Food and Nutrition Service

The U.S. Department of Agriculture (USDA) is working with State Child Nutrition agencies to provide 

safe and flexible meal service to children during the coronavirus (COVID-19) public health emergency. 

Under nationwide non-congregate feeding and meal times waivers, State agencies may allow Summer 

Food Service Program (SFSP) operators to provide more than 1 day’s worth of meals to eligible children 

via a single meal pick-up (by the child or the child’s parent or guardian) or delivery.1, 2 For example, 

a summer meal site may distribute 5 days of meals on Monday morning, providing children with 

breakfast and lunch for the week.

What Meals and Snacks Can Program Operators Claim for Reimbursement per Child, per Day? 

■ Breakfast and lunch; 

■ Breakfast and snack; 

■ Lunch and snack; 

■ Breakfast and supper; 

■ Two snacks; or 

■ Supper and snack.

What Should Program Operators Consider When Deciding How Many Days of Meals To Provide at 

a Time?

■ How long foods may be safely stored before eating. 

■ How long foods can be stored before food quality suffers.

■ Participants’ access to refrigeration and freezer space for the amounts 

of food and milk provided.

■ Food storage space at the summer site and 

on meal delivery vehicles (such as buses or 

food trucks).

■ Whether fewer pick-up 

days and times will 

decrease access to meals 

for some children.

Summer Food Service Program: Providing Multiple Meals at 

a Time During the Coronavirus (COVID-19) Pandemic

1

Nationwide Waiver To Allow Meal Service Time Flexibility in the Child Nutrition Programs, COVID-19: Child Nutrition Response #1, 

https://www.fns.usda.gov/cn/covid-19-meal-times-nationwide-waiver. 2

Nationwide Waiver To Allow Non-Congregate Feeding in the Child Nutrition Programs, COVID-19: Child Nutrition Response #2, 

https://www.fns.usda.gov/cn/covid-19/non-congregate-feeding-nationwide-waiver.

https://www.fns.usda.gov/disaster/pandemic/covid-19

Page 1 FNS-869 June 2020 | USDA is an equal opportunity provider, employer, and lender.
Providing Foods in “Bulk” Packages

Under State-approved non-congregate feeding and 

meal times waivers, Program operators may provide 

bulk food items that contribute to multiple meals 

for children. Program operators can provide menus 

and instructions with the foods to communicate 

to children and their parents or guardians how to 

portion and serve foods at mealtime. For example, 

the Program operator could provide a half-gallon 

of milk, instead of multiple 8-fluid ounces (fl oz) 

cartons of milk, along with a menu showing that an 

8 fl oz (1 cup) serving of milk is part of each breakfast 

and lunch meal.

During the COVID-19 public health emergency, with 

State-approved non-congregate feeding and meal 

times waivers, Program operators are not required to 

provide “unitized” meals.

MEAL PATTERN CONSIDERATIONS FOR 

PROGRAM OPERATORS

■ How menus will be planned to: 

• provide a variety of foods within the meal components 

to ensure meals meet the nutritional needs of children.

• provide no more than half of the vegetables/fruits 

requirement as 100% full-strength juice at lunch 

and supper.*

• ensure nuts and seeds contribute no more than half of 

the meats/meat alternates component at meals.*

• ensure two forms of the same fruit or vegetable are not 

served in the same meal (for example: an orange and 

orange juice, or two oranges).*

■ How “extra” foods will contribute toward children’s 

nutritional needs.

*State agencies may grant waivers for these and other meal pattern 

requirements under specific circumstances. For more information, visit 

https://www.fns.usda.gov/cn/covid-19-meal-pattern-flexibility-waiver.

WHAT FOOD ITEMS MAY BE PROVIDED IN BULK?

■ Foods that normally credit towards reimbursable 

meals under the SFSP.

■ Foods that are recognizable as a meal component 

in a reimbursable meal.

■ Foods that do not require much preparation or 

the addition of other ingredients (aside from 

water) before eating.

Bulk Foods

Food packages containing an amount of food that 

is more than what is required at a single meal under 

the SFSP meal patterns. A bulk food item may provide 

food to be eaten at more than one meal.

Unitized Meals

Meals are considered unitized when meal 

components are provided and packaged in amounts 

for a single meal. For example, a unitized breakfast for 

SFSP might include 8 fl oz (1 cup) milk, 1 serving of 

cereal, and 1⁄2 cup fruit.

