Appendix C- Welcome Questions -1

Produce Safety University Nomination and Program Evaluation

Appendix C- Welcome Questions -1

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Appendix C: Welcome Questions

  1. Please estimate the percentage of meals served in your operations which contain locally sourced fruits and vegetables.

  • 0-25%

  • 26-50%

  • 51-75%

  • 76-100%

  1. If applicable, what are your primary sources of local produce procurement? Local may be defined however you apply the term in your operations. (Check all that apply)

  • Farm

  • Distributor

  • DoD Fresh

  • School garden

  • Cooperative or food hub

  • Farmer’s Market

  • Other (please explain)

  • Not applicable

  1. I am confident in my ability to identify produce safety concerns.

  • Strongly agree

  • Agree

  • Neither agree nor disagree

  • Disagree

  • Strong disagree

  1. Is the inability of vendors to meet food safety requirements (including Good Agricultural Practices) a challenge when procuring local produce?

  • Yes

  • Sometimes

  • No

  1. What challenges do you face when serving local produce in your program? (Check all that apply)

  • Availability

  • Variety

  • Cost

  • Shelf life and spoilage

  • Student acceptance

  • Other (please explain)

  1. Do you have the opportunity to train others in your current position?

  • Yes

  • No

  1. What do you hope to learn from Produce Safety University?


File Typeapplication/vnd.openxmlformats-officedocument.wordprocessingml.document
AuthorKingsbury, Emma - FNS
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File Created2023-09-06

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