1. Food Safety

2. When Does Food Safety Start? Soil? Seed? Growing? Harvesting? Delivery? Processing? Storage? Service? The final responsibility for the safety of the food entering your school rests with YOU!

3. Purchasing & Receiving A supplier that can deliver safe food is the ultimate goal! Meets or Exceeds the Food Safety Standards you follow in your school HACCP program in place or Good Agricultural Practices Plan Trained in Food Safety Storage and Handling Practices

4. Add food safety requirements as a “Special Instructions” section on your Invitation for Bids or Request for Proposals. Procurement Reference: pg. 24 Quality Food and Quality Meals in Fruits &Vegetables Galore

5. Delivery Consistent Product Quality Check for Freshness Proper Temperature 32-40º If product does not meet your standards - Refuse To Accept It!

6. Storing Foods Mark each item with the date received FIFO Manage Inventory Space between packages for air circulation Do not store foods against inside walls or directly on the floor Store all raw and ready-to-eat fruits and vegetables above meats and poultry

7. Preparation Inspect produce for signs of insects, damage or being spoiled Wash produce before serving or cutting Use separate cutting board for produce Wash & sanitize all equipment, utensils, and food contact surfaces

8. Serving No direct contact with ice or water while on display on serving lines/salad bars Use tongs for self- service Monitor time or temperature

9. Personal Hygiene

10. Standard Operating Procedures Handling Fresh Fruits and Vegetables Personal Hygiene