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Child nutrition programs, administered by the United States Department of Agriculture (USDA), Food and Nutrition Service (FNS), include the National School Lunch Program (NSLP), School Breakfast Program (SBP), and more. In fiscal year 2022, over 4.7 billion lunches were served to children nationwide through the NSLP (USDA FNS).
School food service operations have evolved since the NSLP was established, due in part to updated nutritional requirements, shifts in food culture, and new types of procurement, including local procurement. According to the 2019 Farm to School Census, more schools may be using fresh and local ingredients in the meals they serve to students.
Little is known about the food safety risks associated with the various production methods by which schools prepare and serve food to students. Given this, the Center for Food Safety in Child Nutrition Programs at Kansas State University conducted a study that:
During the fall of 2020, an online survey was distributed to school districts participating in NSLP in 14 states, representing all USDA FNS regions. There were 713 usable survey responses, resulting in a 17.9-percent response rate. Most of the respondents (75 percent) were from small school districts with fewer than 2,500 students. Nearly a quarter (22 percent) of respondents were from by medium districts. Very few respondents from large and mega districts (3 percent), which include districts with more than 20,000 students. Data collected assessed the types of production systems most frequently used in school operations and which aspects of production systems posed the greatest perceived food safety risks.
Respondents assessed their use of food types that were scratch-cooked, minimally processed, and processed.
When asked about changes to the production systems in their kitchens over the last 5 years, most respondents (58 percent) reported no change in their production systems. Of respondents who reported changes, there was not a strong consensus of what changes had been made.
Most respondents, 65 percent, did not anticipate changes to their production systems in the coming 5 years. Of those who anticipate changes, most predict an increase in scratch cooking.
The main changes respondents predict making include:
The most frequently identified factors influencing the implementation of a new district-wide production system were employees’ actual food safety practices (84 percent) and food safety standards outlined by the program (82 percent).
Given the anticipated transition to more scratch cooking in their operations, participants ranked their level of concern for food safety risk on operational practices.
School nutrition programs use a variety of ingredients, each varying from raw to processed, given their program and menu needs. While procurement differs greatly from operation to operation, understanding the general landscape of production systems can allow specific challenges and concerns to be addressed.
Future research can continue to evaluate changes in school food production practices and related food safety procedures and outcomes. Given the high representation of small schools in the sample, assessing production systems across medium, large, and mega schools may be warranted.
Results from this study can be used to assess the importance of addressing specific concerns across different production systems.