Extension Communications 3614 Administrative Services Building Ames, Iowa 50011-3614 (515) 294-9915
8/8/00 Contacts: Jim Huss, Hotel, Restaurant and Institution Management, (515) 294-3527, jhuss@iastate.edu Mary Gregoire, Hotel, Restaurant and Institution Management, (515) 294-1730, mgregoir@iastate.edu Diane Nelson, Extension Communication Systems, (515) 294-3178, dinelson@iastate.edu HACCP Training Proves Beneficial AMES, Iowa -- How often do you use a meat thermometer when cooking meat, fish, and poultry and write down the temperatures? How often do you maintain a chart documenting your kitchen refrigerator temperature during the week? And, when carrying your picnic basket with that great lasagna, document the before and ending/service temperature? According to a Hazard Analysis Critical Control Point (HACCP) system, these points, and many others, are all critical for maintaining safe food preparation and service in the foodservice industry. "The main point of implementing a HACCP plan is to focus management and employee attention on those points in the process where research demonstrates foodborne hazards are most likely to occur," said Jim Huss, ISU Extension specialist in hotel, restaurant and institution management. "HACCP has tried to create specific procedures for the many classifications of foods as they move through the production process of purchasing, receiving, storing, preparing, cooking, serving and disposing of leftover food. Last summer, 19 foodservice managers took part in a two-day HACCP training program sponsored by ISU Hotel, Restaurant, and Institution Management Extension and the Iowa Department of Education, Bureau of Food and Nutrition. Three of the 19 managers will be recognized for their accomplishments towards implementing a HACCP system in their school systems and will receive a $500 check at the Iowa School Food Service Association state conference. Photos are available at http://www.extension.iastate.edu/pages/families/hrim/. The managers receiving the award are Becky Ballantyne, Des Moines community schools, Virginia Bechtold, Council Bluffs community schools and Sue Rathbun, Allamakee community schools (Waukon). More information about HACCP programs can be found at the Web site http://www.extension.iastate.edu/foodsafety. -30- eh
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