Hawaii's Federally Subsidized Public School Lunch Program and the Hawaii Department of Education's Food Safety Requirements for It

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dc.contributor.authorHollyer, James R.
dc.contributor.authorOwens, Glenna K.
dc.contributor.authorKishida, Dexter K.
dc.date.accessioned2014-07-09T01:23:04Z
dc.date.available2014-07-09T01:23:04Z
dc.date.issued2012-12
dc.description.abstractThis fact sheet provides general considerations of using Hawaii-grown produce in the public school lunch program. Items covered include freshness, self-sufficiency, sustainability, economic viabiity, and Department of Education requirements.
dc.format.extent4 pages
dc.identifier.citationHollyer JR, Owens GK, Kishida DK. 2012. Hawaii's federally subsidized public school lunch program and the Hawaii Department of Education's food safety requirements for it. Honolulu (HI): University of Hawaii. 4 p. (Food Safety and Technology; FST-50).
dc.identifier.urihttp://hdl.handle.net/10125/33213
dc.language.isoen-US
dc.publisherUniversity of Hawaii
dc.relation.ispartofseriesFood Safety and Technology
dc.relation.ispartofseriesFST-50
dc.subjectHawaii
dc.subjectschool lunch
dc.subjectfresh produce
dc.subjectfood safety
dc.subjectlocal food systems
dc.subjectpublic schools
dc.titleHawaii's Federally Subsidized Public School Lunch Program and the Hawaii Department of Education's Food Safety Requirements for It
dc.typeReport
dc.type.dcmiText

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