Abstract
Food safety is critical for assisted-living facilities that serve the elderly. The findings of this study indicate that safe food handling practices improve when mentoring, including education and training programs, is provided to employees and components of Hazard Analysis and Critical Control Point Program are implemented. In the 2 years between initial and final observations, improvements were made in employee knowledge, attitudes, and food safety practices scores. Microbiological status (aerobic plate count, Enterobacteriaceae, and Staphylococcus aureus) of food contact surfaces also improved. Dietetic professionals can use results to improve food safety practices in healthcare.