Through this data collection effort, FNS seeks to understand the interrelated factors that lead to household food insecurity. Data will be collected in six counties experiencing persistent intergenerational poverty through a study titled Understanding the Relationship Between Poverty, Well-Being, and Food Security.
The collection of information is necessary for people to attend Produce Safety University, a training course designed to help child nutrition professionals identify and manage food safety risks associated with fresh produce.
FNS is conducting this study to establish baseline estimates of household food security status in Puerto Rico.
This collection is a new collection for notification of Produce Safety University annual training to state agencies and nomination of participants to attend Produce Safety University.
This is a new information collection request. This study informs FNS about household food security, health, and well-being among Puerto Rico's population.
FNS will collect information to measure changes in fruit and vegetable purchases and consumption, food security, and perceived diet quality and health status among Supplemental Nutrition Assistance Program participants receiving incentives at point of purchase.
This final rule excludes combat pay from inclusion in the WIC income eligibility determination for deployed service members.
This rule permanently excludes combat pay from being considered as income and eliminates the maximum dollar limit of the dependent care deduction.
When determining eligibility for FDPIR, the proposed rule would permanently exclude combat pay from being considered income and eliminate the maximum dollar limit of the dependent care deduction.
The final rule entitled School Food Safety Program Based on Hazard Analysis and Critical Control Point Principles (HACCP) was published on Dec. 15, 2009, which implemented a legislative provision requiring school food authorities participating in the National School Lunch Program (NSLP) or the School Breakfast Program (SBP) to develop a school food safety program for the preparation and service of school meals served to children.