Allergies are an important food safety concern affecting an estimated 4%-6% of children in the United States. A proper solution must be implemented to prevent reactions.

A main cause of foodborne illness is temperature and time abuse, requiring strict controls in place to avoid potentially hazardous events.

Food safety programs need to be integrated into the culture of theschool, and consider the best interests of employees and workers.

An HACCP plan is a written document based on the principles of HACCP, and describes the procedures to be followed to assure the control of a specific procedure or process. SOPs outline how a practice can be controlled in accordance with predetermined specifications to achieve a desired outcome.

Cross contamination can occur through a variety of mechanisms. Appropriate hygiene programs can prevent this risk to a large extent.

Schools are required to integrate requirements at the state and local levels to create an inclusive program.

Microorganisms continue to adapt for survival creating new disinfection and contamination challenges.

Sanitation and hygiene are essential components of food safety and essential to HACCP principles.

Poor personal hygiene is the leading source of foodborne outbreaks. SOPs should include employee health policy outlining practices for good personal hygiene.

Parents, teachers and administration help shape Child Nutrition Programs. Programs and resources to support the departments role in the greater community are critical.