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Direct linkPatten, Emily Vaterlaus; Alcorn, Michelle; Watkins, Tracee; Cole, Kerri; Paez, Paola – Journal of Child Nutrition & Management, 2017
Purpose/Objectives: The purpose of this exploratory, observational study was three-fold: 1) Determine current food safety practices at Summer Food Service Program (SFSP) sites; 2) Identify types of food served at the sites and collect associated temperatures; and 3) Establish recommendations for food safety training in the SFSP.…
Descriptors: Food, Food Standards, Food Service, Summer Programs
Download full textUS Department of Agriculture, 2010
Schools that serve meals under the National School Lunch Program (NSLP) and School Breakfast Program (SBP) are required to maintain proper sanitation and health standards in conformance with all applicable State and local laws and regulations. In addition, schools are required to obtain two school food safety inspections per school year, which are…
Descriptors: Safety, Lunch Programs, Breakfast Programs, Nutrition
Eves, Anita; Bielby, Gill; Egan, Bernadette; Lumbers, Margaret; Raats, Monique; Adams, Martin – Health Education Journal, 2010
Objective: The objective of this study was to determine knowledge of food hygiene amongst young children (5-7 years), and facilitators and barriers to application of knowledge. Few studies exist that explore the knowledge and attitudes of young children towards food hygiene. This is an important age group, as it is a time when attitudes and…
Descriptors: Health Promotion, Food Standards, Young Children, Hygiene
Idaho State Department of Education, 2009
Serving safe food is a critical responsibility for maintaining quality foodservice programs and healthy environments at schools and child care facilities. Child Nutrition Programs hopes you find this newsletter of assistance when reviewing the food safety program you have at each serving site. The articles contained in this issue are: (1) A…
Descriptors: Safety, Nutrition, Food Standards, Risk
Peer reviewedMurphy, Anne S.; And Others – Early Education and Development, 1995
A sample of child-care centers and family day-care homes in Michigan was used to identify what care providers need to know about safe food handling. Their primary concern was to become informed about what causes food to become unsafe and how to prevent foodborne illnesses. Providers preferred printed materials to tapes or workshops. (AA)
Descriptors: Caregiver Child Relationship, Child Caregivers, Child Health, Child Safety
Edelstein, Sari – 1992
Designed to assist child care center managers in planning nutritious meals for children in centers or licensed home day care programs, this guide presents information on the nutritional requirements of infants and children, sample menus for child care centers, and resources for further information. The first part of the guide details the…
Descriptors: Child Health, Day Care, Dietetics, Early Childhood Education
Zamani, Rahman, Ed.; Guralnick, Eva, Ed.; Kunitz, Judith, Ed. – California Childcare Health Program, 2002
"Child Care Health Connections" is a bimonthly newsletter published by the California Childcare Health Program (CCHP), a community-based program of the University of California, San Francisco School of Nursing, Department of Family Health Care Nursing. The goals of the newsletter are to promote and support a healthy and safe environment…
Descriptors: Child Care, Hygiene, Child Health, Child Development
