This webinar gives an overview of the rulemaking process, highlights specific regulatory changes and provisions that impact the school meal programs, and provides information regarding resources for the final rule.
This memorandum provides updated guidance on crediting tofu and soy yogurt products in the Child and Adult Care Food Program and extends previous guidance on crediting tofu and soy yogurt products to the Summer Food Service Program, as well as to the infant meal pattern in the Child and Adult Care Food Program.
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.
USDA is implementing regulatory changes to the SFSP that simplify program requirements and improve the customer experience.
These resources provide school nutrition professionals with the knowledge and tools to implement and meet the professional standards requirements within their programs.
A webinar for state agency and school food authority staff focused on the Final Rule: Child Nutrition Programs Community Eligibility Provision — Increasing Options for Schools.
This guidance updates previously issued Questions and Answers to clarify SFSP requirements. It supersedes SFSP 05-2017, Summer Food Service Program Questions and Answers, Dec. 1, 2016.
This map displays census data and can be used for tiering of participating CACFP day care homes and eligibility of SFSP summer sites.
USDA published a final rule in the Federal Register on Sept. 26, 2023, to expand access to the Community Eligibility Provision by lowering the minimum identified student percentage participation threshold from 40 percent to 25 percent.
A variety of trainings are available on the Food Buying Guide for Child Nutrition Programs. Complete the training modules and view recorded webinars to assist in understanding and using the FBG and all its features.