"Food Safety Frequently Asked Questions: The Food Safety Modernization Act and its Impact on Farm to School Activities": This document includes common questions related to food safety when purchasing locally grown and raised food products directly from producers as well as food safety considerations for edible campus gardens.
This mock recall resource provides instruction on how to practice conducting a school district-wide recall of fresh produce.
Handling fresh produce on salad bars includes information for preparation and set up, temperature control, supervision and clean up.
Information about handling fresh produce in classrooms, for both school nutrition staff and teachers and aids.
Use this information to determine if a potential or current supplier is a reputable source of fresh produce for your school nutrition program.
Child Nutrition program operators may want to visit a farm before purchasing produce. During a visit, you can observe and ask questions about produce handling and food safety practices.
Information about food safety issues in school gardens. Includes topics such as site selection, materials, and water use; chemical and fertilizer use; compost and manure use; growing and harvesting produce; using school garden produce in your school meals program and addressing community donations.
Best practices associated with handling fresh produce in schools, including information on purchasing and receiving, washing and preparation, hand hygiene, serving, and storage of fresh produce. Also includes recommendations for specific fruits and vegetables.
This memorandum and attachment provides guidance regarding the State Agency School Food Safety Inspections Report for the National School Lunch Program and School Breakfast Program for SY 2022-23.
Comparison table for CEP proposed rule: current requirements vs. proposed changes.