LEARNING OUTCOME: Explain potential Hazard Analysis Critical Control Points (HACCP) system implementation of commercial and noncommercial foodservice operators who attended HACCP training.

Through a USDA-CSREES grant, basic HACCP training for commercial and noncommercial foodservice operators was conducted in four locations in Kansas. After training, participants were asked if they would implement a complete HACCP system or in stages using the seven steps of HACCP: modifying recipes to include critical control points, developing flow charts for recipes or groups of foods, implementing a monitoring system, taking corrective action, verifying that the HACCP system is working, and training employees. The respondents used a Likert scale to rate their perception of HACCP implementation from 1 - will not implement to 5 -will implement immediately. Ninety-nine (94%) of the 105 participants completed the questions. Mean ratings ranged form 2.39 ± 0.991 for developing flow charts for every recipe to 3.57 ± 1.16 for implementing a monitoring system to check and record temperatures for receiving, storage, preparation, service, cooling, and reheating. The primary reasons given for not implementing HACCP were lack of time and training. To determine differences between commercial and noncommercial foodservice operators, t-tests were computed. There were significant response differences (p⩽.05) between commercial and noncommercial operators for all phases of HACCP implementation. Commercial operators had higher mean scores than the noncommercial operators. Most commercial operators had begun to implement HACCP. These were large multi-unit corporations with resources and time to develop HACCP plans. The noncommercial operators did not have the support staff or time to develop HACCP, yet attended the training to increase their knowledge of HACCP. It was concluded that unless resources and easier ways to implement HACCP are found, foodservice operations may find it difficult to execute a complete HACCP system.