“Getting a Jumpstart On HACCP” - A Program To Introduce Foodservice Operators To The Hazard Analysis Critical Control Point (HACCP) System

Abstract

“Getting a Jumpstart on HACCP” was developed to introduce foodservice operators to HACCP fundamentals and to assist personnel in implementing a basic HACCP system within their operations. The workshop materials were produced using information obtained from the Educational Foundation of the National Restaurant Association and the Food and Drug Administration's 1995 and 1997 Food Code. Content of the program incorporated an introduction to HACCP, food safety hazards including microorganisms, an in-depth review of the seven principles of HACCP, and active learning activities. These exercises included analysis of menus for hazards, identification of critical control points in recipes, and development of flow charts for recipes and/or groups of foods. Participants were recruited from the Kansas School Foodservice Association, Kansas Restaurant and Hospitality Association, Kansas Area on Aging, Kansas Dietetic Association, and Kansas Association of Sanitarians. Workshops were scheduled in five locations throughout the state of Kansas for the six-hour workshop. More than 300 persons including Registered Dietitians, school foodservice personnel, state sanitarians, Family and Consumer Science Agents, Dietary Managers, restaurant operators, and Area Agency on Aging personnel attended the workshops. A significant (p=<.001) increase in participants’ knowledge of HACCP concepts was found between pre and post evaluations. Participants stated that the workshop was effective in introducing basic HACCP principles and that the active learning exercises increased their ability to apply basic HACCP concepts. Materials developed for this program can be used by other states when presenting HACCP workshops. The increased emphasis by regulatory agencies on application of HACCP could provide those dietetic professionals knowledgeable of HACCP additional employment opportunities.