This video is intended to provide information about Hazard Analysis and Critical Control Point (HACCP) principles, and related food safety best practices for summer meals served by schools and other retail foodservice operations, including in non-congregate settings.
This video is intended to provide food safety best practices on First-In-First-Out (FIFO) practices for summer meals served by schools and other retail foodservice operations, including in non-congregate settings.
This video is intended to provide information about using a food thermometer for food safety in summer meals served by schools and other retail foodservice operations, including in non-congregate settings.
This video is intended to provide information about food safety best practices keeping food cold in summer meals served by schools and other retail foodservice operations, including in non-congregate settings.
This video is intended to provide information about cleaning and sanitizing food contact surfaces best practices for summer meals served by schools and other retail foodservice operations, including in non-congregate settings.
This video is intended to provide information about alternative meal service and delivery food safety best practices for summer meals served by schools and other retail foodservice operations, including in non-congregate settings.
This video is intended to provide health and hygiene food safety best practices for summer meals served by schools and other retail foodservice operations, including in non-congregate settings.
This video is intended to provide information about navigating food safety regulations for food safety best practices in summer meals served by schools and other retail foodservice operations, including in non-congregate settings.
This is the introduction to a video series intended to provide food safety best practices for summer meals served by schools and other retail foodservice operations, including in non-congregate settings.
Healthy Eating Index scores range from 0 to 100 and are a measure of diet quality used to assess how well a set of foods aligns with the Dietary Guidelines for Americans. A higher score is ideal. The FDPIR Food Package scores an 84. This is higher than the average U.S. diet, which scores a 59.