Food Service_District - public use 

Form Approved
OMB No: 0920-0445
Expiration Date: 11/30/2008
Food Service
District Questionnaire



Food Service
District Questionnaire

					Questions

Menu Planning and Food Ordering		1 - 6
Food Preparation			7 - 14
Collaboration				15 - 16
Promotion				17 - 21
Evaluation				22
Staffing and Staff Development		23 - 33
Food Service and Child Nutrition 
Requirements and Recommendations	34 - 61
District Food Service Director		62 - 78

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comments regarding this burden estimate or any other aspect of this collection of information, including suggestions 
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Attention PRA (0920-0445).


NOTE:  THROUGHOUT THIS QUESTIONNAIRE, TEXT THAT APPEARS IN ALL CAPITAL LETTERS WILL NOT BE READ ALOUD TO RESPONDENTS.

THIS QUESTIONNAIRE WILL BE ADMINISTERED USING COMPUTER ASSISTED TELEPHONE INTERVIEW TECHNOLOGY.  THE INTERVIEWER WILL 
READ THE QUESTIONS ALOUD AND TYPE RESPONSES TO THE QUESTIONS INTO THE COMPUTER.  THE INTERVIEW PROGRAM WILL 1) DISPLAY 
THE CORRECT TENSE OF VERBS, 2) PROVIDE ALTERNATE ANSWERS TO QUESTIONS (E.G., NOT APPLICABLE, I DONT KNOW), 3) NAVIGATE 
COMPLEX SKIP PATTERNS, AND 4)PERFORM OTHER USEFUL FUNCTIONS. THE PROGRAMMING SPECIFICATIONS FOR THE INTERVIEW ARE NOT 
INCLUDED IN THIS PRINTED VERSION OF THE QUESTIONNAIRE.

1.	This questionnaire focuses on your districts policies and practices regarding food service.

2.	When I use the word policy, I mean any law, rule, regulation, administrative order, or similar kind of mandate 
	issued by the local school board or other local agency with authority over schools in your district.  I am most 
	interested in what is required by the district, not what is recommended or contained in non-binding guidance 
	documents, unless the question specifically asks about recommendations.

3.	If a district policy is worded in such a way that it requires schools to develop and adopt their own policies 
	on a given topic, for the purpose of this questionnaire please consider it the same as a district-wide requirement.
	
4.	I recognize that the district may sometimes grant policy exceptions or waivers, but please answer each question 
	based on what is considered the general policy and standard practice.

5.	Please do not consider school practices or policies when answering the questions.  We will ask about school 
	practices and policies when we collect information from schools across the country.

The first set of questions that Im going to ask you are about the menu planning and food ordering process in your district.

1.	Does your district food service program have primary responsibility for planning the menus for meals at any schools?

	Yes	1
      	No	2-->SKIP TO Q5

2.	Im going to read you techniques for planning menus.  Please tell me which one of these techniques your district 
	uses to plan the menus for school meals.  Does your district use

	Food-based Traditional Menu Planning,	1
	Food-based Enhanced Menu Planning, 	2
	Nutrient Standard Menu Planning or 
	  Assisted Nutrient Standard Menu 
	  Planning, or				3-->SKIP TO Q4
	Some other approach?			4

3.	Does the district typically or routinely use a computer to analyze the nutritional content of the school menus?

	Yes	1
      	No	2-->SKIP TO Q5

4.	When analyzing the nutritional content of foods served, is a weighted nutrient analysis used?

	Yes	1
      	No	2

5.	Does your district food service program have primary responsibility for deciding which foods to order for 
	any schools in your district?

	Yes	1
      	No	2-->SKIP TO THE INTRODUCTION TOQ7

6.	Do your districts food procurement contracts specifically address

										Yes	No

	a. Food safety?								1	2
	b. Hazard Analysis and Critical Control Points or HACCP?		1	2
	c. Nutritional standards for a la carte foods?				1	2
	d. Package[LG4] or serving size?					1	2
	e. Cooking methods for precooked items, for example baked 
	   instead of deep fried?						1	2

Now Im going to ask you questions about the food preparation process.

