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.
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.
Produce Safety University information for current students.
PSU participants enjoy the course, and go on to use the information learned in PSU to train others on produce safety! See the testimonies below for success stories from PSU grads!
FNS is committed to providing WIC participants with access to a variety of safe and healthy foods, including infant formula, and strongly encourages WIC state agencies to take expedient action to ensure that WIC participants can exchange recalled product on hand, and can use WIC benefits in their EBT balance or on paper WIC food instruments to purchase product that has not been recalled
Lead exposure is a public health problem affecting people across our nation. Exposure to unsafe levels of lead can cause serious health effects, especially among children.
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.
This page contains a factsheet for CSFP program staff and a flyer for CSFP program customers on how to properly handle, store, and distribute USDA Foods cheese in the CSFP program.
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.
A set of three handouts on best practices to help you safely handle and store USDA foods at home.