{"id":818,"date":"2021-06-28T12:53:42","date_gmt":"2021-06-28T17:53:42","guid":{"rendered":"https:\/\/theicn.org\/psu\/?page_id=818"},"modified":"2021-07-01T15:44:41","modified_gmt":"2021-07-01T20:44:41","slug":"psu-summer-series","status":"publish","type":"page","link":"https:\/\/theicn.org\/psu\/psu-summer-series\/","title":{"rendered":"PSU Summer Series Videos"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"818\" class=\"elementor elementor-818\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7e8fe171 elementor-section-full_width elementor-section-content-bottom elementor-section-height-default elementor-section-height-default\" data-id=\"7e8fe171\" data-element_type=\"section\" id=\"top\" data-settings=\"{&quot;background_background&quot;:&quot;slideshow&quot;,&quot;background_slideshow_slide_transition&quot;:&quot;slide_right&quot;,&quot;motion_fx_motion_fx_scrolling&quot;:&quot;yes&quot;,&quot;motion_fx_translateY_effect&quot;:&quot;yes&quot;,&quot;motion_fx_translateY_speed&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:0,&quot;sizes&quot;:[]},&quot;motion_fx_devices&quot;:[&quot;desktop&quot;],&quot;animation&quot;:&quot;none&quot;,&quot;jet_parallax_layout_list&quot;:[],&quot;background_slideshow_gallery&quot;:[],&quot;background_slideshow_loop&quot;:&quot;yes&quot;,&quot;background_slideshow_slide_duration&quot;:5000,&quot;background_slideshow_transition_duration&quot;:500,&quot;motion_fx_translateY_affectedRange&quot;:{&quot;unit&quot;:&quot;%&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:{&quot;start&quot;:0,&quot;end&quot;:100}}}\">\n\t\t\t\t\t\t\t<div class=\"elementor-background-overlay\"><\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-6ae35859\" data-id=\"6ae35859\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-90b9ec5 elementor-widget elementor-widget-image\" data-id=\"90b9ec5\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"400\" src=\"https:\/\/theicn.org\/psu\/wp-content\/uploads\/2021\/06\/PSU.jpg\" class=\"attachment-2048x2048 size-2048x2048 wp-image-829\" alt=\"\" srcset=\"https:\/\/theicn.org\/psu\/wp-content\/uploads\/2021\/06\/PSU.jpg 800w, https:\/\/theicn.org\/psu\/wp-content\/uploads\/2021\/06\/PSU-300x150.jpg 300w, https:\/\/theicn.org\/psu\/wp-content\/uploads\/2021\/06\/PSU-768x384.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-2d317a90 elementor-section-content-top elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"2d317a90\" data-element_type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-extended\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-175d879\" data-id=\"175d879\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6e8c300 elementor-widget elementor-widget-video\" data-id=\"6e8c300\" data-element_type=\"widget\" data-settings=\"{&quot;video_type&quot;:&quot;vimeo&quot;}\" data-widget_type=\"video.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-wrapper elementor-open-inline\">\n\t\t\t<iframe class=\"elementor-video-iframe\" allowfullscreen allow=\"clipboard-write\" title=\"vimeo Video Player\" src=\"https:\/\/player.vimeo.com\/video\/567481080?color&amp;autopause=0&amp;loop=0&amp;muted=0&amp;title=1&amp;portrait=1&amp;byline=1&amp;h=75bd9d46e1#t=\"><\/iframe>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-84659f7 elementor-widget elementor-widget-text-editor\" data-id=\"84659f7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><strong>Produce Safety University Summer Series: Market News<\/strong><\/h2><p><strong>Key Area 2 Operations<\/strong><\/p><p><strong>USDA Professional Standards Codes:<\/strong><\/p><p>Operations (2,000); Food Safety General (2620)<\/p><p><strong>Description:<\/strong><\/p><p>\u00a0<\/p><p>This webinar will highlight the benefits of using USDA Agricultural Marketing Service\u2019s Fresh Fruit and Vegetable Market News information to drive school nutrition procurement decisions.<\/p><p><strong>Objectives:<\/strong><\/p><ol><li>Identify information in AMS Market News reports to aid in school nutrition procurement decisions, including Buy American.<\/li><li>Use AMS Market News to determine the market value of produce and factors that impact cost.<\/li><li>Use AMS Market News to check for seasonal availability and associated costs.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-b6ae1e4\" data-id=\"b6ae1e4\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-3db3ef8 elementor-widget elementor-widget-video\" data-id=\"3db3ef8\" data-element_type=\"widget\" data-settings=\"{&quot;video_type&quot;:&quot;vimeo&quot;}\" data-widget_type=\"video.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-wrapper elementor-open-inline\">\n\t\t\t<iframe class=\"elementor-video-iframe\" allowfullscreen allow=\"clipboard-write\" title=\"vimeo Video Player\" src=\"https:\/\/player.vimeo.com\/video\/567481190?color&amp;autopause=0&amp;loop=0&amp;muted=0&amp;title=1&amp;portrait=1&amp;byline=1&amp;h=749c9acac2#t=\"><\/iframe>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-91a3781 elementor-widget elementor-widget-text-editor\" data-id=\"91a3781\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><strong>Produce Safety University Summer Series: Specifications<\/strong><\/h2><p><strong>Key Area 2 Operations<\/strong><\/p><p><strong>USDA Professional Standards Codes:<\/strong><\/p><p>Operations (2,000); Food Safety General (2620)<\/p><p><strong>Description: <\/strong><\/p><p>This webinar will identify on the farm and fresh cut produce processing food safety best practices.<\/p><p><strong>Objectives:<\/strong><\/p><ol><li>Use and interpret US grade standards when writing fresh produce specifications.<\/li><li>Describe the consequences of poorly written specifications.<\/li><li>Identify resources for writing produce specifications including USDA Commercial Item Descriptions (CIDs).