Food safety training in Texas school foodservice facilities in relationship to the implementation of a HACCP program
The purpose of this study was to investigate food safety training currently offered in Texas school foodservice facilities in relation to implementation of Hazard Analysis Critical Control Point (HACCP). A survey instrument was developed by the researcher, validated by school foodservice professionals and pilot tested. Online surveys and paper surveys were used to obtain data. Of 525 foodservice directors randomly chosen, 120 completed the survey and results were summarized and statistical analyses were conducted using Pearson's Product Moment Correlation and Analyses of Variance. Food safety training is currently being provided in school foodservice through different methods. A majority of school foodservice directors agreed with the effectiveness of food safety training, had favorable attitudes towards food safety training and faced few barriers to food safety training. Overall, this study concluded that most Texas school foodservice facilities have standard operating procedures and a HACCP plan in place.