The watermark, is to be applied to all CN contribution statements not supported by product specific documentation and to CN product labels that are distributed without federally inspected and packaged product.
The attached memorandum of questions and answers, issued jointly by the Food and Nutrition Service headquarters, food distribution and child nutrition divisions, clarifies the use of SAE funds, both as initially allocated and when reallocated, for administrative and other expenses incurred in the food distribution program.
Once you get your new or expanded breakfast program up and running, it is important that you are able to measure progress with implementation as you move forward. This section of Implementation focuses on evaluating your program- what are your successes? Where can things be improved? The Measuring School Breakfast Success document provides several suggested data sources for finding this type of information out.
This module contains resources specifically targeted for the planning phase of implementation. Here is where you can assess your school’s potential ability to offer breakfast, barriers to overcome, and how to propose a breakfast program to other stakeholders.
The attached Q&As are issued in follow-up to Policy Memorandum SP 50-2013, Release of the new state agency Direct Certification Rate Data Element Report.
The purpose of this memorandum is to consolidate our policy regarding the participation of Head Start Programs in the child nutrition programs. For more information about the Head Start Program and Early Head Start Program.
This memorandum and its attachment supersede SP-37-2011, Child Nutrition 2010: Enhancing the School Food Safety Program. Attached are questions and answers regarding the school food safety requirements for schools participating in FNS child nutrition programs.
The proposed standards will allow schools to offer healthier snack foods for our children, while limiting junk food served to students. Students will still be able to buy snacks that meet common-sense standards for fat, saturated fat, sugar, and sodium, while promoting products that have whole grains, low fat dairy, fruits, vegetables or protein foods as their main ingredients.