This guidance describes $1 billion being provided by FNS to enhance local school districts’ ability to purchase foods for school meals by offering resources needed to address supply chain challenges directly to schools and school districts.
To help schools deal with supply chain challenges brought on by the pandemic, USDA is providing up to: $1 billion in Supply Chain Assistance funds for schools to purchase food for their meal programs, $300 million for states to purchase USDA Foods to distribute to schools, and $200 million for cooperative agreements to purchase local foods for schools, focusing on historically underused producers.
This resource discusses the best practices associated with handling fresh produce in schools, and includes information throughout the purchasing and receiving, washing and preparation, hand hygiene, serving, and storage of fresh produce. The resource also includes recommendations for specific fruits and vegetables.
USDA Foods in Schools product information sheets containing USDA Foods description and WBSCM ID for grains.
This resource provides information about food safety issues in school gardens. It addresses topics such as site selection, materials, cand water use; chemical and fertilizer use; compost and manure use; growing and harvesting produce; using school garden produce in your school meals program and addressing community donations.
A resource titled "Ensuring Traceability of Fresh Produce" outlines the responsibilities of school nutrition professionals, distributors, school gardens and farm and produce cooperatives in terms of traceability for fresh produce.
A fact sheet, with information about handling fresh produce on salad bars, includes information for preparation and set up, temperature control, supervision and clean up.
Fact sheets, with information about handling fresh produce in classrooms, are available for both school nutrition staff and teachers and aids.
This resource provides information about fresh produce distribution operations and food safety practices. The resource outlines background information, definitions, steps and questions to ask during a fresh produce distributor visit and specific food safety discussion topics.
A fact sheet that identifies what school nutrition operators should consider when using a vacuum seal packaging system to ensure safe and quality products.