<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-90b226c elementor-section-content-top elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"90b226c\" data-element_type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-extended\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-285a61b\" data-id=\"285a61b\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4845584 elementor-widget elementor-widget-video\" data-id=\"4845584\" data-element_type=\"widget\" data-settings=\"{&quot;video_type&quot;:&quot;vimeo&quot;}\" data-widget_type=\"video.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-wrapper elementor-open-inline\">\n\t\t\t<iframe class=\"elementor-video-iframe\" allowfullscreen allow=\"clipboard-write\" title=\"vimeo Video Player\" src=\"https:\/\/player.vimeo.com\/video\/567480915?color&amp;autopause=0&amp;loop=0&amp;muted=0&amp;title=1&amp;portrait=1&amp;byline=1&amp;h=d4ae0da6c4#t=\"><\/iframe>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9cd2d27 elementor-widget elementor-widget-text-editor\" data-id=\"9cd2d27\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><strong>Produce Safety University Summer Series: GAP and Fresh Cut<\/strong><\/h2><p><strong>Key Area 2 Operations<\/strong><\/p><p><strong>USDA Professional Standards Codes:<\/strong><\/p><p>Operations (2,000); Food Safety General (2620)<\/p><p><strong>Description:<\/strong><\/p><p>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.<\/p><p><strong>Objectives:<\/strong><\/p><ol><li>Identify on the farm safe growing practices for fresh produce.<\/li><li>Recognize that previously voluntary growing practices and Good Agricultural Practices are now required by the Food Safety Modernization Act.<\/li><li>Describe how school nutrition programs could conduct an informal food safety audit with growers.<\/li><li>Learn about regulations and best practices of the commercial fresh-cut industry and what to look for at your processor.<\/li><li>Identify best practices, including food safety practices, and the importance of mitigating microbial hazards in fresh-cut produce operations.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-9d6daa8\" data-id=\"9d6daa8\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6fd575d elementor-widget elementor-widget-video\" data-id=\"6fd575d\" data-element_type=\"widget\" data-settings=\"{&quot;video_type&quot;:&quot;vimeo&quot;}\" data-widget_type=\"video.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-wrapper elementor-open-inline\">\n\t\t\t<iframe class=\"elementor-video-iframe\" allowfullscreen allow=\"clipboard-write\" title=\"vimeo Video Player\" src=\"https:\/\/player.vimeo.com\/video\/567481123?color&amp;autopause=0&amp;loop=0&amp;muted=0&amp;title=1&amp;portrait=1&amp;byline=1&amp;h=544c42d030#t=\"><\/iframe>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-81cd055 elementor-widget elementor-widget-text-editor\" data-id=\"81cd055\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><strong>Produce Safety University Summer Series: The Produce Lab<\/strong><\/h2><p><strong>Key Area 2 Operations<\/strong><\/p><p><strong>USDA Professional Standards Codes:<\/strong><\/p><p>Operations (2,000); Food Safety General (2620)<\/p><p>\u00a0<\/p><p><strong>Description: <\/strong><\/p><p>This webinar finale will highlight USDA Grades established for quality and condition along with safe handling and in the kitchen preparation tips.<\/p><p><strong>Objectives:<\/strong><\/p><ol><li>Describe the difference between produce quality and condition.<\/li><li>Determine the relationship between produce grades and product cost.<\/li><li>Identify whether cosmetic defects impact taste and food safety.<\/li><li>Demonstrate safe produce handling and service for school meal operations.<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-ea300d9 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"ea300d9\" data-element_type=\"section\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-60549c0\" data-id=\"60549c0\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6b36075 elementor-button-success elementor-align-right elementor-widget__width-auto elementor-fixed elementor-widget elementor-widget-button\" data-id=\"6b36075\" data-element_type=\"widget\" data-settings=\"{&quot;motion_fx_motion_fx_scrolling&quot;:&quot;yes&quot;,&quot;motion_fx_opacity_effect&quot;:&quot;yes&quot;,&quot;motion_fx_opacity_range&quot;:{&quot;unit&quot;:&quot;%&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:{&quot;start&quot;:20,&quot;end&quot;:75}},&quot;_position&quot;:&quot;fixed&quot;,&quot;motion_fx_opacity_direction&quot;:&quot;out-in&quot;,&quot;motion_fx_opacity_level&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:10,&quot;sizes&quot;:[]},&quot;motion_fx_devices&quot;:[&quot;desktop&quot;,&quot;laptop&quot;,&quot;tablet_extra&quot;,&quot;tablet&quot;,&quot;mobile&quot;]}\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-xs\" href=\"#top\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Back to top<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>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\u2019s Fresh Fruit and Vegetable Market News information to drive school nutrition procurement decisions. Objectives: Identify information in AMS Market News reports [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-818","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/theicn.org\/psu\/wp-json\/wp\/v2\/pages\/818","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/theicn.org\/psu\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/theicn.org\/psu\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/theicn.org\/psu\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/theicn.org\/psu\/wp-json\/wp\/v2\/comments?post=818"}],"version-history":[{"count":30,"href":"https:\/\/theicn.org\/psu\/wp-json\/wp\/v2\/pages\/818\/revisions"}],"predecessor-version":[{"id":852,"href":"https:\/\/theicn.org\/psu\/wp-json\/wp\/v2\/pages\/818\/revisions\/852"}],"wp:attachment":[{"href":"https:\/\/theicn.org\/psu\/wp-json\/wp\/v2\/media?parent=818"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}