Find resources for specific to school food service, food safety and HACCP, and links to many associations and organizations related to food service.
Food ServiceCommercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks (Agriculture Handbook No. 66)
USDA. NAL. ARS. Beltsville Agricultural Research Center.
Presents summaries of the storage requirements of fresh fruits, vegetables, cut flowers, and other horticultural crops, including information on quality characteristics, maturity indices, grading, packaging, pre-cooling, retail display, chilling sensitivity, ethylene production and sensitivity, respiration rates, physiological disorders, postharvest pathology, quarantine issues, and suitability as fresh-cut product.
Penton Media, Inc.
Publication that provides ideas for foodservice directors, managers and chefs through coverage of industry issues and events, operational topics and food trends that affect the noncommercial foodservice industry.
Resource List for School Food Service Professionals (PDF | 269 KB)
USDA. NAL. Food and Nutrition Information Center.
For professionals involved in school food service. Includes a variety of formats: articles, books and full-text materials on the World Wide Web.
Guidelines for Healthy Meetings (PDF | 83 KB)
New York State Department of Health. Center for Community Health.
Provides guidelines and suggestions for health food and physical activity choices for meetings. Also includes information and suggesitons for vendors.
Commercial Item Descriptions
USDA. Agricultural Marketing Service.
Provides information on the classification and regulatory requirements of several food categories.