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Resource | Technical Assistance & Guidance

Food Safety Tips for School Gardens

This resource provides information about food safety issues in school gardens. It addresses topics such as site selection, materials, and water use; chemical and fertilizer use; compost and manure use; growing and harvesting produce; using school garden produce in your school meals program; and addressing community donations. 

Resource | Technical Assistance & Guidance

Ensuring Traceability of Fresh Produce

A resource titled "Ensuring Traceability of Fresh Produce" outlines the responsibilities of school nutrition professionals, distributors, school gardens, and farm and produce cooperatives in terms of traceability for fresh produce. 

Resource | Technical Assistance & Guidance

Handling Fresh Produce on Salad Bars

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. 

Resource | Technical Assistance & Guidance

Handling Fresh Produce in Classrooms

Fact sheets, with information about handling fresh produce in classrooms, are available for both school nutrition staff and teachers and aids. 

Resource | Technical Assistance & Guidance

Food Safety Practices to Expect from Your Fresh Produce Distributor

This resource, from the Office of Food Safety, provides information about fresh produce distribution operations and food safety practices. The resource outlines background information, definitions, steps and questions to ask during a fresh produce distributor visit, and specific food safety discussion topics. 

Resource | Technical Assistance & Guidance

Take Advantage of Nature’s Bounty: Consider Vacuum Seal

A fact sheet that identifies what school nutrition operators should consider when using a vacuum seal packaging system to ensure safe and quality products. 

Resource | Technical Assistance & Guidance

Food Safety Practices to Expect from Your Fresh-Cut Produce Processor

This resource, from the Office of Food Safety, provides information about fresh-cut produce operations and food safety practices. The resource outlines background information, definitions, steps and questions to ask during a fresh-cut operation visit, and specific food safety discussion topics. 

Resource | Technical Assistance & Guidance

Preserving Locally Harvested Produce in School Meals

A resource on preserving locally harvested produce in school meals includes information about facility and personnel considerations and product flow and handling. 

Resource | Technical Assistance & Guidance

Storing Fresh Produce

This resource describes best practices for storing fresh produce for School Nutrition program operators. It includes temperature information, as well as an example of produce storage best practices in a walk-in refrigerator. 

Resource | Technical Assistance & Guidance

Conducting a Mock Recall of Produce in a School Nutrition Operation

This guide, produced by the Office of Food Safety, provides important information and resources about conducting a mock recall for produce in a school nutrition operation.