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.
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.
A set of three handouts on best practices to help you safely handle and store USDA foods at home.
A Flash of Food Safety is an educational video series designed to help busy school nutrition professionals understand and practically apply safe food practices. The videos address five food safety topics: Handwashing: Why to Wash Your Hands, Handwashing: How to Wash Your Hands, Calibrating a Thermometer: Ice Water Method, Calibrating a Thermometer: Boiling Water Method, and Active Cooling with a Chill Stick.
This memo clarifies how the food safety inspection requirement is to be carried out by program operators on military bases, Indian reservations and Residential Child Care Institutions (RCCIs).