The main purpose of this study was to assess the extent to which school nutrition (SN) programs have implemented food safety programs based on Hazard Analysis and Critical Control Point (HACCP) principles, as required by Section 111 of the Child Nutrition and WIC Reauthorization Act of 2004 (Public Law 108-265).

Covering topics such as HACCP, food safety, prevention of food borne illness, and how to keep a clean and sanitary school nutrition facility, this course will prove to be fun, exciting, and above all, you will learn something new.  Expect a remarkable training!

Target Audience:  All Food Service Personnel          TASN Level 1

  TASN Level 2

  TASN Level 3

  TASN Level 4