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ERIC Number: EJ927164
Record Type: Journal
Publication Date: 2011
Pages: 15
Abstractor: As Provided
Reference Count: 14
ISBN: N/A
ISSN: ISSN-1559-5676
Food Safety Programs Based on HACCP Principles in School Nutrition Programs: Implementation Status and Factors Related to Implementation
Stinson, Wendy Bounds; Carr, Deborah; Nettles, Mary Frances; Johnson, James T.
Journal of Child Nutrition & Management, v35 n1 Spr 2011
Purpose/Objectives: The objectives of this study were to assess the extent to which school nutrition (SN) programs have implemented food safety programs based on Hazard Analysis and Critical Control Point (HACCP) principles, as well as factors, barriers, and practices related to implementation of these programs. Methods: An online survey was developed and administered using SurveyMonkey. Survey invitation letters were mailed to 14,682 SN directors participating in SN programs, who were asked to distribute an additional invitation letter to SN managers, for a potential sample size of 29,364. Data analyses include descriptive statistics, exploratory factor analysis, and chi-square tests. Results: A total of 2,716 participants (9.2%) responded to the online survey. Although the majority of directors and managers reported that their districts and schools, respectively, had implemented food safety programs based on HACCP principles, further assessment revealed that implementation of programs was often incomplete. Directors who had worked in SN programs for more than 20 years, school districts in the Southwest region, and larger school districts were all more likely to have implemented these programs. The top barriers to implementation were related to time, costs, and negative perceptions of food safety programs based on HACCP principles. The top practices important in implementing these programs were related to restricting ill employees from work with food, positive role modeling regarding food safety, ensuring that role expectations are understood, providing necessary training and materials, ensuring that programs are practical to apply, and gaining employee "buy-in" to programs. Applications to Child Nutrition Professionals: Because the implementation of food safety programs based on HACCP principles is incomplete in many SN programs, there is a continued need for education and training related to this issue. Barriers to implementation and practices supporting implementation identified in this study can be used to guide education and training initiatives designed to support implementation at the local school district level. (Contains 4 tables.)
School Nutrition Association. 120 Waterfront Street Suite 300, National Harbor, MD 20745. Tel: 301-686-3100; Fax: 301-686-3115; e-mail: servicecenter@schoolnutrition.org; Web site: http://schoolnutrition.org
Publication Type: Journal Articles; Reports - Research
Education Level: Elementary Secondary Education
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A