CANS section

New requirements call for two annual health inspections

In accordance with new federal regulations, health inspection frequency will change beginning with the 2005-06 school year. Schools that participate in the National School Lunch or School Breakfast programs will be required to undergo two inspections per year, as outlined in the Child Nutrition and WIC Reauthorization Act of 2004.

In addition, the school food authority must post the results of these inspections in a public place. The report is to remain posted until a new inspection is completed.

All sites where meals for the School Lunch and/or School Breakfast programs are prepared or served (satellite) fall under the requirement for inspection. In South Dakota, most inspections are completed by Department of Public Safety staff.

For questions about this new requirement, contact the Department of Education’s Child and Adult Nutrition Services at (605) 773-3413.

Employee appreciation certificates available 

May 2-6 is National Child Nutrition Employee Appreciation week. Consider taking this opportunity to honor your food-service employees.

The Department of Education will provide certificates of appreciation for long-term food-service employees (10+ years) or those that are retiring. All you need to do is provide the following information:

• First and last name of the person to be honored
• School district or local agency
• Number of years the person has worked (if in more than one district/agency, please identify the numbers of years in each)

Send this information to Shar Venjohn at Department of Education, Child and Adult Nutrition Services, 800 Governors Drive, Pierre, SD 57501. Fax: (605) 773-6846 or e-mail: shar.venjohn@state.sd.us.  

Plan now to attend Certification Institute

A new track called “Healthy Schools” has been added to the curriculum of the annual Certification Institute, June 19-24 at Augustana College in Sioux Falls. This year’s theme is “Step up to the plate for child nutrition.” Early bird registration is due April 29.

Eight tracks will be offered at this year’s institute. Track one starts with the basics of the school nutrition program, understanding food principles, food safety and the new dietary guidelines. Tracks two through four cover more advanced topics such as production records and menu analysis. A baking track teaches baking skills, including incorporating whole grains into baked goods. Two computer classes will teach food-service professionals how to use computer programs such as EXCEL and Nutrikids (a program that analyzes menus, so you can see how the meals measure up to requirements).  

For more information about the institute or to register, call Child and Adult Nutrition Services at (605) 773-3413 or visit www.state.sd.us/deca/CSCF/CANS/certinstitute/index.htm.

Requirements regarding food allergies

Food allergies continue to be a critical issue in school food service. If you’ve ever wondered what your school’s responsibilities are in this area, read on.

When a student in your school has a documented disability, the school must provide a menu substitution. A severe food allergy – one that is life threatening or limits a major life activity such as breathing – is considered to be a disability. Examples of food allergies that meet this description include peanuts and sulfites (an additive). Both can cause serious life-threatening asthmatic reactions. 

The school must provide substitute food items at no additional cost, as long as a signed physician’s statement has been received. Among other things, the physician’s statement must specify foods that should be omitted as well as appropriate foods to substitute.

If a student has a food allergy or intolerance that doesn’t meet the qualifications of a disability, the school is encouraged to make substitutions for the student but is not required to do so. In addition, the school must still have a signed form from a medical authority in order to make substitutions. In this case, the medical authority could be the physician, a physician’s assistant or a dietitian/licensed nutritionist.

When a diet order regarding an allergy is received, the school’s nutrition department should read labels extremely carefully, to make sure that the student doesn’t receive even the slightest amount of the food. In the case of a peanut allergy, even tiny amounts can trigger a severe allergic reaction. If you are unsure about the ingredients in a particular food item, call the manufacturer directly to find out this information.

The U.S. Department of Agriculture (USDA) has given guidance as far as personal responsibility in the case of negligence when working with children with special dietary needs. Schools “could be held liable if persons without sufficient training are performing tasks or activities such as developing or modifying a diet order prescribed by a licensed physician.” 

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