This resource describes best practices for storing fresh produce for school nutrition program operators. It includes temperature information, as well as an example of produce storage best practices in a walk-in refrigerator.
This guide shows how to offer meat and meat alternates at school breakfast with menu planning ideas, crediting information, sample menus, and more.
This page contains a factsheet for CSFP program staff and a flyer for CSFP program customers on how to properly handle, store, and distribute USDA Foods cheese in the CSFP program.
This guide shows school nutrition professionals how both scratch-made and commercially prepared smoothies can be offered as part of a reimbursable school meals.
The following information can be used by program operators to learn more about water safety after extended closures or reduced operations in school buildings and how to reduce water-related hazards during reopening.
The CSFP sharing gallery is a collection of resources and materials to assist state and local agencies who administer CSFP and provide food and nutrition information to program participants. Resources have been organized by format type.
The American Rescue Plan Act of 2021 provided additional funding for the CSFP. This memorandum provides information on this additional funding in the form of additional caseload allocations.
A set of three handouts on best practices to help you safely handle and store USDA foods at home.
This memorandum is in regards to a temporary shortage of ultra-high temperature (UHT) fluid milk in the Commodity Supplemental Food Program.
This page contains regulations, policy memos, and other guidance materials relating to the nutrition standards for the National School Lunch Program and School Breakfast Program.