Food Safety

Many different people handle food in the process of moving it from the farm to a child's plate in the school cafeteria.  Harmful organisms can enter the food chain at any point in this process if food is not handled safely.  The job of school nutrition services workers is to provide safe and nutritious foods for all of our customers.

Children have a greater chance of becoming sick if food is not handled and stored properly.  Omaha Public Schools Nutrition Staff is required to have different levels of certifications to ensure food safe procedures are followed every day.

Nutrition Training

In addition to HACCP, Douglas County and ServSafe, we offer our staff addtional training courses thoughout the school year.  These courses are listed below.

Kichen Assistant Basics

Cashier Skills Assessment

Cashier Customer Service

Manager Re-Boot

Production Skills

Rocket Science

Management Techniques

Advanced Manager Training Techniques

Take Flight Mentoring Program

Appraisal Techniques


All kitchen staff personnel attend a HACCP Training Course.  HACCP stands for Hazard Analysis and Critical Control Points. This is a preventative food safety system in which every step in the manufacture, storage and distribution of a food product is scientifically analyzed for microbiological, physical and chemical hazards.
Potential hazards are, therefore, identified and appropriate control measures are taken before the problem can occur.
All kitchen staff personnel are required to take the Douglas County Food Handlers Class. The goal of this program is to provide a basic understanding of food safety and to learn what is required to obtain a food handlers card.  A test is required at the end of the course. A Douglas County Food Handlers Card is then issued, which confirms a passing grade and the learning objectives have been met.  The food handlers card expires every 2 years and all kitchen staff personnel are required to maintain their current status.
Omaha Public Schools Nutriton Services Department certifies our kitchen management staff using the ServSafe program.  This program is an advanced training session in the latest science-based food safety and sanitation information and industry best practices for food managers, chefs, or others in supervisory roles. ServSafe is a National Certification program of the National Restaurant Association Educational Foundation. At the completion of the program, participants take the National ServSafe Exam. With a passing grade, participants receive a certificate verifying completion of the program.