Research & Practice
Adding Raw Animal Proteins to K-12 School Scratch Cooking in Washington State
The overall goal of this project was to create a resource that supports the use of local raw animal proteins in school scratch cooking within Washington State. This goal was accomplished by: 1) researching best practices and requirements with using raw meats in school scratch cooking; 2) creating and conducting a Needs Assessment of Child Nutrition Program (CNP) sponsors to assess current use of raw animal proteins, identify barriers and challenges experienced, and recognize areas needing additional support; and 3) putting together a resource that addresses the information gleaned from the needs assessment.
Through the needs assessment, several current barriers to using raw meats in school scratch cooking were identified including funding, kitchen space and equipment, staff training, and a gap in understanding of local health jurisdiction (LHJ) requirements. A resource was created in order to provide useful information and links that encompass some of the identified barriers. Cultural values were considered and a link to a webinar on kosher and halal foods was included on the resource. For the gap in understanding of LHJ requirements, a spreadsheet was created that lists the different kitchen risk levels and fees across health jurisdictions in Washington state. For future work, a recommendation was made for coordination amongst health jurisdiction to create consistency for school kitchens.
Materials Available
Project Type(s): MPH Practicum, PH Concentration Poster
Author(s): Becky Vogt
Program(s): Master of Public Health, RDN Training
Year: 2025
Adviser(s):