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Abstract
The aim of this study is to discuss not only what the difficulties are to be confronted when a HACCP is introduced into international tourist hotels, but also how to apply effective solutions to overcome these crucial issues. In-depth interviews were applied in this study to analyze the case of Taiwan’s X international tourist hotels. Based on the outcomes of interviews, a fish-bone diagram was carried out to analyze the practical difficulties encountered in implementing the HACCP system.
Next, with the results of the cause and effect analysis, strategies for different problems were developed according to the interviewee’s points of view. PDCA analysis is used repeatedly to develop strategies and recommendations. In comparison to current literature that only provides piecemeal exploration of the difficulties of introducing the HACCP system and the effectiveness of implementing HACCP, this study takes an entire system view into consideration and enables further practical analysis and solutions.
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References
- Bernard, D., Gavin, A., & Scott, V. N. (1994). The application of the HACCP system to different sectors of the food industry. Report of the FAO expert technical meeting, Technical manual No.58. Rome: FAO.
- Chen, Y. K. (2001). A comparison of recognition and practical execution before and after implementing HACCP system in domestic food service operators. Master's Thesis, Institute of Food Engineering, Da-Yeh University, Zhanghua, Taiwan.
- Guo, C. M. (2014). Hotel management: Theory and practice (2nd edition). Taipei: Yang-Chih Book.
- Lin J., Xie W., You, M., & Jiang, Z. (2013/07/02). ‘Famous tourist hotels caught with expired food products,’ Liberty Times, June 2, 2013, retrieved from http://www.libertytimes.com.tw/2013/new/jul/2/today-life11.htm (retrieved on March 2, 2014)
- Mortlock, M. P., Peters, A. C., & Griffith, C. J. (1999). Food hygiene and hazard analysis critical control point in the United Kingdom food industry: Practice, perceptions, and attitudes. Journal of Food Protection, 62(7), 786-792. DOI: https://doi.org/10.4315/0362-028X-62.7.786
- Panisello, P. J., & Quantick, P. C. (2001). Technical barriers to hazard analysis critical control point (HACCP). Food Control, 12, 165-173. DOI: https://doi.org/10.1016/S0956-7135(00)00035-9
- Qiu, J. R. (1998). Management of food quality and hygiene safety. Taipei: Yi-Hsien Publishing.
- Ren, Z. (1999). Comparison of HACCP system set up in the restaurant industry before and after training, Proceedings of the Fifth Food and Beverage Management Symposium, Taipei: Chinese Food Culture Foundation.
- Taylor, E. A. (1998). Securing public health through the application of HACCP: A UK perspective. Proceedings of environmental health paradise in focus, challenges and risks, National Conference of the Australian Institute of Environmental Health, 37-41.
- Taylor, E. A. (2001). HACCP in small companies: Benefit or burden? Food Control, 12, 217-222. DOI: https://doi.org/10.1016/S0956-7135(00)00043-8
- Wu, S. L. (2012). Factors influencing the implementation of food safety control systems in Taiwanese international tourist hotels. Food Control, 28, 265-272. DOI: https://doi.org/10.1016/j.foodcont.2012.05.038
References
Bernard, D., Gavin, A., & Scott, V. N. (1994). The application of the HACCP system to different sectors of the food industry. Report of the FAO expert technical meeting, Technical manual No.58. Rome: FAO.
Chen, Y. K. (2001). A comparison of recognition and practical execution before and after implementing HACCP system in domestic food service operators. Master's Thesis, Institute of Food Engineering, Da-Yeh University, Zhanghua, Taiwan.
Guo, C. M. (2014). Hotel management: Theory and practice (2nd edition). Taipei: Yang-Chih Book.
Lin J., Xie W., You, M., & Jiang, Z. (2013/07/02). ‘Famous tourist hotels caught with expired food products,’ Liberty Times, June 2, 2013, retrieved from http://www.libertytimes.com.tw/2013/new/jul/2/today-life11.htm (retrieved on March 2, 2014)
Mortlock, M. P., Peters, A. C., & Griffith, C. J. (1999). Food hygiene and hazard analysis critical control point in the United Kingdom food industry: Practice, perceptions, and attitudes. Journal of Food Protection, 62(7), 786-792. DOI: https://doi.org/10.4315/0362-028X-62.7.786
Panisello, P. J., & Quantick, P. C. (2001). Technical barriers to hazard analysis critical control point (HACCP). Food Control, 12, 165-173. DOI: https://doi.org/10.1016/S0956-7135(00)00035-9
Qiu, J. R. (1998). Management of food quality and hygiene safety. Taipei: Yi-Hsien Publishing.
Ren, Z. (1999). Comparison of HACCP system set up in the restaurant industry before and after training, Proceedings of the Fifth Food and Beverage Management Symposium, Taipei: Chinese Food Culture Foundation.
Taylor, E. A. (1998). Securing public health through the application of HACCP: A UK perspective. Proceedings of environmental health paradise in focus, challenges and risks, National Conference of the Australian Institute of Environmental Health, 37-41.
Taylor, E. A. (2001). HACCP in small companies: Benefit or burden? Food Control, 12, 217-222. DOI: https://doi.org/10.1016/S0956-7135(00)00043-8
Wu, S. L. (2012). Factors influencing the implementation of food safety control systems in Taiwanese international tourist hotels. Food Control, 28, 265-272. DOI: https://doi.org/10.1016/j.foodcont.2012.05.038