Schools that have access to local, fresh produce and who wish to take advantage of low prices during abundant supply and peak nutrition may want to consider vacuum sealing in-house processed and frozen fruits and vegetables.
Learn how to properly store produce in a walk-in refrigerator.
Little is known about the food safety risks associated with the various production methods by which schools prepare and serve food to students. Given this, the Center for Food Safety in Child Nutrition Programs at Kansas State University conducted a study.
State agency summaries for the non-competitive Technology Innovation Grants (nTIGs) awarded FY 21.
This memorandum provides updated guidance on crediting tofu and soy yogurt products in the Child and Adult Care Food Program and extends previous guidance on crediting tofu and soy yogurt products to the Summer Food Service Program, as well as to the infant meal pattern in the Child and Adult Care Food Program.
Recently, FNS has received a number of questions related to buying local meat, poultry, game, and eggs; this memorandum seeks to clarify the regulatory requirements related to food safety and answer specific questions related to these products with a series of questions and answers.
Each Action Sheet addresses a specific area of food safety by providing you with background information, action steps that will help you build your framework, and resources for the in-depth information you will need to develop or strengthen that area.
This guidance updates previously issued Questions and Answers to clarify SFSP requirements. It supersedes SFSP 05-2017, Summer Food Service Program Questions and Answers, Dec. 1, 2016.
El virus estomacal: lo que el personal de la escuela debe saber
The Summer Food for Children Demonstrations are a series of projects to develop and test methods of providing access to food for low-income children in urban and rural areas during the summer months when schools are not in regular session.