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Food Safety Research: Farm to School
The U.S. Centers for Disease Control and Prevention estimates that germs on fresh produce cause approximately 46% of foodborne illnesses in the United States. However, there are proven food safety practices–from growing to preparation to service–that can reduce risk of illness associated with fresh produce.
Complete Metadata
| bureauCode |
[ "000:00" ] |
|---|---|
| dataQuality | true |
| identifier | USDA-FNS-166 |
| language |
[ "en-US" ] |
| programCode |
[ "000:000" ] |
| rights | true |
