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The food service program annual training session is being recorded for later viewing and will include closed captioning. Participants are reminded to mute themselves to prevent feedback. Supplementary training materials have been sent out, which include handouts that serve as resources for reference throughout the program year. These materials feature examples of allowable expenses, required documentation, a procurement fact sheet, a procurement plan template, a menu planning template, and guidance on accurate meal counting. If needed, additional resources can be sent out to participants.
