SHPPS 2006: State-level Summaries
Nutrition Services

¹ “During the past two years, has your state provided funding for or offered staff development on each of the following topics to food service staff? This might include workshops, conferences, continuing education, graduate courses, or any other kind of in-service: (a) menu planning for healthy meals, (b) cultural diversity in meal planning, (c) implementing the Dietary Guidelines for Americans in school meals, (d) using the cafeteria for nutrition education, (e) food service for students with special dietary needs, (f) selecting and ordering food, (g) healthy food preparation methods, (h) increasing the percentage of students participating in school meals, (i) making school meals more appealing, (j) customer service, (k) competitive food policies to create a healthy food environment, (l) financial management, (m) personnel management, (n) facility design and layout, including equipment selection, (o) food safety, (p) procedures for food-related emergencies such as choking or severe food allergy reactions, (q) emergency preparedness, (r) using Hazard Analysis and Critical Control Points or HACCP, (s) food bio-security, that is, the prevention of intentional contamination of food to cause illness, (t) procedures for responding to food recalls, and (u) personal safety for food service staff.” (State Food Service Questionnaire, Items 5a-u)