March - April - May 2003


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LEAPS AND BOUNDS


Some exciting things are happening in the Department of Strategic Planning.

Teams of employees are busy improving their work processes in order to compete for the Superintendent's Quality Award. Employees will be demonstrating their knowledge of the Sterling framework and their expertise of PDSA (Plan-Do-Study-Act) as they strive for continuous improvement within their departments. The competition will culminate with an award ceremony on April 1, 2004.

Departments and divisions will also be embarking on a journey that will take them to new heights of efficiency, improvement, and customer focus. In order to reach the School Board of Broward County's District goals of: (1) all students achieving at their highest potential; (2) all schools having equitable resources; (3) all operations of the school system aligning with student achievement and needs; and (4) all stakeholders working together to build a better school system, the Department of Strategic Planning has developed tools and training to assist departments and divisions in their quest for excellence.

Training! Training! Training! Compliments of the Florida Sterling Council, 40 employees from schools and departments were immersed in three days of "Sterling Management Training for Non-Examiners" at the Coral Springs Marriott Hotel and Convention Center. The training focused on organizational self-assessment, balanced scorecard appraisals, techniques for evaluating and writing performance feedback, and building capacity within our organization. Five people also traveled to Largo, Florida to become State-certified Sterling Examiners. Our District is "continuously improving" by leaps and bounds!

Appointments/Reassignments
The Board approved the following appointments at its September 2 and 16 and October 7 and 13, 2003 meetings:

The Board approved the following appointments: Rigo Zubizarreta, Project Manager II; Terence Hart, Interim Assistant Principal, Attucks Middle; Shavawn Peterson, Interim Assistant Principal, Career, Technical and Adult Community Education; Charles High, Special Assignment, Purchasing Agent V; Mary Allyson Jones, Interim Assistant Principal, Coconut Creek High; Gillian Stewart, Interim Assistant Principal, Lyons Creek Middle; Keith Bromery, Director, Community Relations; Rebecca Schmaus, Technology/Telecommunications Standards Specialist Purchasing; Joel Smith, Director, Progress in Middle School Education; and David Olafson, Interim Principal, Plantation Middle. Lynda Daher, Gang Prevention Coordinator; Michele Gallagher, Gang Prevention Coordinator; Nema Smith, Gang Prevention Coordinator; Victor Smith, Gang Prevention Coordinator; Eugene Adach, Chief Plans Examiner; Erin Marsh, Interim Assistant Principal, South Broward High.

The Board also approved the following reassignments: Kathleen Barnard, Assistant Principal, Eagle Ridge Elementary; Angela Fulton, Assistant Principal, Markham Elementary; Keith Miller, Assistant Principal, Lauderdale Manors Elementary; and Leslie Seigel, Assistant Principal, Peters Elementary; JoEllen Scott, Assistant Principal, Bennett Elementary; and Jennifer Woertz-Kashdin, Interim Assistant Principal, Sunland Park Elementary.
Thanksgiving Food Safety


The Broward County Public Health Unit offers the following safety tips for preparing a holiday turkey.

Cooking:
· Properly thaw your turkey under refrigeration several days before usage.
· Do not stuff your turkey before cooking - cook stuffing separately.
· Cook your turkey to an internal temperature of 165 degrees Fahrenheit without interruption; do not partially cook it one day and continue the cooking process another day.
· Minimize handling of cooked turkey to avoid cross contamination.

Cooling:
· Wash hands thoroughly before handling cooked turkey or any food.
· Rapidly cool cooked turkey (preferably within two to four hours) by:
immersing double-bagged turkey meat in an ice bath, slicing
it onto ice-cooled shallow pans and refrigerating it promptly
at 45 degrees Fahrenheit or lower.

NOTE: Rapid cooling of cooked products is the most important step in
preventing outbreaks of food borne illness from turkeys.

Reheating:
· Reheat turkey in a conventional oven, convection oven, microwave oven or steamer oven.
· Rapidly reheat turkey meat to 165 degrees Fahrenheit before serving.
· Maintain an internal temperature of greater than 140 degrees Fahrenheit while serving.

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