School gardens have become very popular over the last decade, increasing the need for food safety education. Despite the recent increase in popularity, school and community gardening has been a part of our nation’s history since the end of the Civil War. One of the earliest school garden programs in the United States was started in 1891 at the George Putnam School in Roxbury, MA. The 2019 USDA-Farm-to-School Census (https://farmtoschoolcensus.fns.usda.gov/) reports more than 12,334 edible school gardens across the nation, and 48.5% of census survey respondents in Massachusetts schools reported having a school garden.

School gardens enrich the lives of the students, staff, and community members who explore and experience them. Dedicated spaces to grow food on school property (whether in raised beds, directly in the ground, or indoors) create an accessible environment to explore many academic areas, and even possibly inspire a career in agriculture. Gardens also serve as a place to reflect on nutrition, food justice, food disparities, and social justice. They can also provide social-emotional learning opportunities.

Food safety at every step of the gardening process is vital. School gardens present an incomparable opportunity to educate students, staff, and community members about food safety. Once proper precautions are taken, everyone can safely enjoy food grown within the garden. 

Massachusetts has one of the highest concentrations of school gardens in the Northeast region, and has the opportunity to pave the way for school garden food safety and continue to support garden and farm to school education for generations to come. This document provides tools to conduct a comprehensive produce safety assessment and recommends best practices for keeping school gardens safe and productive. Within every school garden is the opportunity for a nutritious meal prepared from fresh produce that was grown, raised, and handled safely in the school garden space.

The School Garden Food Safety Checklist and Appendix have been developed to support school garden programs by providing resources needed to ensure best practices are being followed. The checklist and related appendix are meant to be used as a self-audit. The checklist is divided into categories. Please be aware that not all aspects of the checklist will be applicable for every school garden.

Checklist
Appendix

A school garden self-audit will be sufficient for most schools. However, some school gardens might be required by their cafeteria or other buyers to provide a food safety certificate (including a third-party audit) in order for the cafeteria or buyer to purchase and use produce from the garden. Upon completion of a successful audit, the school garden will receive a certificate verifying compliance with best management practices and good agricultural practices based on the standards of the Commonwealth Quality Program (CQP). This certificate can be presented to your cafeteria, buyers, and customers as proof of meeting third-party audit requirements for ensuring safe produce.

For schools in need of a third-party audit, the MDAR’s CQP offers free voluntary food safety audits. The CQP was created to assist Massachusetts farmers and is available to assist school gardens as well. The CQP requires that growers employ food safety standards that minimize the risk of microbial contamination and food borne illnesses for fruits and vegetables grown and harvested in Massachusetts. When you request an audit, an auditor from the CQP will visit the school garden and review your food safety practices, such as the cleanliness of harvest containers and wash/pack areas, water testing, training and hygiene, wildlife, and other potential food safety risk factors. The audit program also requires growers to keep written procedures and records. Audits are normally done once a year. Audits will be done with the person responsible for food safety in the garden. This may be a designated school garden teacher, a volunteer, or someone else. These audits are meant to highlight areas within the garden that may need further support, and based on the outcome of the audit, will identify challenges and gaps in garden food safety. Technical assistance will be provided to schools who request an audit from the CQP. 

If you are interested in learning more about a CQP audit for your school, visit the CQP website. If you would like to become CQP certified, please contact: 

Erik Stenfors
Produce Safety Inspector
Massachusetts Department of Agricultural Resources
30 Riverside Drive
Lakeville, MA 02347
(857)292-1872
Eric.Stenfors@mass.gov

[PDF Download]

General

Review the Food and Garden Safety Checklist annually, or when there are any significant changes to the garden or staffing.

All participants must wash hands, using proper hand washing techniques, before harvesting or handling food and after being in the garden. 

For Students

Students should have adult supervision at all times when in the school garden.

Students should ask permission before picking anything in the garden. 

Garden educators should instruct students on how to harvest produce to preserve the plant and maintain garden safety.

Be aware of all student allergies, including food and insects. The sap, leaves, and prickly stems of certain plants, such as squash or tomatoes, can cause a rash in sensitive individuals. 

Create a student-friendly list of guidelines (samples: best practices & garden rules) to review regularly. 

Post guidelines in a visible location in the garden and distribute them to classroom teachers, school staff, and any adults who will be supporting the garden.

Use signs (ex. stop lights or flags) to let students know if the crops are ready to eat.
(Ex. Red = Don’t Eat, Yellow = Crop is Growing, and Green = Students Can Try It)

Gardening Tools

Provide students with gardening gloves if needed. This is especially important if they are exposed to thorns or other dangerous plant or soil material.  

All harvesting tools such as scissors, bowls, tubs, etc. should be food-grade and/or food service approved and designated solely for harvest and food handling. The tools should be cleaned regularly with hot water and soap and stored when fully dried. 

Growing Food

No pesticides should be used in the school garden.

Create paths using wood chips, stone, or gravel, that are distinct from the growing spaces to make walking areas clear and obvious. 

Review weeding, watering, and harvesting procedures with students frequently.

Food Harvesting & Delivery

School garden produce delivered to a school cafeteria should be received and inspected by food service personnel upon delivery with the same system used to receive and inspect all other incoming products. 

After produce is washed and ready to be served in the cafeteria or garden, barriers such as gloves, deli paper, or appropriate utensils should be used to touch ready-to-eat produce.

[PDF Download]

[PDF Download]

Do you know who’s in charge in the School Garden? 

Make sure that you can identify the Garden Coordinator or staff member leading the garden time and follow their directions at all times. 

Do you know who’s in charge in the Kitchen/Cafeteria? 

If you will be dropping food off in the kitchen, make sure you can identify the Kitchen Manager or Cook. They are in charge of the kitchen and all students must follow their direction in order to keep students and food safe. 

Have you washed your hands? 

You MUST properly wash your hands before harvesting produce thoroughly with soap and warm water. Rewash your hands after breaks, visiting restrooms, sneezing, coughing, or anytime your hands become contaminated. 

Do you have the right footwear on? 

Flip-flops or bare feet can be dangerous in a garden, as well as unsanitary. Closed-toed shoes should be worn in the garden. 

Want to try food that’s growing in our garden? 

Please ask the Garden Coordinator or Supervisor before picking and/or eating anything in the garden. 

Ready to use the garden tools? 

The adult in charge will supervise any use of tools. Only use the tools for their intended use. Do not lift long-handled tools above waist height.

Are there raised beds in the garden? 

If so, please do not stand on edges or in the garden beds.

Questions? 

Please ask! 

[PDF Download]

Garden Rules

Wash Your Hands

No Domesticated Pets

Farm Animals

Soil Amendment Log

Volunteer Training Log

Cleaning & Sanitizing Log

Compost Treatment Log

Handwashing is essential to school garden food safety. Remember to wash your hands with soap and water after using the toilet, after touching the compost or garbage, before and after treating a cut or wound, and whenever your hands might be dirty. Before harvesting food from the garden all staff, students and visitors should wash their hands thoroughly with soap and water and dry them with a clean paper towel. While harvesting, rewash your hands after taking breaks, eating or drinking, using the restroom, sneezing, coughing, or handling compost or garbage. If running water is not available, bring a jug of potable water, soap, and a roll of paper towels with you to the garden. Alcohol-based hand sanitizers can reduce the number of microorganisms on hands, but they are not a replacement for soap and water. 

School Garden Food Safety Manual & Signage