Getting a handle on quality control
1984
Cole, M.E.
Six forms have been developed by the school foodservice (SFS) program of the East Baton Rouge Parish, La. to ensure quality control and quality programs. Quality control is a difficult goal because personnel and facilities differ from site to site. The 6 forms help achieve quality control by evaluating responses from students, adults, supervisors, and management. The QC process also includes a short self-evaluation checklist. This evaluation was based on the self-assessment criteria developed by the American School Food Service Association. The evaluation guide is titled "Programmed for Quality, Evaluative Guide for School Food and Nutrition Services." The purchases for using the evaluation forms are described. The 10 cafeterias receiving the highest scores received a "Blue Ribbon Kitchen" award. The 6 forms are: student evaluation for elementary, and middle and high schools; a 3 part checklist (Section I: facilities, equipment, sanitation, and safety; Section 2: menu, service, and accounting; and Section 3: management responsibilities); and an evaluation rating sheet. (kbc)
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