A staff member’s innocent, unintentional cross contamination or under cooking
a product, can result in live disease causing pathogens being present and
could cause an incident.

That incident or even an accusation that gets media attention could cause litigation
at its worse, with possible judgment or at its least, creditability loss,
 with pressure on the board to make a change.

HACCP being a documented food safety program requires analyzing your schools
kitchens, rewriting standard operating procedures, training, converting recipes,
and in short doing far more then most districts have the resources to accomplish.

HACCP implementation requires an objective "fresh eyes" approach
put into focus by a proven specialist.

I have implemented HACCP into a school district, a major university,
hospitals, and retirement centers.

Certified Food Service Consulting has a proven track record,
with references on demand.

I do everything in my power to meet your budget needs.

I am a Certified Executive Chef as well, so I know food
and take a realistic approach.

You can be assured you are compliant with State and Federal regulation.

Contact me, it’s free and you will be amazed at how
cost effective I can make it.

I will even appear before your board with a presentation,
which will take the monkey off your back.