Comparing Computer and Traditional Hazard Analysis Critical Control Point System Training Methods

Abstract

LEARNING OUTCOME: To examine the effectiveness of two versions-paper versus computer-of a Hazard Analysis Critical Control Point training plan developed for instructing experienced food service personnel.An independent study training plan on the Hazard Analysis Critical Control Point (HACCP) system was developed and evaluated. It was intended for training enlisted military personnel having approximately seven or more years of work experience in Air Force medical food service facilities. Both a paper-version and a computer-version were developed, and their effectiveness was determined using a pre-test, independent training, and post-test format. Computer-attitude was also determined using a modification to another researcher's questionnaire.A pilot test was first conducted on 29 college students. The training plans were then revised based on observation and feedback. The actual research study was then conducted on 69 experienced hospital food service personnel. Participants were randomly assigned to take either the paper- or computer-version of the training.Both versions of the research study revealed significant increases from pre- to post-test scores (i.e., overall average score for the pre-test was 48.0%, while it was 72.4% for the post-test), with no significant difference between the overall effectiveness of the two versions. However, there were different degrees of pre- to post-test score improvement seen for each test question, indicating the need for further validation of the tests’ reliability, or possible changes required in the training plans. All post-test subjects correctly answered that there are seven steps to HACCP, but pre- versus post-test responses were actually better on two questions regarding the acronym HACCP and critical control points. The overall attitude toward computers was 3.72 on a scale of 1 to 5, indicating a generally positive attitude among participants. This training plan, with minor modifications, will be a valuable educational tool that can be used in commercial as well as military food service facilities.