FNS Documents & Resources

This guide was developed to provide a framework for developing a school food defense plan. Four easy steps, along with tools, are outlined to create a viable plan. 

Washing Produce - Part of a five-video series,  available in English and Spanish, offers “tricks of the trade” to help food service operators keep produce safe and at a high quality.

Temperature Readings - Part of a five-video series,  available in English and Spanish, offers “tricks of the trade” to help food service operators keep produce safe and at a high quality.

Storage Temperatures - Part of a five-video series,  available in English and Spanish, offers “tricks of the trade” to help food service operators keep produce safe and at a high quality.

Ethylene Gas - Part of a five-video series,  available in English and Spanish, offers “tricks of the trade” to help food service operators keep produce safe and at a high quality. 

Ready-to-eat - Part of a five-video series,  available in English and Spanish, offers “tricks of the trade” to help food service operators keep produce safe and at a high quality.

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.

This manual was developed to provide an overview of the recall process for USDA Foods with a focus on school meals programs.