The Food Service Director And HACCP Your School Food Service Resource

As a Food Service Director in today's food service community you are concerned with the ever-present opportunity of a food safety incident. As school food service professionals you’re aware of the ever-present danger that exists, but being aware is not enough.

Far too few of the general public is aware of the real seriousness of adopting a pro-active approach to food safety. That includes the school board, which should be made aware of exactly what HACCP entails as well as the ramifications that effect district creditability.

As the individual charged with the responsibility of the child nutrition program in your district you need the support and the approval of the board so your very first step in projecting HACCP implementation is to go before them with knowledge based agenda.

This agenda should be focused on both the need for protecting the children as well as the ever-present danger of product liability and litigation.

Certainly I would like to be your consultant of choice but I realize many districts in Texas have budget constraints that prohibit retaining a consultant. So as a TEA approved consultant I would like to be your resource helping you over the initial phases of HACCP implementation.

I have a 15-minute board presentation that I guarantee will get them on your side in terms of HACCP implementation. As long as your district is not too far away I am willing to come there and make that presentation to the board and believe me it is compelling.

I have implemented HACCP into a University, school districts, retirement center, and hospitals so I know exactly what to do and the approach to take.

I have created employee handbooks, prerequisite programs, and have converted all of the USDA recipes to a HACCP format.

Last but not least I understand the ladies in the cafeteria and I know how to relate to them in a non-threatening manner.