My first question asks about cooking food.  Please think about the actual cooking of the food, not just the reheating 
of food that was previously prepared.

7.	Does your district food service program have primary responsibility for cooking foods for schools, 
	for example in a central kitchen?
	
	Yes	1
      	No	2-->SKIP TO THE INTRODUCTION TOQ13

I would like to ask about substituting one type of ingredient for another.

8.	During the past 30 days, when preparing food for schools in your district, how often

											        	Almost
        											Some-	Always or
        									Never	Rarely	times	Always

	a.	Were non-stick spray or pan liners used instead of 
		grease or oil?							  1	  2	  3	  4
	b.	Was vegetable oil used instead of shortening, butter, 
		or margarine?							  1	  2	  3	  4
	c.	Were part-skim or low-fat cheese used instead of 
		regular cheese?							  1	  2	  3	  4
	d.	Were skim, low-fat, soy, or nonfat dry milk used instead of 
		whole milk?							  1	  2	  3	  4
	e.	Were ground turkey or lean ground beef used instead of 
		regular ground beef?						  1	  2	  3	  4
	f.	Were cooked dried beans, canned beans, soy products, or other 
		meat extenders used instead of meat?				  1	  2	  3	  4
	g.	Were low-sodium canned vegetables used instead of regular 
		canned vegetables?						  1	  2	  3	  4
	h.	Were other seasonings used instead of salt?			  1	  2	  3	  4
	i.	Were low-fat[LG6] or nonfat yogurt, mayonnaise, or sour cream 
		used instead of regular mayonnaise, sour cream, or creamy 
		salad dressings?						  1	  2	  3	  4

Sometimes districts will reduce the amount of an ingredient rather than replace it with another ingredient.

9.	During the past 30 days, when preparing foods for schools in your district, how often was

        												Almost
        											Some-	Always or
        									Never	Rarely	times	Always

	a.	The amount of sugar called for in recipes reduced or 
		were low-sugar recipes used?					  1	  2	  3	  4
	b.	The amount of fats and oils called for in recipes reduced 
		or were low-fat recipes used?					  1	  2	  3	  4
	c.	The amount of salt called for in recipes reduced or were 
		low-sodium recipes used?					  1	  2	  3	  4

There are several ways to reduce fat when preparing meat and poultry.  Please tell me how often during the past 
30 days each of the following techniques was used when preparing food for schools in your district.

10.	During the past 30 days, how often was
        												Almost
        											Some-	Always or
        									Never	Rarely	times	Always

	a.	Meat roasted, baked, or broiled rather than fried?		  1	  2	  3	  4
	b.	Meat or poultry roasted on a rack so fat would drain?		  1	  2	  3	  4
	c.	Fat drained from browned meat?					  1	  2	  3	  4
	d.	Fat trimmed from meat or lean meat used?			  1	  2	  3	  4
	e.	Skin removed from poultry or skinless poultry used?		  1	  2	  3	  4
	f.	Solid fat spooned from chilled meat or poultry broth?		  1	  2 	  3	  4
	g.	Fat skimmed off warm broth, soup, stew, or gravy?		  1	  2	  3	  4

There are several ways to reduce fat when preparing vegetables.  Please tell me how often during the past 30 days each 
of the following techniques was used when preparing vegetables for schools in your district.

