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.

The Food Safety team develops education, instruction and technical assistance resources for individuals working in federally funded nutrition assistance programs such as the NSLP, SBP, CACFP, and SFSP. 

Use a food thermometer to check for the safe minimum internal temperature.

The USDA, FDA, and other federal partners continue to work diligently to protect the health infants who are fed using infant formula. 

This factsheet provides information on "Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption.".

This factsheet introduces concepts of Hazard Analysis Risk Based Preventative Control and Hazard Analysis Critical Control Point Plans.

This fact sheet provides information on Good Agricultural Practices, recognized practices intended to prevent the microbial contamination of fresh produce, and how these practices apply to purchasing and growing local food products for farm to school activities.