Training effectiveness in school food service

1982 ◽  
Vol 81 (2) ◽  
pp. 176-179
Author(s):  
Lana E. Reed
Keyword(s):  
Food Service ◽  
Training Effectiveness ◽  
School Food ◽  
School Food Service

scholarly journals Middle School Students’ Perceptions of the Lunchroom: Implications for Future Interventions

2020 ◽  
pp. 105984052092850
Author(s):  
Natoshia Askelson ◽  
Grace Ryan ◽  
Patrick Brady ◽  
Cristian L. Meier ◽  
Patti Delger ◽  
...  
Keyword(s):  
Middle School ◽  
Middle School Students ◽  
Online Survey ◽  
Food Service ◽  
School Lunch ◽  
School Students ◽  
School Food ◽  
School Food Service ◽  
Service Staff ◽  
School Lunch Programs

The National School Lunch Program provides nutritious and inexpensive lunches, but low participation and food waste are challenges in many schools. Interventions aim to improve participation in the program, but little is known about how students’ perceptions affect their participation. This study explored how middle school students in a rural state perceive school food service staff, food served, and lunchroom atmosphere. An online survey was administered to middle school students at six schools participating in a larger lunchroom intervention. Mean perception scores were calculated for all measures. Multilevel logistic regression was used to examine the relationship between perceptions and consumption. Overall perceptions of staff, food, and atmosphere were positive, and students classified as school lunch eaters had more positive perceptions in all three areas than noneaters. Interventions to increase participation in school lunch programs and promote consumption of healthy food items should address multiple factors that contribute to school lunch participation.

scholarly journals SCHOOL FOOD SERVICE, HOSPITAL AND HEALTCARE: NEW GUIDELINES ON NATIONAL LAW AND VETERINARY 488/99

2012 ◽  
Vol 1 (4) ◽  
pp. 21
Author(s):  
L.A. Carosielli ◽  
G. Carrabs ◽  
F. Faragò ◽  
R. Marrone ◽  
M.A. Micheli
Keyword(s):  
Food Service ◽  
School Food ◽  
School Food Service ◽  
New Guidelines

scholarly journals Dimensioning of the physical area and required number of food handlers for school food services

2019 ◽  
Vol 32 ◽  
Author(s):  
Diogo Thimoteo da CUNHA ◽  
Ana Laura Benevenuto de AMORIM ◽  
Fernanda Helena Marrocos LEITE ◽  
Elke STEDEFELDT ◽  
Veridiana Vera de ROSSO ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Service ◽  
Food Handlers ◽  
Food Services ◽  
School Food ◽  
Safety Practices ◽  
School Food Service ◽  
Adequate Food ◽  
Starting Point ◽  
School Food Services

ABSTRACT Objective We aimed to establish equations for dimensioning of the physical area and determining the required number of food handlers in food services of schools and to compare them with reference equations. Methods It was visited 44 municipalities located in the states of São Paulo (n=36) and Rio de Janeiro (n=8) between 2013 and 2014. The physical area for school food services was evaluated using a measuring tape. For all food services, we calculated the Maximum Attendance Capacity, which is the sum of small and large meals served during the busiest shift. A validated checklist was used to evaluate food safety practices. Linear regression models were developed to establish the proposed equations. Results In total, we evaluated 205 school units. Based on the data, the following equations were established: Equation A: area of production=15.22+(maximum attendance capacity×0.02), which estimates the minimum area needed for a school food service; and Equation B: the number of food handlers=2.17+(maximum attendance capacity×0.002), to determine the minimum number of food handlers needed. These equations were established based on school food services that presented adequate food safety practices (i.e., low health risk). Conclusion It was established new equations for calculating the size of the physical area for school food services and the required number of food handlers. These new equations can be used as a starting point in management planning of a school food service.

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