Use these resources to expand your knowledge about specific topics related to produce safety.
USDA Foods General Recommendations: Handwashing, Cleaning, and Disinfecting for Household Program Operators
These handouts provide general recommendations on handwashing, cleaning, and disinfecting, to operators of USDA Foods household programs including CSFP, TEFAP, and FDPIR.
A set of three handouts on best practices to help you safely handle and store USDA foods at home.
This document provides an overview of basic food safety enforcement terminology used by FSIS that may impact school distributing agencies, school food authorities, and processors of USDA-regulated foods, including meat, poultry, and egg products.
This resource provides a checklist of the communication responsibilities related to recalls of USDA Foods before, during and after a recall.
These links offer further information on topics in produce safety. The content of these links is not endorsed by USDA or its affiliates.
Use these sheets to learn detailed, commodity specific information about produce
The Action Guide is intended to help you coordinate all aspects of food safety to create a culture of food safety. Think of it as an umbrella that covers many important areas of food safety that need to be considered when serving food in schools. The Action Guide identifies Federal food safety requirements that schools are required to meet, as well as other important areas that should be addressed to have a top-notch food safety program. The Action Guide also identifies the roles that others (e.g., teachers, parents, school nurses) in the school community play in the school’s food safety efforts.
English and Spanish versions of, "The Food Allergy Book: What School Employees Need to Know". Written by NEA Healthy Futures, a nonprofit organization affiliated with the National Education Association.
Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles
This document serves as USDA guidance for the implementation of HACCP-based food safety programs in schools participating in the National School Lunch Program (NSLP) or the School Breakfast Program (SBP).