Date FNS Document# EO Guidance Document # Title
FD-147 FNS-GD-2019-0099 Policy Cancellation Memorandum
School Nutrition and Meal Cost Study (SNMCS) Webinar Series on Study Findings
SNMCS Webinar Series - School Meal Program Operations
SNMCS Webinar Series - School Meal Costs and Foodservice Revenues
SNMCS Webinar Series - Dietary Intakes of School Lunch Participants and Nonparticipants
SNMCS Webinar Series - Satisfaction with School Meals and Plate Waste
SNMCS Webinar Series - Meeting the Updated Nutrition Standards and the Nutritional Quality of School Lunches
CACFP Trainer’s Tools: Feeding Infants: Handling and Storing Breastmilk and Infant Formula in a Child Care Site
CACFP Trainer’s Tools: Feeding Infants: Supporting Breastfeeding Mothers in a Child Care Site
CACFP Trainer’s Tools: Feeding Infants: Identifying Signs of Hunger and Fullness
CACFP Trainer’s Tools: Feeding Infants: Developmental Readiness for Solid Foods
Food Manufacturers/Industry
CACFP Trainer’s Tools: Overview of the Child and Adult Care Food Program Infant Meal Pattern
SP04 CACFP03 SFSP03-2020 FNS-GD-2019-0088 Meal Service During Unanticipated School Closures
SP20 CACFP07 SFSP06-2019 FNS-GD-2019-0085 Federal Micro-Purchase and Simplified Acquisition Thresholds
SP20 CACFP07 SFSP06-2019 Revised FNS-GD-2019-0086 Federal Micro-Purchase and Simplified Acquisition Thresholds for Procurement in the NSLP, CACFP, and SFSP Procurement Standards
CACFP Meal Pattern Training Worksheets
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 Popcorn, Hominy, Corn Masa and Masa Harina in Child Nutrition Programs
SP01 CACFP01 SFSP01-2020 FNS-GD-2019-0080 CN Information Technology Solutions: Best Practices for Defining the Child Nutrition Programs System Replacement or Upgrade
SP02 CACFP02 SFSP02-2020 FNS-GD-2019-0081 Best Practices for Project Management for the Child Nutrition Programs System Replacement or Upgrade
CACFP Halftime: Serving Vegetables in the CACFP
SP37 CACFP16-2019 FNS-GD-2019-0073 Q&As on the Final Rule Child Nutrition Programs: Flexibilities for Milk, Whole Grains, and Sodium Requirements
SP38-2019 FNS-GD-2019-0074 Meal Requirements under the National School Lunch Program and School Breakfast Program: Q&As for Program Operators
SP39-2019 FNS-GD-2019-0075 Clarification on the Milk and Water Requirements in the School Meal Program
SP40 CACFP17 SFSP17-2019 FNS-GD-2019-0076 Smoothies Offered in the Child Nutrition Programs
SP41-2019 FNS-GD-2019-0077 Salad Bars in the National School Lunch Program and School Breakfast Program
SP36-2019 FNS-GD-2019-0078 Updated School Meal Guidance
Nutrition Standards for School Meals
Building for the Future
CACFP Halftime: Serving Vegetables in the CACFP
Professional Standards
SP34 CACFP15 SFSP15-2019 FNS-GD-2019-0066 Crediting Coconut, Hominy, Corn Masa, and Masa Harina in the Child Nutrition Programs
Tools for Schools: Focusing on Smart Snacks
SP33-2019 FNS-GD-2019-0063 Updated Local Agency Procurement Review Tool for School Food Authorities for SY 2019-2020
SP32-2019 FNS-GD-2019-0061 Buy American and the Agriculture Improvement Act of 2018
Multicultural Child Care Recipes
SP31 CACFP14 SFSP14-2019 FNS-GD-2019-0058 Farm Bill Implementation Memo: Donated Traditional Foods and Civil Liability
CACFP Trainers’ Circle: Interactive In-Person Training
Grow It, Try It, Like It! Fun with Fruits and Vegetables at Family Child Care
SP30-2019 FNS-GD-2019-0052 Requirements for Students Transferring from Provision to non-Provision Schools
Demonstration Projects to End Childhood Hunger
Buy American Fact Sheet
SP29-2019 FNS-GD-2019-0051 Allocation of FY 2020 Funds
CACFP Halftime: Using the WIC Food List to Identify Creditable Foods in the CACFP
FNS-GD-2019-0047 At-Risk Afterschool Care Handbook
FNS-GD-2019-0046 Guidance for Management Plans and Budgets
SP27-2019 FNS-GD-2019-0042 Paid Lunch Equity: Guidance for School Year 2019-20
SP21 CACFP08 SFSP07-2019 FNS-GD-2019-0037 Crediting Shelf-Stable, Dried and Semi-Dried Meat, Poultry, and Seafood Products in the Child Nutrition Programs