DIETITIANS EMPLOYED BY HEALTH-CARE FACILITIES PREFERRED A HACCP SYSTEM OVER IRRADIATION OR CHEMICAL RINSES FOR REDUCING RISK OF FOODBORNE DISEASE

Objective To survey dietitians in health care facilities about the acc eptability of alternative meat and poultry processing methods designed to reduce the risk of foodborne disease and their willingness to pay for these processes. Subjects A geographically representative sample o f 600 members of The American Dietetic Association who work in health care facilities. The response rate was 250 completed questionnaires fr om 592 eligible subjects (42%). Design A mail survey was used to gathe r information on the acceptability of a Hazard Analysis and Critical C ontrol Point (HACCP) system, chemical rinses, and irradiation for incr easing the safety of food. Discrete choice contingent valuation was us ed to determine the acceptability at current prices and at 5, 10, and 25 cents per pound above current prices. Statistical analyses Logistic regression was used to estimate mean willingness to pay (the maximum amount respondents are willing to pay) for each process. A simultaneou s equations regression model was used to estimate the effects of other variables on acceptability. Results Respondents expressed a high leve l of concern for food safety in health care facilities. The estimated mean willingness to pay was highest for a HACCP system and lowest for chemical rinses. Conclusions/applications The successful adoption of a lternative methods to increase food safety depends on their acceptance by foodservice professionals. The professionals sampled were most acc epting of a HACCP system, somewhat less accepting of irradiation, and least accepting of new chemical rinses. Poultry and beef processors an d government agencies concerned with food safety may want to take into account the attitudes of foodservice professionals.