This worksheet can be used to empower Child and Adult Care Food Program providers and operators with the knowledge, skills and expertise to implement meal pattern requirements.
On Sept. 2, 2026, President Trump signed the Continuing Appropriations and Extensions Act, 2027 into law. Per the Act, the maximum monthly allowance of fluid milk for certain food packages provided in WIC will continue at the increased fiscal year 2026 amounts until Dec. 11, 2026.
Earlier this year, we published updates to the stocking standards required for most retailers authorized to accept SNAP benefits. Does your store meet updated SNAP stocking standards? A new tool can help you check.
This memo transmits technical updates to the FNS Handbook 310 issued through QC Policy Memo 24-03.
Earlier this year, we published updates to the stocking standards required for most retailers authorized to accept SNAP benefits. Starting on November 4, 2026, retailers must comply with these standards or risk losing their ability to accept SNAP.
We urge each third party processor to take proactive steps that support SNAP integrity and protect taxpayer dollars.
The Food and Nutrition Act of 2008, as amended, requires the SNAP QC system use a tolerance level to set a monetary threshold for determining which QC errors are included in the calculation of payment error rates. This threshold is adjusted annually to correspond with changes in the Thrifty Food Plan. The threshold will increase from $58 in FY 2026 to $59 for FY 2027.
Fiscal year 2025 SNAP application processing timeliness rates.
Fiscal year 2025 SNAP recertification processing timeliness rates.
Secretary of Agriculture Brooke L. Rollins writes to remind schools, sponsors, and institutions participating in any USDA Child Nutrition Program, including the National School Lunch Program, School Breakfast Program, Fresh Fruit and Vegetable Program, Special Milk Program for Children, Child and Adult Care Food Program, Summer Food Service Program, and the Seamless Summer Option, of the many ways they can purchase local foods to serve in program meals.