Food Safety Education and Training

Mini posters on Hand Washing

National Food Service Management Institute.

Mini posters on Hand Washing, both English and Spanish version


Global Handwashing Day

Global Public-Private Partnership for Handwashing.

Global handwashing day was originally created for children and school promoting handwashing with soap. This website contains tools and resources for planning, conducting, and assessing the impact of handwashing activities.


Wash Your Hands: Streaming Video

National Food Service Management Institute.

A four-minute wordless video illustrating when and how proper hand-washing is done.


Food Safety is Top Priority

USDA. FNS. Team Nutrition.

The material covers the following topics:

                    • Why is food safety a top priority?
                    • What is a foodborne illness and foodborne outbreaks?
                    • What must be done to keep food safe?

Drown a Germ...Wash Your Hands!

National Food Service Management Institute.

This mini-poster is available in both English and Spanish.


Prevent Cross Contamination

National Food Service Management Institute.

This mini-poster is available in both English and Spanish.


Safe Food from Farm to Table

National Food Service Management Institute.

The document provides information on how to apply food safety to food purchasing. It explains how the USDA’s FSIS and US DHHS FDA work together to safeguard the food supply.


Food Safety Education

USDA. Food Safety and Inspection Service.

This site contains information for children and curriculum that can be used in the classroom.


Produce Safety University

National Food Service Management Institute

A series of resources on produce safety that describe best practices for receiving, storing, handling, and purchasing fresh and fresh-cut produce through videos, fact sheets, and PowerPoint presentations.


USDA Good Agricultural Practices Good Handling Practices Checklist

USDA. Agricultural Marketing Service.

This checklist is intended to assess a participant’s effort to minimize the risk of contamination of fresh fruits, vegetables, nuts, and miscellaneous commodities by microbial pathogens based on the US Food and Drug Administration’s Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables and generally recognized good agricultural practices.