FNS Documents & Resources

Recently, FNS has received a number of questions related to buying local meat, poultry, game, and eggs; this memorandum seeks to clarify the regulatory requirements related to food safety and answer specific questions related to these products with a series of questions and answers.

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.

Update your breakfast menus with these easy-to-prepare USDA standardized breakfast recipes.

Inspired by Team Nutrition’s CACFP Halftime: Thirty on Thursdays Training Webinars, these ready-to-go presentation slides can be used by state agencies, sponsoring organizations, and others to train providers, operators, and menu planners on the CACFP meal patterns.

For children to grow and reach their full potential, it is critical that they have access to nutritious foods and develop lifelong healthy dietary habits.

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.

These worksheets can be used to empower CACFP providers and operators with the knowledge, skills and expertise to implement meal pattern requirements. 

The Food Buying Guide for child nutrition programs has all of the current information in one manual to help you and your purchasing agent buy the right amount of food and the appropriate type of food for your program(s), and determine the specific contribution each food makes toward the meal pattern requirements.

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 colorful posters use photography shot specifically for settings participating in the Child and Adult Care Food Program.