Food Safety Resources

Food safety is an integral part of successful child nutrition programs. These resources have been developed by the Institute, USDA, and other organizations to provide assistance in ensuring food safety in your program.

Proper cooling techniques and guidelines for school nutrition professionals to cool foods safely. Video published 2014. Fact Sheets and Mini-Posters published 2015.

Resources highlight best practices for child nutrition employees in schools and in child care to use to prevent spreading pathogens that can cause foodborne illnesses.

A series of fact sheets that provide an overview of food allergies, the top 8 food allergies, how to manage food allergies, and common questions regarding food allergies in child nutrition programs. Revised 2014.

Food Allergies for School Nutrition Directors

Food Allergies for School Nutrition Directors is an in-depth training on managing food allergies in school nutrition programs. Directors and food allergy management personnel who take this course will create an outline of a food allergy management plan or have an opportunity to strengthen their existing plan. This course includes information about food allergies, food intolerance, reading food labels, avoiding cross contact, accommodating students with food allergies, laws regarding food allergies, and educating the school community about food allergies. Published 2014, revised 2018.
TARGET AUDIENCE – Directors

KEY AREA: 2: Operations

Food Allergies for School Nutrition Managers and Staff

Food Allergies for School Nutrition Managers and Staff is an in-depth training on managing food allergies in school nutrition programs. Food allergy management personnel who take this course will create an outline of a food allergy management plan or have an opportunity to strengthen their existing plan. This course includes information about food allergies, food intolerance, reading food labels, avoiding cross contact, accommodating students with food allergies, laws regarding food allergies, and educating the school community about food allergies. Published 2014, revised 2018.
TARGET AUDIENCE – Managers and Staff

KEY AREA: 2: Operations