An Investigation of Hazard Analysis Critical Control Point Programs (HACCP) in Hospital Foodservice Facilities: A Nationwide Survey

Abstract

LEARNING OUTCOME: To identify the status and trends of implementation of HACCP programs in hospital foodservice facilities. Little information is available regarding trends of HACCP implementation in hospital foodservice settings. The objective of this research was to identify the status of implementation of HACCP programs in hospital foodservice facilities nationwide. A questionnaire was developed to achieve research objectives and sent to a random sample of 500 foodservice directors/managers in the American Society of Hospital Foodservice Administrators 1996-1997 Membership Directory. A total of 177 (28%) facilities responded. The majority of respondents were from acute care facilities (69%) with <250 beds (34%) that utilized a cook/serve method of operation (58%). Major findings include that 76 facilities (43%) reported having HACCP programs already in place, 67 (38%) reported planning to implement HACCP programs within the next year, and 12 facilities (7%) will implement HACCP programs once it has become mandatory. Only 16 facilities (9%) reported no current HACCP implementation plans. Utilization of HACCP programs in hot/cold holding subsystems was reported by 106 (60%) of the foodservice directors responding. Other subsystems utilized by at least 50% of the facilities currently following HACCP guidelines included distribution, service, preparation and production, assembly and portioning, thawing, receiving, dry storage, and cold storage. Most facilities (60%) utilized a departmental team for HACCP implementation, however only 5 facilities (6%) reported the need for additional FTE's and 16 facilities (9%) reported budget increases for HACCP implementation and utilization. In conclusion, the majority of hospital foodservice departments have implemented or plan to implement HACCP programs in the near future. Since trends for HACCP utilization are consistent throughout the population surveyed, foodservice directors must acquire the knowledge to effectively utilize this emerging food safety assurance program.