A set of three handouts on best practices to help you safely handle and store USDA foods at home.
Schools are required to obtain two school food safety inspections per school year. State agencies that administer the school meal programs are required to report the number of inspections obtained by their schools.
Analyses of the Contributing Factors Associated With Foodborne Outbreaks in School Settings (2000–2010)
The purpose of the authors’ study was to examine the role of contributing factors in school foodborne outbreaks. Contamination factors accounted for the greatest proportion (49.2%) of outbreaks involving some level of food handling interaction by a school food service worker, followed by proliferation (34.9%) and survival factors (15.9%). Over 56% of all illnesses were associated with norovirus and food service worker practices.
The purpose of the descriptive retrospective study discussed in this article was to analyze data collected within the Electronic Foodborne Outbreak Reporting System (eFORS) in school settings in order to examine the magnitude of foodborne disease etiologies and to recommend strategies for prevention.
Data collection results for SY 2008-2009 show an increase in the percentage of schools that have met or exceeded the two health inspections requirement.