Food Defense Best Practices Reported by Public School Food Authorities in Seven Northern U.S. States

Purpose/Objectives This study reported food defense planning, training and best practices implemented in public schools in Montana, Wyoming, South Dakota, North Dakota, Iowa, Minnesota, and Wisconsin. Methods An internet-administered survey was sent to 1,501 school food authorities or food service directors (FSDs) in public schools. Survey items included frequency of implementation of 31 food defense best practices adapted from the work of Yoon and Shanklin (2007) and Yoon (2007). Focus was on practices relating to employee management, utility security, facility security, and communication. Additional items requested information about food defense planning, food defense training, operational, and demographic characteristics. Results Response rate was 36% (543 usable responses). Most (67.2%) survey respondents reported district enrollment \u3c 2,500 students. The majority reported onsite (54.3%) or combination onsite/commissary (33.0%) food production systems. Few (14.5%) had a food defense plan and 21.6% reported some food defense training. Of the 31 listed practices, 16 practices had mean frequencies of implementation between most of the time and always (M \u3e 4.0 on a 5-point scale with 5 = always). Of these, 13 practices were the responsibility of the foodservice operation, such as inspecting food packages, restricting access to food storage and production areas, training employees about safe chemical use, monitoring food production areas, securing outside entrances and storage units, restricting access to central utility controls, and having procedures to follow if utilities were compromised. Six practices (19.4%) were implemented less than some of the time (M \u3c 3.0): doing criminal background checks on employees periodically after hire, implementing a policy that all delivery trucks be locked when unattended, communicating with emergency responders about food defense and food safety, communicating with administrators about food defense, and monitoring drains and water lines for tampering. Application to Child Nutrition Professionals Food defense practices under the control of the foodservice operation had high rates of implementation. Practices that overlapped with district control, such as monitoring drains and water lines or doing criminal background checks on current employees, had low reported frequencies of implementation. There is a need to involve district administrators in food defense planning

Evaluating on-farm food handling practices and microbiological quality of locally grown produce and eggs

Food safety practices used on the farm by Iowa fruit and vegetable and fresh shell egg producers were examined. Recommendations for improvements were suggested at a workshop at the end of the project and several extension bulletins were published

Benefits and Obstacles to Purchasing Food From Local Growers and Producers

Oftentimes, those who are responsible for purchasing food for school foodservice programs have a variety of vendors from whom they choose to purchase. One buying option that is receiving increased support from the U.S. Department of Agriculture (USDA) is the purchase of foods from local growers (those who grow food items on their farm and sell directly to consumers) and producers (those who produce a food item, such as pasta or ground beef, from locally grown or raised foods). Data for this study were collected from individuals responsible for managing school foodservice operations in four Midwestern states to determine current purchasing practices and identify benefits and obstacles to purchasing food from local growers or producers. Results indicated that approximately one-third of the managers had purchased from local growers or producers. Primary benefits cited were: good public relations; aiding the local economy; ability to purchase smaller quantities and fresher food; knowing product sources; and food safety. The year-round availability of food items, as well as the ability to obtain an adequate food supply and reliable food quantity, were perceived as the greatest obstacles

MyPlate Lunch Bag Ideas

Find great menu ideas to pack your child\u27s lunch bag with MyPlate healthy foods. You\u27ll find kid-friendly foods for fruits, veggies, protein, grains, and dairy. Also, find preparation and packing tips to keep foods at a safe temperature.https://lib.dr.iastate.edu/extension_families_pubs/1003/thumbnail.jp

Safe food handling practices on the farm: Meeting the needs of foodservice operations

Local food producers need to be aware and up-to-date on the ways to handle food safely. A pilot workshop was conducted and used as the basis for communicating food safety practices most efficiently

Creating an Optimum School Health Environment in Your District: What Decision-Makers Need to Know

This publication addresses the changing school environment; school meal requirements and goals, nutrition education and physical activity.https://lib.dr.iastate.edu/extension_families_pubs/1012/thumbnail.jp

Training: An Opportunity for People with Disabilities in School Foodservice Operations

