FNS Documents & Resources

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.

FNS advances food safety education and practices in federal nutrition assistance programs through research conducted by the Center for Food Safety in Child Nutrition Programs (the Center). To better understand food safety concerns associated with fresh produce and farm to school activities, the Center conducted a study.

Letter to reiterate the flexibilities that USDA has made available to all WIC state agencies and to urge all states to take additional action to make it easier for families to get the formula they need.

These handouts provide general recommendations on handwashing, cleaning, and disinfecting, to operators of USDA Foods household programs including CSFP, TEFAP, and FDPIR. 

A set of three handouts on best practices to help you safely handle and store USDA foods at home.

This document provides an overview of basic food safety enforcement terminology used by FSIS that may impact school distributing agencies, school food authorities, and processors of USDA-regulated foods, including meat, poultry, and egg products.

This resource provides a checklist of the communication responsibilities related to recalls of USDA Foods before, during and after a recall.

The purpose of the authors’ study was to examine the role of contributing factors in school foodborne outbreaks. Contamination factors accounted for the greatest proportion (49.2%) of outbreaks involving some level of food handling interaction by a school food service worker, followed by proliferation (34.9%) and survival factors (15.9%). Over 56% of all illnesses were associated with norovirus and food service worker practices.

English and Spanish versions of, "The Food Allergy Book: What School Employees Need to Know". Written by NEA Healthy Futures, a nonprofit organization affiliated with the National Education Association. 

This document serves as USDA guidance for the implementation of HACCP-based food safety programs in schools participating in the National School Lunch Program (NSLP) or the School Breakfast Program (SBP).