FNS Documents & Resources

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

The Food Buying Guide for child nutrition programs has all of the current information in one manual to help you and your purchasing agent buy the right amount of food and the appropriate type of food for your program(s), and determine the specific contribution each food makes toward the meal pattern requirements.

This Q&A memorandum is designed to provide an overview of the policies related to the Professional Standards regulations for state and local school nutrition program personnel. 

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 is meant to provide clarification and guidance on policies and procedures for donated food storage and distribution as they relate to product dating.

The purpose of this memorandum is to distribute funding allocations out of the total $25 million provided by the Consolidated Appropriations Act 2017 to state agencies to competitively award equipment assistance grants to eligible school food authorities participating in the National School Lunch Program.

This manual was developed to provide an overview of the recall process for USDA Foods with a focus on school meals programs.

English and Spanish versions of, "The Food Allergy Book: What School Employees Need to Know". Written by NEA Healthy Futures, a nonprofit organization affiliated with the National Education Association. 

This memorandum and its attachment supersede SP-37-2011, Child Nutrition 2010: Enhancing the School Food Safety Program. Attached are questions and answers regarding the school food safety requirements for schools participating in FNS child nutrition programs.

English and Spanish versions of, The Stomach Bug Book: What School Employees Need to Know.