Development the Food Safety and Sanitation Competences Indicators for Foodservice Employees

Wen-Hwa Ko, I-Fan Hsiao

Abstract


This study investigates the competence indicators for managers and kitchen staff of food safety and hygiene from a
new perspective in order to establish competence indicators in further compliance with the existing requirements for
food safety and hygiene. After a three-round Delphi method questionnaire, this study integrated the opinions of 20
experts and established the indicators of food safety and sanitation competences for foodservice employees. The
results show that, for managers, management competence is more important than professional or core competences,
while professional competence is the most important for kitchen staff. For managers, the most important core
competence is professional ethics, the most important management competence is leadership; and the most important
professional competence is knowledge of food safety and hygiene. In terms of kitchen staff, the most important core
competence is professional ethics. Professional competence ensures hand washing and disinfection.


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DOI: https://doi.org/10.5430/mos.v4n2p1

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Management and Organizational Studies  ISSN 2330-5495 (Print)  ISSN 2330-5509 (Online)

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