The links in this category include helpful resources related to safe serving and handling of food.
Food Handling and Serving
Link | Description |
|---|---|
| Best Practices for Handling Fresh Produce in Schools | This resource includes recommendations for purchasing and receiving, storage, hand hygiene, washing and preparation, and serving of fresh produce. Specific attention is provided to leafy greens, tomatoes, melons, and sprouts. |
| CDC: School Food Safety Program | Food Safe Schools Action Guide for School Nutrition Directors. |
| Employees Must Wash Hands | A handout with an overview of proper hand washing techniques. |
| FEAST – Massachusetts Food Equipment and Safety Training | FEAST is a collaborative project between the Mass ESE and UMASS Amherst that assists school food service program personnel in improving child nutrition programs through food and equipment safety education. |
| Food Employee Reporting Agreement | An agreement outlining which symptoms, conditions and diagnoses are required to be reported to the person in charge. |
| HACCP – School Foodservice | Sample plans, Standard Operating Procedures, and prerequisite programs documents provided for informational purposes to assist in developing HACCP-based systems in foodservice operations. From Iowa State University Extension and Outreach. |
| ICN Food Safety Fact Sheets | 1-2 page information sheets that provide timely information on food safety topics. |
| ICN Food Safety Standard Operating Procedures (SOPs) | Food Safety SOPs are written practices and procedures that are critical to producing safe food. It is essential to have these SOPs in place and to train foodservice employees to use them. Use these files to customize food safety SOPs for your operation. |
| Norovirus Control | Everyone Plays a P.A.R.T. in Norovirus Control |
