Summer Food Service Program
- Find a SFSP site near you
- 2013 Trainings for New & Prior Sponsors
- Sponsors Interactive Map
- Web Log In Screen
- Online Application Instructions
- Online Claiming Instructions
- Summer Feeding Program (Env) Guidelines for Inspectors
- SFSP Site list for Food Establishment Inspectors
- Food Recovery
- Related Links
- Laws, Regulations & Manuals
- Frequently Asked Questions
- Applications & Forms
- USDA Non-Discrimination Statement
Offer Versus Serve - This course will teach Sponsors and Site Supervisors to implement Offer Versus Serve (OVS) in the Summer Food Service Program (SFSP). It will also describe what children must be offered for lunch and breakfast under the SFSP meal pattern, specify what are reimbursable lunches and breakfasts under OVS provisions, and explain menu planning tips and how to deal with logistical issues when implementing OVS under the SFSP.
Meal Counts and Creditable Meals - This course will review meal counts and creditable meals, review acceptable and unacceptable ways to conduct meal counts, review how to accurately complete meal count forms, review production records, review Child Nutrition Labels and Manufacturer Product Analysis Sheets, and review non-creditable foods and non-reimbursable meals.
Operation Guidelines - This course will review the operation guidelines for Sponsoring Organizations participating in the SFSP, review sponsor responsibilities to assure program accountability, review the SFSP training requirements for sponsor staff, review food and milk documentation, and review the corrective action plan process.
The Summer Food Service Program (SFSP) helps assure that eligible populations have access to nutritious meals during the summer months. When school is not in session, SFSP provides reimbursement to community agencies offering the required continuum of meals. Eligible participants include: children 0 through 18 years of age whose family incomes are less than or equal to 185 percent of the Federal Poverty Guidelines; and to income-eligible adults over 18 years of age who have been determined by a state educational agency to have a disability and who participate in a school-based program for the disabled during the school year. SFSP contracts with schools and other community-based organizations to sponsor the local programs and provide meals that meet established guidelines. By increasing the nutrient intake of program participants, SFSP reduces their risk for health problems and enhances their learning capacities. The program also improves the quality of the summer programs offered in areas of economic need.
The SFSP is administered by the Missouri Department of Health and Senior Services and funded by the U.S. Department of Agriculture.
To become a SFSP sponsor follow the instructions in the application packet under Applications and Forms.
- 2012 Show Me Summer Food Newsletter
- 2011 Show Me Summer Food Newsletter
- 2010 Show Me Summer Food Newsletter
UPDATED! The Creditable Food Guide has been updated.
The Creditable Foods Guide defines allowable food items in each of the food categories or components. Questionable food items are listed with an explanation of their creditability. Further discussion is provided in the question and answer section. To qualify as a reimbursable meal, food items must be creditable or allowable as well as being served in the correct quantity.
The 2013 Edition includes updates and new information for CACFP and the Summer Food Service Program (SFSP):
- Additional food items by component grouping
- Milk Component Meal Pattern changes
- Grains/Breads Weight Table Groupings
- CACFP Food Charts
- Family Style Meal Service
- Purchasing Food in Child Nutrition Programs
- Commercially Processed Food Documentation and more!
The 2013 Creditable Food Guide can be downloaded to view or print.
Due to the proposed CACFP meal pattern changes expected in the near future, printed copies will not be provided by Bureau of Community Food and Nutrition Assistance.