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

Food Service
School Questionnaire
	Questions
Food Service Organization							 1 - 22
Breakfast Organization, Breakfast Food Variety and Availability	 2 - 9
Lunch Organization, Lunch Food Variety and Availability		10 - 22
Menu Planning and Food Ordering						23 - 28
Food Preparation									29 - 36
Food Variety and Availability							37 - 43
School Cafeterias									44 - 56
Promotion										57  63
Collaboration									64 - 66
Food Service Manager								67 - 88
Public reporting burden for this collection of information is estimated to average 40 minutes per response, including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information.  An agency may not conduct or sponsor, and a person is not required to respond to a collection of information unless it displays a currently valid OMB control number.  Send comments regarding this burden estimate or any other aspect of this collection of information, including suggestions for reducing this burden to: CDC/ATSDR Reports Clearance Officer, 1600 Clifton Road NE, Mailstop D-74, Atlanta, GA  30333; 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 PERSONAL INTERVIEW TECHNOLOGY.  THE INTERVIEWER WILL READ THE QUESTIONS ALOUD AND TYPE RESPONSES TO THE QUESTIONS INTO THE LAPTOP COMPUTER.  THE INTERVIEW PROGRAM WILL 1) DISPLAY THE CORRECT TENSE OF VERBS, 2) PROVIDE ALTERNATE ANSWERS TO QUESTIONS (E.G., NOT APPLICABLE, AI DON=T 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.	What is your job title at the school? (In which role do you spend more time?)
1)	Principal					11)	School Counselor
2)	Asst. Principal/Other School		12)	Social Worker
	Administrator				13)	Psychologist
3)	School Secretary				14)	Other Mental Health/Social Services
4)	Physical Ed Teacher				Provider
5)	Athletic Director				15)	Nurse
6)	Health Ed Teacher				16)	Health Aide
7)	Other Teacher				17)	Physician
8)	Food Service Manager			18)	Other Health Services Provider
9)	Commercial Food Service Provider	19)	SBHC Health Services Staff
10)	Other School Food Service Staff	20)	SBHC Mental Health/Social Services Staff
							50)	Other Staff
During this interview, I will ask about food service that schools may offer.   If I ask you about things that do not apply to this school or that this school does not do, please bear with me.  Please answer the questions based on how you usually do things at this school.

First, I would like to ask a few general questions about the food service program at this school.
2.	Does this school offer breakfast to students?
      Yes	1
      No	2	-->SKIP TO Q10
3.	Does this school
												Yes	No
a. Offer a la carte[LG1] breakfast items to students?				1	2
b. Participate in the USDA reimbursable School Breakfast Program?[LG2]	1	2
c. Offer any other breakfast meals to students?					1	2
4.	Where does this school serve breakfast?
	MARK ALL THAT APPLY
      In the cafeteria					1
      In classrooms					2
      On school buses using a bag breakfast	3
IF Q4 IS 2 ONLY, SKIP TO Q6.
5.	Are students allowed to bring breakfast into classrooms?
      Yes	1
      No	2
IF Q4 IS 3 ONLY, SKIP TO THE INTRODUCTION TO Q7.
6.	How long do students usually have to eat breakfast once they are seated?
	_____   Minutes

The next set of questions asks about food variety and availability at breakfast at this school.
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.
7.	Each day for breakfast, are students at this school offered at least one appealing fruit?  
      Yes	1
      No	2
8.	Each day for breakfast, are students at this school offered at least one appealing low-fat or non-fat dairy product, including milk?
      Yes	1
      No	2
9.	Each day for breakfast, are students at this school offered 3 or more different types of milk, for example, 1% chocolate milk or skim unflavored milk?
      Yes	1
      No	2

