Abstract

This study was an attempt to identify the awareness of principles of Hazard Analysis Critical Control Point (HACCP) by individuals who completed an eight-hour food handlers' class at Los Angeles Mission College. A six-item questionnaire was distributed to one hundred eighty individuals enrolled in the food handlers' classes during the winter of 1999-2000. One hundred twenty-five questionnaires were returned and tabulated during the spring 2000. Data analysis revealed that there is limited awareness of HACCP principles by trainees. The study, coupled with the literature review, indicates that there is a need for HACCP training. Other research showed a correlation between training and reduced incidence of food borne illness. Trends point to the fact that HACCP requirements are expanding throughout the food manufacturing sector. It is recommended that further studies be conducted to show the cost and benefits of HACCP training, to determine instructor competency, to learn HACCP's role in ISO certification, to ascertain the level of HACCP training in the California Community Colleges, and to establish the relationship between mandated HACCP training and the reduction in food borne illness.

Library of Congress Subject Headings

Food handling--United States--Safety measures--Research; Food service employees--Training of--United States--Evaluation; Food service--United States--Safety measures--Research; Food service--Sanitation--United States--Research

Publication Date

2000

Document Type

Thesis

Department, Program, or Center

Hospitality and Tourism Management (CAST)

Advisor

Myers, James

Comments

Note: imported from RIT’s Digital Media Library running on DSpace to RIT Scholar Works. Physical copy available through RIT's The Wallace Library at: TX911.3.S3 B76 2000

Campus

RIT – Main Campus

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