CAN FROZEN BULK FOODS BE PROVIDED?

Yes. Frozen foods, which require minimal 

preparation other than heating, may be provided 

as part of meals if they meet meal pattern 

requirements. Providing foods in a frozen state 

may present a safe way to offer perishable foods 

for consumption later in the week (for example, 

4 or 5 days after distribution).

Page 2
Food Amounts

The chart on pages 4-6 shows the minimum amount of foods needed to meet meal pattern requirements 

for breakfast and lunch when providing 3, 4, or 5 days’ worth of meals and snacks. Note that the amount of 

foods needed to meet meal pattern requirements does not always equate to common can and container 

sizes available on the retail market. In these instances, more food than what is required would need to be 

provided if Program operators wish to use retail packages. Program operators would need to round up and 

provide the next full-size container. 

Things To Consider When 

Offering Bulk Food Items Best Practices

Parent Guardian Time and 

Availability

Offering foods that are pre-prepared and do not 

require cooking and chopping.

Age/Developmental 

Abilities of the Children 

Served

Offering fruits and vegetables that are washed, cut, 

and ready to eat.

Literacy Level of Families

Offering foods that require minimal preparation 

before they are served to children. Providing menus 

and instructions using pictures and in the primary 

language spoken at home.

Access to Kitchen 

Appliances and Cooking 

Tools

Offering foods that do not require pots, pans, large 

refrigerators, knives, and other items to prepare or 

store them.

Access to Potable Water Offering foods that do not require the addition of 

water, cooking in water, or washing before eating.

Food Safety Risk

Offering foods that are pre-washed or pre-cooked. 

Providing food safety instructions using pictures and in 

the primary language spoken at home.

Page 3
This is a common 

container size.

Breakfast (B) and Lunch (L): Minimum Amounts of Food Needed for 

3, 4, or 5-Day Distribution

This chart shows how minimum required amounts compare to container sizes commonly available on the 

retail market. Amounts are based on information from the Food Buying Guide for Child Nutrition Programs 

(https://www.fns.usda.gov/tn/food-buying-guide-for-child-nutrition-programs).

3-day 4-day 5-day

Milk 8 fl oz 

Milk (B) 24 fl oz 

(3 cups)

32 fl oz 

(4 cups)

40 fl oz 

(5 cups)

Milk (L) 24 fl oz 

(3 cups)

32 fl oz 

(4 cups)

40 fl oz 

(5 cups)

Total Milk 1 qt plus 2 cups 

(48 fl oz)

0.5 gal

(64 fl oz)

0.5 gal plus 2 

cups (80 fl oz)

Applesauce (23-oz jar) 1⁄2 cup

Applesauce (B) 0.59 jar

(1.5 cups)

0.79 jar

(2 cups)

1 jar

(2.5 cups)

Applesauce (L) 0.59 jar

(1.5 cups)

0.79 jar

(2 cups)

1 jar

(2.5 cups)

Total Jars (23-oz jars) of 

Applesauce

1.18 jars 

(3 cups)

1.58 jars

(4 cups)

2 jars

(5 cups)

Fruit Juice Serving amount varies

Juice, 100% full-strength (B) Breakfast: 1⁄2 cup (4 fl oz)

12 fl oz 

(1.5 cups)

16 fl oz 

(2 cups)

20 fl oz 

(2.5 cups)

Juice, 100% full-strength (L) Lunch: 3⁄8 cup (3 fl oz )

9 fl oz 

(1.13 cups)

12 fl oz 

(1.5 cups)

15 fl oz 

(1.88 cups) 

Total Juice 21 fl oz 

(2.63 cups)

28 fl oz

(3.5 cups)

35 fl oz 

(4.38 cups)

Canned Peaches (16-oz can)   1⁄2 cup

Peaches, Sliced (B) 0.94 can 

(1.5 cups)

1.25 cans

(2 cups)

1.56 cans

(2.5 cups)

Peaches, Sliced (L) 0.94 can 

(1.5 cups)

1.25 cans

(2 cups)

1.56 cans

(2.5 cups)

Total Cans (16-oz cans) of Peaches 1.88 cans

(3 cups)

2.5 cans

(4 cups)

3.12 cans

(5 cups)

Canned Pears (15-oz can) 1⁄2 cup

Pears, Halves (B) 0.85 can 

(1.5 cups)

1.14 cans

(2 cups)

1.42 cans 

(2.5 cups)

Pears, Halves (L) 0.85 can 

(1.5 cups)

1.14 cans

(2 cups)

1.42 cans 

(2.5 cups)

Total Cans (15-oz cans) of Pears 1.7 cans

(3 cups)

2.28 cans

(4 cups)

2.84 cans

(5 cups)

Round up when the amount 

needed is only part of a can. 

