Author: Oklahoma. Child Nutrition ProgramsPublisher:
ISBN:
Category : School children
Languages : en
Pages : 86
Book Description
United States Department of Agriculture (USDA) Eligibility Guidance for School Meals Manual
Author: Oklahoma. Child Nutrition ProgramsPublisher:
ISBN:
Category : School children
Languages : en
Pages : 86
Book Description
USDA Eligibility Guidance for School Meals Manual
Author: Colorado. Department of Education. Nutrition UnitPublisher:
ISBN:
Category : National school lunch program
Languages : en
Pages : 64
Book Description
This manual contains information on determining students' eligibility for free and reduced price meals under the National School Lunch Program (NSLP) (including after school snacks and commodity schools) and the School Breakfast Program (SBP). It is also applicable to the Special Milk Program (SMP), for schools that serve free milk to eligible students.
Eligibility Guidance for School Meals Manual
Author: Publisher:
ISBN:
Category : National school lunch program
Languages : en
Pages : 72
Book Description
Eligibility Manual for School Meals
Author: Food and Nutrition Service (USDA)Publisher:
ISBN:
Category :
Languages : en
Pages : 114
Book Description
This manual contains information on Federal requirements regarding the determination and verification of eligibility for free and reduced price meals in the National School Lunch Program and the School Breakfast Program. These provisions also apply to the determination of eligibility for free milk under the Special Milk Program and are generally applicable to the Child and Adult Care Food Program and the Summer Food Service Program when individual children's eligibility must be established. Local school food service operators should also confer with their State agency to determine which procedures and options are followed in their State. This manual replaces the Eligibility Guidance for School Meals Manual issued in August 2001. This updated version reflects changes made as a result of the Child Nutrition and WIC Reauthorization Act of 2004, final and interim regulations, and policy clarifications issued since August 2001. Appended are: (1) Policy Statement; (2) Link to Application Materials; (3) Prototype agreement for Medicaid/SCHIP; (4) Disclosure: What May be Released Chart Update on Electronic Transactions; in the Child Nutrition Programs (May 1, 2007 memorandum); and (5) Verification Tools.
Eligibility Manual for School Meals
Author: Child Nutrition Programs (U.S.)Publisher:
ISBN:
Category : School children
Languages : en
Pages : 107
Book Description
Eligibility Guidance for School Meals Manual
Author: Publisher:
ISBN:
Category : National school lunch program
Languages : en
Pages : 63
Book Description
Guidebook for the Preparation of HACCP Plans
Author: Running a Food Hub: Volume Two, a Business Operations Guide
Author: James MatsonPublisher: Government Printing Office
ISBN: 9780160929847
Category : Business & Economics
Languages : en
Pages : 84
Book Description
This report is part of a multi-volume technical report series entitled, Running a Food Hub, with this guide serving as a companion piece to other United States Department of Agriculture (USDA) reports by providing in-depth guidance on starting and running a food hub enterprise. In order to compile the most current information on best management and operations practices, the authors used published information on food hubs, surveyed numerous operating food hubs, and pulled from their existing experience and knowledge of working directly with food hubs across the country as an agricultural business consulting firm. The report’s main focus is on the operational issues faced by food hubs, including choosing an organizational structure, choosing a location, deciding on infrastructure and equipment, logistics and transportation, human resources, and risks. As such, the guide explores the different decision points associated with the organizational steps for starting and implementing a food hub. For some sections, sidebars provide “decision points,” which food hub managers will need to address to make key operational decisions. This illustrated guide may assist the operational staff at small businesses or third-party organizations that may provide aggregation, marketing, and distribution services from local and regional producers to assist with wholesale, retail, and institution demand at government institutions, colleges/universities, restaurants, grocery store chains, etc. Undergraduate students pursuing coursework for a bachelor of science degree in food science, or agricultural economics may be interested in this guide. Additionally, this reference work will be helpful to small businesses within the food trade discipline.
Composition of Foods
Author: Dennis L. DrakePublisher:
ISBN:
Category : Cereals as food
Languages : en
Pages : 350
Book Description
Author: