Public Schools: Got HACCP?

Riell, Howard
March 2006
FoodService Director;3/15/2006, Vol. 19 Issue 3, p38
Trade Publication
This article reports on the implementation of foodservice Hazard Analysis and Critical Control Point (HACCP) systems in some U.S. school districts as of March 2006. Chesapeake Public Schools handles 40,500 students in six high, 10 middle, three alternate and 28 elementary schools. Chesapeake also works with a vendor that provides, among other things, various food safety training tools and instruction. Pinellas County operates 80 elementary, 20 middle and 40 high schools for its 112,000 students. Its foodservice workforce numbers 800.


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