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• USDA Memo SFSP 09-26-1995

  Registered Food Service Management Company (FSMC) Reports for the SFSP

• Bridgeport 25-0430

• USDA Memo SFSP 07-2024 and SP 13-2024

  Non-Congregate Meal Service in Rural Areas Questions and Answers

• USDA Memo SFSP 08-2024 and SP 15-2024

  Non-Congregate Meal Service in Rural Areas: Q&As #2

• Grade 8: Jumping Frog of Calaveras County

• Resources for Child Nutrition Programs

  Education and training resources for the U.S. Department of Agriculture's Child Nutrition Programs, including school nutrition programs (National School Lunch Program (NSLP), School Breakfast Program (SBP), Afterschool Snack Program (ASP), Fresh Fruit and Vegetable Program (FFVP), Special Milk Program (SMP), and Seamless Summer Option (SSO) of the NSLP), the Child and Adult Care Food Program (CACFP), and the Summer Food Service Program (SFSP).

• Operational Memorandum No. 12-14

  School Food Service Account Revenue from the Sale of Non-program Foods

• Operational Memorandum No. 30-15

  Guidance on Prohibition of Separation by Gender during Child Nutrition Program Meal Service

• USDA Memo SP 20-2016

  Nonprofit School Food Service Account Nonprogram Food Revenue Requirements

• related-services-communities-of-practice-for-the-2020-2021

• Operational Memorandum No. 25-15

  Administrative Reviews in the School Nutrition Programs - A Proposed Rule by the Food and Nutrition Service

• New IEP/CT-SEDS

  The Connecticut State Department of Education, Bureau of Special Education (BSE), is planning to implement a new Individualized Education Program (IEP) document and the Special Education Data System (CT-SEDS) in the 2022-23 school year. This page will provide up-to-date information, documents and tools to assist in the roll-out of the new IEP.

• USDA Memo SFSP 09-2023

  Approved Levels of Meals for Vended Sites in the Summer Food Service Program

• USDA Memo SFSP 15-2023

  Best Practices for Determining Proximity of Sites in the Summer Food Service Program

• USDA Memo SFSP 14-2023

  Best Practices for Managing Unused Reimbursement in the Summer Food Service Program