Salad Bars and Food Safety Resource List:
Preventing Contamination in Food Bars: Child nutrition
employees can prevent contamination at food bars by preparing
the food bars properly and by monitoring how the food bars are
used by customers (National Food Service Management Institute).
HACCP-Based SOPs: Preventing Contamination in Food Bars: To
prevent foodborne illness by ensuring that all items held on food
bars are protected from contamination (National Food Service
Management Institute).
USDA Fruit and Vegetable Safety: A wide variety of resources on
fruit and vegetable safety and promotion (USDA). Includes:
Best Practices: Handling Fresh Produce in Schools: Steps
that foodservice employees can take to minimize the
chances for fruits and vegetables they handle to become
contaminated. Best practices for handling all types of
produce are described in this fact sheet, along with
practices specific to leafy greens, tomatoes, melons, and
sprouts.
USDA Fruits and Vegetables Galore, Helping Kids Eat More:
A tool for school foodservice professionals packed with tips
on planning, purchasing, protecting, preparing, presenting
and promoting fruits and vegetables.
Food Safe Schools Action Guide: This Web site is a one-stop
gateway to school food safety information and resources
(National Food Safe Schools Coalition).
Partnership for Food Safety Education – Fight BAC!: A plethora of
consumer-tested, consumer-ready food safety information,
including produce-specific tips (Parternship for Food Safety
Education).