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.
This webinar recording includes detailed information on financial viability, administrative capability, and program accountability in the Summer Food Service Program.
This recorded webinar provides additional information on the requirements for an acceptable SFSP budget and best practices for state agencies’ evaluation of budgets.
This recorded webinar goes into detail about appropriate documentation that can be used for reconciling claims for reimbursement. Included, is one example of how state agencies can use appropriate documentation to conduct reconciliation of a site’s meal counts.
These resources provide school nutrition professionals with the knowledge and tools to implement and meet the professional standards requirements within their programs.
This memorandum and attachment provides guidance regarding the State Agency School Food Safety Inspections Report for the National School Lunch Program and School Breakfast Program for SY 2022-23.
The Professional Standards Summary of Updates flyer provides an overview of the professional standards requirements which consist of hiring standards and annual training requirements for state directors of school nutrition programs, state director of distributing agencies, school nutrition program directors, managers, and staff.
This March 9, 2022 webinar provided an overview of USDA’s SBP, including the benefits of school breakfast, program requirements, and resources for navigating supply chain challenges.
A resource on preserving locally harvested produce in school meals includes information about facility and personnel considerations and product flow and handling.
This guide, provides important information and resources about conducting a mock recall for produce in a school nutrition operation.