Food in the Classroom:
We reference WAC 246-215 and soon the FDA Food Code 2001 with modifications for regulations on food safety. These rules apply to school kitchens, restaurants, and stores but does not necessarily apply to individual classrooms at schools. However, we have always used these same rules in our recommendations to schools who have encountered the issue of homemade foods in the classrooms. The most common is non-hazardous baked goods like cupcakes, cookies being brought in by parents. In order to reduce the potential for illness our recommendations is that the teachers encourage foods to be brought in from the local store rather than from home. Additionally, we promote handwashing before and after handling foods. In fact we put an article in our School net newsletter about these recommendations. You can find it at: http://www.tpchd.org/files/library/8003e2664d9d3f9d.pdf . If you have problems go to our web site www.tpchd.org  and look under school safety, newsletters. This article is the 1st quarter 2004. I have included this article below so you can read yourself in this e-mail. The WAC 246-215 and the adopted FDA 2001 Food code references can be found at the Washington State Department of Health Food Safety web site.
Food Safety in the Classroom 
Having food in the classroom can help to enhance the learning experience and following some simple guidelines can help you to ensure that these experiences are both educational and safe.
ESTABLISH A HAND WASHING ROUTINE.
Handwashing is the single most effective way to prevent illness. Make it a priority to ensure that all students wash their hands with soap and water before eating. Hand sanitizer is not a substitute for proper handwashing. USE AN APPROVED LOCATION FOR STORAGE AND PREPARATION. Safe food preparation requires the proper amenities including appropriate sinks, surfaces and equipment. For this reason, all storage and food preparation activities including cooking, slicing and assembling of food should occur only in approved locations such as the school kitchen. Food should not be stored or prepared in the classroom. AVOID HOME MADE FOODS. There is not a way to be sure that foods made in a personal residence were prepared and stored safely. In addition, foods made in a personal residence may contain unknown allergens, such as peanuts, that could cause a dangerous reaction in students sensitive to these products. Purchasing prepared foods from grocery store and restaurants is the safest option. MINIMIZE HANDLING. Remember that although germs grow best in potentially hazardous foods any food or beverage can cause a foodborne illness. Providing individual servings of food to each student instead of family style service where everyone can handle the pretzels, crackers, cookies and other foods, helps to limit the risk of foodborne illness. MAINTAIN CLEAN EATING AREAS. Ensure tables and other eating surfaces are cleaned before and after eating, using a detergent approved for school use. Surfaces with food remnants create a great environment for germs to grow and can attract unwanted visitors like rodents and insects. For more information on classroom food safety contact the Food and Community Safety Program at 253.798.6460.