Resource | Info Sheets
NSLP USDA Foods Product Information Sheets - Grains

USDA Foods Description - WBSCM ID

Resource | Info Sheets
NSLP USDA Foods Product Information Sheets - Meat/Meat Alternates

USDA Foods Description - WBSCM ID

Resource | Technical Assistance
USDA Foods Recall Preparedness & Response Checklist

This resource provides a checklist of the communication responsibilities related to recalls of USDA Foods before, during and after a recall.

Resource | Info Sheets
NSLP USDA Foods Product Information Sheets - Other Foods

USDA Foods Description - WBSCM ID

Resource | Webinars/Videos
Food Crediting in Child Nutrition Programs - Request for Information

The Request for Information will be available for public comment through April 23, 2018.  The comment period for the Request for Information that was published on Dec. 14, 2017 (82 FR 58792) has been extended from Feb. 12, 2018 to April 23, 2018.

Resource | Webinars/Videos
FNS Buy American Webinar - Nov. 20, 2017

Welcome to the webinar to present the Policy memorandum - SP 38-2017, entitled Compliance with and Enforcement of the Buy American Provision in the National School Lunch Program.

Resource | Technical Assistance
Food-Safe Schools Action Guide

The Action Guide is intended to help you coordinate all aspects of food safety to create a culture of food safety. Think of it as an umbrella that covers many important areas of food safety that need to be considered when serving food in schools. The Action Guide identifies Federal food safety requirements that schools are required to meet, as well as other important areas that should be addressed to have a top-notch food safety program. The Action Guide also identifies the roles that others (e.g., teachers, parents, school nurses) in the school community play in the school’s food safety efforts.

Resource | Technical Assistance & Guidance
Fresh Fruit and Vegetable Program (FFVP) Evaluation - Peer Review Plan

Assesses the Fresh Fruit and Vegetable Program, expanded across the nation by the FCEA, to determine whether children (a) experienced, as a result of participating in the program, increased consumption of fruits and vegetables and (b) made other dietary changes, such as decreased consumption of less nutritious foods.