10.	Does this school offer lunch to students?
      Yes	1
      No	2
IF THIS SCHOOL DOES OFFER BREAKFAST (Q2 IS YES) BUT NOT LUNCH (Q10 IS NO), SKIP TO Q22.
IF THIS SCHOOL DOES NOT OFFER BREAKFAST (Q2 IS NO) OR LUNCH (Q10 IS NO), SKIP TO Q88.
11.	Does this school
													Yes	No
a. Offer a la carte[LG3] lunch items to students?					1	2
b. Participate in the USDA reimbursable National School Lunch Program?[LG4]	1	2
c. Offer any other lunch meals to students?						1	2
12.	What time do you usually start serving lunch to students?
	_____   Hour
	_____   Minute
13.	What time do you usually stop serving lunch to students?
	_____   Hour
	_____   Minute
14.	How long do students usually have to eat lunch once they are seated?
	_____   Minutes

The next set of questions asks about food variety and availability at lunch at this school.
15.	Each day for lunch, are students at this school offered at least one appealing fruit[LG5]?
      Yes	1
      No	2
16.	Each day for lunch, are students at this school offered at least one appealing[LG6] non-fried vegetable?
      Yes	1
      No	2
17.	Each day for lunch, are students at this school offered at least one appealing low-fat[LG7] or non-fat dairy product, including milk?
      Yes	1
      No	2
18.	Each day for lunch, are students at this school offered 3 or more different types of milk, for example, 1% chocolate milk or skim unflavored milk?
      Yes	1
      No	2
19.	Each day for lunch, are students at this school offered a choice between
										Yes	No
a. 2 or more different entrees or main courses?			1	2
b. 2 or more different non-fried vegetables?			1	2
c. 2 or more different fruits or types of 100% fruit juice?	1	2

SHOW CARD 1
20.	Which of the following statements on this card best describes the sale of deep fried foods at this school?  Would you say
	Deep fried foods are sold each day at lunch, either as part of a meal or as a la carte items,	1
	Deep fried foods are sold at lunch, but fewer than five days per week, or				2
	Deep fried foods are not sold at lunch?										3
21.	When salad dressing is offered to students, are they able to select a low-fat[LG8] dressing?
      Yes	1
      No	2
22.	Each week during breakfast or lunch, are students at this school offered 5 or more foods containing whole grain?
      Yes	1
      No	2
23.	Currently, does an outside food service management company[LG9] operate the food service program at this school?
      Yes	1
      No	2	-->SKIP TO Q25
24.	Does the food service management company[LG10] provide
							Yes	No
ANSWER A AND B IF Q2 IS YES ONLY.  OTHERWISE, SKIP TO THE INSTRUCTIONS BEFORE C.
a. A la carte[LG11] breakfast items?	1	2
b. Breakfast meals?				1	2
ANSWER C AND D ONLY IF Q10 IS YES ONLY.  OTHERWISE, SKIP TO Q25.
c. A la carte[LG12] lunch items?		1	2
d. Lunch meals?					1	2
25.	Does this school offer brand-name fast foods from companies such as Pizza Hut or TacoBell?
      Yes	1
      No	2	-->SKIP TO Q27
26.	In a typical week, on how many days are brand-name fast foods offered to students
	Days/Week
ANSWER A AND B IF Q2 IS YES ONLY.  OTHERWISE, SKIP TO THE INSTRUCTIONS BEFORE C.
a. As a la carte[LG13] breakfast items?	_____
b. For breakfast meals?				_____
ANSWER C AND D IF Q10 IS YES ONLY.  OTHERWISE, SKIP TO Q27.
c. As a la carte[LG14] lunch items?		_____
d. For lunch meals?				_____
 
