Letters to various directors of Human Services with attached public charge fact sheet.
The U.S. Department of Health and Human Services, Food and Drug Administration (FDA) published the final rule, Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food Establishments in the Federal Register (79 FR 71155) on Dec. 1, 2014.
FNS has received several inquiries regarding the eligibility of participants in the Department of Homeland Security's new Haitian Family Reunification Parole Program for SNAP benefits.
USDA Food and Nutrition Service policy memo SP 26-2013, "Extending Flexibility in the Meat/Meat Alternate and Grains Maximums for School Year 2013-14" extends the flexibility regarding Meat/Meat Alternate (M/MA) maximums for SY 2013-13, allowing state agencies to assess compliance based on the minimum daily and weekly serving requirements only.
The purpose of this memo is to clarify SNAP eligibility for certain Haitian orphans.
The new legislation provides that SIVs are eligible for all benefits available to the same extent and for the same period of time as refugees pursuant to Section 207 of the Immigrations and Nationality Act.
The Afghan Allies Protection Act of 2009 under the Omnibus Appropriations Act of 2009 extended Afghani Special Immigrant eligibility for SNAP benefits from six months to eight months.
FNS guidance of March 20, 2008 provided that the eligibility of Afghani Special Immigrants was in effect through Sept. 30, 2008 under The Consolidated Appropriations Act 2008.
The Consolidated Appropriations Act of 2008 granted Iraqi and Afghan aliens special immigrant status under the Immigration and Nationality Act. Individuals and family members granted this special immigrant status are eligible for resettlement assistance, entitlement programs, and other benefits the same as refugees admitted under the INA, except the period of eligibility cannot exceed six months.
This memorandum clarifies FNS policy regarding the calorie and nutrient requirements for meals planned using alternate menu planning approaches.