Just like other foodservice operations across northern California and northern Nevada, K-12 school foodservice programs must adhere to the strict guidelines set forth by hazard analysis and critical control points, or HACCP.
Running a school nutrition program can be a lot like running a large company. There are financial issues, infrastructure, staffing, inventory, and more. When you boil it all down, though, all of these challenges fit into five main categories, but more on those in a minute.
School nutrition directors face a range of challenges that make successful foodservice delivery difficult.
According to the Food Research & Action Center (NRAC), children and adolescents who eat breakfast are significantly less likely to be overweight, while skipping breakfast is associated with higher risks of obesity. By eating school breakfast service, students are also more likely to build healthy eating habits that will last a lifetime.
This year's California School Nutrition Show was a great success, as industry professionals from across the state came together to discuss and solve some of the challenges school nutrition programs face today.
As every northern California or northern Nevada school nutrition director knows, student participation is critical to the overall success of a school nutrition program. If students opt out of school meals, it makes it that much harder to deliver quality, nutritious foods to those who don't.
Times have changed, but many school kitchens are still using the same old equipment. With the California School Nutrition Show just around the corner, now is the perfect time to upgrade your school’s foodservice equipment.