Available in both English and Spanish, Produce Safety Hack videos are short and designed to help food service operators keep produce safe and at a high quality. They cover a range of topics.
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.
A resource on preserving locally harvested produce in school meals includes information about facility and personnel considerations and product flow and handling.
Information about fresh-cut produce operations and food safety practices including: background information, definitions, steps and questions to ask during a fresh-cut operation visit and specific food safety discussion topics.
Learn how to properly store produce in a walk-in refrigerator.
Evidence shows positive impact of SNAP-Ed in fiscal year 2022.
This webpage is intended for summer meals providers, and others who may provide food safety training or technical assistance for summer meals operations.
This video is intended to provide information about Hazard Analysis and Critical Control Point (HACCP) principles, and related food safety best practices for summer meals served by schools and other retail foodservice operations, including in non-congregate settings.
This video is intended to provide food safety best practices on First-In-First-Out (FIFO) practices for summer meals served by schools and other retail foodservice operations, including in non-congregate settings.