FNS Documents & Resources

This policy memorandum includes important updates to requirements related to accommodating children with disabilities participating in the school meal programs.

Offer versus Serve is a provision in the NSLP and School Breakfast Program that allows students to decline some of the food offered. The goals of OVS are to reduce food waste in the school meals programs while permitting students to decline foods they do not intend to eat. 

The U.S. Department of Health and Human Services, Food and Drug Administration (FDA) published the final rule, Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food Establishments in the Federal Register (79 FR 71155) on Dec. 1, 2014.

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.

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.

This document serves as USDA guidance for the implementation of HACCP-based food safety programs in schools participating in the National School Lunch Program (NSLP) or the School Breakfast Program (SBP).