This factsheet provides information on "Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption.".
This factsheet introduces concepts of Hazard Analysis Risk Based Preventative Control and Hazard Analysis Critical Control Point Plans.
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.
"Food Safety Frequently Asked Questions: The Food Safety Modernization Act and its Impact on Farm to School Activities": This document includes common questions related to food safety when purchasing locally grown and raised food products directly from producers as well as food safety considerations for edible campus gardens.
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.
A resource on preserving locally harvested produce in school meals includes information about facility and personnel considerations and product flow and handling.
This guide, provides important information and resources about conducting a mock recall for produce in a school nutrition operation.
Each year, a growing number of schools are sourcing and serving safe, locally grown foods from nearby farmers or school gardens. Misconceptions about food safety should not keep schools from enjoying these nutritious and fresh food options. Get the facts with this quick reference sheet.
This memorandum provides guidance regarding continuation of the food safety inspections reporting requirement under the NSLP and SBP for fiscal year 2019.