Workshop Details
The Processing workshop was held August 16, 2022 at Granite Ridge School in the Monona Grove School District and was hosted by Food Service Director Maggie Sanna and REAP’s Allison Pfaff Harris. In this action-oriented workshop, we learned about washing and storing, chopping and dicing, weighing and measuring, blanching and freezing, and packing and serving of garden-fresh fruits and vegetables to serve in school meals. It was a fun, action-packed day!
Resources
- Lifecycle of Farm to School Processing Workshop Video
- Approved Food Source Standard Operating Procedure (SOP): Sample SOP for purchasing food items from safe sources
- Receiving Deliveries Standard Operating Procedure (SOP): Sample SOP for receiving foods that can be applied to local food items
- Storing Food Standard Operating Procedure (SOP): Sample SOP for safely storing foods
- Washing and Handling Fresh Fruits/Vegetables Standard Operating Procedure (SOP): Sample SOP for safe food handling
- Fall Kale Salad Recipe: Recipe prepared during the workshop for 100 servings
- Fresh Salsa Recipe: Recipe prepared during the workshop for 100 servings
- Roasted Root Vegetables Recipe: Recipe prepared during the workshop for 100 servings