The recipes from the 1988 Quantity Recipes for School Food Service and the 1995 Tool Kit for Healthy School Meals were revised using updated yields from the Food Buying Guide for Child Nutrition Programs and using the 2005 Food Code for the Hazard Analysis Critical Control Points.
Attached is a copy of SMI Frequently Asked Questions for you to distribute to your school food authorities. This document is additional SMI guidance for state agencies and SFAs to use in implementing SMI requirements.
This policy memorandum supplements the guidance provided to state agencies on Jan. 4, 2006, regarding the significance of the Temporary Restraining Order issued on Dec. 29, 2005, by the U.S. District Court for the District of Columbia, for the implementation of the WIC Vendor Cost Containment Interim Rule, published in the Federal Register on Nov. 29, 2005.
This memorandum provides guidance to state agencies regarding the treatment of National Flood Insurance Payments in determining the eligibility of households for participation in FDPIR, CSFP or TEFAP.
WIC Nutrition Education Guidance