Los siguientes recursos están disponibles en español para ayudar a los operadores del programa a mantener y fomentar las mejores prácticas de seguridad alimentaria en sus operaciones.
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, from the Office of Food Safety, 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.
This resource, from the Office of Food Safety, provides information about fresh-cut produce operations and food safety practices. The resource outlines background information, definitions, steps and questions to ask during a fresh-cut operation visit and specific food safety discussion topics.
A resource on preserving locally harvested produce in school meals includes information about facility and personnel considerations and product flow and handling.
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.