FNS Documents & Resources

This resource 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. 

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

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. 

This guide, provides important information and resources about conducting a mock recall for produce in a school nutrition operation.

The following information can be used by program operators to learn more about water safety after extended closures or reduced operations in school buildings and how to reduce water-related hazards during reopening. 

These handouts provide general recommendations on handwashing, cleaning, and disinfecting, to operators of USDA Foods household programs including CSFP, TEFAP, and FDPIR. 

This memorandum provides guidance regarding continuation of the food safety inspections reporting requirement under the NSLP and SBP for fiscal year 2019.

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.

Infographic for food safety in schools.