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.
El virus estomacal: lo que el personal de la escuela debe saber
This factsheet provides information on "Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption.".
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.
This fact sheet outlines a number of additional resources for those seeking to directly purchase or raise food products for school nutrition programs.
"Food Safety Frequently Asked Questions: The Food Safety Modernization Act and its Impact on Farm to School Activities": This document includes common questions related to food safety when purchasing locally grown and raised food products directly from producers as well as food safety considerations for edible campus gardens.
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.
This letter is in response to correspondence from WIC state agencies using offline Electronic Benefit Transfer (EBT) technology or paper food instruments, and requesting program flexibility from the WIC program federal requirements as a result of the impact of the ongoing COVID-19 pandemic and the 2022 Abbott recall of certain powder infant formula, exempt infant formula, and WIC-eligible nutritionals on the nationwide supply chain leading to both periodic location- and product-based WIC infant formula and exempt infant formula shortages.
A fact sheet, with information about handling fresh produce on salad bars, includes information for preparation and set up, temperature control, supervision and clean up.
A fact sheet that identifies what school nutrition operators should consider when using a vacuum seal packaging system to ensure safe and quality products.