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Food safety practices and readiness to implement HACCP programs in assisted-living facilities in Iowa.
J Am Diet Assoc. 2004 Nov; 104(11):1678-83.JA

Abstract

OBJECTIVE

To evaluate current food-handling practices and employee food safety knowledge and attitudes and to provide baseline data for implementing the Hazard Analysis and Critical Control Point (HACCP) program in assisted-living foodservices for elderly persons.

DESIGN

Food-handling practices were observed at each assisted-living facility using a structured observation form. A validated questionnaire was used to determine demographic information and employees' attitudes and knowledge about food safety.

SUBJECTS/SETTING

A convenience sample of 40 assisted-living facilities in Iowa was recruited from a list obtained from the Iowa Department of Elder Affairs.

STATISTICAL ANALYSES PERFORMED

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

RESULTS

Proper food-handling practices were followed in many assisted-living facilities, but areas in need of improvement were identified. Some HACCP prerequisite programs were found to be inadequate, including a lack of written standard operating procedures, documentation of food safety practices, and training. Temperatures and chemical concentrations need to be checked routinely. Foodservice employees had a significant amount of food safety knowledge (14.6+/-3.0 out of 20 possible points), and employees with food safety certification scored higher than those with no certification (15.6+/-2.6 and 13.9+/-3.1, respectively; P </=.001).

CONCLUSIONS

Training programs, both basic food safety and the HACCP program, will support improvement of safe food-handling practices and implementation of prerequisite programs and the HACCP program. Developing prerequisite programs, including sanitation standard operating procedures, will aid assisted-living facilities in moving toward HACCP program implementation.

Authors+Show Affiliations

Department of Hotel, Restaurant, and Institution Management, Iowa State University, 18B MacKay Hall, Ames, IA 50011-1120, USA. jsneed@iastate.eduNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

15499354

Citation

Sneed, Jeannie, et al. "Food Safety Practices and Readiness to Implement HACCP Programs in Assisted-living Facilities in Iowa." Journal of the American Dietetic Association, vol. 104, no. 11, 2004, pp. 1678-83.
Sneed J, Strohbehn C, Gilmore SA. Food safety practices and readiness to implement HACCP programs in assisted-living facilities in Iowa. J Am Diet Assoc. 2004;104(11):1678-83.
Sneed, J., Strohbehn, C., & Gilmore, S. A. (2004). Food safety practices and readiness to implement HACCP programs in assisted-living facilities in Iowa. Journal of the American Dietetic Association, 104(11), 1678-83.
Sneed J, Strohbehn C, Gilmore SA. Food Safety Practices and Readiness to Implement HACCP Programs in Assisted-living Facilities in Iowa. J Am Diet Assoc. 2004;104(11):1678-83. PubMed PMID: 15499354.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Food safety practices and readiness to implement HACCP programs in assisted-living facilities in Iowa. AU - Sneed,Jeannie, AU - Strohbehn,Catherine, AU - Gilmore,Shirley A, PY - 2004/10/23/pubmed PY - 2004/12/16/medline PY - 2004/10/23/entrez SP - 1678 EP - 83 JF - Journal of the American Dietetic Association JO - J Am Diet Assoc VL - 104 IS - 11 N2 - OBJECTIVE: To evaluate current food-handling practices and employee food safety knowledge and attitudes and to provide baseline data for implementing the Hazard Analysis and Critical Control Point (HACCP) program in assisted-living foodservices for elderly persons. DESIGN: Food-handling practices were observed at each assisted-living facility using a structured observation form. A validated questionnaire was used to determine demographic information and employees' attitudes and knowledge about food safety. SUBJECTS/SETTING: A convenience sample of 40 assisted-living facilities in Iowa was recruited from a list obtained from the Iowa Department of Elder Affairs. STATISTICAL ANALYSES PERFORMED: Descriptive statistics were used to summarize data. One-way analysis of variance was used to assess differences in attitudes and food safety knowledge among the managers, cooks, and other foodservice employees. Multiple linear regression determined the relationship between manager and facility demographics and the food safety practice score. RESULTS: Proper food-handling practices were followed in many assisted-living facilities, but areas in need of improvement were identified. Some HACCP prerequisite programs were found to be inadequate, including a lack of written standard operating procedures, documentation of food safety practices, and training. Temperatures and chemical concentrations need to be checked routinely. Foodservice employees had a significant amount of food safety knowledge (14.6+/-3.0 out of 20 possible points), and employees with food safety certification scored higher than those with no certification (15.6+/-2.6 and 13.9+/-3.1, respectively; P </=.001). CONCLUSIONS: Training programs, both basic food safety and the HACCP program, will support improvement of safe food-handling practices and implementation of prerequisite programs and the HACCP program. Developing prerequisite programs, including sanitation standard operating procedures, will aid assisted-living facilities in moving toward HACCP program implementation. SN - 0002-8223 UR - https://www.unboundmedicine.com/medline/citation/15499354/Food_safety_practices_and_readiness_to_implement_HACCP_programs_in_assisted_living_facilities_in_Iowa_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S000282230401404X DB - PRIME DP - Unbound Medicine ER -