Date FNS Document# EO Guidance Document # Title
Best Practices to Safely Handle and Store USDA Foods at Home
Nutrition, Allergen, and Ingredient Information for USDA Foods in Schools
New Requirements for USDA Vendors: Reporting of Nutrition, Allergen, and Ingredient Information for USDA Foods in Schools
FDPIR Sharing Gallery
FDPIR Sharing Gallery: In the News
FDPIR Sharing Gallery: Grant Opportunities
FDPIR Sharing Gallery: Recipes and Cookbooks
FDPIR Sharing Gallery: Photos
FDPIR Sharing Gallery: Additional Resources
FDPIR Sharing Gallery: Handouts
FDPIR Household Certification Training Course
Managing USDA Foods for Schools Entitlement, Orders, and Inventories in SY 2021-2022
USDA Foods in Schools Ordering Schedule
CSFP Sharing Gallery: Best Practices for Programs
CSFP Sharing Gallery: Handouts
National Processing Agreement (NPA) Approved Processors
Processor Material Prices
It's a New School Year: What's Happening with USDA Foods in Schools
CSFP 101
The Enhanced CSFP Food Package in Action: Where Are We Now?
Child Nutrition Database
TEFAP Farm to Food Bank Projects
Pilot Project for the Procurement of Unprocessed Fruits and Vegetables
USDA Foods Processing Templates and Forms
What’s New in the USDA DoD Fresh Program?
USDA DoD Fresh Fruit and Vegetable Program
FD-146 FNS-GD-2019-0089 FD-146: Questions and Answers about Distribution Procedures in TEFAP
Medio tiempo del CACFP: “Servir vegetales en el CACFP”
Medio tiempo del CACFP: Cómo usar la lista de alimentos de WIC para identificar alimentos acreditables en el CACFP
Crediting Vegetable Noodles and Coconut in the Child Nutrition Programs
FD-064 FNS-GD-2019-0029 Management of Donated Food Inventories at Processors
USDA Foods in Schools Product Information Sheets
FD-145 FNS-GD-2019-0013 USDA Foods Processing Program: Cancellation of Policy Memoranda
How to Encourage Variety in the CSFP Food Package
The Processing Rule Webinar: A General Overview
CACFP Halftime Webinar: Adding Whole Grains to Your Menu (in Spanish)
Writing SNAP-Ed Stories: Simple Strategies for Success
Best Practices for Receiving USDA DoD Fresh in FDPIR: Part Two
CACFP Halftime Webinar: Methods for Healthy Cooking
CACFP Halftime Webinar: Métodos para cocinar sano
Best Practices for Receiving USDA DoD Fresh in FDPIR: Part One
CACFP Halftime Webinar: Ofrecer Versus Servir en el Programa de Alimentos para el Cuidado de Niños y Adultos
Webinar: Food Buying Guide Goes Digital!
USDA Foods in Schools Further Processing Fact Sheet
CACFP Halftime Webinar: Servir carne y sustitutos de carne en el desayuno
CACFP Halftime Webinar: Planificacion de comidas para el CACFP
Monitoring with the FDPIR Inventory Calculator
CACFP Halftime Webinar: Servir leche en el CACFP
FD-144, SP04 SFSP01 CACFP04-2018 FNS-GD-2018-0003 Market Basket Analysis when Procuring Program Goods and Modifying Contracted-For Product Lists
FNS-GD-2018-0001 Food Buying Guide for Child Nutrition Programs