A resource on preserving locally harvested produce in school meals includes information about facility and personnel considerations and product flow and handling.
This guide, provides important information and resources about conducting a mock recall for produce in a school nutrition operation.
These worksheets can be used to empower CACFP providers and operators with the knowledge, skills and expertise to implement CACFP meal pattern requirements.
This training guide provides menu planning ideas, crediting tips, sample menus, and more to show school nutrition professionals how both scratch-made and commercially-prepared smoothies can be offered as part of a reimbursable school breakfast or lunch.
USDA Foods data collected via the Web-Based Supply Chain Management (WBSCM) system and the Fresh Fruit and Vegetable Order Receipt System (FFAVORS) were analyzed to conduct analyses on food purchases and spending at the national and state levels for four school years. These infographics display national data for school years 2016-2017 and 2017-2018.
The USDA, child nutrition (CN) labeling program provides food manufacturers the option to include a standardized food crediting statement on their product label.