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.
Developed as a collaboration between Team Nutrition, WIC, SNAP-Ed and the Office of Food Safety, this colorful four-page resource provides tips on how parents, caregivers, and others can prepare foods to reduce the risk of choking in young children.
Part of a five-video series, this video offers “tricks of the trade” to help food service operators keep produce safe and at a high quality.
This guide was developed to provide a framework for developing a school food defense plan. Four easy steps, along with tools, are outlined to create a viable plan.
Part of a five-video series offers “tricks of the trade” to help food service operators keep produce safe and at a high quality.
Part of a five-video series offers “tricks of the trade” to help food service operators keep produce safe and at a high quality.
Part of a five-video series, offers “tricks of the trade” to help food service operators keep produce safe and at a high quality.
Ethylene Gas - part of a five-video series offers “tricks of the trade” to help food service operators keep produce safe and at a high quality.