FNS Documents & Resources

A set of three handouts on best practices to help you safely handle and store USDA foods at home.

These handouts provide general recommendations on handwashing, cleaning, and disinfecting, to operators of USDA Foods household programs including CSFP, TEFAP, and FDPIR. 

The following information can be used by program operators to learn more about water safety after extended closures or reduced operations in school buildings and how to reduce water-related hazards during reopening. 

Created in collaboration with the Institute of Child Nutrition, this series of fact sheets provide an overview of food allergies, the top 8 food allergies, how to manage food allergies, and common questions regarding food allergies in adult day care programs.

PSU is a train-the-trainer immersion course for school nutrition professionals with knowledge and tools to respond to food safety concerns in real-life situations. 

This resource includes background information, including what PSU is, who can attend PSU, when and where PSU is held, and what the impact of PSU is. 

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. 

This guide, provides important information and resources about conducting a mock recall for produce in a school nutrition operation.

This resource describes best practices for storing fresh produce for school nutrition program operators. It includes temperature information, as well as an example of produce storage best practices in a walk-in refrigerator. 

A resource on preserving locally harvested produce in school meals includes information about facility and personnel considerations and product flow and handling.