Cherokee Nation
Good News! SUN Bucks is Available in Your Location
- Website: Summer EBT Program
- Hotline: 539-234-3265 or 800-256-0671 ext. 5275
- Email: wicsebtc@cherokee.org
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This memorandum supersedes SP 25-2012, CACFP 12-2012, SFSP 10-2012, Disaster Response and provides an overview of ways state agencies, school food authorities participating can respond to situations resulting from damage or disruptions due to natural disasters such as hurricanes, tornadoes, and flood as well as other exceptional emergency situations or man-made disasters. Allows state agencies to designate any appropriate facility, which is providing meals to displaced families who are being temporarily housed elsewhere, as a CACFP emergency shelter during a natural disaster or other emergency situation.
This policy memorandum is the result of activities undertaken to plan a government-wide response to a potential human pandemic and addresses the operation of its USDA food programs during a major pandemic event.
This memorandum clarifies FNS policy regarding the calorie and nutrient requirements for meals planned using alternate menu planning approaches.
The purpose of this memorandum is to provide guidance to WIC state agencies in planning, preparing for and responding to the possibility of a human pandemic.
It has come to our attention that there may be some confusion concerning fluid milk, and how it is offered in reimbursable lunches. Under all menu planning approaches, fluid milk is a separate food component/menu item.
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 memorandum supersedes the Oct. 19, 2005 memorandum on Replacement of Commodities due to Natural Disasters.
This policy memorandum provides clarification regarding the use of WIC program funds and resources to support bioterrorism preparedness.
This final rule also adds a method that allows schools to use “any reasonable approach” to plan menus.