Implementation of Food Defense Best Practices in Northern U.S. School Nutrition Programs: A Case Study
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The Department of Apparel, Education Studies, and Hospitality Management provides an interdisciplinary look into areas of aesthetics, leadership, event planning, entrepreneurship, and multi-channel retailing. It consists of four majors: Apparel, Merchandising, and Design; Event Management; Family and Consumer Education and Studies; and Hospitality Management.
History
The Department of Apparel, Education Studies, and Hospitality Management was founded in 2001 from the merging of the Department of Family and Consumer Sciences Education and Studies; the Department of Textiles and Clothing, and the Department of Hotel, Restaurant and Institutional Management.
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2001 - present
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- College of Human Sciences (parent college)
- Department of Family and Consumer Sciences Education and Studies (predecessor)
- Department of Hotel, Restaurant, and Institutional Management (predecessor)
- Department of Textiles and Clothing (predecessor)
- Trend Magazine (student organization)
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Abstract
One act of intentional contamination of school meals can quickly harm many children. Food defense guidelines for schools exist; yet previous research has found communication, utility security, and physical security practices are infrequently implemented. A multi-site case study approach obtained a 360-degree assessment of food defense practices in five school districts. Meal production and service were observed, a food defense checklist was completed, and key stakeholders were interviewed. Qualitative analysis of interviews revealed lack of awareness, lack of concern, conflicting priorities, and isolation of food service from other school operations impaired food defense implementation. School security measures protected children, but not food.
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This article is from Journal of Foodservice Management and Education, 2014, 8(1); 21-28. Posted with permission.