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.
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.
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.
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.