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Browsing Graduate Theses by Subject ". The Hazard Analysis Critical Control Point (HACCP)"

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    A Critical Assessment of the Development Process for a HACCP Implementation Manual for a Healthcare Foodservice Operation - The Dartmouth General Hospital
    (Mount Saint Vincent University, 2001-10) Corbett, Lesley Erin;
    The use of a food safety program in a healthcare foodservice operation is instrumental in safeguarding the health and welfare of patients, their families and staff from foodbome illness. The Hazard Analysis Critical Control Point (HACCP) system has become the most widely accepted program for controlling food safety. HACCP was designed by the food industry; however implementation of a HACCP program is relatively new to the foodservice industry. Objectives: To assess the HACCP readiness of the six sites comprising the Central Regional Health Board (CRHB), now known as the Capital District Health Authority (CDHA); to assess the food safety knowledge and practice of foodservice employees; to develop a HACCP implementation manual and HACCP education and training materials for the pilot site - Dartmouth General Hospital; to determine the relevance of the change management approach to HACCP implementation. Subjects There were five managers who participated in the study. A total of 78 questionnaires were distributed throughout the CDHA; 35 were completed and returned yielding a 45% response rate. Experimental method: Semi-structured interviews were conducted with the managers of each foodservice operation, followed by an on-site audit of each facility according to HACCP prerequisite guidelines. A practice and knowledge questionnaire was developed and administered to the foodservice staff of CDHA to determine their current food safety knowledge and practices. Findings & statistical significance: All sites were investigated on a site-by-site basis, and there were inadequacies detected in each area of the HACCP prerequisite programs. If HACCP certification were sought at the point in time when the on-site audit was conducted, no site would have satisfied the requirements. There was no formal sanitation program in place at any facility of the CDHA, nor was there a policy on training and/or retraining of employees in terms of food safety, hygiene and sanitation. There was no significant difference between both average practice and average knowledge scores at each site. Ninety-seven percent of respondents had completed the provincially recognized safe food-handling course. There were HACCP implementation tools developed to help ease the transition into a HACCP compliant establishment. Conclusions & implications: Based on the findings of this study, there needs to be an in- depth review of each site’s prerequisite programs, as they comprise 70% of an effective HACCP program. There also needs to be a sanitation program developed and implemented to protect against areas of contamination that may not be corrected or prevented by a HACCP program. The change management approach involves introducing a substantial change in the working environment of employees; therefore education, training and employee input are essential keys to success and compliance of the program. The more they participate, the more pride they will have in their HACCP program, therefore making the transition easier.