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首页> 美国政府科技报告 >Assessing the 2005 Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles.
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Assessing the 2005 Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles.

机译：评估2005年学校食品当局指南：根据HaCCp原则的过程方法制定学校食品安全计划。

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The Child Nutrition Reauthorization Act of 2004 required schools to implement a Hazard Analysis Critical Control Point (HACCP) program. After the Act was passed, staff in the Office of Food Safety at the United States Department of Agriculture (USDA) developed the Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles (hereafter referred to as the Guidance) to help schools implement HACCP. This Guidance has been in place for about seven years, but its effectiveness has not been evaluated. The purpose of this research was to obtain feedback from state agency and district foodservice directors about how the Guidance has been used and how the Guidance can be improved. All 50 state agency directors and 2,329 randomly selected district foodservice directors in the United States were surveyed. The response rate was 52% (n = 26) for state agency directors and 12.7% (n = 296) for district directors.

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