FNS Documents & Resources (Compact View)

Date	FNS Document#	Title
11/21/2017	FD-107	Donated Food Storage, Distribution, and Product Dating
09/20/2017	CACFP18-2017	Clarifications: Funding Levels for FY 2018 Child and Adult Care Food Program Audit Fund Allocation
07/28/2017		CACFP: National Average Payment Rates, Day Care Home Food Service Payment Rates, and Administrative Reimbursement Rates for Sponsoring Organizations of Day Care Homes (July 1, 2017 - June 30, 2018)
07/28/2017		Food Distribution Program: Value of Donated Foods (July 1, 2017 - June 30, 2018)
07/05/2017	SP36 CACFP15 SFSP11-2017	Eligibility Manual for School Meals
06/30/2017	CACFP17-2017	Documenting Meals in the Child and Adult Care Food Program
06/30/2017	CACFP16-2017	Grain-Based Desserts in the Child and Adult Care Food Program
06/30/2017	FD-041	Distribution of TEFAP Foods to Children (Revised)
06/30/2017	FD-036	TEFAP Local-Level Record Keeping and Reporting Requirements
06/27/2017	CACFP14 SFSP10-2017	Modifications to Accommodate Disabilities in CACFP and SFSP
06/22/2017		Policy Memorandum on Modifications to Accommodate Disabilities in the CACFP and Summer Food Service
05/10/2017	SP30 CACFP13-2017	Transition Period for Updated CACFP, Infant, Preschool Meal Patterns
05/09/2017	FD-143	Prohibition of SNAP Recruitment and Promotion Activities by FDPIR and TEFAP Administering Agencies
04/12/2017	CACFP11-2017	Request for Additional FY 2017 CACFP Audit Funds
04/10/2017		Child Nutrition Programs Income Eligibility Guidelines (2017-2018)
04/06/2017	CACFP10-2017	Taking Food Components Offsite in the At-Risk Afterschool Component of CACFP
03/23/2017	CACFP09-2017	Vegetable and Fruit Requirements in CACFP: Q&As
03/10/2017	CACFP 08-2017	Questions and Answers on the Updated Meal Pattern Requirements for the Child and Adult Care Food Program
03/10/2017	CACFP08- 2017	Q&As on the Updated Meal Pattern Requirements for CACFP
02/27/2017	SP18 CACFP07-2017	FY 2017 Reallocation of SAE Funds in Child Nutrition Programs
01/05/2017		Proposed Rule: Revisions and Clarifications in Requirements for the Processing of Donated Foods