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|Date||FNS Document#||EO Guidance Document #||Title|
|Preserving Locally Harvested Produce in School Meals|
|Food Safety Practices to Expect from Your Fresh-Cut Produce Processor|
|Take Advantage of Nature’s Bounty: Consider Vacuum Seal|
|Food Safety Practices to Expect from Your Fresh Produce Distributor|
|Handling Fresh Produce in Classrooms|
|Handling Fresh Produce on Salad Bars|
|Ensuring Traceability of Fresh Produce|
|Food Safety Tips for School Gardens|
|Conducting a Mock Recall of Produce in a School Nutrition Operation|
|Storing Fresh Produce|
|Produce Safety Fact Sheets|
|Produce Safety University's Impact|
|Produce Safety University Background Information|
|Food Safety Resources|
|USDA Foods General Recommendations: Handwashing, Cleaning, and Disinfecting for Household Program Operators|
|Best Practices to Safely Handle and Store USDA Foods at Home|
|Food Safety COVID-19 Resources|
|SP40-2017||FNS-GD-2017-0046||2017 Edition of Accommodating Children with Disabilities in the School Meal Programs|
|SP59-2016||FNS-GD-2016-0067||Modifications to Accommodate Disabilities in the School Meal Programs|
|Produce Safety Videos and Webinars|
|FNS-GD-2014-0045||Responding to Food Recall Procedures for Recalls of USDA Foods|
|National Food Service Management Institute Farm to School and Farm to Child Care Resources|
|FNS-GD-2019-0008||Community Food Systems - Food Safety FAQs|