11.	During the past 30 days, how often were
        												Almost
        											Some-	Always or
        									Never	Rarely	times	Always
	a.	Potatoes boiled, mashed, or baked, rather than fried 
		or deep fried?						  	  1	  2	  3	  4
	b.	Other vegetables steamed or baked?				  1	  2	  3	  4
	c.	Vegetables prepared without using butter, margarine, or 
		a cheese or creamy sauce?					  1	  2	  3	  4

HACCP-based recipes are those that include critical control points, such as cooking, and associated critical limits, 
such as time and temperature, in their directions. They are designed to reduce the risk of food contamination and 
bacterial growth that could lead to foodborne illness. For example, HACCP-based recipe directions might read, Cook 
the chicken to at least 165 degrees Fahrenheit for at least 15 seconds.

12.	During the past 30 days, how often did your district use Hazard Analysis and Critical Control Points or HACCP-based 
	recipes?

	Never				1
	Rarely				2
	Sometimes			3
	Almost always or always		4

Irradiated meat is meat that has been exposed to a controlled amount of radiant energy to reduce the risk of foodborne 
illness by destroying harmful bacteria and other organisms.

13.	During the past 30 days, how often did your district use irradiated meat?

	Never				1
	Rarely				2-->SKIP TO THE INTRODUCTION TO Q15A
	Sometimes			3-->SKIP TO THE INTRODUCTION TO Q15A
	Almost always or always		4-->SKIP TO THE INTRODUCTION TO Q15A

14.	Why did your district not use irradiated meat[LG7] during the past 30 days?
	MARK ALL THAT APPLY
	
	Too expensive			1
	Not available			2
	Public perception that 
	  irradiated meat is unsafe	3
	Did not think it was necessary	4
	Other				5

Now I will be asking about district food service staff collaboration with other groups.

15a.	During the past 12 months, have district-level food service staff worked on school food service or 
	nutrition activities with district-level health education staff?

	Yes				1
	No				2
	District does not have 
	  district-level health 
	  education staff		3

15b.	What about with district-level physical education staff?

	Yes				1
	No				2
	District does not have 
	  district-level physical 
	  education staff		3

15c.	What about with district-level health services staff?
	
	Yes				1
	No				2
	District does not have 
	  district-level 
	  health services staff		3

15d.	What about with district-level mental health or social services staff?

	Yes				1
	No				2
	District does not have 
	  district-level mental health 
	  or social services staff	3

16.	During the past 12 months, have district food service staff worked on[LG13] school food service or nutrition 
	activities with staff from

										Yes	No

	a. A county cooperative extension office?				1	2
	b. A local health department?						1	2
	c. A local hospital?							1	2
	d. A local mental health or social services agency?			1	2
	e. A health organization, such as the American Heart Association 
	   or the American Cancer Society?					1	2
	f. A food commodity organization, such as the Dairy Council or 
	   produce growers association?						1	2
	g. A local college or university?					1	2
	h. A local business?							1	2

The next set of questions ask about activities that the district might do to promote school food service among students 
and their families.

17.	During the past 12 months, has the district provided

										Yes	No

	a. Menus to students?							1	2
	b. Students with information on the nutrition and caloric content 
	   of foods available to them?						1	2

18.	During the past 12 months, has the district provided

										Yes	No

	a. Menus to families of students?					1	2
	b. Families with information on the nutrition and caloric 
	   content of foods available to students?				1	2
	c. Families with information on the school food service program?	1	2

19.	During the past 12 months, has your district provided ideas

										Yes	No

	a. On how to involve school food service staff in classrooms?		1	2
	b. On how to use the cafeteria as a place where students might learn 
	   about food safety, food preparation, or other nutrition-related 
	   topics?								1	2
	c. For nutrition-related special events?				1	2

20.	During the past 12 months, has your district provided information on 
	irradiated meat to students and families?

	Yes	1
      	No	2
      
21.	During the past 12 months, has your district provided assistance to schools in planning menus for students with
	
										Yes	No

	a. Food allergies?							1	2
	b. Chronic health conditions that require dietary modification, 
	   such as diabetes?							1	2
 
The next questions ask about different aspects of the school food service program that might have been evaluated during 
the past two years.  

22a.	During the past two years, has district or school food service staff compliance with government regulations 
	and recommendations been evaluated?
      
