Guia Para El Supervisor Del Sitio
Un adecuado funcionamiento del Programa de Servicio de Alimentos de Verano (SFSP) por sus siglas en inglés para niños es el mayor deseo de todos los patrocinadores y el personal del sitio.
SFSP Site Supervisor's Guide
A smoothly run site for the Summer Food Service Program for children is something that every sponsor and site staff hopes to achieve.
SFSP State Agency Monitor Guide
This guidance is designed to give you, as a monitor for a program sponsor, a working knowledge of the SFSP, and your duties and responsibilities as the sponsor's representative.
SFSP Sponsor Monitor's Guide
This guidance is designed to give you, as a monitor for a program sponsor, a working knowledge of the SFSP and your duties and responsibilities as the sponsor’s representative.
Summer Meals Nutrition Guide
Summer sites play a valuable role in helping children learn, grow, and stay healthy. Check out the SFSP Nutrition Guide to learn how you plan and serve menus with a variety of nutrient-rich foods and beverages, and operate a safe and successful food service.
Administrative Guidance for Sponsors
USDA’s Food and Nutrition Service administers the SFSP at the national and regional levels. Within each state, the program is administered by the state department of education or an alternate state-designated agency. Locally, public or private non-profit organizations that want to “sponsor” the program apply and are approved by the state agency to operate a site.
Programa de Servicio de Alimentos para Niños durante el Verano ¡Hay comida cuando no hay clases!
A Guide To Starting The Summer Food Service Program In Your Community
Stomach Bug Book
2016 Nutrition Guidance for Sponsors
The Summer Food Service Program for Children: 2016 Nutrition Guide for Sponsors was developed to help sponsors plan and serve menus with a variety of foods and beverages rich in nutrients, and operate a safe and successful food service. This guide offers menu planning and nutrition guidance along with sample breakfast, lunch, and snack menus. Also included are food service record-keeping requirements, food buying and storage information, and food safety and sanitation guidance.