Does Your Program Struggle With:
Inconsistent produce quality from vendors?
Rejected deliveries and costly waste?
Confusion around USDA grades and terminology?
Writing clear produce specifications?
Staff lacking confidence in knife skills and processing?
Stress around food safety requirements under FSMA?
Fresh produce is one of the most visible parts of your program.
When quality and handling aren’t consistent, costs increase and confidence drops.
The Produce Academy Can Help.
The Produce Academy is a 1 to 3 day, in-person workshop built around real-world application, not theory.
After attending, your team will be able to:
- Evaluate produce using USDA Grade Standards
- Identify quality and condition defects on delivery
- Apply Good Agricultural Practices (GAP) and Good Handling Practices (GHP) within FSMA
- Demonstrate proper receiving, storing, and handling techniques
- Communicate clearly with vendors using industry terminology
- Write effective produce specifications to ensure the right product at the right price
- Apply safe, efficient knife skills and processing techniques
- Use tools like the Sunkist® Sectionizer to improve speed and consistency
Learn From Experts Who Understand the System
Tom Schwartz
Master Trainer and former USDA Agricultural Marketing Specialty Crops Inspector with 30+ years of industry experience.
Olivia Banks
Produce expert and former USDA Agricultural Marketing Specialist; national trainer for Produce Safety Courses.
The K12 Culinary Team
School nutrition chefs who demonstrate practical, time-saving fruit and vegetable processing techniques designed for real school kitchens.
You’re not learning from a textbook. You’re learning from professionals who have inspected, graded, and worked directly within the produce system.
Getting a Workshop Scheduled is Easy
Step 1. Decide on a Workshop Format
Step 2. Contact Us for Details
Step 3. Buy and Serve Better Produce
Choose a 1-day, 2-day, or 3-day workshop based on your district’s needs. Custom modules are available.
Request pricing, available dates, and customization options for your team.
Equip your staff to evaluate quality, communicate with vendors, and serve consistent, high-quality fruits and vegetables with confidence.