CN numbers that appear on the valid list apply to the CN logo and crediting statement only. It is the manufacturer's responsibility to ensure that the product label meets all over federal labeling requirements.
The Menu Planner for School Meals has been revised to reflect the Child Nutrition Programs: Transitional Standards for Milk, Whole Grains, and Sodium Final Rule that was published in February 2022.
Learn more about COVID-19 food safety resources available to FNS program operators including new resources for school nutrition professionals from the Institute of Child Nutrition.
The USDA Agricultural Marketing Service (AMS) will discontinue the requirement for vendors to use high security seals to secure USDA Foods deliveries as of July 1, 2023.
The revised Whole Grain Resource for the National School Lunch and School Breakfast Programs is a comprehensive guide to determine whether a grain product is whole grain-rich or can credit as enriched in school meals.
This training guide provides menu planning ideas, crediting tips, sample menus, and more to show school nutrition professionals how both scratch-made and commercially-prepared smoothies can be offered as part of a reimbursable school breakfast or lunch.
These handouts provide general recommendations on handwashing, cleaning, and disinfecting, to operators of USDA Foods household programs including CSFP, TEFAP, and FDPIR.
A set of three handouts on best practices to help you safely handle and store USDA foods at home.
This memorandum provides guidance regarding continuation of the food safety inspections reporting requirement under the NSLP and SBP for fiscal year 2019.
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.