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National Center for Chronic Disease Prevention and Health Promotion |
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Strategies for Establishing a State School
Food Safety Program
This document provides eight key strategies for
states to adopt in addressing food safety in schools.
CDC. Surveillance for Foodborne-Disease Outbreaks—United States, 1998-2002 [pdf 390K]. Morbidity & Mortality Weekly Report 2006;55(SS-10):1-48.
A
Biosecurity Checklist for School Foodservice Programs: Developing A
Biosecurity Management Plan [pdf 640K]
This checklist was developed to help schools protect the health of
students and staff by strengthening the safety of foodservice operations.
The booklet presents suggestions on how to form a school foodservice biosecurity management team, prioritize measures to protect biosecurity,
and create a school foodservice biosecurity management plan.
Food Safety:
Continued Vigilance Needed to Ensure Safety of School Meals [pdf
380K]
This April 2002 General Accounting Office (GAO) report
provides information on 1) the frequency of outbreaks of foodborne illness
in schools between 1990 and 1999, 2) recommendations to better safeguard
the food served in our schools, 3) how the safety of the school meal
programs could be further enhanced, 4) the status of efforts to minimize
the risk of deliberate contamination of school meals, and 5) endemic
problems found in the federal food safety system as a whole.
Few Instances of Foodborne Outbreaks Reported, but Opportunities Exist to
Enhance Outbreak Data and Food Safety Practices [pdf
210K]
This May 2003 GAO report examines the frequency and causes
of reported foodborne illness outbreaks associated with the federal school
meal programs and the practices that are found to be useful for
safeguarding meals.
Report of the FDA
Retail Food Program Database of Foodborne Illness Risk Factors
This project was designed to establish a baseline on the
occurrence of foodborne disease risk factors within the retail segment of
the food industry (including schools). The report presents the methodology
used to establish a baseline and reports the results of the data
collected. It is provided to regulators and industry with the expectation
that it will be used to focus greater attention and increased resources on
the control of foodborne illness risk factors.
Science and Our
Food Supply
This innovative and interactive supplemental curriculum,
which can be used in middle and high school science classes, was developed
by the Food and Drug Administration in collaboration with the National
Science Teachers Association.
School Meal
Programs: Few Outbreaks of Foodborne Illness Reported [pdf
430K]
This February 2000 GAO report provides information on the
safety of foods served in the National School Lunch and School Breakfast
programs.
Serving it
Safe, 2nd Edition*
This curriculum was created by the National Food
Service Management Institute (NFSMI) under a Cooperative Agreement with
U.S. Department of Agriculture, Food and Nutrition Service, specifically
for school food service professionals. The tool kit is available online
and includes the book and accompanying instructor’s guide.
Eating Safely at School: What Education Policymakers Need to Know and Do
to Prevent and Respond to Food-Related Illness in School [pdf
2.1M]
National School Boards Association
Food-Safe Schools Action Guide
This guide, produced by CDC and its partners in the National Coalition
for Food-Safe Schools, provides a one-stop resource for preventing foodborne illness. The Action Guide can help schools identify gaps in
food safety and develop an action plan for becoming food-safe. It includes
individual critical recommendations on what key school staff and community
members can do to prevent foodborne illness.
Health, Mental Health, and Safety Guidelines for Schools: Nutrition and
Food Services
This
compendium of guidelines is designed for those who influence the
health, mental health and safety of students and school staff while they
are in school, on school grounds, on their way to or from school, or
involved in school-sponsored activities. They
draw upon school health and safety
guidelines and can assist in developing
health and safety objectives.
Daniels NA, MacKinno L, Rowe SM, Bean NH, Griffin PM, Mead PS. Foodborne disease outbreaks in United States schools. Pediatric Infectious Disease Journal 2002;21(23):623–628.
Mead PS, Slutsker L, Dietz V, McCaig LF, Bresee JS, Shapiro C et al. Food related illness and death in the United States [pdf 170K]. Emerging Infectious Diseases 1999;5(5):607–625.
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Page last reviewed: March 08, 2010
Division of Adolescent
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