This webinar explains how to be an ideal customer; shares best practices for planning, forecasting, and procurement of USDA Foods; discusses data and inventory analysis and shares tips for planning and ordering.
This webinar provides an overview of minimum requirements from the federal perspective and discusses roles and responsibilities for participating in the USDA Foods Processing Program.
Andre Orange and Tony Wilkins of the FNS Food Distribution Division share real-life examples of USDA Foods complaints as they provide helpful tips on how to handle and prevent these scenarios.
This is Part One of a three-part webinar series that explains the USDA Foods Complaint Process. In this Dec. 11, 2015, webinar, Andre Orange and Tony Wilkins of the Food Distribution Division provide an overview of the USDA Foods complaint process.
In this Dec. 4, 2014, webinar, Malissa Marsden provides an overview of how to create and modify standardized recipes, and Dayle Hayes shares a variety of available resources from agricultural boards, social media, and school nutrition programs.
In this Oct. 16, 2014, webinar, Christina Riley of FNS provides an overview of USDA Foods nutrition, and Scott Richardson of Project Bread, Laurie Colgan of the Vermont Agency of Education, and Ed Herrera of the Idaho State Department of Education present school meals recipe resources developed by their organizations.
In this Dec. 18, 2014, webinar, White House Champions of Change chefs Carlin Breinig, Cyndie Story, and Garrett Berdan share culinary techniques and work simplification methods aimed at producing quality foods in quantity batches. USDA Foods highlighted in the presentation include flavorsome fruits, vibrant vegetables and legumes, and mealtime meats, cheeses, and grains.
Form FNS-57 is used by consignees to report overages and shortages in a shipment and commodities damaged in transit.
State agencies apply for reimbursement using Form FSA-21, submitted to the appropriate FNS regional office for approval.