27.	Which group has primary responsibility for deciding which foods to order for this school? Would you say
	Staff working at the district food service office,	1	--> SKIP TO THE INTRODUCTION TO Q29
      School staff,							2
      Food service management company staff,			3
      Fast food company staff, or					4	
      Someone else?							5
      No primary group							6
28.	During a typical school week, how many half-pints of the following types of milk are ordered for this school?
	Half-Pints
a. Whole white milk								_____
b. 2% or one and a half-percent white milk				_____
c. 1% or half-percent white milk						_____
d. Skim white milk								_____	
e. Whole chocolate or other whole flavored milk				_____
f. 2% or one and a half percent chocolate or other flavored milk	_____
g. 1% or half-percent chocolate or other flavored milk		_____
h. Skim chocolate or other flavored milk					_____
i. Buttermilk									_____
j. Lactose-free milk								_____
k. Soy milk										_____
l. Any other type of milk							_____

Next, I would like to ask about preparation of food at this school.  As you answer these questions, please think about the actual cooking of the food, not just the reheating of food that was previously prepared.
29.	Is any food actually prepared at this school for students breakfasts or lunches?
      Yes	1
	No	2	-->SKIP TO THE INTRODUCTION TOQ37
30.	Not counting the reheating of prepared foods, which group has primary responsibility for cooking foods for students at this school?  Would you say
	Staff working at the district food service office,	1	-->SKIP TO THE INTRODUCTION TOQ37
      School staff,							2
      Food service management company staff,			3
      Fast food company staff, or					4
      Someone else?							5
      No primary group							6
31.	Are you able to answer questions about food preparation procedures at this school?
      Yes	1
	No	2	-->SKIP TO THE INTRODUCTION TOQ37

SHOW CARD 2
I would like to ask about substituting one type of ingredient for another.
Using this card, please tell me how often the following practices were used when preparing food for this school.
32.	During the past 30 days, 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[LG15], 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[LG16] or nonfat yogurt, mayonnaise, or sour cream used instead of regular mayonnaise, sour cream, or creamy salad dressings?	1	2	3	4

Sometimes a school will reduce the amount of an ingredient rather than replace it with another ingredient.  Please tell me how often during the past 30 days the following techniques were used when preparing food for this school.
33.	During the past 30 days, 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 this school.  
34.	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 this school.  
35.	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.
36.	During the past 30 days, how often did your school use Hazard Analysis and Critical Control Points (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.
37.	During the past 30 days, how often did your school use irradiated meat?
	Never				1
	Rarely			2	-->SKIP TO Q39
	Sometimes			3	-->SKIP TO Q39
	Almost always or always	4	-->SKIP TO Q39
38.	Why did your school not use irradiated meat[LG17] 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

Next, Id like to ask about the different a la carte[LG18] foods that students are offered, not counting items available in a vending machine.
39.	During a typical week, are students at this school offered
															Yes	No
a. 100% fruit juice or 100% vegetable juice?								1	2
b. Soda pop or fruit drinks that are not 100% juice?							1	2
c. Sports drinks, such as Gatorade?									1	2
d. Sweetened iced tea?												1	2
e. Fruit?														1	2
f. Bread sticks, rolls, bagels, pita bread, or other bread products?				1	2
g. Low-fat cookies, crackers, cakes, pastries, or other low-fat baked goods?			1	2
h. Cookies, crackers, cakes, pastries, or other baked goods that are not low in fat?	1	2
i. Low-fat or nonfat yogurt?											1	2
j. Pizza, hamburgers, or sandwiches?									1	2
k. Foods containing peanuts or peanut butter?								1	2
l. Lettuce, vegetable, or bean salads?									1	2
m. Vegetables with low-fat dip?										1	2
n. Deep fried French fried potatoes?									1	2
o. Oven baked French fried potatoes?									1	2
p. Other vegetables?												1	2
q. Chocolate candy?												1	2
r. Other kinds of candy?											1	2
s. Salty snacks that are low in fat, such as pretzels, baked chips, or other low-fat chips?1	2
t. Salty snacks that are not low in fat, such as regular potato chips or cheese puffs?	1	2
u. Low-fat or fat-free ice cream, frozen yogurt, or sherbet?					1	2
v. Ice cream or frozen yogurt that is not low in fat?							1	2
w. Frozen water ices or slushes that do not contain juice?						1	2
IF Q39B, Q39C, Q39D, Q39H, Q39N, Q39Q, Q39R, Q39T, Q39V AND Q39W ARE NO, SKIP TO Q42.


