Produce Safety Resources

The resources on this page are intended to advance your understanding of food safety for produce in child nutrition operations. School Nutrition professionals with particular interest in this topic are encouraged to sign up through their State Agencies to attend Produce Safety University, a week-long immersion course offered by USDA.

Fresh produce provides many nutritional benefits, but it must be handled safely to reduce the risk of foodborne illness. Harmful bacteria residing in soil or water may come into contact with fresh produce at any point during the plant’s growth, harvest, processing, transportation, storage, preparation, or service. Fresh produce that is served raw does not go through a cooking step to kill any harmful bacteria that may be present before it is served to students, and, therefore has the potential to cause a foodborne illness.

Produce Safety Fact Sheets

Commodity Specific Fact Sheets

Title	Date modified	Download
Apples	April 18, 2018	Download
Bananas	April 18, 2018	Download
Broccoli	April 18, 2018	Download
Cantaloupe	April 18, 2018	Download
Carrots	April 18, 2018	Download
Grapes	April 18, 2018	Download
Lettuce	April 18, 2018	Download
Oranges	April 18, 2018	Download
Squash	April 18, 2018	Download
Strawberries	April 18, 2018	Download
Tomatoes	April 18, 2018	Download
Watermelon	April 18, 2018	Download

Best Practices Fact Sheets

Produce Safety Best Practices Fact Sheets

Title	Date modified	Download
Conducting a Mock Recall of Produce in a School Nutrition Operation	April 18, 2018	Download
Food Safety Practices to Expect from Your Fresh-Cut Produce Processor	April 18, 2018	Download
Food Safety Practices to Expect from Your Fresh Produce Distributor	April 18, 2018	Download
Food Safety Tips for School Gardens	April 18, 2018	Download
Handling Fresh Produce in Classrooms	April 18, 2018	Download
Handling Fresh Produce on Salad Bars	April 18, 2018	Download
Handling Produce Safely	April 18, 2018	Download
Produce Storage Chart	April 18, 2018	Download
Traceability	April 18, 2018	Download
Verifying On-Farm Food Safety	April 18, 2018	Download

Printable Posters

Produce Safety Videos

The Produce Lab Videos - Culinary Techniques

Title	Date modified	Download
Apples and Pears	April 20, 2018	Download
Bananas Grapes and Kiwifruit	April 20, 2018	Download
Broccoli	April 20, 2018	Download
Carrots	April 20, 2018	Download
Cucumbers and Summer Squash	April 20, 2018	Download
Leafy Greens	April 20, 2018	Download
Melons	April 20, 2018	Download
Onions and Peppers	April 20, 2018	Download
Oranges and Strawberries	April 20, 2018	Download
Potatoes and Sweet Potatoes	April 20, 2018	Download
Tomatoes	April 20, 2018	Download

The Produce Lab Videos - Good Agricultural Practices (GAPS)

Title	Date added	Download
Culinary Arts and Great Kids Farm	April 20, 2018	Download
GAPS - Compost and Manure Use	April 20, 2018	Download
GAPS - Introduction, Soil and Water	April 20, 2018	Download
GAPS - Materials	April 20, 2018	Download
GAPS - Pesticide and Herbicide Use	April 20, 2018	Download
GAPS - Safe Harvest Guidelines	April 20, 2018	Download
Introduction to Great Kids Farm	April 20, 2018	Download
Vermiculture	April 20, 2018	Download

The Produce Lab Videos - Quality and Condition

Title	Date modified	Download
Introduction	September 21, 2018	Download
Apples	September 21, 2018	Download
Banannas Grapes and Kiwifruit	April 20, 2018	Download
Broccoli and Carrots	September 21, 2018	Download
Cucumbers and Summer Squash	September 21, 2018	Download
Lettuces	September 21, 2018	Download
Melons	September 21, 2018	Download
Onions and Peppers	September 21, 2018	Download
Oranges and Strawberries	September 21, 2018	Download
Pears	September 21, 2018	Download
Potatoes and Sweet Potatoes	September 21, 2018	Download
Pre-cut Salad Mixes and Spinach	September 21, 2018	Download
Tomatoes	September 21, 2018	Download

