Instituting a HACCP program for school district in a large city

The Office of School Food and Nutrition Services of the New York City Board of Education identified three areas as potential bottlenecks in implementa tion of its HACCP program: the critical control point analysis sis, trainin g, and oversight of implementation. Each area was addressed in a nonstandar d way Menu items were grouped on the basis of food handling processes they had in common. The critical control point analysis was then performed on th ose process groups rather than on individual menu items: and that approach greatly reduced the work without compromising the analytical process. The m ost obvious implementation challenge, training of 10,000 staff members, was addressed through delegation. It was determined that all supervisory staff dana to the person in charge of each site needed a fairly broad understand ing In turn, those staff would provide more specific training to their subo rdinates nates. Finally because of the size and speed of the implementation effort: effective implementation oversight sas critical. A HACCP Monitorin g team was formed, not only to pro vide oversight, but also to serve as an extension of the training program, This team Mill provide immediate refresh er training when deficiencies are identified and will give positive reinfor cement for compliance.