Evaluation of a HACCP pilot program for the food service industry.
OBJECTIVE
To evaluate the efficacy and applicability of a HACCP-based program for use in restaurants.


METHODS
A randomly selected sample of 16 intervention and 42 control full service, "stand-alone" restaurants with a minimum of 3 full-time food handling staff on duty per shift.


METHODS
Six communities in Central West Ontario.


METHODS
The Critical Approach, a HACCP-based program for use in restaurants, was designed in consultation with health inspectors and restaurant operators. It focusses on generic risk factors (Critical Control Points, CCPs) for food handlers rather than assessing specific menu items or foods; offers appropriate training of both management and staff; and encourages self-monitoring of CCPs by operators without extensive record keeping or retention.


RESULTS
Outcome indicators measured changes in three areas: the environment, knowledge, and behaviour.


CONCLUSIONS
Results suggest that among a subpopulation of restaurants, the program is acceptable to operators and capable of producing tangible results. Principles and methods of the program (i.e., an initial assessment of the site, working with the operator to identify and suggest improvements, and return visits to monitor compliance) may be transferable to other types of food service operations.
Abernathy
Tom
T
Central West Health Planning Information Network, Hamilton, ON. toma@cwhpin.ca
Hart
Robert
R
D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods / Q000592:standards*; D006801:Humans; D009864:Ontario; D010865:Pilot Projects; D012147:Restaurants / Q000592:standards* / Q000706:statistics & numerical data