A Checklist for Purchasing Local Produce

Purchasing fruits and vegetables from local producers is one way to be sure products are

fresh, help the local economy, and raise children’s awareness of food. As the person in

charge of School Meals Programs, you have a responsibility to ensure the safety of foods

served. Follow these steps to demonstrate reasonable care has been taken for

procurement of foods. 

STEP ONE - Investigate

While most fresh produce is not classified as a potentially hazardous food, outbreaks of

foodborne illnesses from raw produce does raise concerns. It is appropriate to ask

ANYONE selling products to school foodservices the following questions. 

Farm and Production Practices

1.  Is water tested annually?

2.  Are test records on file?

3.  Are wells protected from contamination?

4.  If raw manure is incorporated into the soil, is it added at least 2 weeks prior to

planting or 120 days prior to harvest?

5.  Are baskets, totes, or other containers used to collect or transport food products

cleaned and sanitized before each use?

6.  Are packing materials used for food products clean?

7.  Are packing containers appropriate for food contact?

8.  Are food products kept at appropriate temperatures? 

9.  Is the source of wash water used on food products and storage containers

protected from cross contamination (e.g. manure, livestock, pets)?

10. Are food products washed, rinsed and sanitized?

11. Are food product contact surfaces washed, rinsed and sanitized at the end of each

day?

12. Is there a pest control program in place?

13. Is the food product packing facility enclosed?

Worker Sanitation and Safety

1.  Are workers trained about proper sanitation and hygiene practices?

2.  Are handwashing facilities available to workers? 

3.  Do workers wash hands at appropriate times – after eating, smoking and using

restroom?

4.  Do workers limit bare hand contact with foods?

5.  Are workers excluded from handling food products if they are ill?

6.  Do workers put on clean aprons or clothes prior to washing and packing

product?

7.  Are different gloves worn for harvesting and packing?

Sources: Good Agricultural Practices Project, Cornell University at

http://www.gaps.cornell.edu

 ;Good Agricultural Practices, New England

Extension Food Safety Consortium at

http://www.hort.uconn.edu/IPM/foodsafety/index.htm ; and 

Foodborne Illness Education Information Center, USDA/FDA at

http://www.peaches.nal.usda.gov/foodborne/fbindex/Produce.asp

STEP TWO - Communicate

Resolve the following with the producer PRIOR to purchasing.

1.  Ordering procedures: How far in advance will producer be able to inform you of available product?   How can orders be placed? (By phone, FAX, online?) What is communication process if producer is unable to complete order (amount

or quality) and what is the timeframe for this notice?

 What is the price and unit of costing? 

2.  Delivery procedures:

  When is the best time for orders to be received? 

   What is frequency of deliveries?

3.  Payment procedures:

   What is lead time required by school district accounting office to add vendors?

   What is number of additional vendors that can be added?

   What is the timing for payment of invoices?

4.  Specifications:

    What is the desired quality, size, package unit and other specific information

about the product that the producer needs to know?

    What substitutes are acceptable?  What is inappropriate packaging? Note that package must protect integrity of   

food items  - large garbage bags are not acceptable!.  

STEP THREE – Promote 

Promote use of locally grown foods with children, teachers, and administrators in the

schools and parents and other individuals living in the community.  (Promotion of local

farms may allow for leverage in price negotiations).

1.  Identify food sources on published menus – ie. Apples from Jone’s Orchards

2.  Communicate with classroom teachers about local food products available for

classroom lessons.

3.  Feature locally grown foods on the menus.

4.  Make table tents and cafeteria posters to show where food product is grown.

5.  Report to district school board your efforts in working with local food

producers.

6.  Contact local newspaper for feature stories on local growers working with the

school. 

7.  Present information about the use of local food products to the PTA or PTO.

Additional Resources: 

 Publications available at http://www.extension.iastate.edu/pubs/

º Local Food Connections:  From Farms to Schools (2000) PM 1853a

 ºLocal Food Connections: From Farms to Restaurants (2002) PM 1853b

 ºLocal Food Connections: Foodservice Considerations (2002) PM 1853c

 ºOn Farm Food Safety: Guide to Good Agricultural Practices (2004) PM1974a

 ºOn Farm Food Safety: Guide to Food Handling (2004) PM 1974b

 ºOn Farm Food Safety: Cleaning and Sanitizing (2004) PM 1974c

  Local foods website at http://www.extension.iastate.edu/hrim/localfood/

Handout prepared by Hotel, Restaurant and Institution Management staff at Iowa State

University for School Nutrition Association Annual Conference 2005.