Purpose/Objectives This study assessed current training methods and topics used at public school foodservice operations as well as school foodservice representatives’ attitudes toward training employees with disabilities. Methods A mixed method approach of data collection included two phases. Phase I used a more qualitative approach; interviews were conducted with three experienced school foodservice directors. Phase II used a more quantitative approach whereby an online questionnaire was developed based on interview results. The questionnaire was sent to all school foodservice representatives in Iowa (N = 363). Interview transcripts were analyzed manually and with Atlas.ti™, a qualitative software package. Questionnaire responses were analyzed using SPSS; descriptive statistics, including frequencies, means, and standard deviations, were computed. Results Of the 363 questionnaires mailed to school foodservice representatives, 77 completed questionnaires were received for a response rate of 22%. Respondents reported the most common training methods (on-the-job and demonstrations), tools (texts/ manuals and audio/video tapes), and topics (food safety and cleaning procedures) used for all employees in their operations. Respondents agreed that different training methods needed to be used with employees with disabilities. Providing training for employees with disabilities on technical, communication, and social skills was reported as important so employees were prepared to do their jobs effectively. Applications to Child Nutrition Professionals To assure compliance with updates to the American with Disabilities Act (ADA) that went into effect January 8, 2009, it is imperative child nutrition professionals consider appropriate ways to integrate people with disabilities into their workforces. This study provided information about school foodservice representatives’ attitudes on training methods used with and overall attitudes toward employees with disabilities. Foodservice directors may need to use different training methods covering technical, communication and social skills with employees with different types of disabilities in order to provide opportunities for them to succeed at their jobs

Hourly Employees’ PercepƟons about Farm to School Program Barriers and Keys to Success: Differences by State and Number of Meals Served

Farm to school (FTS) programs are growing in popularity among school districts and provide opportuniƟes for school nutriƟon programs to source ingredients locally. Hourly employees working with FTS programs prepare, promote, and serve local produce to students daily. However, liƩle research has focused on their percepƟons of FTS programs. A quesƟonnaire was used to assess barriers and keys to success when implemenƟng and maintaining FTS programs from perspecƟves of hourly, non‐management school foodservice employees. An examinaƟon of survey responses suggests differences exist between barriers and keys to success by geographic locaƟon and school nutriƟon program parƟcipaƟon rates

Development of an online food safety training for employees of university farms and school gardens

With a rise in the number of publicly accessed fruit and vegetable growing venues, there is a need for food safety training for staff of these schools and research facilities. This project created a variety of media options to educate workers about proper ways to handle fruit and vegetables to ensure food safety

Marketing and recruiting efforts used in hospitality education graduate programs: perceptions of effectiveness and influence in selection of graduate program

Two surveys were mailed to administrators and students of 23 identified graduate programs of hospitality education. Response rates of 87% and 47%, respectively, were achieved. A five-point rating scale (5 = very effective, 5 = very important) was used in both surveys;A profile of currently enrolled graduate students and characteristics of graduate programs of hospitality management were identified. Administrators identified the population of graduate students as 53% female, 52% international and 93% master\u27s level. Of the 87 student respondents, 55% were female, 30% were international, and 86% were enrolled in master\u27s programs. Less than half of master\u27s level students had managerial work experience. Most respondents planned to seek employment in the commercial or institutional sector of the hospitality industry. One-third had earned bachelors degrees in non-hospitality fields of study. Selection criteria most frequently used by graduate programs were undergraduate GPA, GRE or GMAT test scores, and letters of reference;Perceptions of program administrators and students of the effectiveness of practices used before and after student inquiry into a program were compared. Significant differences were found for only 2 of the 15 practices used before and none for the 18 practices used after student inquiry;Factors ranked by students as important in final selection of graduate program and selected attitudes and values were compared between students grouped by characteristics of gender, level of study, and citizenship status. Students considered career advancement, personal satisfaction, and departmental reputation as the most important factors in selection of graduate program, and attitudes and values concerned with economic rewards and security as more important than altruism, aesthetics, and cultural identity. Significant differences for ratings of importance of factors used in final selection of a graduate program and of selected attitudes and values existed amongst the three student groupings