FNS Documents & Resources

FNS is seeking public comment on its intent to ask the Office of Management and Budget to extend approval of the information collection under OMB approval #0584-0654 from Jan. 31, 2022 until Aug. 27, 2023.

The National Survey of WIC Participants (NSWP) study series is designed to describe state and local agency characteristics, examine participants’ characteristics, assess participants’ experiences with WIC, and estimate improper payments resulting from certification errors in WIC. The study is conducted approximately every 10 years, and the current study is the third iteration (NSWP-III) in the series. 

The following report addresses actions taken by FNS to comply with the Consolidated Appropriations Act 2021 which directed USDA to establish a Task Force to study measures to streamline the redemption of WIC benefits in a manner that promotes convenience, safety, and equitable access to WIC supplemental foods for participants in the WIC program.

The Further Extending Government Funding Act of 2022 directs USDA to extend through the second quarter of fiscal year 2022 the temporary increase in the WIC Cash-Value Voucher/Benefit for fruit and vegetable purchases. The increased amount applies to all women and children participants and aligns with recommendations by the National Academies of Science, Engineering and Medicine.

This resource discusses the best practices associated with handling fresh produce in schools, and includes information throughout the purchasing and receiving, washing and preparation, hand hygiene, serving, and storage of fresh produce. The resource also includes recommendations for specific fruits and vegetables. 

This resource provides information about food safety issues in school gardens. It addresses topics such as site selection, materials, cand water use; chemical and fertilizer use; compost and manure use; growing and harvesting produce; using school garden produce in your school meals program and addressing community donations. 

A resource titled "Ensuring Traceability of Fresh Produce" outlines the responsibilities of school nutrition professionals, distributors, school gardens and farm and produce cooperatives in terms of traceability for fresh produce. 

A fact sheet, with information about handling fresh produce on salad bars, includes information for preparation and set up, temperature control, supervision and clean up. 

Fact sheets, with information about handling fresh produce in classrooms, are available for both school nutrition staff and teachers and aids. 

This resource provides information about fresh produce distribution operations and food safety practices. The resource outlines background information, definitions, steps and questions to ask during a fresh produce distributor visit and specific food safety discussion topics.