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.
Policy guidance, lessons learned, and toolkits to operate a successful D-SNAP program.
States are required to report with 45 days on USDA commodity or donated foods released to disaster organizations to provide nutritional assistance to disaster victims and operations of a D-SNAP program.
The USDA, Food and Nutrition Service (FNS) coordinates with State agencies, Tribal Nations, and voluntary organizations as they develop disaster nutrition assistance strategies before, during, and after disasters and emergencies.
USDA’s approach to tackling food and nutrition insecurity emphasizes equity to ensure our efforts serve all populations.
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.