On Aug. 10, 2022, FNS awarded approximately $3.9 million in SNAP Fraud Framework Implementation Grants to support state agency efforts to improve and expand recipient fraud prevention, detection, and investigation efforts using the procedures, ideas and practices outlined in the SNAP Fraud Framework.
Information about fresh-cut produce operations and food safety practices including: background information, definitions, steps and questions to ask during a fresh-cut operation visit and specific food safety discussion topics.
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.
The Food and Nutrition Act of 2008 set a tolerance level, or threshold, for excluding small errors from calculation of the SNAP payment error rate. Beginning with fiscal year 2015, the threshold has been adjusted annually to correspond with changes in the Thrifty Food Plan for the 48 contiguous states and the District of Columbia.
SNAP’s QC system uses a tolerance level to set the threshold for determining which errors are included in the national payment error rate calculation. The first year the TFP based adjustment will occur is FY 2015. FNS is adjusting the threshold using the TFP for the 48 contiguous states and the District of Columbia. FNS calculated the percentage change between the June 30, 2013 TFP (FY 2014) and the June 30, 2014 TFP (FY 2015). FNS has applied that percentage to the $37 QC tolerance level, which results in an increase to $38.
The SNAP QC system use a tolerance level to set a monetary threshold for determining which QC errors are included in the calculation of payment error rates. This threshold is adjusted annually to correspond with changes in the Thrifty Food Plan.
This webpage is intended for summer meals providers, and others who may provide food safety training or technical assistance for summer meals operations.
This video is intended to provide information about Hazard Analysis and Critical Control Point (HACCP) principles, and related food safety best practices for summer meals served by schools and other retail foodservice operations, including in non-congregate settings.
This video is intended to provide food safety best practices on First-In-First-Out (FIFO) practices for summer meals served by schools and other retail foodservice operations, including in non-congregate settings.