FNS Documents & Resources

This memorandum provides updated guidance on crediting tofu and soy yogurt products in the Child and Adult Care Food Program and extends previous guidance on crediting tofu and soy yogurt products to the Summer Food Service Program, as well as to the infant meal pattern in the Child and Adult Care Food Program.

Esta hoja de consejos fue diseñada para proporcionarles a los profesionales del servicio de alimentos de la escuela un resumen de las guías de Ofrecer versus Servir para el servicio de desayuno.

This tip sheet was designed for school foodservice professionals to provide an overview of Offer versus Serve guidance for breakfast meal service.

El virus estomacal: lo que el personal de la escuela debe saber

The Farm to School Census checklist has suggestions for school food authorities to prepare for the Farm to School Census.

This optional worksheet is an aid to help school food authorities gather important information that will help them more quickly complete the 2023 Farm to School Census.

Attached to this memorandum, please find a revised edition of the Prototype Application for Free and Reduced Price School Meals, with an accompanying instructions document. These materials may be adapted for direct use by state and local agencies, or as a reference for designing an effective application packet that meets all statutory and regulatory requirements. 

The USDA Agricultural Marketing Service (AMS) will discontinue the requirement for vendors to use high security seals to secure USDA Foods deliveries as of July 1, 2023. 

Esta infografía destaca comidas saludables que forman parte de un desayuno escolar balanceado. Conozca por qué desayunar es importante para el aprendizaje y cómo los padres pueden ayudar a que sus niños coman un desayuno saludable en la escuela.

The Food Buying Guide for child nutrition programs has all of the current information in one manual to help you and your purchasing agent buy the right amount of food and the appropriate type of food for your program(s), and determine the specific contribution each food makes toward the meal pattern requirements.