Abstract
Purpose. New legislation is essentially transferring much of the responsibility for food safety to private industry. Registered dietitians are educated in the basic sciences providing the underpinnings necessary to implement Hazard Analysis of Critical Control Points (HACCP) the core of the government's new food safety laws. A resulting question is whether the American Dietetic Association's (ADA) education and training programs are positioning registered dietitians for the emerging roles in food safety. Theoretical framework. Numerous complex overlapping systems impact the safety of the nation's food including: new regulatory mandates of government, the public imperative for decreased government funding, in addition to improved food safety; evolving technology and emerging social lifestyles, in addition to the needs of the ADA and its members. The use of Systems Theory strives to rationalize and organize the evaluation of a problem with complex feedback systems. Methods. A nonexperimental needs assessment was utilized to assess self-perception of newly registered dietitians, who passed the ADA's registration exam in April 1996. The data from an original survey instrument was coded and analyzed on SPSS software including means, percentages, t-tests, and Spearman Rho correlations. Findings. The majority of respondents perceived themselves to not be competent in HACCP principles and skills; to not perceive themselves to be prepared to pursue food safety as a career; to not have received information presenting the use of HACCP as a potential career path; are neither interested in food management nor food safety as a career; nor are they considering the use of HACCP design and implementation in their career path; and were not familiar with the ADA Strategic Framework/Initiatives which supports the enhancement of food and foodservice-related skills and knowledge of dietetics professionals. Recommendations. A recommendation is made that the ADA supports dietitians recognizing the need for HACCP skills and knowledge in both food management, food safety and clinical dietetics. It is recommended that mentors and educators clearly present the use of HACCP within a dietitian's career as congruous with clinical dietetics. Further, a recommendation is made that CDR assess the need for additional, or revised HACCP training, including the presentation of the use of HACCP principles as a potential career path.