FNS Documents & Resources

This fact sheet outlines a number of additional resources for those seeking to directly purchase or raise food products for school nutrition programs.

"Food Safety Frequently Asked Questions: The Food Safety Modernization Act and its Impact on Farm to School Activities": This document includes common questions related to food safety when purchasing locally grown and raised food products directly from producers as well as food safety considerations for edible campus gardens.

Este video de cocina para el Programa de Alimentos para el Cuidado de Niños y Adultos.

Check out the three-part "Crediting Grains in the Child Nutrition Programs", the final three tip sheets of the "Crediting in the Child Nutrition Programs" tip sheet series! Use these as a quick reference and get to know the grains requirements across all the child nutrition programs.

USDA continues to work with state child nutrition agencies to offer flexibilities in response to public health needs while still promoting nutritious meals during the coronavirus (COVID-19) pandemic.

These CACFP instructional cooking videos demonstrate the preparation and portion sizes of USDA standardized recipes for two age groups, children 3-5 and 6-18 years of age.

I'm New to Farm to School is a place full of resources to help you to get your farm to school program growing. 

This CACFP cooking video demonstrates the quick-and-easy preparation of the USDA standardized recipe for Baked Carrot Fries with Yogurt-Sunflower Seed Butter Dip for children 6 through 18 years of age.

Team Nutrition CACFP Halftime: Thirty on Thursdays webinar recordings. 

FNS is offering this comparison table to assist state agencies and program operators as they transition from operations under COVID-19 nationwide waivers to operations designed around their own unique circumstances.