Date FNS Document# EO Guidance Document # Title
WBSCM References
Delivery Order Status Reports
USDA Foods E-Letters
USDA Foods Expected to be Available
National Processing Agreement (NPA) Approved Processors
COVID-19 Guidance for Managing USDA Foods Inventories in SY 2020-2021
It's a New School Year: What's Happening with USDA Foods in Schools
USDA DoD Fresh Fruit and Vegetable Program
State of Origin for USDA Foods
Using USDA DoD Fresh in the Summer Foodservice Program
USDA Foods in Schools Product Information Sheets - Vegetables
Pilot Project for the Procurement of Unprocessed Fruits and Vegetables
USDA Foods in Schools Product Information Sheets - Other Foods
USDA Foods in Schools Product Information Sheets - Fruits
USDA Foods Processing Templates and Forms
USDA Foods in Schools Fact Sheet
USDA Foods Toolkit for Child Nutrition Programs
USDA Foods in Schools Photo Contest
USDA Foods in Schools Foods Product Information Sheets - Meat/Meat Alternates
FD-064 FNS-GD-2019-0029 Management of Donated Food Inventories at Processors
The Processing Rule Webinar: A General Overview
Disaster Preparedness: The Role of USDA Foods in Disasters
FD-107 FNS-GD-2017-0064 Donated Food Storage, Distribution, and Product Dating
Demystifying the USDA Foods Complaints Process Part 3: Results and Resolution
USDA DoD Fresh Fruit and Vegetable Program: The Basics for Schools
Monitoring Orders, Submitting Changes, and PO Modifications Webinar
Best Practices for the Use of the USDA DoD Fresh Program in the Summer Food Service Program
Demystifying USDA Foods Complaints Part 2: The Saga Continues
FD-104 FNS-GD-2016-0090 Value of USDA Donated Foods for Audits: Revised
FD-137 FNS-GD-2016-0056 Alternative Value Pass-Through System Pilot Project under the Department of Defense Fresh Program
Processing Webinar Series: USDA Foods Order Management and Monitoring, Part 2
Processing Webinar Series: USDA Foods Order Management and Monitoring, Part 1
Applying the USDA Foods Complaint Process
Demystifying the USDA Foods Complaint Process Part One
Finding and Creating School Recipes for Success with USDA Foods
Creating Healthy Menus Using USDA Foods
K-12 Cooking with USDA Foods
FD-134 FNS-GD-2014-0018 Minimum Inventory Protection Requirements for Processors Participating in the National Processing Program
FD-133 FNS-GD-2014-0011 School Food Authorities Purchasing Produce from Department of Defense Vendors using Section 4 and 11 FFVP Funds
FD-062 FNS-GD-2013-0074 Electronic Receipting for USDA Direct and Multi-Food Shipments (Revised)
FD-129 FNS-GD-2013-0015 USDA Foods Bone-in-Chicken Products
FD-127 FNS-GD-2012-0065 Approval of End Products and Monitoring of End Product Sales
FD-125 FNS-GD-2012-0062 Offering School Food Authorities the Required Value and Variety of USDA Foods, and Efficient and Cost-Effective Distribution
FD-122 FNS-GD-2012-0036 Substitution of Donated Foods in Advance of Purchase and Negative Inventories
FD-119 FNS-GD-2012-0013 Soliciting Bids from Commercial Distributors for End Products
FD-007 FNS-GD-2011-0073 Sales of End Products through Commercial Distributors Indirect Discount and Net Off Invoice
FD-061 FNS-GD-2011-0061 Inbound Cheese to Further Processors (Revised)
Measuring the Ambient Storage Temperature in a Transport Unit Containing Shell Eggs Packaged For The Ultimate Consumer
FD-080 FNS-GD-2011-0007 Guidance in Crediting for, and Use of Donated Foods in Contracts with Food Service Management Companies
FNS Instruction 410-1 Rev. 2 FNS-GD-2010-0049 Claims For Losses of Donated Foods and Related Administrative Losses - Procedures for the State Distributing Agency