Food Safety Broadcasts

WSGW RADIO PRESENTATION

September 11, 2018 - National School Lunch Program

The Richard B. Russell National School Lunch Act is a federal law that provides assistance to States in establishing, maintaining, operating, and expanding child nutrition programs offered through schools.  It requires these programs to meet minimum food safety requirements.

The National School Lunch Act requires:

  • School Food Authorities to implement a school food safety program that is based on HACCP principles.  HACCP is a systematic approach to identifying, evaluating, and controlling food safety risks.  This would include written Standard Operating Procedures (SOPs) and maintaining Active Managerial Control (AMC).
  • Obtain at least 2 food safety inspections each school year, conducted by a State or local government agency responsible for food safety.
  • Post, in a publicly visible location, a report on the most recent food safety inspection.

In addition, Michigan Nutrition Standards were created in January 2009 to determine a set of State standards for school lunch programs.  A growing number of research studies have identified specific health benefits that result when children consume energy-balanced dietary patterns where most calories come from a variety of nutrient-rich food and beverages, especially fruits and vegetables, dietary fiber and whole grains, lean protein, low-fat dairy, and low sodium, and where intake of added sugar, refined carbohydrates, and total and saturated fat, are low.

Meal pattern guidelines are provided to school systems for all reimbursable meals.  For example, salt shakers and sugar packets cannot be made available and there are menu standards for what must be offered on a weekly basis.

 

ARCHIVED BROADCASTS

August 28, 2018 - Smartphones and Hand Washing

July 24, 2018 - Home Canning Food Safety

July 10, 2018 - Food Safety Knowledge and Expectations of Inspections

June 26, 2018 - Food Safety at Fairs and Festivals

June 12, 2018 - Graduation Party Food Safety

May 22, 2018 - Reusable Grocery Bags

April 24, 2018 - To Glove or Not To Glove

March 27, 2018 - Food Safety for Handling Easter Eggs

March 13, 2018 - Spring Break:  Tips for Dining Out

February 27, 2018 - Delivering Effective Food Safety Education

February 13, 2018 - Take Action to Prevent Salmonella Illness from Contact to Live Poultry

January 23, 2018 - Sally the Salad Robot

December 26, 2017 - Important Hepatitis A Information for Food Managers/Operators

December 12, 2017 - Employee Illness - Preventing Foodborne Illness

November 28, 2017 - Consumer Advisory - Undercooked Meats

November 14, 2017 -  Let's Talk Turkey

October 24, 2017 - Apple Cider

September 26, 2017 - Sponges

September 12, 2017 - Food Safety During Emergencies

August 22, 2017 - Storing Onions and Cut Leafy Greens 

August 8, 2017 - The 5 Second Rule and Double Dipping

July 25, 2017 - Cottage Food Law

July 11, 2017 - Fresh Produce Safety

June 27, 2017 - Dogs on Patios in Food Service Establishments

June 13, 2017 - Graduation Party Food Safety

May 23, 2017 - Date Marking

April 25, 2017 - Food Trucks

April 11, 2017 - Handling Easter Eggs

March 28, 2017 - Norovirus

March 14, 2017 - Corned Beef and Cabbage

February 14, 2017 - Oysters

January 24, 2017 - Arline Food Safety

December 27, 2016 - Food Service Inspections Online

December 13, 2016 - Holiday Parties

November 22, 2016 - Let's Talk Turkey

November 8, 2016 - Hunter Food Safety

October 11, 2016 - Fresh and Frozen Seafood

September 27, 2016 - Tailgating Food Safety

September 13, 2016 - Saginaw County Foodserve Enforcement Program

August 23, 2016 - Food Staff Qualifications and Training

July 29, 2016 - Food Safety at Fairs & Festivals

June 28, 2016 - Eat Safe Fish

June 14, 2016 - Cooking Outdoors and Grilling Food Safely

May 24, 2016 - Graduation Party Food Safety

May 10, 2016 - Raw Milk Food Safety Concerns