Readiness to implement hazard analysis and critical control point (HACCP) systems in Iowa schools

Abstract

Objective To evaluate current food-handling practices, food safety prerequisite programs, and employee knowledge and food safety attitudes and provide baseline data for implementing Hazard Analysis and Critical Control Point (HACCP) systems in school foodservice. Design One member of the research team visited each school to observe food-handling practices and assess prerequisite programs using a structured observation form. A questionnaire was used to determine employees’ attitudes, knowledge, and demographic information. Subjects/setting A convenience sample of 40 Iowa schools was recruited with input from the Iowa Department of Education. Statistical analyses Descriptive statistics were used to summarize data. One-way analysis of variance was used to assess differences in attitudes and food safety knowledge among managers, cooks, and other foodservice employees. Multiple linear regression assessed the relationship between manager and school district demographics and the food safety practice score. Results Proper food-handling practices were not being followed in many schools and prerequisite food safety programs for HACCP were found to be inadequate for many school foodservice operations. School foodservice employees were found to have a significant amount of food safety knowledge (15.9±2.4 out of 20 possible points). School districts with managers ( P=.019) and employees ( P=.030) who had a food handler certificate were found to have higher food safety practice scores. Applications/conclusions Emphasis on implementing prerequisite programs in preparation for HACCP is needed in school foodservice. Training programs, both basic food safety such as ServSafe® and HACCP, will support improvement of food-handling practices and implementation of prerequisite programs and HACCP.