Food Protection Trends - October 2011 - (Page 612)

ARTICLES Copyright© 2011, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Food Protection Trends, Vol. 31, No. 10, Pages 612–619 Beliefs and Perceptions of School Foodservice Personnel about Following a HACCPbased Program 1 BETSY BARRETT1* and LYNN RIGGINS2 Kansas State University, Dept. of Hospitality Management and Dietetics, 104 Justin Hall, Manhattan, KS 66506, USA; 2 University of Central Missouri, Dept. of Nutrition, 108 West South St., Warrensburg, MO 64093-2324, USA ABSTRACT Implementation of HACCP systems in school foodservice was mandated in 2004 because of the volume of meals served and the risks associated with young children, who are susceptible to contracting a foodborne illness.To date, no research has been conducted to identify perceptions and beliefs of school foodservice personnel about following HACCP programs.Therefore, the purposes of this study were to determine the status of HACCP prerequisite programs in school foodservice, ascertain beliefs and perceptions of school foodservice personnel about complying with HACCP programs, and determine which constructs of the Health Belief Model influenced behavioral intentions to comply with HACCP-based food safety programs. A 33-item instrument measured six constructs — perceived susceptibility, perceived severity, perceived benefits, perceived barriers, self efficacy, and behavioral intentions to follow a HACCP program. Statements were measured on a four-point Likert scale. The population included the 1,289 school foodservice directors and employees who had e-mail addresses in the states of Kansas, Missouri and Nebraska. The usable response rate was 16.9% (n = 218). Most operations had completely implemented HACCP prerequisite programs; the least implemented were for food allergy management and food safety training. For beliefs and perceptions, respondents noted that they were concerned about the possibility of a foodborne illness outbreak occurring at their school but indicated that they believed that following a HACCP program would reduce food safety problems. In contrast, they were not worried that children at their school would contract a foodborne illness. With regard to behavioral intentions, results indicated that child susceptibility, severity to children, benefits, and self-efficacy were significant. Overall results show that food safety training is critical to successfully following a HACCP program and that training should focus on how foodborne illnesses can impact children and on obtaining up-to-date knowledge and skills so that employees can follow HACCP programs. A peer-reviewed article Author for correspondence: Phone: +1 785.532.2208; Fax: +1 785.532.5522 E-mail: * 612 FOOD PROTECTION TRENDS | OCTOBER 2011

Table of Contents for the Digital Edition of Food Protection Trends - October 2011

Food Protection Trends - October 2011
Table of Contents
Sustaining Members
Food for Thought from Your President
Commentary from the Executive Director
Beliefs and Perceptions of School Foodservice Personnel about Following a HACCP-based Program
Mitigating Cross Contamination in Four Retail Foodservice Sectors
General Interest Paper – Food Safety and Spoilage: Courts Favor Reasonable Expectations of Food Companies for Product Loss
New Members
What’s Happening in Food Safety
Industry Products
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Membership Application

Food Protection Trends - October 2011