These resources provide information about meal components and meal pattern requirements for child nutrition programs.
These worksheets can be used to empower CACFP providers and operators with the knowledge, skills and expertise to implement CACFP meal pattern requirements.
These worksheets can be used to empower CACFP providers with the knowledge, skills, and expertise to implement CACFP meal pattern requirements.
These worksheets can be used to empower Child and Adult Care Food Program providers and operators with the knowledge, skills and expertise to implement CACFP meal pattern requirements.
This guide consolidates and underscores FNA policy concerning waivers of the ABAWD time limit and replaces its predecessor, FNA' December 2016 Guide to Supporting Requests to Waive the Time Limit for Able-Bodied Adults without Dependents (ABAWD). FNA advises state agencies to use this guide to understand, obtain, and prepare evidence that successfully supports an ABAWD time limit waiver request based on relevant sections of the Act; federal regulations; and historical SNAP policy.
The Richard B Russell National School Lunch Act (NSLA) allows the use of school data to establish area eligibility in the Child and Adult Care Food Program and the Summer Food Service Program. The NSLA also allows the use of census data to establish tier I eligibility for CACFP day care homes and area eligibility for SFSP sites.
Learn to Master the Professional Standards Training Tracker Tool! Team Nutrition is excited to demonstrate the latest enhancements to the Professional Standards Training Tracker Tool. This webinar showcases the latest enhancements, such as the ability to log training in increments of five minutes, a streamlined way to upload multiple training tiles and their training information at once to be included on the PSTTT training title list, the ability to log training for multiple school districts, and additional manager and director role capabilities.
This guide shows how to offer meat and meat alternates at school breakfast with menu planning ideas, crediting information, sample menus, and more.
The WIC Certification and Eligibility Resource and Best Practices Guide is a compilation of existing regulations and best practices that WIC state and local agencies may choose to use when determining eligibility for the program. This simple, 10-page document walks WIC personnel through the certification process.