Handling fresh produce on salad bars includes information for preparation and set up, temperature control, supervision and clean up.
Information about handling fresh produce in classrooms, for both school nutrition staff and teachers and aids.
Use this information to determine if a potential or current supplier is a reputable source of fresh produce for your school nutrition program.
Child Nutrition program operators may want to visit a farm before purchasing produce. During a visit, you can observe and ask questions about produce handling and food safety practices.
Information about food safety issues in school gardens. Includes topics such as site selection, materials, and water use; chemical and fertilizer use; compost and manure use; growing and harvesting produce; using school garden produce in your school meals program and addressing community donations.
Best practices associated with handling fresh produce in schools, including information on purchasing and receiving, washing and preparation, hand hygiene, serving, and storage of fresh produce. Also includes recommendations for specific fruits and vegetables.
ABAWDs can receive SNAP for only 3 months in a 3-year period if they do not meet certain work requirements. This page includes information on waiver status for FY 1997-1999 by state.
ABAWDs can get SNAP for only 3 months in a 3-year period if they do not meet certain extra work requirements. This page includes information on waiver status for FY 2000-04 by state.
ABAWDs can get SNAP for only 3 months in a 3-year period if they do not meet certain extra work requirements. This page includes information on waiver status for FY 2005-09 by state.
ABAWDs can get SNAP for only 3 months in a 3-year period if they do not meet certain extra work requirements. This page includes information on waiver status for FY 2010-14 by state.