The purpose of this two phased study was to determine the challenges to
implementing food safety and hazard analysis and critical control point
(HACCP) in school foodservice and the adherence to food safety
procedures in 15 schools. In phase one, food safety and HACCP
procedures were studied utilizing a focus group and a national mailing of a
three part survey instrument to school foodservice directors. The
instrument examined the challenges and attitudes of directors toward the
use of HACCP programs and food safety practices in their operations.
Phase two examined the food safety procedures used in school kitchens.
The researcher and two trained observers audited 15 middle school
kitchens using an audit form developed by the researcher. Practices
audited included temperature monitoring, personal hygiene, cold storage
procedures, cleanliness of facility and other observable food safety
practices. The survey yielded a response rate of 58% and the challenge
and attitude statements were tested for reliability and analyzed using factor analysis and multiple regression. The responses indicated that the school
foodservice directors did not perceive the same challenges to food safety
as those revealed by the focus group participants. In general, the directors
were positive about the use of HACCP programs and food safety practices.
However, they did perceive the time and money necessary to maintain
these programs to be a challenge. Results from the food safety audits
revealed that food safety practices could be improved among the audited
operations. Poor food safety practices were observed in the areas of hand
washing, temperature monitoring, hair restraints, and sanitizing of
equipment. This study suggests that school foodservice directors need to
be committed to food safety programs if they are to be effective. Directors
need to continually train and monitor employees and maintain a positive
attitude about the necessity of food safety in order to assure safe food
handling practices. / Graduation date: 2002
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/25936 |
| Date | 16 April 2001 |
| Creators | Giampaoli, Joan |
| Contributors | Cluskey, Mary M. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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