FNS Documents & Resources

This is Part One of a three-part webinar series that explains the USDA Foods Complaint Process. In this Dec. 11, 2015, webinar, Andre Orange and Tony Wilkins of the Food Distribution Division provide an overview of the USDA Foods complaint process.

In this Dec. 4, 2014, webinar, Malissa Marsden provides an overview of how to create and modify standardized recipes, and Dayle Hayes shares a variety of available resources from agricultural boards, social media, and school nutrition programs.

This memorandum explains the prohibition on separation by gender during child nutrition program meal service and outlines select circumstances under which gender-based separation may be permissible.

In this Oct. 16, 2014, webinar, Christina Riley of FNS provides an overview of USDA Foods nutrition, and Scott Richardson of Project Bread, Laurie Colgan of the Vermont Agency of Education, and Ed Herrera of the Idaho State Department of Education present school meals recipe resources developed by their organizations.

The purpose of this memorandum is to clarify the recent regulatory changes, and to provide interim guidance for taking additional actions in advance of further regulatory amendments. 

Uniform policy to ensure that recipient agencies receive full credit for commodities provided to the processor.

State agencies apply for reimbursement using Form FSA-21, submitted to the appropriate FNS regional office for approval. 

This memorandum describes how commodity entitlements are determined and allocated to states for meals served in the National School Lunch Program (NSLP) and Child and Adult Care Food Program.

This memorandum establishes the procedure for accounting for rework in the further processing of donated foods.

This memorandum establishes the policy and procedures to compensate offshore destinations for the marine shipping costs associated with further processed end products. Offshore destinations are defined as those state agencies that are not located in the 48 contiguous United States.