40.	Does this school limit the package[LG19] or serving size of any of the a la carte[LG20] selections we just covered?[LG21]
      Yes	1
      No	2	-->SKIP TO Q42
FOR FOOD ITEMS LISTED IN Q39B, Q39C, Q39D, Q39H, Q39N, Q39Q, Q39R, Q39T, Q39V AND Q39W, ANSWER Q41.
41.	Does this school limit the package[LG22] or serving size of ____________________?[LG23]
      Yes	1
      No	2
42.	At this school, are students able to get butter or margarine
								Yes	No
a.	In the serving line or on the tables?	1	2
b.	If they ask for it?				1	2
43.	Is salt available to students
								Yes	No
a.	In the serving line or on the tables?	1	2
b.	If they ask for it?				1	2

44.	Does this school have a cafeteria?[a24]
      Yes	1
      No	2	-->SKIP TO THE 
INTRODUCTION TO Q57
45.	At your peak meal time, how full is the cafeteria compared to the maximum seating capacity? Would you say it is
	Less than 50% full,	1
	50 to 75% full,		2
	76 to 100% full, or	3
	Over capacity?		4
46.	During the past 12 months, have students visited the cafeteria to learn about food safety[LG25], food preparation, or other nutrition-related topics?
      Yes	1
      No	2
47.	Do all food service staff at this school receive basic food safety[LG26] training before they are allowed to prepare or serve food?
      Yes	1
      No	2	-->SKIP TO Q49
48.	Is basic food safety[LG27] training provided in a language other than English, as appropriate?
      Yes							1
      No							2
      No language other than English necessary	3

49.	Is a certified food safety manager present while food is being
				Yes	No
	a.	Prepared?	1	2
	b.	Served?	1	2
50.	During the past 12 months, how often did the health department inspect the cafeteria?
	Never			1
	1 time		2
	2 times		3
	More than 2 times	4
51.	During the past 30 days, has any school food service staff member conducted a formal food safety self-inspection of the cafeteria, for example using the USDAs Manager Self-inspection Checklist?
      Yes	1
      No	2
52.	During the past 12 months, how often was
        																						Almost
																				  		Some-	Always or
        																		Never	Rarely	times	Always
a.	Food stored in plastic, glass, or metal containers with tight lids so that it was inaccessible to pests?	1	2		3	4
b.	Food preparation equipment cleaned promptly?											1	2		3	4
c.	Surfaces contaminated by food cleaned promptly?											1	2		3	4

53.	Does this schools food service program have a written plan for crisis response in the event of
																	Yes	No
a.	Natural disasters such as blizzards or tornados?								1	2
b.	Water, gas, or electrical outages?											1	2
c.	Equipment failure, such as refrigerator or freezer breakdown?						1	2
d.	Food bio-security breaches, that is the intentional contamination of food to cause illness?	1	2
e.	Other terrorist events, such as a bomb threat?									1	2
f.	Suspected foodborne illness outbreak?										1	2
g.	Food recall?														1	2
54.	Does this schools food service program have a written plan for
																	Yes	No
a.	Implementation of a risk-based approach to food safety, for example a HACCP[LG28]-based program?1	2
b.	Feeding students with severe food allergies?									1	2
55.	During the past 12 months, did the cafeteria have a separate, allergen-free (such as peanut-free) table where students with severe food allergies could eat?
      Yes						1
      No						2
      No students with food allergies	3
56.	Does the cafeteria have a handwashing facility or hand sanitizing station available for students use?
      Yes	1
      No	2

