This gallery features links to outside organizations that provide programming, funding, or resources specifically tailored to ITOs. These organizations often link to additional resources and can be a source to help identify partners for future nutrition-related projects or initiatives.
This gallery contains cookbooks and recipes that specifically target participants of FDPIR. Resources come from including ITOs, non-profit organizations, and the USDA. Cookbooks and recipes can be used to provide participants with ideas on how to utilize foods found in their FDPIR food package.
A set of three handouts on best practices to help you safely handle and store USDA foods at home.
This gallery contains photo albums from multiple ITO FDPIR program sites and government agencies. These photos can be used to add visual appeal to presentations and handouts, or on social media messaging and websites.
The Request for Information will be available for public comment through April 23, 2018. The comment period for the Request for Information that was published on Dec. 14, 2017 (82 FR 58792) has been extended from Feb. 12, 2018 to April 23, 2018.
This memorandum is meant to provide clarification and guidance on policies and procedures for donated food storage and distribution as they relate to product dating.
Washing Produce - Part of a five-video series, available in English and Spanish, offers “tricks of the trade” to help food service operators keep produce safe and at a high quality.
Temperature Readings - Part of a five-video series, available in English and Spanish, offers “tricks of the trade” to help food service operators keep produce safe and at a high quality.
Storage Temperatures - Part of a five-video series, available in English and Spanish, offers “tricks of the trade” to help food service operators keep produce safe and at a high quality.
Ethylene Gas - Part of a five-video series, available in English and Spanish, offers “tricks of the trade” to help food service operators keep produce safe and at a high quality.