This document provides guidance on the most important strategies or “Keys” to achieving and maintaining acceptable timeliness rates. It is a companion to the Keys to Payment Accuracy guide.
These SNAP and Food Stamp Program Quality Control annual reports present official quality control error rates and other statistical data derived from SNAP QC reviews conducted for each fiscal year.
States are responsible for meeting federal SNAP requirements for timely processing of applications. This resource summarizes the valuable information contributed by participating states.
The retailer data end of year summaries contain important information about compliance activity and violators of the program rules.
Review your statewide factsheet for information about SNAP participation, food insecurity, and SNAP's economic impact in your state.
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.
The SNAP Quality Control database contains detailed information on the economic and demographic circumstances of a sample of households selected for review as part of the SNAP QC System. The data include households from the 50 states, the District of Columbia, Guam and the U.S. Virgin Islands. Data are available from 1996 through the most recent year for which QC error rates are available.
The USDA Food Plans represent a healthy diet at four different cost levels. Each food plan specifies quantities of food and beverage categories that can be purchased and prepared to make healthy meals and snacks at home.
USDA continues to work with state child nutrition agencies to offer flexibilities in response to public health needs while still promoting nutritious meals during the coronavirus (COVID-19) pandemic.
This memorandum provides best practices for state agencies for using appropriate documentation for claim validation for self-preparation sites and ensuring claims are properly payable in the Summer Food Service Program.