Abstract
LEARNING OUTCOME: To identify the status and trends of implementation of HACCP programs in hospital foodservice facilities.Little is known regarding trends of implementation and use of HACCP programs in hospital foodservice settings. The overall objective of this research was to identify the status of implementation of HACCP programs in the Dallas/Fort Worth area. A questionnaire was developed to achieve research objectives and sent to all 84 foodservice directors/managers in the Dallas/Fort Worth Hospital Council 1995-1996 Membership Directory. The instrument included questions for facilities with or without HACCP programs. A total of 39 (46%) facilities responded. The majority of respondents were from acute care facilities (72%) with < 250 beds (69%) that utilized a cook/serve method of operation (79%). Major findings include that 14 facilities (36%) reported having HACCP programs already in place, 13 (34%) reported planning to implement HACCP programs within the next year, and six facilities (15%) will implement HACCP programs once it has become mandatory. Only five facilities (13%) reported no current HACCP implementation plans. All facilities with HACCP programs in place reported utilizing HACCP in hot/cold holding subsystems. Other subsystems utilized by at least 75% 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 (58%) utilized a departmental team for HACCP implementation and use, however no facility reported the need for additional FTE's or budget increases for HACCP implementation and utilization. In conclusion, the vast 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
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