Use a food thermometer to check for the safe minimum internal temperature.
The USDA Foods Nutrition Education Resource Library provides program-specific, nutrition education resources for FDPIR administering agencies.
FDPIR administering agencies are responsible for providing nutrition education to participants. Federal administrative funding is available for these activities, which can include individual nutrition counseling, cooking demonstrations, nutrition classes, and the dissemination of information on how USDA Foods may be used to contribute to a nutritious diet.
The appropriate “And Justice for All” poster is to be prominently displayed in all offices where there is a USDA presence and where it may be read by customers.
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.
The "I Speak" resource document is available to help identify the primary language of non-English speakers.
The Food Distribution Program on Indian Reservations Sharing Gallery is a source of inspiration and sharing of nutrition education materials, recipes, photos, news, grant opportunities, and other resources for Tribes participating in FDPIR.
This gallery features nutrition related grant opportunities that ITOs and FDPIR program operators may be eligible to apply for. Grants are a great way to secure funding to pursue specific nutrition-related projects and initiatives.
This gallery contains cookbooks and recipes that specifically target participants of FDPIR. Resources come from including ITOs, non-profit organizations, and the USDA. Cookbooks and recipes can be used to provide participants with ideas on how to utilize foods found in their FDPIR food package.