FNS Documents & Resources

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.

USDA is implementing regulatory changes to the SFSP that simplify program requirements and improve the customer experience.

The Summer Food Service Program Integrity Study was designed to improve understanding of how state agencies provide oversight of the SFSP. To address the research objectives, the study examined such areas as sponsor and site selection, training and technical assistance, meal counting and claiming, and reviews. The findings, based on data collected in 2021, also offered some preliminary responses about the impact of the COVID-19 pandemic on SFSP operations.

This memorandum provides best practices for establishing a single application process for experienced program operators providing year-round meal services to at-risk children in low-income areas.

This data collection fulfills states’ reporting requirements and describes trends in program participation during the early months of the COVID-19 pandemic. It is part of an ongoing study series examining CN program operations, repurposed to collect waiver reports from all states.

Comparison table for CEP proposed rule: current requirements vs. proposed changes.

A collection of USDA standardized recipes for schools and the CACFP, recipe standardization guides, and recipes to make with kids. 

The Turnip the Beet! Awards recognize outstanding summer meal program sponsors across the nation who work hard to offer high quality meals that are appetizing, appealing, and nutritious to children during the summer months. 

This session focused on how subsidized work-based learning (SWBL) can be an important part of a SNAP E&T program.