|Author:||Ng, Sun-wai Vincent|
|Title:||The use of hazard analysis critical control point (HACCP) in Hong Kong hospital's catering for quality assurance purposes|
|Subject:||Hospitals -- China -- Hong Kong -- Food service -- Quality control|
Hong Kong Polytechnic University -- Dissertations
Department of Hotel and Tourism Management
|Pages:||viii, 116 leaves : ill. ; 30 cm|
|Abstract:||This study aims to introduce the "Hazard Analysis and Critical Control Point" system to hospital catering professionals in Hong Kong for quality assurance purposes. HACCP is an abbreviation for "Hazard Analysis and Critical Control Point", a system that has been frequently written about and talked about at conferences and within companies, however it has often been misunderstood and poorly applied in real situations. The HACCP concept has been around in the food industry for some time, yet it continues to be debated rigorously at international levels. To survive in the market, many successful catering chains and franchises have, in recent years, realized that to fulfill consumer needs, one of the most important functions is the quality of food and service. Therefore, new management programs have been developed by these chains, which provide good organizational and management practice for the benefit of their market. Unfortunately Government owned hospitals in Hong Kong are in a different situation because they hold a monopoly in offering food to patients. Hospitals always receive complaints about food quality and standards; and recently there have been several reported cases of food poisoning in hospitals (for example, United Christian Hospital - Aug 1995). The author has recognized there is a significant increase in the attention to food safety associated with the use of the latest technology such as HACCP. A questionnaire survey was conducted to collect data from public and private hospitals. Since conducting a survey on food production in hospitals is difficult, there is a high limitation on the sample size. Invitations to participate were sent to most local hospitals; and because of the interest in the survey title six hospitals agreed to meet the author and provide useful information during interviews. Information from the interviews provides a brief description on the operation of hospital catering and an overview of its characteristics. The findings show that most hospital caterers have an acceptable perception on HACCP and some of them even have a clear basic knowledge of it. Based on the findings, the author has made a descriptive data analysis and has reached a number of conclusions about the existing operational methods and quality assurance programs that most hospitals use. Lastly, there is a recommendation by the author regarding the sequence of implementing HACCP as quality assurance tool for Hospital caterers.|
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