February 2016

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Febryary 2016-Cover
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Kitchen Safety and Food Safety: Both Start With You

It’s a nightmare to experience a serious accident in the kitchen or discover that you’ve served contaminated food to students. In the February issue of School Nutrition, find out how you can take measures to avoid both situations (and others!) Topics include:

  • Bumps, Bruises and Breaks: Staying Safe in School Kitchens. How do you treat a cut? When should you call 911? What do you do if a coworker is choking? Basic first aid skills or knowledge are necessary when in a kitchen environment.
    Bonus Web Content: When it comes to kitchen safety, it’s better to prevent an accident than to react to one.
  • The Big, Bad Three.  Nearly any food can be contaminated with a pathogen, but what are the top three most likely to cause illness? School nutrition professionals tell us.
  • Safety from Seed to Service. School gardens are an amazing nutrition education tool and a source of fresh, local produce, but they come with their own food safety risk. How can you minimize potential problems?
    Bonus Web Content: Learn how directors in Maine and Texas reduce the risk in their school gardens.
  • Cautious Chemical Care. Do your team members understand the pictograms, safety data sheet documentation, PPE advisories and other standard safety communications that come with common kitchen chemical products?

Plus, this month’s edition of Food Focus takes a look at stone fruits, such as kid-favorites peaches, cherries and plums. Also, a veteran SNA speaker gives tips on how to combat your public speaking fear and give a solid presentation at a conference, meeting or other event.


Coming Next Month in School Nutrition: School nutrition professionals know that every child matters, but some need more help than others. The magazine’s March issue spotlights at-risk kids, including refugees, homeless and children of the incarcerated, including facts you don’t know and how you can make a difference. 

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