FNS Documents & Resources

This policy memorandum provides guidance to improve outreach and streamline certification in WIC. It outlines current flexibilities and new policy for certification documentation options and aims to reduce WIC staff and participant burden.

This memorandum informs stakeholders on the progress made by FNS in updating the food crediting system for all child nutrition programs. This is a first step towards improving the crediting system to best address today’s evolving food and nutrition environment and meet the needs of those operating and benefiting from the CNPs.

This memorandum provides guidance for all state agencies administering WIC related to the issuance, acceptance, and confirmation of Verification of Certification when a WIC participant moves from one service delivery area to another, particularly in the case of participants that move from one state to another.

The Nutrition Standards in the National School Lunch and School Breakfast programs final rule was published on Jan. 26, 2012. The final rule requires that fruits and vegetables be offered as separate meal components in the National School Lunch and School Breakfast programs.

Attached are the Revised Meat/Meat Alternates and Milk charts of the Food Buying Guide for Child Nutrition Programs for the National School Lunch and School Breakfast Programs.

This policy memorandum outlines the requirements for the revised WIC Advance Planning Document process and provides additional guidance to state agencies that are interested in the transfer of a SAM system.

This policy memo provides clarification of several program requirements regarding certification and monthly food benefits issuance cycles and reporting monthly participation on the WIC Financial Management and Participation Report (FNS-798).

The VENA Guidance is intended to guide WIC state agencies in developing policies and procedures related to all aspects of nutrition assessment.

The recipes from the 1988 Quantity Recipes for School Food Service and the 1995 Tool Kit for Healthy School Meals were revised using updated yields from the Food Buying Guide for Child Nutrition Programs and using the 2005 Food Code for the Hazard Analysis Critical Control Points.