G1901

Safe Handling Practices for Fresh Produce in Foodservice Operations

This NebGuide discusses safe handling of fresh produce for those working in foodservice. Purchasing, storage, preparation, and service are some of the topics.


Julie A. Albrecht, Extension Food Specialist


Foodservice workers can help ensure the produce they serve is safe by following safe handling practices.

Purchasing and Receiving

Storage

Food Handler

Preparation

Service

This publication has been peer reviewed.


Visit the University of Nebraska–Lincoln Extension Publications Web site for more publications.
Index: Food & Nutrition
Safety
Issued October 2008

Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska–Lincoln cooperating with the Counties and the United States Department of Agriculture.

University of Nebraska–Lincoln Extension educational programs abide with the nondiscrimination policies of the University of Nebraska–Lincoln and the United States Department of Agriculture.

© 2008, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.