This webinar discusses how to encourage variety in the CSFP Food Package and how to structure and operate your CSFP program to provide the greatest benefit to your clients.
A collection of FFVP resources (including webcasts and webinars, sample forms, and partners).
This check list provides a list of questions and items to be validated during the review.
This webinar focuses on how to offer whole grains at CACFP sites.
This webinar will help you better understand changes to the new USDA Foods processing regulations. USDA staff will review highlights and answer questions.
Factsheet on the SNAP quality control process and payment error rates.
During this 1-hour webinar, three SNAP-Ed agency program leaders with experience developing and sharing effective success stories share their methods and recommendations.
This webinar focuses on cooking nutritious meals and snacks in the CACFP, using methods such as roasting, baking, steaming, sautéing, stir-frying, grilling and more.
This supplemental guidance provides examples of accessory food items, and is not intended to be an exhaustive list.
This webinar provided an overview of the FDPIR Inventory Calculator and the FDPIR inventory monitoring process and discussed how to complete an inventory calculator, how to analyze the calculator results, and how the inventory calculator can help with order monitoring and planning. This webinar is appropriate for staff who use or will use the calculator, Team Leads, and Branch Chiefs.