Food Service

USDA, Food and Nutrition Service

The Food Buying Guide for Child Nutrition Programs has all of the current information in one manual to help you and your purchasing agent:

  • Buy the right amount of food and the appropriate type of food for your program(s)
  • Determine the specific contribution each food makes toward the meal pattern requirements.

USDA. Agricultural Marketing Service.

Provides information on the classification and regulatory requirements of several food categories.

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.

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.

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.

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 suggestions for vendors.