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News and Updates

SY 2014-2015 Verification Information 

Method of Collection and Meal Counting Form

Flexibility: Eligibility Effective Date for Directly Certified Students form

2014-2015 Special Milk Program Policy Statement 

2014-2015 Special Milk Program Letter


The 22nd Annual Coordinated School Health Conference (December 4 - December 6, 2014) agenda and registration information is available at www.healthykidsmo.org.


NSFMI announced the release of a new training resource for school nutrition professionals, “Managing Food Allergies in School Nutrition Programs”

This 6 hour training for school nutrition professionals offers topics that include:

  • All about Allergies
  • Reading and Managing Food Labels
  • Avoiding Cross Contact
  • Promoting Food Allergy Management in Your School

For more information contact NFSMI at [email protected] or 1-800-321-2054.


2014-2015 Application Notes:

  • If your LEA is 6 cent certified only upload the Annual Attestation Statement to the Meal Pattern Compliance Dashboard. Below is the Annual Attestation Statement.
  • If your LEA completed the Civil Rights training for the prior school year, documentation must be uploaded to the Checklist Summary section and the box must be checked indicating the documentation has been submitted to the State Agency. 
  • If your LEA is participating in the Community Eligibility Provision, please refer to the instructions emailed in early June.  ​​Complete the Building Application(s) before the Community Eligibility Provision Schedule section.

Flexibility for Whole Grain-Rich Pasta in School Years 2014-2015 and 2015-2016 

Deputy Under Secretary Thornton Letter

2014-2015 Free and Reduced Price Application and Direct Certification Information and Procedures  

Equipment Assistance Grant


2014-2015 Fresh Fruit and Vegetable


Community Eligibility Provision (CEP) letter  to LEAs including Web Application Instructions


Documents for 6 Cent Certification Compliance can be submitted via the School Food Services web application system.  Instructions for completing and submitting the worksheets are available in a presentation format at the below link: