The indispensable chef competency appraisal of HACCP certified contract food service companies in Taiwan

Researchers of obesity in children and adolescence have often suggested that nutrition,school lunch meals and food program are interrelated. for school children,healthy eating is particularly critical for healthy growth and cognitive development. today's contract food service providers offer school districts a source for food service management and planning,plant and operations management,custodial,and maintenance services. however,research which has empirically documented the link between haccp certified contract food service providers and chef competency appraisal is scant. more than 1,164 formal questionnaires was design by modified delphi and ahp method. 721 effective questionnaires participated in the study. the results illustrate that top five criteria in the order of importance are as follows: 1. cooks' license and constantly learn about the new culinary knowledge. 2. ability to fulfill haccp hygiene management. 3. knowledge of cleaning and disinfecting procedure and chemicals implication. 4. product freshness assessment and pre handle ability. 5. knowledge of accident corrective action. an evaluation model for use in promotion and selection was created based on the results of this study. this model can be used by haccp certified contract food service companies in selecting employees as a standard for recruiting. these results can also be used as reference standard for contract food service companies in selecting and determining the promotion of chefs. © 2011 pakistan journal of statistics.