HOW TO IMPROVE THE HACCP SYSTEM IN AN INTERNATIONAL TOURIST HOTEL GROUP? CAUSE-AND -EFFECT ANALYSIS AND PDCA APPLICATION

Main Article Content

Shu-Ying Tseng
Sheng-wen Tseng (Corresponding Author)
Bi-shu Lin

Keywords

HACCP, international tourist hotels, cause and effect analysis, food safety

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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