OBJECTIVE: The objective of this study was to determine food safety procedures and practices related to the hazard analysis critical control point (HACCP) program and prerequisite program implementation in school foodservice. DESIGN: This descriptive study used a mailed questionnaire to determine procedures and practices related to HACCP and prerequisite programs implemented in schools. Demographic questions related to school foodservice directors and districts were included. Subjects/settings The questionnaire was mailed to a national random sample of 600 district school foodservice directors, all 536 district school foodservice directors in Iowa, and 33 directors of school districts known to have centralized foodservice systems. Statistical analyses Descriptive statistics were used to summarize data. Principal component factor analysis with varimax rotation identified underlying factors for HACCP procedures and practices items. Cronbach's alpha determined reliability for items within a factor. Multiple linear regression determined relationships among variables, and independent t tests were used to compare centralized and conventional foodservice systems. RESULTS: Of 1,169 questionnaires mailed, 414 school foodservice directors responded (35.4% response rate). HACCP programs were implemented in 22% of school districts. Two thirds of the directors had food safety certification. Centralized systems implemented more food safety procedures (21.4+/-5.6, 20.4+/-5.1, P=.04) and practices (26.1+/-3.5, 24.8+/-4.5, P=.002) than did conventional systems. Having one or more employees with primary responsibility for food safety resulted in a higher number of procedures and practices implemented (P=.031). APPLICATIONS/ CONCLUSIONS: School districts need to implement prerequisite programs so that they are ready for HACCP implementation. There are opportunities for dietitians to provide consulting, training, and technical assistance to schools on HACCP implementation.
OBJECTIVE: The objective of this study was to determine food safety procedures and practices related to the hazard analysis critical control point (HACCP) program and prerequisite program implementation in school foodservice. DESIGN: This descriptive study used a mailed questionnaire to determine procedures and practices related to HACCP and prerequisite programs implemented in schools. Demographic questions related to school foodservice directors and districts were included. Subjects/settings The questionnaire was mailed to a national random sample of 600 district school foodservice directors, all 536 district school foodservice directors in Iowa, and 33 directors of school districts known to have centralized foodservice systems. Statistical analyses Descriptive statistics were used to summarize data. Principal component factor analysis with varimax rotation identified underlying factors for HACCP procedures and practices items. Cronbach's alpha determined reliability for items within a factor. Multiple linear regression determined relationships among variables, and independent t tests were used to compare centralized and conventional foodservice systems. RESULTS: Of 1,169 questionnaires mailed, 414 school foodservice directors responded (35.4% response rate). HACCP programs were implemented in 22% of school districts. Two thirds of the directors had food safety certification. Centralized systems implemented more food safety procedures (21.4+/-5.6, 20.4+/-5.1, P=.04) and practices (26.1+/-3.5, 24.8+/-4.5, P=.002) than did conventional systems. Having one or more employees with primary responsibility for food safety resulted in a higher number of procedures and practices implemented (P=.031). APPLICATIONS/ CONCLUSIONS: School districts need to implement prerequisite programs so that they are ready for HACCP implementation. There are opportunities for dietitians to provide consulting, training, and technical assistance to schools on HACCP implementation.