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.
Artículos escritos previamente para audiencias de consumidores que pueden adaptarse o usarse tal cual para promover los programas SUN.
Pre-written articles for consumer audiences that can be tailored or used as-is to promote SUN programs.
Evidence shows positive impact of SNAP-Ed in fiscal year 2022.
The USDA Food and Nutrition Service is extending for 120 days the public comment period on the interim final rule, “Establishing the Summer EBT Program and Rural Non-Congregate Option in the Summer Meal Programs.”
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.
This video is intended to provide information about using a food thermometer for food safety in summer meals served by schools and other retail foodservice operations, including in non-congregate settings.