Date FNS Document# EO Guidance Document # Title
FNS-GD-2020-0071 Fresh Fruit and Vegetable Program during COVID-19: Q&As #2
SP 12-2020 FNS-GD-2020-0037 Fresh Fruit and Vegetable Program during COVID-19 
SP29-2019 FNS-GD-2019-0051 Allocation of FY 2020 Funds
SP16-2018 FNS-GD-2018-0018 Fresh Fruit and Vegetable Program Allocation of Funds for Fiscal Year 2019
SP26-2017 FNS-GD-2017-0022 Accommodating Disabilities in the School Meal Programs: Guidance and Q&As
FNS-GD-2016-0065 Policy Memorandum on Modifications to Accommodate Disabilities in the School Meal Programs
SP55 CACFP26 SFSP18-2016 FNS-GD-2016-0060 Meal Service During Unanticipated School and Day Care Closures
SP53-2014 FNS-GD-2014-0053 Transition of Foods and Foods of Minimal Nutritional Value to Smart Snacks in School Standards
SP42 SFSP17 CACFP11-2014 FNS-GD-2014-0031 Sharing Aggregate Data to Expand Program Access and Services in Child Nutrition Programs
SP35-2014 FNS-GD-2014-0027 Grain Entrees Related to the Smart Snacks in School Standards
SP30-2014 FNS-GD-2014-0022 Determining Eligibility for Two Cent Differential Reimbursement in New Schools
SP33-2012 FNS-GD-2012-0037 Fresh Fruit and Vegetable Program Fees in FSMC Contracts
SP 08-2011 FNS-GD-2010-0042 Teacher Modeling in the Fresh Fruit and Vegetable Program
SP 06-2011 FNS-GD-2010-0039 Use of State Administrative Expense Funds in the Fresh Fruit and Vegetable Program
SP 10-2010 FNS-GD-2009-0080 Fresh Fruit and Vegetable Program Targeted School Selection and Outreach Process
SP19-2009 FNS-GD-2009-0025 Adherence to School Selection Criteria and Outreach to Potentially Eligible Schools
SP 35-2008 FNS-GD-2008-0045 Frequently Asked FFVP Questions
SP 33-2008 FNS-GD-2008-0039 Technical Assistance Information on FFVP Operations
SP 31-2008 FNS-GD-2008-0033 FFVP Nationwide Expansion and Program Operations Resulting from the Food, Conservation, and Energy Act of 2008 (PL 110-234)
SP 16-2008 FNS-GD-2008-0021 Informational Memorandum on the FFVP
SP 16-2008 FNS-GD-2008-0020 Informational Memorandum on the Fresh Fruit and Vegetable Program (FFVP)