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Readiness to implement Hazard Analysis and Critical Control Point (HACCP) systems in Iowa schools.
J Am Diet Assoc. 2004 Feb; 104(2):180-5.JA

Abstract

OBJECTIVE

To evaluate current food-handling practices, food safety prerequisite programs, and employee knowledge and food safety attitudes and provide baseline data for implementing Hazard Analysis and Critical Control Point (HACCP) systems in school foodservice.

DESIGN

One member of the research team visited each school to observe food-handling practices and assess prerequisite programs using a structured observation form. A questionnaire was used to determine employees' attitudes, knowledge, and demographic information.

SUBJECTS/SETTING

A convenience sample of 40 Iowa schools was recruited with input from the Iowa Department of Education.

STATISTICAL ANALYSES

Descriptive statistics were used to summarize data. One-way analysis of variance was used to assess differences in attitudes and food safety knowledge among managers, cooks, and other foodservice employees. Multiple linear regression assessed the relationship between manager and school district demographics and the food safety practice score.

RESULTS

Proper food-handling practices were not being followed in many schools and prerequisite food safety programs for HACCP were found to be inadequate for many school foodservice operations. School foodservice employees were found to have a significant amount of food safety knowledge (15.9+/-2.4 out of 20 possible points). School districts with managers (P=.019) and employees (P=.030) who had a food handler certificate were found to have higher food safety practice scores.

APPLICATIONS/CONCLUSIONS

Emphasis on implementing prerequisite programs in preparation for HACCP is needed in school foodservice. Training programs, both basic food safety such as ServSafe and HACCP, will support improvement of food-handling practices and implementation of prerequisite programs and HACCP.

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Publisher Full Text

Authors+Show Affiliations

Henroid D
Iowa State University Hotel, Restaurant, Institution Management, Ames, IA 50011-1120, USA. dhenroid@iastate.edu
Sneed J
No affiliation info available

MeSH

AdolescentAdultCertificationChildConsumer Product SafetyCooking and Eating UtensilsFemaleFood HandlingFood ServicesHand DisinfectionHealth Knowledge, Attitudes, PracticeHumansIowaMaleMiddle AgedRegression AnalysisSchoolsSurveys and Questionnaires

Pub Type(s)

Journal Article
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

14760564

Citation

Henroid, Daniel, and Jeannie Sneed. "Readiness to Implement Hazard Analysis and Critical Control Point (HACCP) Systems in Iowa Schools." Journal of the American Dietetic Association, vol. 104, no. 2, 2004, pp. 180-5.
Henroid D, Sneed J. Readiness to implement Hazard Analysis and Critical Control Point (HACCP) systems in Iowa schools. J Am Diet Assoc. 2004;104(2):180-5.
Henroid, D., & Sneed, J. (2004). Readiness to implement Hazard Analysis and Critical Control Point (HACCP) systems in Iowa schools. Journal of the American Dietetic Association, 104(2), 180-5.
Henroid D, Sneed J. Readiness to Implement Hazard Analysis and Critical Control Point (HACCP) Systems in Iowa Schools. J Am Diet Assoc. 2004;104(2):180-5. PubMed PMID: 14760564.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Readiness to implement Hazard Analysis and Critical Control Point (HACCP) systems in Iowa schools. AU - Henroid,Daniel,Jr AU - Sneed,Jeannie, PY - 2004/2/5/pubmed PY - 2004/3/10/medline PY - 2004/2/5/entrez SP - 180 EP - 5 JF - Journal of the American Dietetic Association JO - J Am Diet Assoc VL - 104 IS - 2 N2 - OBJECTIVE: To evaluate current food-handling practices, food safety prerequisite programs, and employee knowledge and food safety attitudes and provide baseline data for implementing Hazard Analysis and Critical Control Point (HACCP) systems in school foodservice. DESIGN: One member of the research team visited each school to observe food-handling practices and assess prerequisite programs using a structured observation form. A questionnaire was used to determine employees' attitudes, knowledge, and demographic information. SUBJECTS/SETTING: A convenience sample of 40 Iowa schools was recruited with input from the Iowa Department of Education. STATISTICAL ANALYSES: Descriptive statistics were used to summarize data. One-way analysis of variance was used to assess differences in attitudes and food safety knowledge among managers, cooks, and other foodservice employees. Multiple linear regression assessed the relationship between manager and school district demographics and the food safety practice score. RESULTS: Proper food-handling practices were not being followed in many schools and prerequisite food safety programs for HACCP were found to be inadequate for many school foodservice operations. School foodservice employees were found to have a significant amount of food safety knowledge (15.9+/-2.4 out of 20 possible points). School districts with managers (P=.019) and employees (P=.030) who had a food handler certificate were found to have higher food safety practice scores. APPLICATIONS/CONCLUSIONS: Emphasis on implementing prerequisite programs in preparation for HACCP is needed in school foodservice. Training programs, both basic food safety such as ServSafe and HACCP, will support improvement of food-handling practices and implementation of prerequisite programs and HACCP. SN - 0002-8223 UR - https://www.unboundmedicine.com/medline/citation/14760564/Readiness_to_implement_Hazard_Analysis_and_Critical_Control_Point__HACCP__systems_in_Iowa_schools_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0002822303015396 DB - PRIME DP - Unbound Medicine ER -