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This manual’s focus is food safety for produce from school gardens or local growers; from field to consumption in the cafeteria. Gardens provide a way for people to grow, harvest, prepare, and ultimately taste locally grown fruits and vegetables. If not handled properly, produce grown in gardens can be contaminated during growth, harvest, transportation, preparation, or service. Information contained in this document is designed to help garden managers or growers, and cafeteria managers participating in farm to school initiatives to minimize the risk for foodborne illness.
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