Colorado State University Extension
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Extension Part of Food Safety Team in Schools

Edited by: Stephanie Wallner, M.S., Mary Schroeder, M.S., R.D, Pat Kendall, Ph.D., R.D., Colorado State - Fall 2005

Every day, millions of children in the United States flock to their school cafeterias for lunch. For staff members, it can be a challenge to keep food safe while efficiently serving the large numbers of students who come to lunch at the same time and those who have lunch later in the day. In some older schools, safe food preparation is even more difficult when the staff must work in less than ideal cafeteria facilities that may not have easily accessible hot water for handwashing.

Food safety in schools gained some national attention when a Dateline NBC report in 2004 revealed that upon routine inspection, foods in some schools were being held at temperatures well below what is considered safe. For instance, hamburgers checked at a recently renovated high school in Oklahoma City were held at 20 degrees below the 140°F temperature required to prevent bacterial growth. In Detroit, violations were found in 60% of routine inspections. Other concerns included workers' lack of access to hot water and soap for handwashing and the presence of flies in cafeterias.

Incidents of food poisoning in schools are isolated, yet food safety violations can lead to unsafe food preparation practices and increase the chance of foodborne illness outbreaks. The National Coalition for Food-Safe Schools (NCFSS), a group that aims to improve food safety in U.S. schools, has put together a list of food safety guidelines for food service professionals, with the idea that food service staff members are the key to safe cafeteria food.

According to the Coalition, no one person can ensure that the school is food-safe. Everyone interested in the health and safety of students has an important role. This includes school administrators, school foodservice staff, school nurses, teachers, families and students, the local health department staff, and the local cooperative extension service.

Extension services can help schools become food-safe by providing training, materials, and resources. The Food-Safe Schools Action Guide developed by the Coalition urges Extension services to follow these simple but critical recommendations. Details, tips, and resources to help implement each recommendation are outlined in the Action Guide's in-depth modules found at www.foodsafeschools.org.

1. Assist schools in developing food safety policies and procedures.
2. Provide food safety support and training for school staff.
3. Maintain knowledge of current food safety research and practices and provide this information to school staff.
4. Provide food safety curricula and materials.
5. Publicize and provide recognition for food safety activities of schools.
6. Be members of or consultants to Food-Safe School Teams.

Sources:

1. Dateline NBC Report, November 2004. Available at: www.msnbc.msn.com/id/6430258.
2. The National Coalition for Food-Safe Schools. Available at: www.foodsafeschools.org/foodservice.php.

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