FNS Documents & Resources

This factsheet provides information on "Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption.".

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. 

This fact sheet outlines a number of additional resources for those seeking to directly purchase or raise food products for school nutrition programs.

"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.

The purpose of this new collection is to collect qualitative and quantitative stakeholder feedback through meetings, focus groups, interviews, other stakeholder interactions and surveys, as well as requests for administrative data, as part of the planning process for FNS regulatory actions, the semi-annual regulatory agenda, research studies, outreach, training and the development of guidance.

The collection of information is necessary for people to attend Produce Safety University, a training course designed to help child nutrition professionals identify and manage food safety risks associated with fresh produce.

This is a collection for the electronic submission of programmatic and financial data through the Food Programs Reporting System (FPRS).

This collection is a new collection for notification of Produce Safety University annual training to state agencies and nomination of participants to attend Produce Safety University.

This notice invites the general public and other public agencies to comment on the planned information collection. It is a revision of a currently approved collection associated with requests by state agencies to operate a Disaster Supplemental Nutrition Assistance Program to temporarily provide food assistance to households following a disaster.

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.