39E-2

R. H. LINTON, Department of Food Science, Purdue University, 1160 Food Science Building, West Lafayette, IN, IN 47907-1160 and J. D. Eifert, Department of Food Science, Virginia Tech, Blacksburg, VA 24061.

HACCP and other prerequisite food safety programs are mandatory in meat, poultry and seafood industries. Similar approaches are anticipated for fruits/vegetables and ready-to-eat foods. Many nationwide training programs are targeted for management-level employees. A recent survey of Midwest food processing industries indicated a need to develop HACCP and GMP training programs for "front-line" employees, identified as personnel actively involved in handling food in food processing plants.

The objective was to develop a training program to teach principles of HACCP, GMPs and sanitation at a level that was appropriate for sub-management level personnel.

A planning committee was assembled to identify the needs of the target audience, develop, test and revise the curriculum based on suggestions and evaluations, and implement the train-the-trainer program. The 2-hour curriculum consisted of four learning modules and was available in English and Spanish formats. The modules focused on understanding hazards associated with foods, principles of GMPs and sanitation, the concept of HACCP, and the integrated role of food safety and quality programs. Each module contained visual aids, instructor notes, and learning demonstrations. The initial curriculum was tested during training for management and sub-management level employees (n=52) in meat, poultry, seafood, and fruit/vegetable industries. Evaluation data suggested that the most important factors for effective training were interaction with participants, visual presentation, and relationship to participants' job responsibilities. The most important concepts included emphasizing GMPs, handwashing, personal hygiene, and avoiding cross-contamination. HACCP was an integral part of the training, however training should focus on monitoring, corrective actions, and record keeping.

The educational focus should extend from top management to sub-management levels to improve food safety and quality. Extending education to sub-management level employees is critical, as they are involved in important day-to-day plant activities.