Schools in America today run on food provided and funded by the National School Lunch Program. This program which began more than a decade ago was developed for the idea that no child would go through school without a daily meal every school day. The funding was heavily criticized because of the tiny amount that it provided schools with to feed each child every single day of the school year. Processed foods and snacks being generally cheaper than fresh foods found their way into school cafeteria’s, which most school districts and committee’s did not prefer because rather than feeding children with the right food the program ended up feeding children with cheaper food; turning the school cafeteria into a snack-bar.
With a few modifications and contributions from local and state government all of this has changed and increased the budget for school lunches allowing the introduction of fresh foods. Fresh foods and lunches quickly became popular and more schools required daily supplies of fresh greens and other meats to help children fight obesity at a younger age and promote a healthy diet. Today fresh lunch is prepared on campus by the school cafeterias to keep quality in check as well as help the local authorities informed about how the food is sourced and how healthy it is when a menu has been finalized.
But with fresh food comes issues of food safety and to keep that in check there needs to be certified food handlers who know how to handle fresh food when it comes in and what necessary precautions need to be taken before the food reaches the children in the cafeteria. Fresh foods need to be stored in the right way and in the right conditions to keep their freshness and vitamins intact until they get served on the platter. Even a tiny mistake with personal hygiene on the food handler’s side in the case of a school can lead to a large number of students falling ill due to food poisoning. Food safety is then a must and every person handling food in the kitchen must be educated and aware about the dos and don’ts about food safety. The only way to help food handlers or any other individual who comes in contact with the food when it being prepared or served is by teaching and educating them about the right techniques of food handling, preparation and storage.
The only way to do this is to enroll current food handlers for a food handler’s training course in California which are recognized by food and health departments both in the state and the country. SafeWay Certifications is one such company that provides online certifications for government agencies making it a whole lot easier for food handlers to get a food handlers permit in California quickly and get the knowledge in the right and legal way. With experience in the restaurant management industry, SafeWay Certifications recognized the importance of public safety education in the restaurant/bar industry. The exams they administer are nationally accredited exams delivered through Thompson Prometric, formerly Experior Assessments.