FNS Documents & Resources

Policy guidance, lessons learned, and toolkits to operate a successful D-SNAP program.

This guidance updates previously issued Questions and Answers to clarify SFSP requirements. It supersedes SFSP 05-2017, Summer Food Service Program Questions and Answers, Dec. 1, 2016.

Summer Food, Summer Moves is a fun, hands-on resource kit designed to get kids and families excited about healthy eating and physical activity during the summer months. 

This guidance memo addresses sponsors’ monitoring requirements of its sites and food service operations in the SFSP. This guidance applies to sponsors’ management responsibilities of conducting initial site visits and full reviews of food service, including visits of non-congregate rural meal sites.

The USDA Agricultural Marketing Service (AMS) will discontinue the requirement for vendors to use high security seals to secure USDA Foods deliveries as of July 1, 2023. 

FNS is providing a comprehensive list of SNAP resource materials and policy memos to equip state agencies with key information to prepare for the end of the COVID-19 public health emergency.

In preparation for the end of the COVID-19 public health emergency, FNS is sharing critical decision points and important resources state agencies should reference as they plan to reinstate the ABAWD time-limit. 

To help SNAP state agencies prepare for the lifting of the COVID-19 federal public health emergency (PHE) declaration on May 11, 2023, FNS is sharing the enclosed table summarizing the timelines for ending PHE flexibilities. These flexibilities include waivers of SNAP regulations, adjustments of the Food and Nutrition Act of 2008, temporary changes to eligibility criteria for ABAWDs and students, and the issuance of EAs during the PHE. 

FNS-SNAP is providing this example notice to help all state agencies develop their own letter/notice to provide to SNAP households about the changes in student exemptions when the federal public health emergency ends. 

This gallery contains cookbooks and recipes that specifically target participants of FDPIR. Resources come from including ITOs, non-profit organizations, and the USDA. Cookbooks and recipes can be used to provide participants with ideas on how to utilize foods found in their FDPIR food package.