For example, provide 4 full 

cans if the amount needed 

is 3.12 cans.

Reminder

Providing a variety of 

foods can help children get 

important nutrients. Look 

for ways to balance the use 

of bulk foods with this best 

practice of providing variety 

during the week.

Reminder

Remember, under SFSP 

meal pattern requirements, 

pasteurized 100% full-strength 

juice may only be used to meet 

up to half of the vegetables/

fruits requirement at lunch 

and supper.

Reminder

1 quart 

of milk

=

4 cups

(32 fl oz)

1⁄2 gallon 

of milk

8 cups

(64 fl oz)

=

This is a common 

container size.

Page 4
3-day 4-day 5-day

Frozen Strawberries (16-oz bag) 1⁄2 cup

Strawberries, Sliced, Sweetened (B) 0.85 bag 

(1.5 cups)

1.13 bags 

(2 cups)

1.41 bags 

(2.5 cups)

Strawberries, Sliced, Sweetened (L) 0.85 bag 

(1.5 cups)

1.13 bags 

(2 cups)

1.41 bags 

(2.5 cups)

Total Bags (16-oz bags) of 

Strawberries

1.70 bags

(3 cups)

2.26 bags

(4 cups)

2.82 bags

(5 cups)

Canned Green Beans (15-oz can) 1⁄2 cup

Green Beans, Cut, Drained, Heated (L) 1.20 cans

(1.5 cups)

1.60 cans

(2 cups)

2 cans

(2.5 cups)

Total Cans (15-oz cans) of 

Green Beans

1.20 cans

(1.5 cups)

1.60 cans

(2 cups)

2 cans

(2.5 cups)

Frozen Broccoli (16-oz bag) 1⁄2 cup 

Broccoli, Florets (L) 0.43 bag

(1.5 cups)

0.57 bag

(2 cups)

0.71 bag

(2.5 cups)

Total Bags (16-oz bags) of Broccoli 0.43 bag

(1.5 cups)

0.57 bag

(2 cups)

0.71 bag

(2.5 cups)

Frozen Green Beans (16-oz bag) 1⁄2 cup

Green Beans (L) 0.52 bag

(1.5 cups)

0.69 bag

(2 cups)

0.86 bag

(2.5 cups)

Total Bags (16-oz bags) of 

Green Beans

0.52 bag

(1.5 cups)

0.69 bag

(2 cups)

0.86 bag

(2.5 cups)

Bread, Whole Grain-Rich (20-oz loaf) 1 slice

Bread, Whole Grain-Rich (B) 3 slices 4 slices 5 slices

Bread, Whole Grain-Rich (L) 3 slices 4 slices 5 slices

Total Loaves (20-oz loaf) of Bread 0.3 loaf 

(6 slices)

0.4 loaf 

(8 slices)

0.5 loaf

(10 slices)

Canned Black Beans (15.5-oz can) 1⁄2 cup

Black Beans (L) 1 can 

(1.5 cups)

1.35 cans

(2 cups)

1.69 cans

(2.5 cups)

Total Cans of (15.5-oz cans) 

Black Beans

1 can 

(1.5 cups)

1.35 cans

(2 cups)

1.69 cans

(2.5 cups)

Canned Refried Beans (16-oz can) 1⁄2 cup

Refried Beans (L) 0.85 can

(1.5 cups)

1.13 cans

(2 cups)

1.41 cans

(2.5 cups)

Total Cans (16-oz cans) of Refried 

Beans

0.85 can

(1.5 cups)

1.13 cans

(2 cups)

1.41 cans

(2.5 cups)

This is a common 

container size.

This is a common 

container size.