	Yes	1
      	No	2

22b.	What about the number of students participating in the food service program?

	Yes	1
      	No	2

22c.	What about the nutritional quality of school meals?

	Yes	1
      	No	2

22d.	What about food service management practices?

      	Yes	1
      	No	2

22e.	What about the amount of plate waste?

	Yes	1
      	No	2

22f.	What about food service staff development or in-service programs?

      	Yes					1
      	No					2
	District did not have any food service 
	  staff development or in-service 
	  programs during the past two years	3

22g.	What about food safety procedures?

	Yes	1
      	No	2
      

Now Im going to ask you questions about staffing and staff development for food service staff.

23.	Based on policies adopted by your district, what is the minimum level of education required for a newly hired 
	district food service director?
	
	High school diploma or GED	1
	Associates degree in nutrition 
	  or a related field		2
	Undergraduate degree in 
	  nutrition or a related field	3
	Graduate degree in nutrition 
	  or a related field		4
	No specific requirements are 
	  described			5

24.	Based on policies adopted by your district, is a newly hired district food service director required to have

									Yes	No

	a. A Registered Dietitian or RD credential from the American 
	   Dietetic Association?					1	2
	b. A Registered Dietetic Technician or DTR credential from 
	   the American Dietetic Association?				1	2
	c. A School Food Service and Nutrition Specialist credential 
	   from the School Nutrition Association, formerly the American 
	   School Food Service Association?				1	2
	d. A School Nutrition Association certification?		1	2
	e. Successful completion of a school food service training 
	   program provided or sponsored by the state?			1	2
	f. A food safety certification?					1	2-->IF NO, SKIP
										    TO THE INTRODUCTION
										    TOQ26/27. 
25.	Are newly hired food service directors required to have

									Yes	No

	a.	A ServSafe Food Protection Manager Certification 
		by the National Restaurant Association Educational 
		Foundation?						1	2
	b.	A Certified Professional Food Manager certification 
		by Experior Assessments, LLC?				1	2
	c.	A Certified Food Safety Manager certification by 
		the National Registry of Food Safety Professionals?	1	2
	d.	A state or local health agency Food Handler's Card?	1	2

26.	Based on policies adopted by your district, is participation in the Orientation to Child Nutrition Management 
	Workshop, sponsored by the National Food Service Management Institute, or NFSMI, required or recommended for a 
	newly hired food service director?

	Required	1
	Recommended	2
	Neither		3

27.	Has your district adopted a policy stating that a newly hired district food service director will be certified, 
	licensed, or endorsed by the state?

	Yes				1
	No				2
	State does not certify, 
	  license, or endorse 
	  district food service 
	  directors			3

28.	Has your district adopted a policy stating that each school will have someone to oversee or coordinate food 
	service at the school, such as a school food service manager?

	Yes	1
      	No	2

29.	Based on policies adopted by your district, what is the minimum level of education required for a newly hired 
	school food service manager?

	High school diploma or GED		1
	Associate's degree in nutrition 
	  or a related field			2
	Undergraduate degree in nutrition or 
	  a related field			3
	Graduate degree in nutrition or a 
	  related field				4
	No specific requirements are described	5

30.	Based on policies adopted by your district, is a newly hired school food service manager required to have

										Yes	No

	a.	A Registered Dietitian or RD credential from the 
		American Dietetic Association?					1	2
	b.	A Registered Dietetic Technician or DTR credential from 
		the American Dietetic Association?				1	2
	c.	A School Food Service and Nutrition Specialist 
		credential from the School Nutrition Association, 
		formerly the American School Food Service Association?		1	2
	d.	A School Nutrition Association certification?			1	2
	e.	Successful completion of a school food service training 
		program provided or sponsored by the state?			1	2
	f.	A food safety certification?					1	2-->IF NO, SKIP TOQ32

31.	Are newly hired food service managers required to have

										Yes	No

	a.	A ServSafe Food Protection Manager Certification by 
		the National Restaurant Association Educational Foundation?	1	2
	b.	A Certified Professional Food Manager certification by 
		Experior Assessments, LLC?					1	2
	c.	A Certified Food Safety Manager certification by the 
		National Registry of Food Safety Professionals? 		1	2
	d.	A state or local health agency Food Handler's Card?		1	2

32.	Has your district adopted a policy stating that a newly hired school food service manager will be certified, 
	licensed, or endorsed by the state?

