Food Service

HHS. Centers for Disease Control and Prevention. Division of Nutrition, Physical Activity, and Obesity.

What are the building blocks of food service guidelines? Find out how to set a positive example for health at your institution.

University of MN Cooerative Extension, Minncsota Institute for Sustainable Agriculture

This guide is intended to provide information on policies and regulations for those looking to open or operate in a community commercial kitchen.


MenuSano is an online nutrition calculator developed by Konverge in Ontario that will accurately estimate the number of calories and nutritional information in food items.

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.