A fact sheet, with information about handling fresh produce on salad bars, includes information for preparation and set up, temperature control, supervision and clean up.
A fact sheet that identifies what school nutrition operators should consider when using a vacuum seal packaging system to ensure safe and quality products.
This page contains a factsheet for CSFP program staff and a flyer for CSFP program customers on how to properly handle, store, and distribute USDA Foods cheese in the CSFP program.
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.
The Senior Farmers’ Market Nutrition Program (SFMNP) awards grants to states, U.S. Territories, and federally recognized Indian Tribal Organizations (ITOs) to provide low-income seniors with coupons that can be exchanged for eligible foods (fruits, vegetables, honey, and fresh-cut herbs) at farmers’ markets, roadside stands, and Community-Supported Agriculture (CSA) programs.
The WIC Farmers’ Market Nutrition Program (FMNP) is associated with the Special Supplemental Nutrition Program for Women, Infants, and Children, generally known as WIC. FMNP provides women, infants, and children certified to receive WIC benefits with coupons that can be utilized for eligible foods (fruits, vegetables, honey, and fresh-cut herbs) at farmers’ markets, roadside stands, and community-supported agriculture programs.