Produce Safety University Summer Series: Market News
Key Area 2 Operations
USDA Professional Standards Codes:
Operations (2,000); Food Safety General (2620)
Description:
This webinar will highlight the benefits of using USDA Agricultural Marketing Service’s Fresh Fruit and Vegetable Market News information to drive school nutrition procurement decisions.
Objectives:
- Identify information in AMS Market News reports to aid in school nutrition procurement decisions, including Buy American.
- Use AMS Market News to determine the market value of produce and factors that impact cost.
- Use AMS Market News to check for seasonal availability and associated costs.
Produce Safety University Summer Series: Specifications
Key Area 2 Operations
USDA Professional Standards Codes:
Operations (2,000); Food Safety General (2620)
Description:
This webinar will identify on the farm and fresh cut produce processing food safety best practices.
Objectives:
- Use and interpret US grade standards when writing fresh produce specifications.
- Describe the consequences of poorly written specifications.
- Identify resources for writing produce specifications including USDA Commercial Item Descriptions (CIDs).
Produce Safety University Summer Series: GAP and Fresh Cut
Key Area 2 Operations
USDA Professional Standards Codes:
Operations (2,000); Food Safety General (2620)
Description:
This webinar will address how to effectively write a produce specification to ensure your school meals program receives quality product that best fits the needs of the program.
Objectives:
- Identify on the farm safe growing practices for fresh produce.
- Recognize that previously voluntary growing practices and Good Agricultural Practices are now required by the Food Safety Modernization Act.
- Describe how school nutrition programs could conduct an informal food safety audit with growers.
- Learn about regulations and best practices of the commercial fresh-cut industry and what to look for at your processor.
- Identify best practices, including food safety practices, and the importance of mitigating microbial hazards in fresh-cut produce operations.
Produce Safety University Summer Series: The Produce Lab
Key Area 2 Operations
USDA Professional Standards Codes:
Operations (2,000); Food Safety General (2620)
Description:
This webinar finale will highlight USDA Grades established for quality and condition along with safe handling and in the kitchen preparation tips.
Objectives:
- Describe the difference between produce quality and condition.
- Determine the relationship between produce grades and product cost.
- Identify whether cosmetic defects impact taste and food safety.
- Demonstrate safe produce handling and service for school meal operations.