	Yes					1
	No					2
	State does not certify, license, or 
	  endorse school food service managers	3

My next questions are about staff development, which might include workshops, conferences, continuing education, 
graduate courses, or any other kind of in-service.

33.	During the past two years, has your district provided funding for or offered staff development to food 
	service staff on

										Yes	No

	a. Menu planning for healthy meals?					1	2
	b. Cultural diversity in meal planning?					1	2
	c. Implementing the Dietary Guidelines for Americans in school meals?	1	2
	d. Using the cafeteria for nutrition education?				1	2
	e. Food service for students with special dietary needs?		1	2
	f. Selecting and ordering food?						1	2
	g. Healthy food preparation methods?					1	2
	h. Increasing the percentage of students participating in 
	   school meals?							1	2
	i. Making school meals more appealing?					1	2
	j. Customer service?							1	2
	k. Competitive food[LG15] policies to create a healthy 
	   food environment?							1	2
	l. Financial management?						1	2
	m. Personnel management?						1	2
	n. Facility design and layout, including equipment selection?		1	2
	o. Food safety?							1	2
	p. Procedures for food-related emergencies such as choking or 
	   severe food allergy reactions?					1	2
	q. Emergency preparedness?						1	2
	r. Using Hazard Analysis and Critical Control Points or HACCP?		1	2
	s. Food bio-security, that is, the prevention of intentional 
	   contamination of food to cause illness?				1	2
	t. Procedures for responding to food recalls?				1	2
	u. Personal safety for food service staff?				1	2

The next section asks about food service and child nutrition requirements and recommendations.

34.	Has your district adopted a policy stating that schools will offer breakfast to students?

	Yes, all schools		1
	Yes, some categories of 
	  schools, such as those with 
	  a certain percentage of 
	  students eligible for free 
	  or reduced-price meals	2
	No				3

35.	Has your district adopted a policy stating that schools will encourage breakfast consumption 
	by allowing students to eat in locations other than the cafeteria, such as the school bus or classroom?
      
	Yes	1
      	No	2

36.	Does your district require or recommend a minimum amount of time students will be given to eat breakfast once 
	they are seated?

	Require		1
	Recommend	2
	Neither		3

My next questions ask about food items that might be offered to students.  When I say appealing, I mean food items 
that are acceptable to a majority of students as indicated by some kind of evaluation, such as analysis of plate waste 
or student choices.

37.	Does your district require or recommend that schools offer students at least one appealing fruit each day for 
	breakfast?    

	Require		1
	Recommend	2
	Neither		3

38.	Does your district require or recommend that schools offer students at least one appealing low-fat or non-fat 
	dairy product, including milk, each day for breakfast?

	Require		1
	Recommend	2
	Neither		3

39.	Does your district require or recommend that schools offer students 3 or more different types of milk, for 
	example, 1% chocolate milk or skim unflavored milk, each day for breakfast? 

	Require		1
	Recommend	2
	Neither		3

40.	Has your district adopted a policy stating that schools will offer lunch to students?

	Yes	1
      	No	2

41.	Does your district require or recommend a minimum amount of time students will be given to eat lunch once they 
	are seated?

	Require		1
	Recommend	2
	Neither		3

42.	Does your district require or recommend that schools offer students at least one appealing fruit each day for lunch?

	Require		1
	Recommend	2
	Neither		3

43.	Does your district require or recommend that schools offer students at least one appealing non-fried vegetable 
	each day for lunch?

