The FNS Food Safety division develops education, instruction and technical assistance resources for individuals working in federally funded nutrition assistance programs such as the NSLP, SBP, CACFP, and SFSP. Many of these resources are created in partnership with the Institute of Child Nutrition.
A variety of trainings are available on the Food Buying Guide for Child Nutrition Programs. Complete the training modules and view recorded webinars to assist in understanding and using the FBG and all its features.
El virus estomacal: lo que el personal de la escuela debe saber
This factsheet provides information on "Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption.".
This fact sheet provides information on Good Agricultural Practices, recognized practices intended to prevent the microbial contamination of fresh produce, and how these practices apply to purchasing and growing local food products for farm to school activities.
This memorandum and attachment provides guidance regarding the State Agency School Food Safety Inspections Report for the National School Lunch Program and School Breakfast Program for SY 2022-23.
Resources available for PSU graduates.
The collection of information is necessary for people to attend Produce Safety University, a training course designed to help child nutrition professionals identify and manage food safety risks associated with fresh produce.
This page provides resources that can help FNS program operators prevent foodborne illness during emergencies and disasters. The Food Safety Emergency Response Pocket Guide supports school nutrition professionals in their response to food safety emergencies caused by disasters and weather-related events. The Assembling Food Safety Emergency Supply Kits poster highlights supplies to include in emergency kits.
The Food Buying Guide for child nutrition programs has all of the current information in one manual to help you and your purchasing agent buy the right amount of food and the appropriate type of food for your program(s), and determine the specific contribution each food makes toward the meal pattern requirements.