Current Issue

USING CFAHP AND IPGA METHOD TO ESTABLISH THE IMPORTANCE CRITERIA ON THE HACCP SYSTEM FOR HOSPITAL KITCHENS IN TAIWAN

Tzu‑Kuang Hsu

Professor, Dept. of Business Administration, Chung Hua University, Taiwan, R. O. C. 

hsutk@chu. edu. tw

Chih-Yun Kuo^*

Ph. D. Program of Management, Chung Hua University, Hsinchu, Taiwan, R. O. C. 

*Corresponding author: cibaguo2013@gmail. com

Abstract

In this study, we present an integrated approach that combines Consistent Fuzzy Preference Relations Analytic Hierarchy Process (CFAHP) with Importance-Performance Gap Analysis (IPGA) to identify key criteria for the Hazard Analysis and Critical Control Point (HACCP) system, a management framework for food production and safety. The results highlight three critical factors: meal quality, employee training and education, and environmental cleanliness, including food hygiene. Notably, 26 sub-items were identified as having high importance but low performance, with particular emphasis on enhancing employees' professional attitudes and fostering a sense of accomplishment. This novel method offers a framework for developing a critical control point system tailored to hospital kitchens in Taiwan, providing practical guidance for hospital managers in establishing robust food safety systems. 

Keywords: Consistent Fuzzy Preference Relations Analytic Hierarchy Process, Food Safety, Hazard Analysis and Critical Control Point, Importance Performance Gap Analysis, Quality of Meals