Esta hoja de consejos fue diseñada para proporcionarles a los profesionales del servicio de alimentos de la escuela un resumen de las guías de Ofrecer versus Servir para el servicio de almuerzo.
Esta hoja de consejos fue diseñada para proporcionarles a los profesionales del servicio de alimentos de la escuela un resumen de las guías de Ofrecer versus Servir para el servicio de desayuno.
This tip sheet was designed for school foodservice professionals to provide an overview of Offer versus Serve guidance for breakfast meal service.
This tip sheet was designed for school foodservice professionals to provide an overview of Offer versus Serve guidance for lunch meal service.
The tip sheet provides a list of suggested practices that program operators may adopt to assist with proper meal counting and claiming when meals are served in alternative locations.
This one-page factsheet highlights the nutrition benefits of USDA Foods contained in the CSFP food package.
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.
A set of three handouts on best practices to help you safely handle and store USDA foods at home.
Stewardship of federal funds is a basic expectation of American taxpayers and is critical to the ongoing success of nutrition assistance programs. FNS continuously works to detect, prevent, and minimize errors and improper payments, as well as fraud, waste, or abuse. In this way, FNS preserves public trust, enhances partner relationships, and provides excellent customer service to program participants.
Learn how CSFP helps seniors meet MyPlate dietary recommendations