The attached letter and Opt-In Notice, issued by the FNS food distribution division team, provide information needed for state-level staff responsible for the school food distribution program and/or child nutrition food program to apply for supplemental FY 2013 SAE reallocation funds.
This memorandum highlights flexibilities available to Summer Food Service Program sponsors transitioning into the At-risk Afterschool Meals component of the Child and Adult Care Food Program during the school year.
The purpose of this memorandum is to consolidate our policy regarding the participation of Head Start Programs in the child nutrition programs. For more information about the Head Start Program and Early Head Start Program.
This memo clarifies the small purchase threshold applicable to procurements under FNS programs.
This memorandum and attachment provide information on the release of the revised form FNS-742, the SFA Verification Collection Report, used to report the results of verification activities of free and reduced price applications in the National School Lunch Program and School Breakfast Program.
This memorandum and its attachment supersede SP-37-2011, Child Nutrition 2010: Enhancing the School Food Safety Program. Attached are questions and answers regarding the school food safety requirements for schools participating in FNS child nutrition programs.
The purpose of this memorandum is to emphasize the importance of the state agency and school food authority oversight and monitoring of contracts with food service management companies and to provide guidance for these activities.
English and Spanish versions of, The Stomach Bug Book: What School Employees Need to Know.
The proposed standards will allow schools to offer healthier snack foods for our children, while limiting junk food served to students. Students will still be able to buy snacks that meet common-sense standards for fat, saturated fat, sugar, and sodium, while promoting products that have whole grains, low fat dairy, fruits, vegetables or protein foods as their main ingredients.