What are some of the common practices for school food service staff and programs during a crisis situation?
Each school district should have a crisis management plan which should include the food service area and its staff. A crisis in food service can come in the area of food borne illness, safety issues with equipment, chemicals, falling on slippery floors, fire or natural disasters. USDA regulations requires all food service areas to be inspected by the state Health Department, food safety procedures be established for food preparation and storage, and allows USDA foods to be utilized under certain conditions related to natural disasters.
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