Cherokee Nation
Good News! SUN Bucks is Available in Your Location
- Website: Summer EBT Program
- Hotline: 539-234-3265 or 800-256-0671 ext. 5275
- Email: wicsebtc@cherokee.org
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Created in collaboration with the Institute of Child Nutrition, this series of fact sheets provide an overview of food allergies, the top 8 food allergies, how to manage food allergies, and common questions regarding food allergies in adult day care programs.
These videos can be viewed as a set, or individually. First, watch the What Went Wrong video and identify incorrect food safety practices. Then, watch the corresponding What Went Right video and identify the correct practices. Answers can be found in the video activity answer key.
These videos can be viewed as a set, or individually. First, watch the What Went Wrong video and identify incorrect food safety practices. Then, watch the corresponding What Went Right video and identify the correct practices. Answers can be found in the video activity answer keys.
PSU is a train-the-trainer immersion course for school nutrition professionals with knowledge and tools to respond to food safety concerns in real-life situations.
Produce Safety University information for current students.
This one-page factsheet highlights the nutrition benefits of USDA Foods contained in the CSFP food package.
This resource discusses the best practices associated with handling fresh produce in schools, and includes information throughout the purchasing and receiving, washing and preparation, hand hygiene, serving, and storage of fresh produce. The resource also includes recommendations for specific fruits and vegetables.
This resource provides information about food safety issues in school gardens. It addresses topics such as site selection, materials, cand 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.
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.
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.