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.
This page contains a list of food safety resources organized by topic area that provides basic definitions of food safety terms and links to sites with more information. These resources may be used by school food service as well as growers.
Learn more about COVID-19 food safety resources available to FNS program operators including new resources for school nutrition professionals from the Institute of Child Nutrition.
This memorandum and attachment provides guidance regarding the State Agency School Food Safety Inspections Report for the National School Lunch Program and School Breakfast Program for SY 2022-23.