Videos – What Went Right and What Went Wrong

Produce Safety Videos - What Went Right and What Went Wrong

Title	Date modified	Download
Receiving Fresh Produce Video	April 24, 2018	Download
Storing Fresh Produce Video	April 24, 2018	Download
What Went Right? Videos – Receiving	April 24, 2018	Download
What Went Right? Videos – Storing Produce	April 24, 2018	Download
What Went Right? Videos – Preparing Produce 1	April 24, 2018	Download
What Went Right? Videos – Preparing Produce 2	April 24, 2018	Download
What Went Right? Videos – Preparing Produce 3	April 24, 2018	Download
What Went Right? Videos – Serving Produce 1	April 24, 2018	Download
What Went Right? Videos – Serving Produce 2	April 24, 2018	Download
What Went Right? Videos – Serving Produce 3	April 24, 2018	Download
What Went Right? Videos – Serving Produce 4	April 24, 2018	Download
What Went Right? Video Activity	April 24, 2018	Download
What Went Right? Video Activity Answer Key	April 24, 2018	Download
What Went Wrong? Videos – Disgruntled Employee	April 24, 2018	Download
What Went Wrong? Videos – Food Defense	April 24, 2018	Download
What Went Wrong? Videos - Receiving Produce	April 24, 2018	Download
What Went Wrong? Videos - Storing Produce	April 24, 2018	Download
What Went Wrong? Videos - Preparing Produce 1	April 24, 2018	Download
What Went Wrong? Videos - Preparing Produce 2	April 24, 2018	Download
What Went Wrong? Videos - Preparing Produce 3	April 24, 2018	Download
What Went Wrong? Videos - Serving Produce 1	April 24, 2018	Download
What Went Wrong? Videos - Serving Produce 2	April 24, 2018	Download
What Went Wrong? Videos - Serving Produce 3	April 24, 2018	Download
What Went Wrong? Videos - Serving Produce 4	April 24, 2018	Download
What Went Wrong? Video Activity	April 24, 2018	Download
What Went Wrong? Video Activity Answer Key	April 24, 2018	Download