Page 5
3-day 4-day 5-day

Canned Tuna, Chunk Style (6-oz can) 2 oz

Tuna (L) 1.14 cans

(6 oz)

1.52 cans

(8 oz)

1.9 cans

(10 oz)

Total Cans (6-oz cans) of Tuna 1.14 cans

(6 oz)

1.52 cans

(8 oz)

1.9 cans

(10 oz)

Yogurt, Commercially Prepared 

(32-oz container) 8 oz 

 Yogurt (L) 0.75 container 

(24 oz) 

1 container

(32 oz)

1.25 containers

(40 oz)

 Total Containers

(32-oz containers) of Yogurt

0.75 container 

(24 oz) 

1 

container

(32 oz)

1.25 

containers

(40 oz)

 oz = ounce; oz eq = ounce equivalent; fl oz = fluid ounces; qts = quarts; gal = gallons

Always round up to the 

next full-size container. For 

example, if the amount 

needed is 1.14 cans of tuna, 

provide 2 full cans.

Reminder

Offering yogurt for 4 days 

allows you to provide a 

32-oz container without 

any extra. If you want to 

offer yogurt for 5 days, you 

could provide one 32-oz 

container plus one 8-oz 

container of yogurt.

Reminder

Documentation of Meal Components 

When providing multiple meals at a time, Program 

operators must continue to maintain documentation 

and menu records that show the served meal 

components and quantities. Program operators 

must keep supporting menu documentation, such 

as labels, recipes, and manufacturer specifications in 

accordance with Program regulations. 

Meal Accommodations

Program operators must continue to provide 

reasonable modifications to Program meals 

or the meal service to accommodate children 

with disabilities.

Food Quality

Distributing 3, 4, or 5 days of meals may present food quality challenges. Below are some tips to 

consider:

For sandwiches and wraps, package bread separately 

from sandwich fillings and provide instructions on how 

parents, guardians, and older children can assemble 

the sandwiches at mealtime.

For pre-made salads, package dressings separately 

from salad greens and provide instructions on how to 

dress the salad at home. 

Avoid stacking meals to prevent damage. Large rolling 

carts can help transport meals in single layers around 

the distribution site. 

This is a common 

container size.

Page 6
Food Safety 

When providing meals, Program operators are encouraged to help parents and guardians identify which 

foods require refrigeration, cooking, or heating for food safety. Examples of strategies include:

■ Labeling foods that require refrigeration or freezing.

■ Providing a list of foods that require refrigeration, freezing, and heating.

■ Sorting foods into two different bags prior to distribution–one for refrigerated and frozen foods and 

another for shelf-stable foods.

■ Planning menus that show the use of more perishable foods earlier in the week and frozen or shelfstable foods later in the week.

In addition, Program operators are encouraged to remind parents and guardians to:

■ Wash hands with soap and warm water for at least 20 seconds before preparing or handling food. 

■ Wash dishes, utensils, tables, and counter tops with hot, soapy water before and after eating food.

■ Refrigerate or freeze meals and milk immediately after pick-up or delivery. 

■ Set home refrigerator temperatures to 40 °F or below, and home freezers to 0 °F or below.

■ Eat perishable food (e.g., prepared chicken, cooked pasta, etc.) earlier in the week. Eat shelf-stable or 

frozen meals (e.g., nut butter, canned foods, and frozen foods) later in the week.

■ Reheat prepared foods, like cooked chicken and cooked hamburger patties, to an internal 

temperature of at least 165 °F for at least 15 seconds. Heat frozen foods according to package 

instructions.

■ Discard leftovers and open containers/packages of refrigerated food within 3-4 days. 

■ Unopened containers of milk are typically safe for up to 1 week after the sell-by date. Look for signs 

of spoilage (for example, a bad smell) before drinking milk.

For more information on food safety,

visit https://www.foodsafety.gov.

Communicating What Makes a Meal

Program operators are strongly encouraged to 

provide parents and guardians and older children 

with a list of the items they are receiving, and 

menus showing which foods, and how much of 

each food, should be served at each meal. When 

possible, Program operators should provide this 

information in multiple languages and use visual 

aids, such as pictures. See examples on pages 8-12. 

Monday Tuesday Wednesday Friday

Eat perishable food (e.g., prepared chicken, 

cooked pasta, etc.) earlier in the week.

Thursday

Eat shelf-stable or frozen meals (e.g., nut butter, 

canned foods, frozen foods) later in the week.

