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
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Rick Sherman
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Original Message:
Sent: 02-21-2023 11:35:50 AM
From: Sophie Lindley
Subject: Safely using garden produce in National School Lunch Programs
Hello,
I am a dietitian in a district trying to find a way to utilize the produce we grow in our School Lunch Programs. My company I are wanting to do everything by the books and follow the guidance from the appropriate authorities in order to keep all of the kids safe. From my research there are only suggestions on how to go about taking the appropriate steps and not requirements. My company is wanting a little more specificity than that and I am just wondering if anyone has any suggestions!
Thanks so much!
Sophie
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Sophie Lindley, RDN
Nutrition Coordinator II
SFE
Westfield, IN
1-317-867-8062
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