Schools that have access to local, fresh produce and who wish to take advantage of low prices during abundant supply and peak nutrition may want to consider vacuum sealing in-house processed and frozen fruits and vegetables.
Learn how to properly store produce in a walk-in refrigerator.
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.
Download a personalized QR code that links to your SNAP E&T website.
This resource for state agencies explores one part of how to build stronger SNAP E&T programs—selecting service providers that best meet the needs of E&T program participants.
This resource for state agencies explores one part of the growing and strengthening series to build stronger SNAP E&T programs—consulting with state workforce development boards to better understand labor markets in your state.
Check out this database to access vendor-specific product information for all direct delivered USDA Foods for the National School Lunch Program.
Each Action Sheet addresses a specific area of food safety by providing you with background information, action steps that will help you build your framework, and resources for the in-depth information you will need to develop or strengthen that area.
El virus estomacal: lo que el personal de la escuela debe saber
The SNAP E&T Plan Handbook provides guidance to state agencies administering and operating the SNAP E&T program on how to prepare and submit their annual plan to FNS for approval.