This gallery contains cookbooks and recipes that specifically target participants of FDPIR. Resources come from including ITOs, non-profit organizations, and the USDA. Cookbooks and recipes can be used to provide participants with ideas on how to utilize foods found in their FDPIR food package.
Any firm may request administrative and judicial review, if it is aggrieved by any of the actions described in SNAP regulations. The Administrative Review Branch ensures that FNS follows the provisions of the Food and Nutrition Act, SNAP regulations, and agency retailer policy, and that the agency's administrative actions are equitable and consistent.
A compilation of resources for operators of USDA Foods in Schools and child nutrition programs.
This sharing gallery page contains cookbooks and recipes that specifically target participants of CSFP and older adults. Resources have been developed by non-profit organizations, State agencies, and the USDA.
Materials in the USDA Foods programs' sharing galleries are shared to help agencies provide more nutrition and food information to CSFP participants. This page explains the inclusion criteria for recipes to be included in the sharing galleries.
A collection of recipes for ITOs and FDPIR recipients so that they can make delicious regional dishes with the walleye from USDA Foods.
The 40 recipes in this Team Nutrition collection will add the flavors from different cultures and regions to child care menus.
Las 40 recetas en esta colección de Team Nutrition añadirán a los menús de su sitio de cuidado infantil los sabores de diferentes culturas y regiones.
This memorandum defines heated foods, hot foods, and cold prepared foods in Supplemental Nutrition Assistance Program (SNAP) retailer eligibility determinations. Only staple food products are counted toward a firm’s eligibility to participate in SNAP. Heated foods, hot foods, and cold prepared foods are not considered staple foods, and are not counted when determining if a firm meets Criterion A or Criterion B to be eligible to participate in SNAP as an authorized retail food store.
SNAP regulations provide that the FNS must collect certain taxpayer identification numbers of retailers who apply to participate in SNAP. Acceptable taxpayer identification numbers include both a Social Security Number and any Employer Identification Number assigned to the firm by the Internal Revenue Service.