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This study aims to explore the impact of purchasing behavior on the food safety and professional ethics. Participants were chefs in Taichung City as the population. Purposive sampling was used as the measure for the examination in the study. Questionnaire issued a total of 400, 48 invalid questionnaires and 352 valid questionnaires. In this study, the data was analyzed through statistical methods such as descriptive statistics, t-tests, one-way ANOVA, and multiple regression analysis. The major findings are addressed as following.
First, food safety knowledge and professional ethics of chefs in the Taichung City were highly positive correlation to purchasing behavior. However, the impact of the four dimensions, food safety knowledge among chemical hazards, the degree of recognition of professional ethics, the active practice of pay, and the perception level, are influenced the deepest.
Second, for the food safety knowledge, chefs presented differently due to the differences of "companies patterns", "ages", "education" and "the number of the relevant license of Dining."
Third, for the professional ethics, chefs presented differently due to the differences "gender", "company patterns", "ages", "work seniority" and "the number of the relevant license of Dining."
Fourth, for purchasing behavior, chefs presented differently due to "ages" and "the number of the relevant license of Dining."
According to the conclusions of the study, some recommendations were presented as following: to enhance food safety knowledge of cook, to strengthen perception of professional ethics of cook, to recommend chef to enrich themselves getting relevant certificates, to recommend the industry to encourage employees to join job training and also to establish the management pay and benefits system.
For the follow-up study, researchers can continually do the further researches of the findings of this study and expand the study, so this study is more representative; for variables section, it is suggested that research can be studied from different facets, or discussed follow-up from the lower part of the average.
Key Words: Food safety knowledge, Professional ethics, purchasing behavior, chef
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