The collection of information is necessary for people to attend Produce Safety University, a training course designed to help child nutrition professionals identify and manage food safety risks associated with fresh produce.
In keeping with ongoing efforts to increase the number of small and underserved businesses participating in the USDA food procurement program, as well as increasing access to culturally appropriate foods, AMS is seeking public input on perceived barriers that small businesses, those owned by underserved businesses, and providers of organic, kosher and halal agricultural products face in working with AMS' Commodity Procurement Program.
This collection is a new collection for notification of Produce Safety University annual training to state agencies and nomination of participants to attend Produce Safety University.
This is an extension of a currently approved collection under OMB No. 0584-0010, which is due to expire Oct. 31, 2019.
This collection is a new information collection for the Study of School Food Authority Procurement Practices.
The purpose of the Performance Reporting System is to ensure that each state agency and project area is operating the Supplemental Nutrition Assistance Program in accordance with the Act, regulations, and the state agency's Plan of Operation.
The final rule entitled SNAP: Review of Major Changes in Program Design and Management Evaluation Systems was published on Jan. 19, 2016. The Office of Management and Budget cleared the associated information collection requirements on March 10, 2016. This document announces approval of the ICR.
This rule finalizes provisions of the proposed rule entitled Review of Major Changes in Program Design and Management Evaluation Systems, which was published May 3, 2011.
Section 4116 of the Farm Bill, Review of Major Changes in Program Design, requires USDA to identify standards for major changes in operations of state agencies' administration of SNAP.
The final rule entitled School Food Safety Program Based on Hazard Analysis and Critical Control Point Principles (HACCP) was published on Dec. 15, 2009, which implemented a legislative provision requiring school food authorities participating in the National School Lunch Program (NSLP) or the School Breakfast Program (SBP) to develop a school food safety program for the preparation and service of school meals served to children.