Abstract
While the use of HACCP (Hazard Analysis Critical Control Points) programs is becoming more widespread, many people outside of foodservice are unaware of what HACCP is and how it is used. The objectives of our project were twofold: first, to demonstrate how the principles of HACCP have been implemented in our hospital foodservice and secondly, to provide information on safe food handling in the home. We used a four-panel display board to present a variety of concepts. Color photos depicted Nutrition Services employees using HACCP procedures to decrease the threat of food-borne illness. A large thermometer illustrated the “danger zone” and other critical temperatures. Another highlight was an interactive question and answer display “Can Your Kitchen Pass the Food Safety Test?”. Actual cultures of microbes found on common kitchen surfaces such as cutting boards, can openers, and faucet handles were displayed. Consumer information on safe food handling was also available. The interactive nature of the display showed that food safety issues can be presented in an entertaining yet informative fashion
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