	Require		1
	Recommend	2
	Neither		3

44.	Does your district require or recommend that schools offer students at least one appealing low-fat or non-fat 
	dairy product, including milk, each day for lunch?

	Require		1
	Recommend	2
	Neither		3

45.	Does your district require or recommend that schools offer students 3 or more different types of milk, for 
	example, 1% chocolate milk or skim unflavored milk, each day for lunch?

	Require		1
	Recommend	2
	Neither		3

46.	Does your district require or recommend that schools offer students a choice between the following items each 
	day for lunch?

										Require	   Recommend	Neither

	a. 2 or more different entrees or main courses				  1	       2	   3
	b. 2 or more different non-fried vegetables				  1	       2	   3
	c. 2 or more different fruits[LG26] or types of 100% fruit juice	  1	       2	   3

47.	Does your district require or recommend that schools offer students 5 or more foods containing whole grain each 
	week during breakfast or lunch?

	Require		1
	Recommend	2
	Neither		3

My next question asks about the availability of junk foods in schools.  Junk foods are foods or beverages that have 
low nutrient density, that is they provide calories primarily through fats or added sugars and have minimal amounts 
of vitamins and minerals.

48.	Does your district require or recommend that schools be prohibited from offering junk foods

										Require	   Recommend	Neither

	a. A la carte during breakfast or lunch periods?			   1		 2	   3
	b. At student parties?							   1		 2	   3
	c. In after-school or extended day programs?				   1	   	 2	   3
	d. At staff meetings?							   1		 2	   3
	e. At meetings attended by students family members?			   1		 2	   3
	f. In school stores, canteens, or snack bars?				   1		 2	   3
	g. In vending machines?							   1		 2         3
	h. At concession stands?						   1		 2	   3

49.	Does your district require or recommend that schools make fruits or vegetables available to students whenever 
	other food is offered or sold, for example at school parties or in school stores?  

	Require		1
	Recommend	2
	Neither		3

50.	Does your district require or recommend that schools make healthful beverages such as bottled water or low-fat 
	milk available to students whenever other beverages are offered or sold, for example at school parties or in 
	school stores?

	Require		1
	Recommend	2
	Neither		3

51.	Does your district require or recommend that schools limit the package[LG30] or serving size of food or beverage 
	items, for example a maximum weight for a cookie?

	Require		1
	Recommend	2
	Neither		3
 
52.	Does your district require or recommend that schools restrict the availability of deep fried foods? 

	Require		1
	Recommend	2
	Neither		3

53.	Does your district require or recommend that schools restrict the times during the day that soda pop, sports drinks,
	or fruit drinks that are not 100% juice can be sold in any venue?

	Require		1
	Recommend	2
	Neither		3

54.	Does your district require or recommend that schools restrict the times during the day that junk foods can be sold
	in any venue?

	Require		1
	Recommend	2
	Neither		3

55.	Does your district require or recommend that schools prohibit junk foods from being sold for fundraising purposes?

	Require		1
	Recommend	2
	Neither		3

56.	Does your district require or recommend that schools prohibit brand-name fast foods, for example Pizza Hut or Taco 
	Bell, from being offered as part of school meals or as a la carte items?

	Require		1
	Recommend	2
	Neither		3

57.	Does your district require or recommend that schools implement food safety practices school-wide, that is 
	both inside and outside the cafeteria?

