Date FNS Document# EO Guidance Document # Title
CSFP Sharing Gallery: Best Practices for Programs
FDPIR Household Certification Training Course
Medio tiempo del CACFP: “Parte 2: Identificar alimentos ricos en grano integral en el CACFP”
Medio tiempo del CACFP: Cómo usar la lista de alimentos de WIC para identificar alimentos acreditables en el CACFP
Medio tiempo del CACFP: “Servir vegetales en el CACFP”
What’s New in the USDA DoD Fresh Program?
USDA DoD Fresh Fruit and Vegetable Program
TEFAP Farm to Food Bank Projects
Pilot Project for the Procurement of Unprocessed Fruits and Vegetables
CSFP 101
Managing USDA Foods for Schools Entitlement, Orders, and Inventories in SY 2021-2022
It's a New School Year: What's Happening with USDA Foods in Schools
The Enhanced CSFP Food Package in Action: Where Are We Now?
The Processing Rule Webinar: A General Overview
CSFP and TEFAP Regulatory Update
CACFP Halftime Webinar: Elija cereales de desayuno bajos en azúcares añadidas
CACFP Halftime Webinar: Choose Breakfast Cereals That Are Lower in Added Sugars
CACFP Halftime Webinar: Choose Yogurts That Are Lower in Added Sugars
CACFP Halftime Webinar: Elija yogures con bajo contenido de azúcares añadidas
CACFP Halftime Webinar: Servir leche en el CACFP
CACFP Halftime Webinar: Ofrecer Versus Servir en el Programa de Alimentos para el Cuidado de Niños y Adultos
CACFP Halftime Webinar: Methods for Healthy Cooking
CACFP Halftime Webinar: Métodos para cocinar sano
CSFP State and Local Agency Training for New Mexico
K-12 Cooking with USDA Foods
Finding and Creating School Recipes for Success with USDA Foods
Demystifying the USDA Foods Complaint Process Part One
FDPIR: Overview of OMB’s Uniform Guidance
Processing Webinar Series: USDA Foods Order Management and Monitoring, Part 1
Processing Webinar Series: USDA Foods Order Management and Monitoring, Part 2
Demystifying USDA Foods Complaints Part 2: The Saga Continues
Monitoring Orders, Submitting Changes, and PO Modifications Webinar
USDA DoD Fresh Fruit and Vegetable Program: The Basics for Schools
Demystifying the USDA Foods Complaints Process Part 3: Results and Resolution
Best Practices for the Use of the USDA DoD Fresh Program in the Summer Food Service Program
CACFP Halftime Webinar: Planificacion de comidas para el CACFP
CACFP Halftime Webinar: Servir carne y sustitutos de carne en el desayuno
CACFP Halftime Webinar: Adding Whole Grains to Your Menu
CACFP Halftime Webinar: Feeding Infants: 0-5
TEFAP Resource Allocation: Responding to Changing Needs within Your State
New Horizons in Reporting and Resolving USDA Food Issues in FDPIR
USDA DoD Fresh Fruit and Vegetable Program: The Basics for FDPIR
Monitoring with the FDPIR Inventory Calculator
Best Practices for Receiving USDA DoD Fresh in FDPIR: Part One
Best Practices for Receiving USDA DoD Fresh in FDPIR: Part Two
Interim Final Rule: CACFP Improving Management and Program Integrity
Interim Final Rule: CACFP Implementing Legislative Reforms To Strengthen Program Integrity
Proposed Rule: CACFP Improving Management and Program Integrity
How to Encourage Variety in the CSFP Food Package
USDA Foods in Schools Product Information Sheets