Page 7

Eat perishable food (e.g., prepared chicken, 

cooked pasta, etc.) earlier in the week.
Sample Parent Communication To Accompany Meals 

(5 Days of Breakfasts and Lunches)

What’s

Inside?

These bags include meals for your child. They include 

foods for 5 breakfast and 5 lunch meals.

Store in the refrigerator 

at 40 °F or below

See menus on the back of this page.

Cold Bag:

■ 1 Half-Gallon and 1 Quart Low-Fat (1%) Milk 

(96 fl oz/12 cups)

■ 1 Container Baby Carrots (1⁄2 cup)

■ 1 Container Celery Sticks (1⁄2 cup) 

■ 2 Single-Serve Containers of Low-Fat 

Ranch Dip (1 oz each)

■ Sliced Turkey (4 oz)

■ Sliced Ham (2 oz)

■ Sliced Cheddar Cheese (2 oz) 

■ 1 Mozzarella Cheese Stick (1 oz)

Pantry Bag:

■ 1 Apple

■ 1 Orange

■ 1 Plum

■ 1 Can Mixed Fruit (15 oz) after opening

■ 1 Can Sliced Peaches (16 oz) after opening

■ 1 Box 100% Grape Juice (4.23 fl oz)

■ 1 Box 100% Berry Juice (4.23 fl oz) 

■ 1 Peanut Butter or Seed Butter Packet (1.15 oz/32 grams)

■ 2 Bowls Toasted O’s Cereal (1 oz/28 grams each)

■ 1 Bowl Corn Flakes Cereal (1 oz/28 grams)

■ 1 Blueberry Muffin, Enriched (2 oz/56 grams)

■ 1 Apple Muffin, Whole Grain-Rich (2 oz/56 grams)

■ 10 Slices of Whole Wheat Bread (1 oz/28 grams each)

■ 1 Bag Tortilla Chips, Enriched (1 oz/28 grams)

■ 1 Single-Serve Salsa Cup (3.8 oz/108 grams)

■ 1 Single-Serve Applesauce Cup (4 oz/113 grams) 

■ 3 Mustard Packets

■ 3 Mayonnaise Packets

■ 2 Strawberry Jelly Packets 

■ 10 Utensil Packets

This amount of milk provides 12 servings of milk for 

your child. Each serving is 1 cup. You will have two 

cups of milk leftover. Your child can have the extra 

milk as part of a snack or at another meal.

These cans provide mixed fruit and sliced peaches 

for more than 1 meal for your child. See the menu 

for amounts for each meal. Remember to refrigerate 

canned fruits in a food storage container after 

opening the can.

Serve half of the turkey at lunch on Day 1, and serve 

the remainder at lunch on Day 2. 

=

Page 8

These cans provide mixed fruit and sliced peaches 

for more than 1 meal for your child. See the menu 

for amounts for each meal. Remember to refrigerate 

canned fruits in a food storage container after 

opening the can.
Sample Parent Communication To Accompany Meals 

(5 Days of Breakfasts and Lunches) - Continued

On the 

Menu 5 Days of Summer Meals

WGWhole Grain-Rich

Program operator note: 

Only one serving of grains is required at lunch. 

In this sample menu, an extra serving of grains is 

included for lunch on 4 days. Day 5 includes two 

extra servings of grains at lunch. These extra grains 

are due, in part, to the use of two slices of bread for 

sandwiches and help meet the nutritional needs of 

older children.

Breakfast

1 Cup Milk

1 Apple

1 Bowl Toasted O’s CerealWG

Day 1 Menu

Lunch

1 Cup Milk

1 Orange

1⁄2 Cup Celery Sticks 

Low-Fat Ranch Dip

1 Turkey SandwichWG

Breakfast

1 Cup Milk

1⁄2 Cup Canned Mixed Fruit 

1 Apple MuffinWG

Day 2 Menu

Lunch

1 Cup Milk

1 Plum

1⁄2 Cup Baby Carrots 

Low-Fat Ranch Dip

1 Turkey SandwichWG

Bread

Mayonnaise

Mustard

1⁄2 Turkey

Bread

Bread

Mayonnaise

Mustard

1⁄2 Turkey

Bread

Page 9
Sample Parent Communication To Accompany Meals 

(5 Days of Breakfasts and Lunches) - Continued

On the 

Menu 5 Days of Summer Meals

WG Whole Grain-Rich

Breakfast

1 Cup Milk

1 Box Berry Juice

1 Bowl Corn Flakes

Day 3 Menu

Lunch

1 Cup Milk

1⁄2 Cup Canned Mixed Fruit 

1 Applesauce Cup

1 Ham SandwichWG

Breakfast

1 Cup Milk

1⁄2 Cup Canned Mixed Fruit 

1 Blueberry Muffin

Lunch

1 Cup Milk

1⁄2 Cup Canned Peaches 

1 Box Grape Juice

1 Cheese SandwichWG

USDA is an equal opportunity provider, employer, and lender.

