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The Child Nutrition and WIC Reauthorization Act of 2004 required school food authorities to implement a food safety program based on HACCP principles at each preparation and service facility within the district participating in the National School Lunch or School Breakfast Program. The purpose of this study was to identify public school foodservice administrators’ perceptions of required and/or desired inputs by their districts to comply with the new HACCP-based food safety program mandate. An electronic survey, developed with input from a national panel of experts, was sent to a stratified, random national sample of public school foodservice administrators (N = 1,850). Respondents (n = 567) provided information regarding large and small equipment purchases, staffing, program development time, training, and assessed attitudes about HACCP/food safety training, HACCP benefits, and challenges. Further, four site observations of elementary and secondary school kitchens were conducted, including districtand site-level management interviews to provide support for national survey findings. Study results indicated most districts (n = 501–557) did not purchase large equipment items (range of 55% to 90%) because of insufficient funds (n = 87, 72.5%). However, if cost were no object, approximately 60% of respondents would buy blast chillers and warming units (n = 261, n = 267, respectively) and 70% (n = 317) would purchase freezer/cooler alarm systems. These findings indicate there may be the perception that blast chillers, warming units, and freezer/cooler alarm systems are required for a HACCP-based food safety plan, however there is limited research concluding these components are necessary. Large districts purchased more large equipment per site than did smalland medium-sized districts. The majority of school districts (88.2%, n = 468) had purchased thermometers

School foodservice administrators' perceptions of required and/or desired inputs to implement a HACCP-based food safety plan: A national study