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 memorandum provides an update to the temporary issuance of Commodity Supplemental Food Program food packages with less vegetables due to issues with vendors' ability to supply canned vegetables.
In September 2020, in response to a Congressional Directive, the USDA contracted with Insight Policy Research to conduct the Measuring the Cost of a Thrifty Food Plan in Puerto Rico study. The purpose of the study is to provide CNPP with options for measuring the cost of a TFP in Puerto Rico.
FNS requires that inventories do not exceed a six-month supply of any USDA Foods without approval from FNS. Per 7 CFR 250.17(a), state agencies administering TEFAP are required to use Form FNS-155, Inventory Management Register, to report any food items in state and state-contracted warehouses that exceed six months of inventory.
The Thrifty Food Plan, 2021 was released on Aug. 16, 2021. The TFP represents the cost of a nutritious, practical, cost-effective diet.
This document provides information on the requirements for submission of additional CSFP caseload requests for states and ITOs wishing to increase their assigned caseload in 2022.
A collection of tip sheets for FDPIR program operators and nutrition educators providing information on how to use the resources in the FDPIR sharing gallery for nutrition education.
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 memorandum provides clarification on the value pass through methods available under 7 CFR 250.36 and on the timing of processor inventory reductions of USDA Foods under each system.
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.