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The food service program's annual training session is being recorded for later viewing, and plans for closed captioning are in progress. Participants are reminded to mute themselves to avoid audio feedback, with controls in place for the host to assist if necessary. Supplementary training materials, including handouts, have been distributed, featuring essential resources for the program year. These resources comprise examples of allowable expenses, required documentation, a procurement fact sheet, a procurement plan template, a menu planning template, and guidance on accurate meal counting. Participants can request additional copies if needed.
