FNS Documents & Resources

FNS is conducting additional demonstration projects to expand the evaluation of direct certification with Medicaid for both free and reduced price meal eligibility in NSLP and SBP.

This session will provide an overview of the E&T ME from scheduling letter to ME closure, how the state can work best with FNS to have a successful review, best practices in preparing for MEs, and what to expect following the review.

USDA presentations for the NAFDPIR Conference. 

Letter to states from the USDA Secretary to encourage you to help schools in your state keep kids fed despite ongoing challenges associated with the pandemic, ongoing supply chain issues, and labor shortages.

SNAP FY 23 state ME target areas.

This memorandum provides clarification on questions related to the collection of race or ethnicity data now that visual identification of race and ethnicity is no longer an allowable practice in the Summer Food Service Program and Child and Adult Care Food Program.

FNS is targeting the areas of program operation listed, for state SNAP Agency Management Evaluations for the upcoming fiscal year. State SNAP agencies are required to conduct MEs for the target areas in the upcoming fiscal year.  

FNS is targeting the areas of program operation listed, for state SNAP Agency Management Evaluations for the upcoming fiscal year. State SNAP agencies are required to conduct MEs for the target areas in the upcoming fiscal year.  

Each fiscal year, state SNAP agencies must conduct management evaluations in certain project areas within the state. States must schedule and complete these ME reviews and the areas of program operation targeted for the fiscal year by FNS. However, the COVID-19 public health emergency has disrupted state ME activities.

 

This webinar is for states who are currently using, or are interested in applying for, the USDA DoD Fresh Fruit and Vegetable Program in the Summer Food Service Program (SFSP). We share tools and best practices to assist state agencies, SFSP sponsors, and SFSP sites in using their resources to provide fresh fruits and vegetables to SFSP participants during the summer months.