산업융합연구 (Journal of Industrial Convergence)
- 제4권1호
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- Pages.87-107
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- 2006
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- 2635-8875(pISSN)
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- 2672-0124(eISSN)
HACCP 시행을 위한 식스시그마 방법론에 관한 연구
A Study on Six Sigma Methodology for HACCP Plan
초록
Foodservice industry serves enormous volumes of food each day, yet they rely on what might be the most poorly educated, most transient, and youngest work force in the whole food industry. These individuals handle every meal or item which is served. It is a situation ripe for problems, problems which are all too real. HACCP system is a preventive approach stages where loss of control could present a food safety risk in a food service operation. But it is very difficult to using HACCP Plan. The objective of this study was to develop a HACCP Plan using Six Sigma Methodology. This new HACCP Model from this study will be left to the each operation to develop for themselves. This means that foodservice industry operations should modify new HACCP Model provided in this study to establish their own HACCP system for use in their own operations.