This page provides resources that can help program operators prevent foodborne illness during emergencies and disasters. The Food Safety Emergency Response Pocket Guide supports school nutrition professionals in their response to food safety emergencies caused by disasters and weather-related events. The Assembling Food Safety Emergency Supply Kits poster highlights supplies to include in emergency kits.
SNAP retailer notice to protect SNAP customers from card skimming at their point of sale.
FNS determined there are Quality Control cases in the Fiscal Year 2022 active frame with back-to-back certification period extensions that have been treated inconsistently by QC reviewers. This memo is intended to clarify the QC procedures for cases that were impacted by these extensions.
The WIC Food Cost-Containment Practices Study describes the voluntarily approaches state agencies used in 2018 to reduce food costs when selecting and authorizing WIC foods. This study is the second of its kind; the first was conducted by the USDA Economic Research Service in 2003. This report examines how six types of food cost-containment practices are associated with food costs and WIC participant satisfaction, benefit redemption, and food consumption in 12 state agencies.
This letter extends the expiration date for certain flexibilities for WIC state agencies following the Abbott Recall and infant formula shortage.
This landmark rule establishes requirements for state agencies to use the NAC, an innovative technology-based solution designed to identify and prevent duplicate participation. As a result, this rule takes significant steps to both enhance program integrity by reducing the risk of improper payments and improve customer service by requiring state agencies to take timely action to resolve NAC matches.
This interim final rule requires SNAP state agencies to provide information to the National Accuracy Clearinghouse (NAC) regarding individuals receiving SNAP benefits in their states in order to ensure they are not already receiving benefits in another state.
This webinar provides an overview of USDA child nutrition programs’ final rule, Streamlining Program Requirements and Improving Integrity in the Summer Food Service Program.
The following tips are intended to get you thinking about ways to engage partners in creating a culture of food safety.
The safety of the food you serve is a top priority. You want foods served through child nutrition programs to contribute to students’ learning and well-being; you don’t want them to cause harm.