00518nas a2200145   4500008004100000245006100041210006100102260002500163653001400188100001600202700002000218700001900238700001800257856009700275       2002                        eng d00aChallenges Relative to Food Safety in School Foodservice0 aChallenges Relative to Food Safety in School Foodservice  aRiverside, CA.c200210aMarketing1 aKoenig, Hal1 aGiampaoli, Joan1 aSneed, Jeannie1 aCluskey, Mary  uhttps://business.oregonstate.edu/biblio/challenges-relative-food-safety-school-foodservice-003309nas a2200169   4500008004100000245011600041210006900157260000900226490000700235520275000242653001402992100002003006700001903026700001803045700001603063856006003079       2002                        eng d00aSchool Foodservice Directors' Attitudes and Perceived Challenges to Implementing Food Safety and HACCP Programs0 aSchool Foodservice Directors Attitudes and Perceived Challenges   c20020 v263 aFood safety is an important part of providing school children with acceptable, safe, and nutritious meals. There is evidence that improvements are needed in the area of food safety in schools, and that few schools have implemented Hazard Analysis Critical Control Point (HACCP) programs. The purposes of this study were to determine the attitudes of school foodservice directors toward food safety and the use of HACCP programs in school foodservice and to identify the challenges to implementing food safety and HACCP programs.A focus group was conducted to generate a list of challenges to implementing food safety and HACCP programs. As a result, a three-part written questionnaire was developed. For Part 1, school foodservice directors' attitudes toward food safety and HACCP programs were determined. For Part 2, the challenges to implementing food safety and HACCP were investigated. For Part 3, demographic information about directors and their districts was collected. Questionnaires were mailed to a randomly selected national sample of 800 district school foodservice directors. A total of 461 questionnaires were returned for a response rate of 58%. 
Factor analysis was conducted on 11 attitude and 19 challenge statements to determine any underlying factors. The significant factors that emerged for the attitude scale were HACCP disadvantages, certification advantages, and certification disadvantages. Three significant factors emerged for the challenges scale: resource management, employee motivation, and employee confidence. Multiple regression analysis was used to determine relationships among variables. 
The school foodservice directors responding to the questionnaire either did not perceive the challenges identified by the focus group as problematic in their district, or they were unsure if these challenges impacted their district. In general, the directors had a positive attitude about food safety and the use of HACCP programs in their districts. However, the majority (70%) of directors did not have a HACCP program in place, and many were unsure of what HACCP was or how to apply it in their operations. In response to an open-ended question about how food safety could be improved in their district, 29% of the directors indicated that they needed more time and 22% indicated that more money was needed for training. Other areas mentioned included improved employee attitudes and incentives, facilities/equipment modifications, increased staffing, and more training. 
It is apparent that school foodservice directors need assistance in developing and implementing HACCP programs. Mentoring of younger school foodservice directors and providing HACCP resource materials would support HACCP implementation. 
10aMarketing1 aGiampaoli, Joan1 aSneed, Jeannie1 aCluskey, Mary1 aKoenig, Hal  uhttp://docs.schoolnutrition.org/newsroom/jcnm/02spring/00514nas a2200145   4500008004100000245005900041210005900100260002400159653001400183100001600197700002000213700001900233700001800252856009800270       2001                        eng d00aFood Safety and HACCP Challenges in School Foodservice0 aFood Safety and HACCP Challenges in School Foodservice  aSt. Louis, MOc200110aMarketing1 aKoenig, Hal1 aGiampaoli, Joan1 aSneed, Jeannie1 aCluskey, Mary  uhttps://business.oregonstate.edu/biblio/food-safety-and-haccp-challenges-school-foodservice-000564nas a2200133   4500008004100000245009500041210006900136260002400205653001400229100001600243700002600259700001800285856012700303       2001                        eng d00aTeaching Practices Related to Customer Service Dimensions:  A Study of Dietetics Educators0 aTeaching Practices Related to Customer Service Dimensions A Stud  aSt. Louis, MOc200110aMarketing1 aKoenig, Hal1 aSchneider, Connie, L.1 aCluskey, Mary  uhttps://business.oregonstate.edu/biblio/teaching-practices-related-customer-service-dimensions-study-dietetics-educators-0