Little is known about the food safety risks associated with the various production methods by which schools prepare and serve food to students. Given this, the Center for Food Safety in Child Nutrition Programs at Kansas State University conducted a study.
Letter to reiterate the flexibilities that USDA has made available to all WIC state agencies and to urge all states to take additional action to make it easier for families to get the formula they need.
To help those most in need receive healthy, fresh foods, USDA will be offering boxes of pre-packed, mixed fresh produce though The Emergency Food Assistance Program (TEFAP), in addition to the single varieties that are already available to order.
General guidance and instructions for receipting TEFAP Fresh Produce catalog item in Web Based Supply Chain Management.
These handouts provide general recommendations on handwashing, cleaning, and disinfecting, to operators of USDA Foods household programs including CSFP, TEFAP, and FDPIR.
A set of three handouts on best practices to help you safely handle and store USDA foods at home.
This document provides an overview of basic food safety enforcement terminology used by FSIS that may impact school distributing agencies, school food authorities, and processors of USDA-regulated foods, including meat, poultry, and egg products.
This resource provides a checklist of the communication responsibilities related to recalls of USDA Foods before, during and after a recall.
English and Spanish versions of, "The Food Allergy Book: What School Employees Need to Know". Written by NEA Healthy Futures, a nonprofit organization affiliated with the National Education Association.
This document serves as USDA guidance for the implementation of HACCP-based food safety programs in schools participating in the National School Lunch Program (NSLP) or the School Breakfast Program (SBP).