FNS Documents & Resources

This guide informs small entities participating in child nutrition programs about the final rule, Child Nutrition Programs: Meal Patterns Consistent With the 2020-2025 Dietary Guidelines for Americans, and how to comply with it. This guide does not include any new requirements; it just summarizes existing guidance related to the final rule.

This memorandum and attachments provide information on the revised Form FNS-418: Report of the Summer Food Service Program for Children that is used to report data on meals served in the SFSP, and the revised Form FNS-10: Report of School Program Operations that is used to report data on meals served in the National School Lunch Program and School Breakfast Program.  

FNS uses the information to assess how each FMNP state agency operates; to ensure the accountability of state agencies, local agencies, and farmers/farmers' markets/roadside stands; to make program management decisions; and to report to Congress as needed.

This memo provides questions and answers addressing the FY 2024 benefit issuance and participation reporting requirements for Summer EBT. The guidance is divided into three sections. The first section addresses the benefit issuance reporting requirements for Summer EBT; the second section addresses participation reporting requirements; and the third section provides special instructions for reporting Summer EBT benefits issuance and participation data when Summer 2024 benefits are issued after Sept. 30, 2024 (i.e., in FY 2025).

Strategies that TEFAP program operators can implement to better serve halal-observant households.

Strategies that TEFAP program operators can implement to better serve kosher-observant households.

The purpose of this letter is to summarize existing WIC caseload management policies and ensure WIC state agencies' share a common understanding of allowable caseload management strategies in the event the WIC program experiences funding constraints.

Parte de una serie de cinco videos, disponible en inglés y español, ofrece “trucos del oficio” para ayudar a los operadores de servicios de alimentos a mantener los productos seguros y de alta calidad.