FNS Instruction 796-2, Revision 4: Financial Management - CACFP
This memorandum provides best practices for establishing a single application process for experienced program operators providing year-round meal services to at-risk children in low-income areas.
USDA continues to work with state child nutrition agencies to offer flexibilities in response to public health needs while still promoting nutritious meals during the coronavirus (COVID-19) pandemic.
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.
This report identifies practices pilot state agencies and household; program operators used to implement and administer the at-risk afterschool meals component of CACFP, challenges they encountered, and solutions they developed.
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.
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.
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
This Instruction clarifies the Food and Nutrition Service policy regarding the use juice products in the child nutrition programs.
This Instruction outlines the policy for food substitutions and other modifications in the meal patterns necessary to meet the dietary requirements of program participants with handicaps and with other special dietary needs.