Next, Ill ask about things that might be done at this school to encourage students to eat meals provided at this school.
57.	During the past 12 months, has this school
																	Yes	No
a.	Collected suggestions from students about the school food service program?				1	2
b.	Collected suggestions from school staff about the school food service program?			1	2
c.	Collected suggestions from family members of students about the school food service program?	1	2
d.	Conducted taste-tests with students?										1	2
e.	Conducted taste-tests with family members of students?							1	2
58.	Does this school have a committee that includes students who provide suggestions for the school food service program?
      Yes	1
      No	2
59.	Currently, does the school food service staff make changes in the foods offered to any
        										Yes	No	N/A
a.	Students with food allergies?						1	2	3
b.	Students with chronic health conditions, such as diabetes?	1	2	3
c.	Students who are vegetarians?						1	2	3
60.	Does this school participate in the USDAs Team Nutrition initiative?
      Yes	1
      No	2	-->SKIP TO Q62

61.	During the past 12 months, has this school
											Yes	No
a.	Used Team Nutrition posters?						1	2
b.	Used Team Nutrition teaching materials?				1	2
c.	Used Team Nutrition recipes?						1	2
d.	Used Team Nutrition materials for parents?			1	2
e.	Participated in special events related to Team Nutrition?	1	2
62.	During the past 12 months, has this school
																		Yes	No
a.	Provided menus to students?													1	2
b.	Provided students with information on the nutrition and caloric content of foods available to them?	1	2
c.	Placed posters or other materials promoting healthy eating habits on display in the cafeteria?		1	2
d.	Placed posters or other materials promoting healthy eating habits on display in the school?		1	2
e.	Included food service topics during school announcements?								1	2
f.	Included articles about the school food service program in a school newsletter, newspaper, website, or other publication?	1	2
63.	During the past 12 months, has this school
																			Yes	No
a.	Provided menus to families of students?												1	2
b.	Provided families with information on the nutrition and caloric content of foods available to students?	1	2
c.	Provided families with information on the school food service program?							1	2
d.	Met with a parents organization, such as the PTA, to discuss the school food service program?			1	2
e.	Invited family members to a school meal?												1	2

64.	During the past 12 months, have the school food service staff talked or taught about good nutrition, healthy eating habits, or food safety to
															Yes	No
ANSWER A FOR ELEMENTARY SCHOOL ONLY.  OTHERWISE, SKIP TO THE INSTRUCTIONS BEFORE B.
a.	Students at this school as part of a health education lesson?				1	2
ANSWER B AND C FOR MIDDLE/JUNIOR HIGH AND SENIOR HIGH SCHOOL ONLY.  OTHERWISE, SKIP TO Q65A.
b.	A health education class at this school?								1	2
c.	Some other class?												1	2
65a.	During the past 12 months, have the school food service staff worked on[LG29] school food service or nutrition activities with health education staff from this school?
      Yes								1
      No								2
	School does not have health education staff	3
65b.	What about with physical education staff from this school?[LG30]
      Yes								1
      No								2
	School does not have physical education staff	3
65c.	What about with health services staff from this school?[LG31]
      Yes								1
      No								2
	School does not have health services staff	3

65d.	What about with mental health or social services staff from this school?[LG32]
      Yes										1
      No										2
	School does not have mental health or social services staff	3
66.	During the past 12 months, have the school food service staff worked on[LG33] school food service or nutrition activities with staff or members from
																Yes	No	N/A
a.	A county cooperative extension office?									1	2	3
b.	A local health department?											1	2	3
c.	A local hospital?													1	2	3
d.	A local mental health or social services agency?							1	2	3
e.	A health organization, such as the American Heart Association or the American Cancer Society?	1	2	3
f.	A food commodity organization, such as the Dairy Council or produce growers association?	1	2	3
g.	A local college or university?										1	2	3
h.	A local business?													1	2

