Foodborne Illnesses: Resources for Nutrition Professionals

All child and school nutrition professionals have a responsibility to prevent foodborne illnesses. Staff should learn how to recognize when they are sick and should stay home and how to practice effective hygiene such as handwashing.

The Institute for Child Nutrition offers fact sheets and videos highlighting best practices for staff in schools and child care centers to prevent the spreading of pathogens that can cause foodborne illnesses. Click HERE to be directed to their website with these free resources for your organization.