This resource describes best practices for storing fresh produce for school nutrition program operators. It includes temperature information, as well as an example of produce storage best practices in a walk-in refrigerator.
This page contains a factsheet for CSFP program staff and a flyer for CSFP program customers on how to properly handle, store, and distribute USDA Foods cheese in the CSFP program.
The following information can be used by program operators to learn more about water safety after extended closures or reduced operations in school buildings and how to reduce water-related hazards during reopening.
The CSFP sharing gallery is a collection of resources and materials to assist state and local agencies who administer CSFP and provide food and nutrition information to program participants. Resources have been organized by format type.
The American Rescue Plan Act of 2021 provided additional funding for the CSFP. This memorandum provides information on this additional funding in the form of additional caseload allocations.
A set of three handouts on best practices to help you safely handle and store USDA foods at home.
This memorandum is in regards to a temporary shortage of ultra-high temperature (UHT) fluid milk in the Commodity Supplemental Food Program.
The 2021 CSFP Allocation Memorandum includes the 2021 caseload allocations for state agencies and Indian Tribal Organizations based on FY 2020 participation and the level of funding provided in the FY 2021 appropriations.
The purpose of the authors’ study was to examine the role of contributing factors in school foodborne outbreaks. Contamination factors accounted for the greatest proportion (49.2%) of outbreaks involving some level of food handling interaction by a school food service worker, followed by proliferation (34.9%) and survival factors (15.9%). Over 56% of all illnesses were associated with norovirus and food service worker practices.