Skip to content - The Official Portal for North Dakota State Government
North Dakota: Legendary. Follow the trail of legends
Go to the Department of Public Instruction Home Page
About DPI DPI Homepage DPI Contact Information DPI Employment opportunities DPI News DPI Forms Search the DPI website

Programs and Services
Academic Standards
Adult Education & Literacy,
   GED Services,
   Displaced Homemakers,

After School Programs
Child Nutrition & Food Distribution
Early Childhood Education
English Language
    Learner Programs

Federal Title Programs
Fiscal Management
Human Resources
Information, Communications &

Management Information Systems
Native American Education
Safe & Healthy Schools
School Counselor Programs
School Finance & Organization
Section 504
Special Education
Supplemental Programs
Teacher and Sch Effectiveness
Testing & Assessment
Title 1 Programs
ND Vision Services/
    Sch for the Blind

ND Sch for the Deaf/Resource
    Center for Deaf and
    Hard of Hearing

ND State Library
State Standards
Education Legislation
Administrative Rules
Frequently Asked Questions
Child Nutrition and Food Distribution Programs New and Hot Items Child Nutrition Programs Training Child Nutrition and Food Distribution Programs Child Nutrtition Partners About the Child Nutrition and Food Distribution Program FNP System Portal Child Nutrition Programs Home Page

Resources for School USDA Food Programs

  • USDA Food Update
  • USDA Food Delivery Information
  • USDA Food Information Sheets
  • "Best if Used By" Guidance PDF icon
  • Processing Information for 2014-2015
  • Cost Analysis and Nutritional Information by Vendor
  • Cargill Kitchen Solutions (Sunny Fresh) PDF icon
    • 40082 WG French Toast SticksPDF icon
    • 40174 Frittata with CheesePDF icon
    • 40184 Turkey Sausage and Cheese Skillet FrittataPDF icon
    • 40635 Scrambled Egg Patties PDF icon
    • 40710 Grilled Egg Patties PDF icon
    • 40827 Pre Cooked Scrambled Eggs PDF icon
  • Pilgrim's Pride PDF icon
  • Asian Food Solutions PDF icon
  • Monthly USDA Food Ordering Availability PDF icon
    **Note:  The availability of USDA foods is an estimate.  There is no guarantee foods will be available at any given time
  • Monthly Survey Schedule 2015-2106 PDF icon
  • Frequently Asked Questions About USDA Foods
  • USDA Website Information
    • SY2015-16 USDA Foods Available PDF icon
      USDA publishes a list of available Foods for each school year.  Please note that the foods expected to be available for NSLP schools, other Child Nutrition programs, and NSIP/AAA participants during a given school year or fiscal year may change later in the year depending on market conditions, demand, and price.  Each school district should check with its State Distributing Agency to ensure the availability of a certain USDA Foods, allocation for group A foods designating specific availability, outlet, and entitlement or bonus status.
    • USDA White Paper (External Link)
      USDA has developed a “White Paper” providing an overview of the USDA School Food Program. It addresses basic information about legislative authorities, funding sources, product quality, and Food purchases and deliveries.
    • USDA Food Fact Sheets (External Link)
      This page provides links to the newly formatted and updated USDA Foods Fact Sheets developed for USDA Foods expected to be available for schools and institutions participating in the National School Lunch Program (NSLP). The fact sheet now provides food safety guidance and expanded nutrient data that are key to planning healthy school meals that support the Dietary Guidelines and MyPyramid recommendations. For each "Food Category" users may view and print individual fact sheets or all fact sheets that are arranged either alphabetically by USDA Food title or numerically by USDA Food code.
    • USDA Recipes for Schools (External Link)
      These updated recipes from the 1988 Quantity Recipes for School Food Service and the 1995 Tool Kit for Healthy School Meals reflect the changes made in the newest edition of the Food Buying Guide for Child Nutrition Programs. Revised recipes have been standardized, edited for consistency, and updated with Critical Control Point (CCP) information from the 2003 Food Code supplement. At present, the recipes are available only on the Web--from NFSMI, Healthy School Meals Resource System, and Team Nutrition. The recipes are scheduled for distribution to School Food Authorities on CD-ROM during Summer 2006 by USDA/FNS.
      Food safety information is based on the Food and Drug Administration (FDA) 2001 Food Code as supplemented in 2003. The 2003 Food Code supplement dropped the hot holding temperature from 140 °F to 135 °F. Always check your State or local health codes to determine if they are more restrictive.








horizonal rule

Home    |    Programs & Services    |    Resources    |    Grants    |    State Standards    |    Education Legislation

Administrative Rules    |    Links    |    Frequently Asked Questions    |    Site Map   

This site is best viewed with Internet Explorer 7.0 or higher

Get FireFox    Get Google Chrome   Get Microsoft Internet Explorer     Get Adobe Acrobat Reader

Visit the Adobe website for PDF accessibility tools.

Send mail to if you have any questions or comments.

North Dakota Department of Public Instruction
Kirsten Baesler, State Superintendent
600 E. Boulevard Avenue, Dept. 201
Bismarck, North Dakota 58505-0440

Disclaimer Statement