Program Operations

Published: 5/5/2014 2:54 PM

Accommodating Children Special Dietary Needs

Afterschool Snack Program Monthly Count Form - Area Eligible

After School Snack Program Program Review Form

Afterschool Snack Program Weekly Count Form - Income Eligible

Area Eligible Snack Menu and Production Record

August 2012 Eligibility Manual for School Meals

Biosecurity Checklist

CEO Breakfast in the Classroom Meal Counting and Claiming Procedures Template

Civil Rights

CNIPS Financial Reporting for NSLP

Creating a Hazard Analysis Based on HACCP Principles

Examples of Restrictive Procurement

Final Rule Guidance Presentation- USDA Meal Patterns for the NSLP and SBP

First Choice Procurement Manual for School Foodservice

FNS Instruction 113-1 Civil Rights Compliance and Enforcement

Free and Reduced Meal Application with Instructions

Healthier US

Income Eligible Afterschool Snack Menu and Production Record

Individual Determination Form for RCCIs 2012

Letter to Households - Announcement Letter

Letter to Households - Approval or Denial of Benefits

Letter to Householdl - Notice of Direct Certification

Local Foods Procurement Worksheet

Local School Wellness Policy Comparison Chart

Meals Per Labor Hour 2a

Meals Per Labor Hour 2b

Measuring Success with Standardized Recipes

Menu Planning Template

Offer vs. Serve

Onsite Monitor Review Form

Permission to Share Eligibility Determination with Medicaid

Permission to Share Eligibility Determination with Other Programs

Procurement Training Exercise

Production Record Prototype

Production Record Requirements

Record of Community-Parent-Student Involvement

School Lunch Procurement and Geographic Preference

Specification Worksheet

Template for Developing a School Food Safety Program

Vegetable Subgroup Classification Chart 

Writing SOP's for a Food Safety Program Based on HACCP Principles

 

 

Ruth Ann Nethery
Office of Administration and Support
Division of School and Community Nutrition
500 Mero Street, 23rd Floor CPT
Frankfort, KY 40601
(502) 564-5625
Fax (502) 564-5519