FNS Documents & Resources

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 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 gallery features links to outside organizations that provide programming, funding, or resources specifically tailored to ITOs. These organizations often link to additional resources and can be a source to help identify partners for future nutrition-related projects or initiatives.

This webinar provides an overview of the provisions of the Food Distribution Programs Improving Access and Parity Proposed Rule for FDPIR program operators.

This document provides examples of using the rural non-congregate meal service option for the Summer Food Service Program and the Seamless Summer Option in summer 2023

This guidance memo addresses sponsors’ monitoring requirements of its sites and food service operations in the SFSP. This guidance applies to sponsors’ management responsibilities of conducting initial site visits and full reviews of food service, including visits of non-congregate rural meal sites.

Learn more about COVID-19 food safety resources available to FNS program operators including new resources for school nutrition professionals from the Institute of Child Nutrition. 

The USDA Agricultural Marketing Service (AMS) will discontinue the requirement for vendors to use high security seals to secure USDA Foods deliveries as of July 1, 2023. 

This gallery features nutrition related grant opportunities that ITOs and FDPIR program operators may be eligible to apply for. Grants are a great way to secure funding to pursue specific nutrition-related projects and initiatives.

This gallery contains cookbooks and recipes that specifically target participants of FDPIR. Resources come from including ITOs, non-profit organizations, and the USDA. Cookbooks and recipes can be used to provide participants with ideas on how to utilize foods found in their FDPIR food package.