Growing Together: Open Forum

Hi Sophie,

You're correct, for produce there are less stringent rules when compared to meat, poultry, shellfish, eggs and processed food.  However the Nutrition Services person is still liable and should serve food from a reputable source when it comes to produce..  

Most garden guides are just that, a "guide" or protocol(s) to serve garden produce.  So in 2012, I created a School Garden Food Safety Training and Documentation Manual.  It was edited by about 50 people from all over the country and vetted by our State Health Dept. Inspectors.  It's still the only example I see of a manual that actually documents your process of serving produce safely from your school garden.  Of course it's written with Oregon in mind, but surely other states could adapt it as well for thier state. 

you can find it here:  https://www.oregon.gov/ode/students-and-family/childnutrition/F2S/Pages/SchoolGardenFoodSafety.aspx 

Hi Sophie,

You're correct, for produce there are less stringent rules when compared to meat, poultry, shellfish, eggs and processed food.  However the Nutrition Services person is still liable and should serve food from a reputable source when it comes to produce..  

Most garden guides are just that, a "guide" or protocol(s) to serve garden produce.  So in 2012, I created a School Garden Food Safety Training and Documentation Manual.  It was edited by about 50 people from all over the country and vetted by our State Health Dept. Inspectors.  It's still the only example I see of a manual that actually documents your process of serving produce safely from your school garden.  Of course it's written with Oregon in mind, but surely other states could adapt it as well for thier state. 

you can find it here:  https://www.oregon.gov/ode/students-and-family/childnutrition/F2S/Pages/SchoolGardenFoodSafety.aspx 

Hi Sophie,

You're correct, for produce there are less stringent rules when compared to meat, poultry, shellfish, eggs and processed food.  However the Nutrition Services person is still liable and should serve food from a reputable source when it comes to produce..  

Most garden guides are just that, a "guide" or protocol(s) to serve garden produce.  So in 2012, I created a School Garden Food Safety Training and Documentation Manual.  It was edited by about 50 people from all over the country and vetted by our State Health Dept. Inspectors.  It's still the only example I see of a manual that actually documents your process of serving produce safely from your school garden.  Of course it's written with Oregon in mind, but surely other states could adapt it as well for thier state. 

you can find it here:  https://www.oregon.gov/ode/students-and-family/childnutrition/F2S/Pages/SchoolGardenFoodSafety.aspx 

Hi Sophie,

You're correct, for produce there are less stringent rules when compared to meat, poultry, shellfish, eggs and processed food.  However the Nutrition Services person is still liable and should serve food from a reputable source when it comes to produce..  

Most garden guides are just that, a "guide" or protocol(s) to serve garden produce.  So in 2012, I created a School Garden Food Safety Training and Documentation Manual.  It was edited by about 50 people from all over the country and vetted by our State Health Dept. Inspectors.  It's still the only example I see of a manual that actually documents your process of serving produce safely from your school garden.  Of course it's written with Oregon in mind, but surely other states could adapt it as well for thier state. 

you can find it here:  https://www.oregon.gov/ode/students-and-family/childnutrition/F2S/Pages/SchoolGardenFoodSafety.aspx 

Hello Sophie, 

In addition to Rick Sherman's very helpful manual, our school has been using information from Massachusetts Farm to School Safety Guidelines. You can download their manual here: 

https://www.massfarmtoschool.org/school-garden-food-safety-manual/ 

Since our district had very little current information, I have put together our own safety manual using outside resources. The USDA Food and Nutrition site has been helpful as well.

Good luck!

Kelly

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Kelly Mitchell
Balboa Gifted Magnet School
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The Whole Kids Garden to Cafeteria Tool Kit has been super helpful!  GTC Toolkit FINAL.pdf (dropbox.com)

They also have examples compiled from other states that are not already mentioned here: GTC2 SDUSD Approval Procedure Updated 3.4.15.pdf (wholekidsfoundation.org)

Nichole, 

Thanks so much. I appreciate you sending! 

Thanks, Sophie

The Whole Kids Garden to Cafeteria Tool Kit has been super helpful!  GTC Toolkit FINAL.pdf (dropbox.com)

They also have examples compiled from other states that are not already mentioned here: GTC2 SDUSD Approval Procedure Updated 3.4.15.pdf (wholekidsfoundation.org)

Sophie,
I also wanted to share a resource from USDA called Produce Safety University.  It is a one-week training course designed to help school foodservice staff identify and manage food safety risks associated with fresh produce.  You have to be nominated and accepted to go.  Each state can nominate 3 people per year.  I think the nominations are made in October or November. 
If you are interested, I would encourage you to contact the agency in your state that administers the National School Lunch Program and let them know you would love to be nominated.  
The PSU training materials are available here: Produce Safety Resources | Food and Nutrition Service (usda.gov).

Nichole, 

Thanks so much. I appreciate you sending! 

Thanks, Sophie

The Whole Kids Garden to Cafeteria Tool Kit has been super helpful!  GTC Toolkit FINAL.pdf (dropbox.com)

They also have examples compiled from other states that are not already mentioned here: GTC2 SDUSD Approval Procedure Updated 3.4.15.pdf (wholekidsfoundation.org)