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Date FNS Document# Title
USDA Foods Database
Produce Safety Resources
What Went Right: Serving Produce Part Four
What Went Right: Serving Produce Part Three
What Went Right: Serving Produce Part One
What Went Right: Preparing Produce Part Two
What Went Right: Preparing Produce Part One
What Went Right: Storing Produce
What Went Right: Receiving Produce
What Went Wrong: Food Defense
What Went Wrong: Disgruntled Employee
What Went Wrong: Serving Produce Part Four
What Went Wrong: Serving Produce Part Three
What Went Wrong: Serving Produce Part Two
What Went Wrong: Serving Produce Part One
What Went Wrong: Preparing Produce Part Three
What Went Wrong: Preparing Produce Part Two
Food Allergies
What Went Wrong: Preparing Produce Part One
PSU's Impact
Current Students
Best Practices for Handling Fresh Produce in Schools
Food Safety Tips for School Gardens
Ensuring Traceability of Fresh Produce
Handling Fresh Produce on Salad Bars
Handling Fresh Produce in Classrooms
Food Safety Practices to Expect from Your Fresh Produce Distributor
Take Advantage of Nature’s Bounty: Consider Vacuum Seal
Food Safety Practices to Expect from Your Fresh-Cut Produce Processor
Preserving Locally Harvested Produce in School Meals
Storing Fresh Produce
Conducting a Mock Recall of Produce in a School Nutrition Operation
Water Safety
Best Practices to Safely Handle and Store USDA Foods at Home
FD-107 Donated Food Storage, Distribution, and Product Dating
Demystifying the USDA Foods Complaints Process Part 3: Results and Resolution
Creating a School Food Defense Plan
New Horizons in Reporting and Resolving USDA Food Issues in FDPIR
Demystifying USDA Foods Complaints Part 2: The Saga Continues
Applying the USDA Foods Complaint Process
Demystifying the USDA Foods Complaint Process Part One
Measuring the Ambient Storage Temperature in a Transport Unit Containing Shell Eggs Packaged For The Ultimate Consumer
Page updated: November 20, 2019