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*HealthierUS School Challenge: Smarter Lunchrooms
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**Ready, Set, Go! Creating and Maintaining a Wellness Environment in Child Care Centers Participating in the CACFP
**Secondary Analysis of the School Nutrition Dietary Assessment Data Base A Two Part Study
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**Practices and Perceptions of School Nutrition Professionals Toward Obtaining the HealthierUS School Challenge Award
**Overcoming Barriers to Participation in the Summer Food Service Program - An Identification of Best Practice Solutions
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**NFSMI Research Agenda Conference 2013 Linking Research to Practice
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**Competencies, Knowledge, and Skills for Chefs Working in School Nutrition Programs
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**Determining the Job Functions of Child Care Providers in CACFP Operations
**Procurement Practices Influencing Programs Operating Within the Guidelines of the Child and Adult Care Food Program: A Review of Literature
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**Management Issues Impacting Family Day Care Homes Operating Within the Child and Adult Care Food Program Guidelines- A Review of Literature
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**Development of Middle/Jr. High School Student Surveys to Measure Factors that Impact Participation in and Satisfaction with the National School Lunch Program
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**Exploring the Uniqueness of Child Nutrition Programs in Large School Districts
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**Exploring Standard Child Nutrition Key Performance Indicators
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**Exploring Nutrition Literacy and Knowledge Among School Nutrition Managers
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**Determining the Perceptions, Practices, and the Perceived Barriers Associated with School Professionals Serving the Nutritional Needs of the Pre-K Child in the Public School Setting
**Determining Factors Impacting the Decision of Middle/Junior High School Students to Participate in the National School Lunch Program
**Wellness for Child and Adult Care Food Programs
**Cost Variables Associated with Producing and Serving a Reimbursable National School Lunch Program (NSLP) Snack for Children in Afterschool Care Programs, 2006
**Competency-Based Performance Appraisals for School Nutrition Managers and Assistants/Technicians
**Competencies, Knowledge, and Skills for School Nutrition Managers - Phase II
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**ICN Best Practices for Serving Students with Special Food and/or Nutrition Needs In School Nutrition Programs
**Job Functions and Training Needs of State Agency Child Nutrition Professionals
**Job Description Template for CNP Director/Supervisor/Administrator
**Investigation of the Job Functions and Training Needs of State Agency Child Nutrition Professionals
**Investigation of School Professionals' Perceptions and Practices Regarding Issues Influencing Recess Placement in Elementary Schools
**Investigation of Factors Impacting Participation of High School Students in the National School Lunch Program
**In Classroom Breakfast Programs Best Practices
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**Identification of Issues Associated with Operating School Nutrition Programs in Districts with Less Than 30,000 Student Enrollment
**CKS for Child Care Providers in CACFP
**Increasing Middle/Junior High School Student Participation and Satisfaction
**ICN Applied Research Division SNA ANC 2016 Poster Session
**Developing and Sustaining Green/Environmental Conservation Practices
**Got Milk! Exploring How Student Preferences Impact Their Milk Selection in Schools
**Going Green! A Case Study Approach Examining Green and Environmental Conservation Practices in School Nutrition Programs
**Focus Group Discussions with Elementary School Foodservice Directors, Teachers, and Parents Regarding the School Breakfast Program
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*Weights and Measures
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*Inventory Management and Tracking
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**School Nutrition Experiences for Dietetic
**Environmental Scan and Formative Research of Student Engagement Practices in Support of School Meal Programs - Phase I
**Exploratory Investigation of the Roles, Responsibilities, and Impact of Chefs Working in School Nutrition Programs
**Evaluation of ICN Training Program: Nutrition 101 (Online Mode)
**The Impact of ICN's Nutrition 101: Voices of Participants
**Rapid Response Survey #3: Determining the Training Needs of Child Nutrition Professionals
*Competencies, Knowledge, and Skills for Child Care Provers in CACFP
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***worksheets
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***other resources
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**Planning Lower-Sodium Meals
***worksheets
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**Using Speed-Scratch Food Preparation to Reduce Sodium
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*Spanish Family Child Care Food Safety Kit
*ICN's Leadership Academy
*Food Safety Spotlight
*Reimbursable School Meals from Introduction to School Nutrition Leadership
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*Child Nutrition Programs, Fall 2021: Challenges Faced and Solutions Found
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*Inspire, Influence, Innovate: Leadership Essentials
*Shaking it up landing page - Proof
**Sodium Reduction in School Meals
***worksheets
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***Worksheets
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*2023 - State Agency Presentations/Files
**12/04/2023 - Monday
***1.Opening General Session and USDA and ICN Updates
***8.Community Eligibility Provisions Work Session MidYear Implementation & Preparing for SY 2024-25
***2.Supporting FNS Programs Through Clear and Effective Messaging
***6.Physical Safety in Summer Meal Programs,
***7.FNS’s Approach to Grant Funding
***9.Summer EBT Panel with State Agencies
***4.Innovative Menu Planning for Summer Meals
***3.USDA Food 101
***5.Child Nutrition Schools are the Nutrition and Local Food Hub of the Community
**12/05/2023 - Tuesday
***5.Procurement
***10.Integrity Rule Overview
***1.State Agency Funding
***9.Healthy Meals Incentives Initiative Spread the News
***6.Healthy School Meals for All Best Practices & Strategies
***2.Who’s Responsible Managing Sponsors with Unaffiliated Childcare
***4.Capital Expenditures
***7.Conducting Reviews in the CACFP 101
***8.Best Practices for Non-Congregate Summer Meals
***3.Data Visualization
**12/06/2023 - Wednesday
***3.Making the Grade Best Practices for Co-Mingled Meal Service in School
***1.Serious Deficiency Guidance Best Practices
***2.How to Determine if an Entity is in Good Standing
***5.Streamlining Between Different Programs and Closing General Session
***4.SFSP Streamlining
*ICN CACFP National Advisory Council
*CACFP Sample Food Safety Standard Operating Procedures (SOP)
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**Identifying Low-Sodium Food Products and Menu Planning Strategies to Meet Meal Pattern Requirements
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**Procurement of Lower-Sodium Foods
**Staff Training and Engagement for Sodium Reduction Success
*ICN's Leadership Academy - Proof
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