LEARNING OUTCOME: The participant will be able to describe the definition of HACCP, recognize the guidelines of the program, and evaluate HACCP relative to standards of performance.

Introduction: The FDA in coordination with individual state Departments of Health will be requiring food service establishments to adhere to the guidelines of Hazard Analysis Critical Control Points (HACCP). HACCP is an inspection tool which enables food service establishments to focus on the cause and prevention of foodborne disease by addressing areas of: Personal Hygiene, Food Preparation, Cleaning and Sanitizing of Equipment, and Food Safety. Within the division of Food Preparation, critical control points provide accurate temperature controls for the reduction of food contamination. The purpose of this study was to evaluate the introduction and implementation of the HACCP program to employees and determine if the proposed HACCP training curriculum was in an acceptable format for food service workers. Methodology: In this study, all Nutrition Cooks were oriented to the concept of HACCP by the Food Service Manager. Each employee performed a time and temperature analysis of a food item with guidance from a flow chart. The analyses were reviewed with individual employees by the Food Service Manager. Compliant and non-compliant temperatures were addressed. A written evaluation of the training process was completed by each participant. Results: Results of the surveys of HACCP were clear and understandable; the method was easily trainable; and the implementation of the HACCP program will reduce food waste and spoilage. However, the evaluation tool also indicated that the participants had concerns regarding productivity, that being human elements and time constants. Conclusion: The goal of the HACCP training program is to develop and promote an employee competent in the prevention of foodborne illness. The HACCP orientation program described herein was successful in fulfilling this goal and has subsequently been incorporated into the performance competency assessment curriculum of each existing and new employee.