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FCPS Nutrition Services

 

FREE AND REDUCED-PRICE MEAL BENEFITS 

All students at all Frederick County Public Schools can apply for free or reduced-price meal benefits.

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FREE MEALS! SUMMER FOOD SERVICE PROGRAM. JUNE 22-AUG. 31, 2020 

FCPS Food and Nutrition Services will be serving free "to-go" breakfasts and lunches at 19 locations to any child 18 years old and younger.  Free meals are also available for adults older than 18 years old who are enrolled in an educational program for persons with disabilities.

FCPS is waiting to hear if a national waiver to feed all children for free will be extended beyond August 31. More information will be available soon about school meals being offered from Tuesday September 1 through the end of the first semester.

Click below to locate summer meals in Frederick, Maryland

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FCPS Food Safety and Heating Instructions (English and Spanish)

 

FCPS FOOD & NUTRITION SERVICES

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FCPS FOOD AND NUTRITION FAST FACTS

  • FCPS serves approximately 7,000 breakfasts daily.
  • FCPS serves approximately 13,000 lunches daily.
  • Breakfast and lunch are served daily at all schools.
  • 13 schools serve free breakfast to all students.
  • Many schools welcome family members to join students for meals in the cafeteria.
  • All foods served for breakfast, lunch, snacks and supper meet USDA federal guidlines.
  • A variety of a la carte snack items that meet the Maryland Nutrition Standards for All Foods Sold in Schools are available for an additional fee. 

Good nutrition and learning go hand in hand! The Nutrition Services department is made up of a team of food and nutrition professionals that are dedicated to students' health, well being and their ability to learn. We support learning by promoting healthy habits for lifelong nutrition and fitness.

Meals, foods and beverages sold or served at schools meet state and federal requirements which are based on the USDA Dietary Guidelines. We provide students with access to a variety of affordable and appealing foods that meet the health and nutrition needs of students.

 


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