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Revitalizing school dining: The impact of cafeteria designs on student wellness

LTI, Inc.

Flashback for a moment to K-12 – school lunch was the real deal (and still is). Read the full article here. Efficient designs in educational dining facilities help to encourage healthy habits and improves serving line flow. It’s that cherished time for kids to chat, chow down and recharge before heading back to class.

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Barf Blog – A great resource on why we should reconsider Sprouts

Bill Marler

Persons who are at high risk for complications from foodborne illness should probably not eat raw sprouts, according to an article in the current issue of Emerging Infectious Diseases, CDC’s peer-reviewed journal, which tracks new and reemerging infectious diseases worldwide. Salmonella serotype I 4,[5],12:i:-. Cronquist, K.

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Back to School With Chris Derico, SNA President

Foodservice Equipment Reports

To find out the latest happenings in K-12 foodservice, FER recently checked in with Chris Derico, child nutrition director for Barbour County Schools, Philippi, W.Va. It’s back to school for students. He also serves as the 2023-2024 president of the School Nutrition Association.

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What do you need to know about Salmonella during an Outbreak

Bill Marler

But globally, typhoid fever continues to be a significant problem, with an estimated 12-33 million cases occurring annually. 2006), article abstract and paid-access to full-text available online at [link] 8. Varma, Jay K., 12-16 (Oct. Typhimurium and S. Enteritidis. Pickering, pp. 581–584 (27 th ed. 1870-78 (Aug.

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Carbon Footprint in Food Processing Industries

FMT Magazine

This article’s goal was to provide explanations of issues related to sustainable development and environmental footprints, particularly the carbon footprint in the food industry, using the most recent research. Sustainable development in the agri-food sector in terms of the carbon footprint: A Review. Sustainability, 12(16), 6463.

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Student Self-Service: A Solution to Overcoming Staff Shortages in School Cafeterias

LTI, Inc.

In bustling K-12 buildings around the country, cafeteria staff are facing situations like overseeing two computers simultaneously or managing more than one food line at once.

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What you need to know about Norovirus during an Oyster Outbreak

Bill Marler

Approximately 12% of asymptomatic food handlers were carriers for one of the norovirus genotypes. Full text of article available online at [link]. Ozawa, K, et al., In these cases, people can carry the same viral load as those who do experience symptoms. Fankhauser, RL, et al., 1-7 (July 1, 2002). Gerencher, Christine L.,

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