[00_header.htm]
[00_menu_homelink.htm]
[00_menu_contact.htm]



Health Topics
Food Safety
Publications

[publications/00_pubs_disclaimer.htm]
 
ON THIS PAGE
CDC Publications
Other Federal Agency Publications
Non-Federal Publications
Related Journal Articles by CDC Staff
SEE ALSO
Food Safety Links
More Topics—more publications and links.

CDC Publications

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.

Morbidity & Mortality Weekly Report

CDC. Surveillance for Foodborne-Disease Outbreaks—United States, 1998-2002 [pdf 390K]. Morbidity & Mortality Weekly Report 2006;55(SS-10):1-48.

Other Federal Agency Publications

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.

Back to Top

Non-Federal Publications*

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.

Related Journal Articles by CDC Staff

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.

Back to Top

[00_link_and_PDF.htm]



[00_footer1.htm]

Page last reviewed: March 08, 2010
Page last modified: July 22, 2010
Content source: National Center for Chronic Disease Prevention and Health Promotion, Division of Adolescent and School Health

[00_footer2.htm]