The activities that are covered by this Information Collection Request include the transition from individual collections for program waivers and state plans to a new application supporting multiple USDA programs.
Learn how to properly store produce in a walk-in refrigerator.
The purpose of this memorandum is to provide funding allocation amounts for the Fresh Fruit and Vegetable Program for all state agencies for FY 2025, including information on funding requirements and deadlines, and a reminder of important program requirements.
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 webpage is intended for summer meals providers, and others who may provide food safety training or technical assistance for summer meals operations.
This video is intended to provide information about Hazard Analysis and Critical Control Point (HACCP) principles, and related food safety best practices for summer meals served by schools and other retail foodservice operations, including in non-congregate settings.
This video is intended to provide food safety best practices on First-In-First-Out (FIFO) practices for summer meals served by schools and other retail foodservice operations, including in non-congregate settings.
This video is intended to provide information about using a food thermometer for food safety in summer meals served by schools and other retail foodservice operations, including in non-congregate settings.
This video is intended to provide information about food safety best practices keeping food cold in summer meals served by schools and other retail foodservice operations, including in non-congregate settings.