Placing vegetables in cups for individual servingWith greater than 2.2 billion meals and snacks served annually in the National School Lunch Program (NSLP), School Breakfast Program, Summer Food Service, After School Snack Programs, and the Child and Adult Care Feeding Programs, the importance of preparing and serving safe food to our nation’s children must be a priority of all those involved in the food chain. Given the immense volume of food produced and served daily to children in schools and child care settings, the opportunity exists for large-scale foodborne outbreaks to occur with serious complications. The Center provides science-based solutions to food safety problems to assure the safety of food served in Food and Nutrition Services (FNS) funded programs.