FNS Documents & Resources

This webinar discusses how to encourage variety in the CSFP Food Package and how to structure and operate your CSFP program to provide the greatest benefit to your clients. 

This webinar will focus on how CACFP operators can identify grain-based desserts, and use this knowledge to plan menus that meet program requirements.

Este seminario web se enfoca en cómo los operadores del CACFP pueden usar la lista de ingredientes de los alimentos para identificar postres a base de granos, y usar este conocimiento para planificar menús que cumplan con los requisitos del programa.

This memorandum provides the fiscal year 2019 Cost-of-Living Adjustments to the SNAP maximum allotments, income eligibility standards, and deductions. Under the Food and Nutrition Act of 2008 COLAs are effective as of Oct. 1, 2018.

This webinar focuses on how to offer whole grains at CACFP sites.

This webinar will help you better understand changes to the new USDA Foods processing regulations. USDA staff will review highlights and answer questions.

Factsheet on the SNAP quality control process and payment error rates. 

During this 1-hour webinar, three SNAP-Ed agency program leaders with experience developing and sharing effective success stories share their methods and recommendations.

As part of their FDPIR monthly food package benefit, Indian Tribal Organizations (ITOs) are able to order fresh in-season produce. In Part II of this series, we discuss when different types of produce are available.

This webinar focuses on cooking nutritious meals and snacks in the CACFP, using methods such as roasting, baking, steaming, sautéing, stir-frying, grilling and more.