FNS Documents & Resources

Esta hoja de consejos fue diseñada para proporcionarles a los profesionales del servicio de alimentos de la escuela un resumen de las guías de Ofrecer versus Servir para el servicio de desayuno.

This tip sheet was designed for school foodservice professionals to provide an overview of Offer versus Serve guidance for breakfast meal service.

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. 

FNS is offering a suite of operational flexibilities that will be available to child nutrition programs for summer 2022 and school year 2022-23.

A webinar for state agencies providing an overview of provisions included in the new Keep Kids Fed Act legislation and Supply Chain Assistance funding. 

A webinar for state agencies about tools available to aid in the transition back to normal child nutrition program operations.

FNS has used its authority under FFRCA to waive certain onsite monitoring requirements for the school meals programs, the Child and Adult Care Food Program, and the Summer Food Service Program, so that programs can to maintain program integrity and support social distancing while providing meals. 

This memorandum includes questions and answers intended to provide clarification on the operation of the Fresh Fruit and Vegetable Program during implementation of alternative child nutrition program operations throughout school year 2021-22 due to the continued novel coronavirus public health emergency.

This memorandum provides Q&As related to the nationwide waivers released for school year 2021-22 and applies to state agencies administering, and local organizations operating, the National School Lunch Program, School Breakfast Program, Child and Adult Care Food Program and the NSLP Seamless Summer Option. 

FNS is extending a waiver of the National School Lunch Program and School Breakfast Program meal pattern requirements to support access to nutritious meals while minimizing potential exposure to the novel coronavirus (COVID–19) this summer.