67.	Currently, does someone at this school oversee or coordinate food service, such as a school food service manager?
      Yes	1
      No	2
68.	At this school, what is the minimum level of education required for newly hired food service managers?
	High school diploma or GED					1
	Associate's degree in nutrition or related field	2
	Undergraduate degree in nutrition or related field	3
	Graduate degree in nutrition or related field		4
	No requirement							5
69.	As I read the following list of qualifications, please tell me if each is required for newly hired food service managers at this school.
																			Yes	No
a.	A Registered Dietitian (RD) credential from the American Dietetic Association						1	2
b.	A Registered Dietetic Technician (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.	The successful completion of a school food service training program provided or sponsored by the state	1	2


IF SOMEONE AT THIS SCHOOL DOES NOT COORDINATE FOOD SERVICE (Q67 IS NO), SKIP TO Q88.
70.	Are you the person who oversees or coordinates food service at this school?
      Yes	1
      No	2	-->SKIP TO Q88
SHOW CARD 3
71.	Looking at this card, please tell me who you work for.
	MARK ALL THAT APPLY
      School district				1
      This school					2
      Food service management company	3
      Fast food company				4
      Other						5
Now, Id like to ask you some questions about your educational background.
72.	What is the highest grade or year of education you have completed?
      Less than high school	1	-->SKIP TO Q81
      High school or GED	2	-->SKIP TO Q81
      More than high school	3
73.	Do you have an undergraduate degree?
      Yes	1
      No	2	-->SKIP TO Q79

74.	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 science	4
	Nutrition or dietetics					5
	Other								6
75.	Did you have an undergraduate minor?
      Yes	1
      No	2	-->SKIP TO Q77
76.	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 science	4
	Nutrition or dietetics					5
	Other								6
77.	Do you have a graduate degree?
      Yes	1
      No	2	-->SKIP TO Q79

78.	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 science	4
	Nutrition or dietetics					5
	Other								6
79.	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
80.	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
81.	Are you a certified dietary manager?
      Yes	1
      No	2
82.	Are you a certified food safety manager?
      Yes	1
      No	2	-->SKIP TO Q84

83.	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
84.	Do you have any other food service certifications from a state agency or state-level professional group?
      Yes	1
      No	2

SHOW CARD 4
As I read the list printed on this card, please tell me if you received any staff development on each topic during the past two years.  This might include workshops, conferences, continuing education, graduate courses, or any other kind of in-service.  
85.	During the past two years, did you receive staff development 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[LG34] 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[a35]?										1	2
p.	Procedures for food-related emergencies such as choking or severe food allergy reactions?	1	2
q.	Emergency preparedness?[LG36]								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

86.	Have you completed the Orientation to Child Nutrition Management Workshop, sponsored by the National Food Service Management Institute (NFSMI)?
      Yes	1
      No	2
SHOW CARD 4
87.	Which of these topics would you like to receive further staff development on?
	MARK ALL THAT APPLY
	Menu planning for healthy meals										1
	Cultural diversity in meal planning										2
	Implementing the Dietary Guidelines for Americans in school meals					3
	Using the cafeteria for nutrition education								4
	Food service for students with special dietary needs							5
	Selecting and ordering food											6
	Healthy food preparation methods										7
	Increasing the percentage of students participating in school meals				8
	Making school meals more appealing										9
	Customer service													10
	Competitive food[LG37] policies to create a healthy food environment				11
	Financial management												12
	Personnel management												13
	Facility design and layout, including equipment selection						14
	Food safety[a38]													15
	Procedures for food-related emergencies such as choking or severe food allergy reactions	16
	Emergency preparedness[LG39]											17
	Using Hazard Analysis and Critical Control Points or HACCP						18
	Food bio-security													19
	Procedures for responding to food recalls									20
	Personal safety for food service staff									21
	None of these													22

88.	My supervisor may wish to call you to ask about how I conducted this interview.  Would you please tell me a telephone number where we might reach you starting with the area code?
      (      )            -
      1)	Daytime or
      2)	Evening/weekend
Thank you very much for taking the time to complete this interview today.