September 2013

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Sept 2013 Digital Edition With a new school year underway, it’s a good time to review some safety and sanitation fundamentals so that you can help keep the children you serve safe. The September issue of School Nutrition, SNA’s award-winning flagship publication, highlights some of these important tips of the trade, details how to maintain a positive perspective when it’s time for a health inspection and offers words of wisdom from top chef and restaurateur Lorena Garcia.

It’s easy to get complacent and trust fully in the safety of the food we eat. But the reason we are complacent is that there are so many checks and balances that help to keep the U.S. food supply safe. When you work in a school kitchen, you are part of that process of checks and balances; “Hazard Alert” offers reminders and insights about some of the steps and procedures you need to practice every day.

The food safety inspection can be a fantastic opportunity to get an expert assessment and advice on reducing food safety risks and improving the plan you already have in place. “Avoid the Health Inspector Showdown” details how to change your perspective about these inspections from anxiety and antagonism to partnership and possibilities.

The inaugural School Lunch Superhero Day, held May 3, 2013, was simply a smashing success! “A Salute to School Lunch Superheroes” provides a look at some of the many creative activities planned by school nutrition operations from around the country.

Kansas City, Mo., proved a memorable setting for learning, inspiration and new product solutions for the thousands of school nutrition professionals attending SNA’s 67th Annual National Conference in July. Whether you were in attendance or were unable to make it this year, take a look back at this year’s premier school nutrition event in “Professional Passion in America’s Heartland.”

Lorena Garcia, chef, restaurateur, TV host and author, shares her strategies to help you bring out the “wow” in your school kitchen, while making the most of limited time, space, budget, staff and ingredients, in “All Fired Up!”

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