Breakfast

1 Cup Milk

1⁄2 Cup Canned Peaches 

1 Bowl Toasted OsWG 

Lunch

1 Cup Milk

1⁄2 Cup Canned Peaches 

1 Salsa Cup with Tortilla Chips

1 Peanut Butter and Jelly SandwichWG

1 Cheese Stick

Day 4 Menu

Day 5 Menu

Bread

Mayonnaise

Mustard

Ham

Bread

Bread

Bread

Cheese

Bread

Peanut Butter

Jelly

Bread

Page 10
Cold Bag:

■ 1 Half-Gallon and 1 Quart Low-Fat (1%) Milk 

(96 fl oz/12 cups)

■ 1 Container Baby Carrots (1⁄2 cup)

■ 1 Container Celery Sticks (1⁄2 cup) 

■ 2 Single-Serve Containers of Low-Fat 

Ranch Dip (1 oz each)

■ Sliced Turkey (4 oz)

■ Sliced Ham (2 oz)

■ Sliced Cheddar Cheese (2 oz) 

■ 1 Mozzarella Cheese Stick (1 oz)

Pantry Bag:

■ 1 Apple

■ 1 Orange

■ 1 Plum

■ 1 Can Mixed Fruit (15 oz) after opening

■ 1 Can Sliced Peaches (16 oz) after opening

■ 1 Box 100% Grape Juice (4.23 fl oz)

■ 1 Box 100% Berry Juice (4.23 fl oz) 

■ 1 Peanut Butter or Seed Butter Packet (1.15 oz/32 grams)

■ 2 Bowls Toasted O’s Cereal (1 oz/28 grams each)

■ 1 Bowl Corn Flakes Cereal (1 oz/28 grams)

■ 1 Blueberry Muffin, Enriched (2 oz/56 grams)

■ 1 Apple Muffin, Whole Grain-Rich (2 oz/56 grams)

■ 10 Slices of Whole Wheat Bread (1 oz/28 grams each)

■ 1 Bag Tortilla Chips, Enriched (1 oz/28 grams)

■ 1 Single-Serve Salsa Cup (3.8 oz/108 grams)

■ 1 Single-Serve Applesauce Cup (4 oz/113 grams) 

■ 3 Mustard Packets

■ 3 Mayonnaise Packets

■ 2 Strawberry Jelly Packets 

■ 10 Utensil Packets

A Closer Look

Notes for Program Operators About the

Sample Meal Bags for Summer Meals

This example shows food for one 

child for 5 days. However, if you were 

providing food for two children in the 

same household, you could use other 

bulk products, such as 1 gallon plus 

1 quart of milk (with no extra), 1 loaf of 

bread (20 slices), and 4 cans of fruit.

Crediting of sliced turkey can vary depending on the 

Product Formulation Statement or Child Nutrition label. 

Extra fruits and vegetables are provided in these meals. 

Offering extra fruits and vegetables can help kids get 

the nutrition they need each day.

Each bowl of cereal provides an extra 1⁄4 cup of cereal 

per day. However, using 1-oz single-serving cereal 

bowls may be more convenient.

Only 1⁄2 gallon plus 2 cups (16 fl oz) of milk are needed 

to meet meal pattern requirements. However, a quart 

(4 cups, 32 fl oz) may be easier to distribute than two 

8-fl oz cartons.

Page 11

Each bowl of cereal provides an extra 1⁄4 cup of cereal 

per day. However, using 1-oz single-serving cereal 

bowls may be more convenient.

Extra fruits and vegetables are provided in these meals. 

Offering extra fruits and vegetables can help kids get 

the nutrition they need each day.
U.S. Department of Agriculture

Food and Nutrition Service

USDA is an equal opportunity provider, employer, and lender.

FNS-869 | June 2020