Three companies and one school cafeteria that provide 12 000,7 000,3 000 and 900 pupil nutritious set meals per day respectively were employed in this study, with the aim of reducing the foodborne diseases caused by the school based nutritious meal via hazard analysis of critical control points during food processing. The results indicated that the raw materials procurement and food heating, disinfection of dishes specific for ready to eat food, health status of the food makers and time interval from cooker to table are the critical control points. The intervention strategies for each point were taken. These include that the raw materials purchased from the canonical sources, foods are completely heated, food containers are boiled, steamed or sterilized before use, the stuffs who suffer from the infectious diseases or purulent dermatosis are forbidden to engage the food processing, food makers wash and disinfect their hands completely before delivering the foods and the meal should be taken within 3 hours after cooking. These strategies are easy to carry out and the meals provided by these four companies meet the associated sanitary criteria. Authors's address: Guo Zixia, Beijing Municipal Institute of Health Inspection, Beijing 100020, PRC.