FNS Documents & Resources

This final national caseload level ensures that resources are sufficient to provide full food packages to participants throughout the caseload cycle. FNS is allocating final caseload and administrative grants for 2024 to CSFP state agencies, including indian tribal organizations and U.S. territories.

Little is known about the food safety risks associated with the various production methods by which schools prepare and serve food to students. Given this, the Center for Food Safety in Child Nutrition Programs at Kansas State University conducted a study.

Each Action Sheet addresses a specific area of food safety by providing you with background information, action steps that will help you build your framework, and resources for the in-depth information you will need to develop or strengthen that area.

The following videos are available to demonstrate functionality and provide tutorials for specific activities in IFMS. 

This gallery contains handouts such as infographics, brochures, and factsheets on a variety of nutrition education topics developed by the National Council on Aging, U.S. Department of Health and Human Services, and U.S. Department of Agriculture. 

This gallery features links to outside organizations that provide programming, funding, or resources specifically tailored to ITOs. These organizations often link to additional resources and can be a source to help identify partners for future nutrition-related projects or initiatives.

In order to update and streamline policy guidance for CSFP and TEFAP, FNS is cancelling Policy Memoranda FD-138 and FD-141.

El virus estomacal: lo que el personal de la escuela debe saber

"Food Safety Frequently Asked Questions: The Food Safety Modernization Act and its Impact on Farm to School Activities": This document includes common questions related to food safety when purchasing locally grown and raised food products directly from producers as well as food safety considerations for edible campus gardens.

See what fruits, vegetables, proteins, legumes, grains, dairy, soups, and traditional foods are available through FDPIR.