Making the Most of Farm to School Produce: Safe Purchasing, Storage, Handling & Preservation...
-
Upload
herbert-johnston -
Category
Documents
-
view
216 -
download
0
Transcript of Making the Most of Farm to School Produce: Safe Purchasing, Storage, Handling & Preservation...
Making the Most of Farm to School Produce:Safe Purchasing, Storage, Handling & Preservation Practices
Food Safety/Preservation Workshop
Farm to Community Conference| 5.2.14
About The Food Trust
“Ensuring everyone has access to affordable,
nutritious food and the information to make healthy
decisions”
Farm to School Program
The Food Trust serves as the Mid-Atlantic Regional Lead Agency for the National Farm to School Network.
What is Farm to School?
Benefits of farm to school purchasing Fresh, nutritious food that students enjoy Longer shelf life Farmers WIN Kids WIN Communities WIN
Why Farm to School?
TransparencyTraceabilityAttribution
Pillars of Good Suppliers
Purchasing Directly from Local Farmers
• GAP certification, while not mandatory, ensures minimal food safety risks
• VISIT the farm if possible • ASK questions about food safety
Are food grade packaging materials used and stored away from possible
contaminants?
Is water tested and are records
on file?
Purchasing from Wholesalers
• Ask distributors about food safety plans
• Ask distributors about local food and request it
• Food service directors can write food safety requirements into bids
StorageWashing
PrepPreservation/Season Extension
Making the Most
Storage
Back to front of a walk-in cooler:
Highly perishable & needs cold temperatures:• Greens, herbs, crucifers/brassicas
Somewhat perishable & needs cold temperatures:• Root vegetables, tree fruit
Highly perishable & needs cool temperatures:• Cucurbits, some nightshade crops (eggplant,
peppers)
Storage
• Kept around 65 degrees: tomatoes, sweet potatoes, winter squash
• Kept cool & dry: onions, garlic
• Produce should be stored in ventilated bags, containers
• Store things like greens with moist towel to retain moisture
Washing
• Scrub, wash before preparation
• Scrub, wash before storage if necessary (sometimes the case with local products)
Prep
• Knife skills
• TRIM waste
• NFSMI
Preservation/Season Extension
• Opportunity to capture summer’s bounty
• Educational opportunities for students
• Preservation can be very low-maintenance or more involved, depending on equipment & capacity
• USDA equipment grants
Preservation/Season Extension
• School District of Philadelphia• USDA Farm to School grant for food
preservation• Collards• Blueberries• Possibly investing in flash freezers
Preservation/West Virginia
• Tucker County, West Virginia• Specialty Crop Block Grant• Freezing green beans and other fresh produce• Value-Added Products
Resources
• Project PA: www.projectpa.org • Penn State Extension: www.extension.psu.edu • National Farm to School Network:
www.farmtoschool.org• National Food Service Management Institute
(NFSMI): www.nfsmi.org • Sustainable Agriculture Research & Education
(SARE): www.sare.org • USDA FNS• Local experts• Other schools