	Require		1
	Recommend	2
	Neither		3

58.	Does your district require or recommend that schools have written plans for

										Require	   Recommend	Neither

	a. Implementation of a risk-based approach to food safety, for 
	   example a HACCP-based program?					   1	       2	   3
	b. Feeding students with severe food allergies?				   1	       2	   3

59.	Does your district require or recommend that school food service programs have a written plan for crisis 
	response in the event of
	
										Require	    Recommend	Neither

	a. Natural disasters, for example blizzards or tornados?		   1	       2	   3
	b. Water, gas, or electrical outages?					   1	       2	   3
	c. Equipment failure, for example refrigerator or freezer breakdown?	   1	       2	   3
	d. Food bio-security breaches?						   1	       2	   3
	e. Other terrorist events, for example a bomb threat?			   1	       2	   3
	f. Suspected foodborne illness outbreak?				   1	       2	   3
	g. Food recall?								   1	       2	   3

60.	Has your district adopted a policy prohibiting schools from using food or food coupons as a reward for good 
	behavior or good academic performance? 

	Yes	1-->SKIP TO Q62
	No	2

61.	Does your district discourage schools from using food or food coupons as a reward for good behavior 
	or good academic performance?

	Yes	1
	No	2

62.	Who operates the food service program for the district?

	School district				1
	Food service management company		2
	Other					3

63.	Currently, does someone in your district oversee or coordinate food service, such as a district food service 
	director?

	Yes	1
      	No	2-->That is the last question.  
                    Thank you very much for 
                    taking the time to complete 
                    this questionnaire.

64.	Are you this person?

	Yes	1
      	No	2-->That is the last question.  
                    Thank you very much for 
                    taking the time to complete 
                    this questionnaire.

65.	Who do you work for?
	MARK ALL THAT APPLY

	School district				1
	Food service management company		2
	Fast food company			3
	Other					4

Finally, Im going to ask you some questions about your educational background.

66.	Do you have an undergraduate degree?

	Yes	1
      	No	2-->SKIP TO Q72

67.	What did you major in?
	MARK ALL THAT APPLY

	Business				1
	Education				2
	Food service administration 
	  or management				3
	Home economics or family and consumer 
	  sciences				4
	Nutrition or dietetics			5
	Other					6

68.	Did you have an undergraduate minor?

	Yes	1
      	No	2-->SKIP TO Q70

69.	What did you minor in?
	MARK ALL THAT APPLY

	Business				1
	Education				2
	Food service administration 
	  or management				3
	Home economics or family and 
	  consumer sciences			4
	Nutrition or dietetics			5
	Other					6

70.	Do you have a graduate degree?

	Yes	1
      	No	2-->SKIP TO Q72

71.	In what area or areas?
	MARK ALL THAT APPLY

	Business				1
	Education				2
	Food service administration or 
	  management				3
	Home economics or family and consumer 
	  sciences				4
	Nutrition or dietetics			5
	Other					6

72.	Have you earned the School Food Service and Nutrition Specialist credential from the School Nutrition 
	Association, formerly the American School Food Service Association?

	Yes	1
      	No	2

73.	Do you hold the following credentials from the American Dietetic Association?

										Yes	No

	a.	Registered Dietitian or RD					1	2
	b.	Registered Dietetic Technician or DTR				1	2

74.	Are you a certified dietary manager?

	Yes	1
      	No	2

75.	Are you a certified food safety manager?

	Yes	1
      	No	2-->SKIP TO Q77

76.	Who are you certified by?
	MARK ALL THAT APPLY

	ServSafe Food Protection Manager 
	  Certification by the National 
	  Restaurant Association 
	  Educational Foundation		1
	Certified Professional Food Manager 
	  by Experior Assessments, LLC 	2
	Certified Food Safety Manager by the 
	  National Registry of Food Safety 
	  Professionals				3
	State or local health agency Food 
	  Handler's Card			4

77.	Do you have any other food service certifications from a state agency or state-level professional group?

	Yes	1
      	No	2

78.	Have you completed the Orientation to Child Nutrition Management Workshop, offered by the National Food Service 
	Management Institute or NFSMI?
      
	Yes	1
	No	2

Thank you very much for taking the time to participate in this study.

If you would like more information about this study or would like clarification of any questions in this survey, 
please call 800-287-1815.