FEBRUARY 2016 Nutrıtıon 22 School Contents Published by the School Nutrition Association • WWW.SCHOOLNUTRITION.ORG P F EB IS 36 SWEET O POTAT MONTH VOL. 70 • NO. 2 • 28 FE A T U R E S FO O D FO CUS 22 Bumps, Bruises and Breaks: Staying Safe in School Kitchens 60 Heart of Stone By Heidi A. Funkhouser Tart or sweet, round or oblong, textured or smooth, these tasty fruits all have one thing in common...a heart of stone. By Karly Kolaja How do you treat a cut? When should you call 911? What do you do if a coworker is choking? School Nutrition answers these questions and more. 28 The Big, Bad Three By Kelsey Casselbury Food safety hazards lurk in every corner of a kitchen, but if you ask school nutrition professionals, three ingredients pose the greatest threat. 36 Safety From Seed to Service By Penny McLaren Foodservice staff are reliant on suppliers to safely deliver raw produce, but what about when supliers are your own students, harvesting from a school garden? 44 Cautious Chemical Care By Patrick White Do your team members understand pictograms, safety data sheet documentation, PPE advisories and other standard safety communications? CO 4 6 8 52 56 L U M N S 58 76 78 80 To Your Credit On the Market Ad Index A La Carte DEP AR TMENT S First Word Leading Edge News Bites HQ View Onsite Insight 14 In Profi le Stephanie Dillard and Sherry Pearson By Mark Ward, Sr., PhD 70 Tools of the Trade Maximize Your Multipurpose Cafeteria By Cecily Walters 16 Marketing Notebook Speaking of Speaking By Barry Sackin, SNS 2 School Nutrıtıon • FEBRUAR Y 2016
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