Date Document# Title
WBSCM References
Using USDA DoD Fresh in the Summer Foodservice Program
USDA Foods in Schools Product Information Sheets - Vegetables
Delivery Order Status Reports
USDA Foods in Schools Product Information Sheets - Other Foods
USDA Foods in Schools Product Information Sheets - Fruits
USDA Foods Processing Templates and Forms
National Processing Agreement (NPA) Approved Processors
USDA Foods in Schools Product Information Sheets - Grains
USDA Foods E-Letters
USDA Foods in Schools Fact Sheet
State of Origin for USDA Foods
USDA Foods Toolkit for Child Nutrition Programs
USDA DoD Fresh Fruit and Vegetable Program
USDA Foods in Schools Photo Contest
USDA Foods Expected to be Available
USDA Foods in Schools Foods Product Information Sheets - Meat/Meat Alternates
FD-064 Management of Donated Food Inventories at Processors
USDA Foods in Schools Product Information Sheets
The Processing Rule Webinar: A General Overview
Disaster Preparedness: The Role of USDA Foods in Disasters
FD-144, SP 04-2018, SFSP 01-2018, CACFP 04-2018 Market Basket Analysis when Procuring Program Goods and Modifying Contracted-For Product Lists
FD-107 Donated Food Storage, Distribution, and Product Dating
Demystifying the USDA Foods Complaints Process Part 3: Results and Resolution
USDA DoD Fresh Fruit and Vegetable Program: The Basics for Schools
Monitoring Orders, Submitting Changes, and PO Modifications Webinar
Best Practices for the Use of the USDA DoD Fresh Program in the Summer Food Service Program
Demystifying USDA Foods Complaints Part 2: The Saga Continues
FD-104 Value of USDA Donated Foods for Audits (Revised)
FD-137 Alternative Value Pass-Through System Pilot Project under the Department of Defense Fresh (DoD Fresh) Program
Processing Webinar Series: USDA Foods Order Management and Monitoring, Part 2
Processing Webinar Series: USDA Foods Order Management and Monitoring, Part 1
USDA Foods in the National School Lunch Program White Paper
Applying the USDA Foods Complaint Process
Demystifying the USDA Foods Complaint Process Part One
Finding and Creating School Recipes for Success with USDA Foods
Creating Healthy Menus Using USDA Foods
K-12 Cooking with USDA Foods
FD-134 Minimum Inventory Protection Requirements for Processors Participating in the National Processing Program
FD-133 School Food Authorities Purchasing Produce from Department of Defense Vendors using Section 4 and 11 FFVP Funds
FD-062 Electronic Receipting for USDA Direct and Multi-Food Shipments (Revised)
FD-129 USDA Foods Bone-in-Chicken Products
FD-127 Approval of End Products and Monitoring of End Product Sales
FD-125 Offering School Food Authorities the Required Value and Variety of USDA Foods, and Efficient and Cost-Effective Distribution
FD-122 Substitution of Donated Foods in Advance of Purchase and Negative Inventories
FD-119 Soliciting Bids from Commercial Distributors for End Products
FD-007 Sales of End Products through Commercial Distributors Indirect Discount and Net Off Invoice
FD-061 Inbound Cheese to Further Processors (Revised)
Measuring the Ambient Storage Temperature in a Transport Unit Containing Shell Eggs Packaged For The Ultimate Consumer
FD-080 Guidance in Crediting for, and Use of Donated Foods in Contracts with Food Service Management Companies