FNS Documents & Resources

The recipes from the 1988 Quantity Recipes for School Food Service and the 1995 Tool Kit for Healthy School Meals were revised using updated yields from the Food Buying Guide for Child Nutrition Programs and using the 2005 Food Code for the Hazard Analysis Critical Control Points. 

This memorandum provides guidance to state agencies regarding the treatment of National Flood Insurance Payments in determining the eligibility of households for participation in FDPIR, CSFP or TEFAP.