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HACCP was used in a research study to produce a refrigerated food product at a food manufacturing plant in Central Texas. Coleslaw was selected for analysis due to production volume and instability of the product during shelf‐life. Critical control points (ccps) were identified in the manufacturing areas of processing, production and distribution and documentation instruments were designed to monitor the (ccps) in each of these areas. Three formulations of the product were tested; one as control, and one a variation of the control formula with a pre‐treatment of the cabbage. The third formula contained a different stabilizing system. All products were manufactured utilizing the proposed HACCP system for this operation. The results of the study indicated that a HACCP system could be implemented into an existing food manufacturing operation successfully. The data collected from the HACCP documentation instruments for time and temperature for the three major refrigerated product holding areas were analyzed statistically. The analysis of the data indicated that changes were needed for these areas to be in compliance with this HACCP program. This study supports current literature on research from regulatory agencies and academic studies which suggests that the food industry use HACCP as a control to ensure a safe food supply for consumers.

Survey research was used to obtain data from food processors to develop a wastes/residues database. The general principles of Dillman's Total Design Method of survey administration were followed with the exception that telephone follow‐ups replaced a third mailing five weeks after the initial mailing. The purpose of this article is to discuss survey methodology and responses in one facet of the food industry. Food processors were asked to provide a company profile and information about food wastes/residues generated in the facility and to indicate that perceived barriers to source reduction or recycling activities and willingness to provide waste samples for proximate analysis. Questionnaires were mailed to 444 food processing companies with 10 or more employees in the state of Iowa. The response rates were traced for each contact [initial mailing, post‐card follow‐up, second survey, and telephone calls] and for each Standard Industrial Codes (SIC) and total response rates were determined. Factors influencing response rate were identified. The overall response rate was 82.2% (365), but only 250 of the questionnaires contained data other than company profiles. Data were obtained from companies in over 37 different SICs. Factors influencing response rates included: perception among some of the companies classified by SIC codes as food manufacturing that they were not food processors; timing of survey; perceived confidentiality of data requested; and availability of the correct contact person. Knowledge of how to obtain data from this segment of the food chain will assist other researchers and businesses as they seek information from food processors about their wastes/residues and other trends that will impact other segments of the food chain.