FNS Documents & Resources

This instruction is intended to clarify allowable variations to child nutrition program food components in order to meet religious needs among Jewish schools, institutions and sponsors. 

Press Release--USDA Unveils Historic Improvements to Meals Served in America’s Schools

This Instruction clarifies the FNS policy regarding the reimbursement of meals and milk served on weekends through the National School Lunch Program, the Commodity School Program, the School Breakfast Program, and the Special Milk Program.   

This Instruction sets forth the policy regarding fees, other than the basic meal charge, assessed against children participating in the National School Lunch, School Breakfast, and Special Milk Programs to support the meal or milk service.

This Instruction sets forth the policy on reimbursement for meals or milk served to continuous school calendar students.  

CACFP funds are provided to assist state agencies through grants and other means to initiate and maintain nonprofit food service programs for eligible children and adult participants in nonresidential institutions that provide care. This Instruction establishes program standards, principles and guidelines for financial management.

The National School Lunch Program and School Breakfast Program provide nutritious and affordable meals to all children. If you are applying for unemployment compensation, your children might be eligible to receive free or reduced price nutrition benefits under these school meal programs.

National Food Service Management Institute (NFSMI) Special Needs Resources

The purpose of this Instruction is to establish and convey policy and provide guidance and direction to the USDA Food and Nutrition Service and its recipients and customers, and ensure compliance with and enforcement of the prohibition against discrimination in all FNS nutrition programs and activities, whether federally funded in whole or not. 

This Instruction sets forth the criteria to be used to determine acceptable grains/breads, the criteria to be used to determine equivalent minimum serving sizes, and examples of foods that qualify as grains/breads for meals served under the food-based menu planning alternatives in all child nutrition programs