This memo clarifies business integrity requirements and factors that FNS may and may not consider when determining a firm’s participation in SNAP.
This memorandum provides updated guidance on crediting tofu and soy yogurt products in the Child and Adult Care Food Program and extends previous guidance on crediting tofu and soy yogurt products to the Summer Food Service Program, as well as to the infant meal pattern in the Child and Adult Care Food Program.
Check out this database to access vendor-specific product information for all direct delivered USDA Foods for the National School Lunch Program.
USDA is implementing regulatory changes to the SFSP that simplify program requirements and improve the customer experience.
This dashboard displays state-reported data provided to FNS in accordance with the January 2023 guidance on the replacement of stolen EBT benefits with federal funds. All data provided to FNS will be posted here quarterly, as soon as possible following receipt.
SNAP state agencies must establish procedures to screen for and apply the general work requirements and ABAWD work requirements and time limit. The SNAP Work Rules Screening Checklists and Flow Chart were developed to assist SNAP state agency staff in determining if an individual is subject to any of the SNAP work requirements.
The Community Eligibility Provision (CEP) resource center provides extensive resources for parents, teachers, and school officials at the local, state and federal levels to better understand CEP and its benefits, along with useful tools to help facilitate successful implementation of the provision.
The net monthly income standard for each household size is the sum of the applicable SNAP net monthly income standard and the applicable SNAP standard deduction.
This study evaluated the implications of online SNAP benefit redemption on program integrity. In addition, the study gathered basic information about online benefit redemption, including the use in urban and rural settings.
Guidance, resources, best practices, and training for CACFP operators to support them in providing healthy, balanced meals and snacks to the children and adults they serve.