人員工作內容，有進一步的認識。二、使空廚產業及一般大眾瞭解到衛生管理人員在該產業中扮演的角色，及其應具備的專業能力對該產業的重要性。可提供空廚製造業者在未來需求人才，在招募新進衛生管理人員、培訓儲備衛生管理幹部及規劃設計衛生管理人員工作內容時，可將應具備的專業能力，如：專業知識、專業技術、態度等條件，作為未來進用及培訓人才、規劃設計工作內容時的參考依據。三、本研究訪談結果顯示，無論是空廚產業界、政府相關單位、學術界及現場衛生管理人員，大致都認為衛生管理人員應具備有關微生物檢驗方面的專業知識，並具備修習食品衛生管理相關課程學分，具備相關證照，尤其是HACCP實務訓練證書。在專業技術方面，如：衛生管理各式表單的設計專業技術能力，撰寫認驗證工作HACCP及GHP計劃書之專業技術能力及處理發生疑似食物中毒時之應變的專業技術能力都是很重要的。在人員態度方面，如：工作態度應善於與他人溝通，且個性開朗活潑。綜上，經研究結果所述衛生管理人員應具備之專業知識及技能，可提供大專校院食品、餐飲等相關科系在規劃設計相關課程內容時，作為教學的參考，以培育是類學生進入該職場前，已培訓應有之工作專業能力，以符合業界的需求，使學生盡早能具備應有之專業能力，以應將來成為衛生管理幹部的需要。 Catering is the production of health and safety of the meals, the supply of aircraft passengers to enjoy. Catering industry department to obtain HACCP mark and provide the air restaurant, to the entire flight Catering food safety and health, to protect consumers are safe to eat to the health and safety of food, therefore, empty kitchen is an important research topic. Catering catering kitchen and employee safety and health depends on health management, food supply is important work, must always maintain a clean environment, health, can provide a good meal. Therefore, health management personnel of the kitchen clean and sanitary supervision and management staff, are also important points can not be ignored. This research depth interview method, starting in August 2007 for the initial interview, in February 2008 to September official visit interviews, the interviewees in industry, government, science and health management Catering to a wide range personnel to collect the views of all walks of life and practical experience to be analyzed. The results showed: First, most consumers do not understand the empty kitchen industry, through the research theme "Catering HACCP health management professional competence of the research," The interview results to the general public for the Catering industry and the certification of air meals management, health management work content, there is further understanding. Second, to make air catering industry and general public health managers understand the role of the industry, and should have the professional capacity of the importance of the industry. Provide air catering industry in the future demand for talent recruitment for new health management, training reserves of Health Management and Planning of health management work contents, may be should have the professional capacity, such as: professional knowledge, professional skills, attitude conditions, as the future into the use and training, planning and designing the content reference. Third, this study interviews showed that both air catering industry, government agencies, academia and on-site health management, health management generally agreed that microbiological tests should have the expertise, and have to attend food hygiene management-related course credits, with the relevant certificates, in particular, practical training HACCP certificate. In technical terms, such as: various forms of health management professional and technical capacity to design, write identification verification of HACCP and GHP plan capabilities and expertise when dealing with suspected cases of food poisoning, professional and technical capacity of the strain is very important . In staff attitudes, such as: work attitude should be good at communicating with others, and the cheerful and lively. In summary, the results described by the study health management personnel should have professional knowledge and skills to provide tertiary university hospital food, Can Yin and other related departments in the planning and design-related courses content, as a teaching reference, to train students to enter the class the workplace before the work should have been trained professional ability to meet the needs of the industry, as soon as possible so that students can acquire the necessary professional capacity, to meet the future needs of a health management cadre.
Appears in Collections:	[Department of Tourism & Graduate Institute of Tourism Industry ] Thesis

Files in This Item:

File	Description	Size	Format
index.html		0Kb	HTML	231	View/Open
趙嘉裕.pdf		685Kb	Adobe PDF	2299	View/Open

Loading...