This guidance provides resources that state agencies may use when considering next steps and set forth instructions for submitting state plan amendments that involve operational changes such as electronic solution proposals and/or WIC FMNP waiver requests.
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.
Recently, FNS has received a number of questions related to buying local meat, poultry, game, and eggs; this memorandum seeks to clarify the regulatory requirements related to food safety and answer specific questions related to these products with a series of questions and answers.
This letter provides information to WIC state agencies and WIC Farmers’ Market Nutrition Program state agencies on available American Rescue Plan Act of 2021 waivers and a new state agency request process.
FNS Instruction 796-2, Revision 4: Financial Management - CACFP
El Manual de acreditación para el Programa de Alimentos para el Cuidado de Niños y Adultos (CACFP, por sus siglas en inglés) refleja los requisitos actualizados del patrón de comidas del CACFP.
This memorandum provides best practices for establishing a single application process for experienced program operators providing year-round meal services to at-risk children in low-income areas.
The Crediting Handbook for the Child and Adult Care Food Program reflects the updated CACFP meal pattern requirements, which became effective October 2017.
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.
Pregnant, postpartum and breastfeeding women, infants, and children up to age 5 are eligible. They must meet income guidelines, a state residency requirement, and be individually determined to be at "nutritional risk" by a health professional.