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. |
| 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. |
| Norovirus Control | Everyone Plays a P.A.R.T. in Norovirus Control |
