Washington, D.C. — Today, the U.S. Department of Agriculture (USDA) published the final rule regarding stocking standards for retailers participating in the Supplemental Nutrition Assistance Program (SNAP), ensuring a broader variety of nutritious food is available to SNAP participants at authorized retailers across the country.
Since the beginning of the Trump Administration, the Food and Nutrition Service has taken action on nearly 3,200 retailers regarding current stocking standards, either for failing to meet them upon application or failing to maintain them once authorized. The latter results in disqualification from accepting SNAP benefits.
“To turn the tide on our nation’s health crisis, we need to ensure our nutrition assistance programs emphasize real food first, and that’s exactly what these updates to SNAP retailer requirements will do,” said U.S. Secretary of Agriculture Brooke L. Rollins. “SNAP authorized retailers accept over $90 billion a year, or $236 million a day, in taxpayer dollars—USDA is making sure they’re actually in the business of selling food. And for those retailers who are the only food outpost for miles, I know you will be so excited to serve your customers and communities healthy food.”
“This rule puts real food back at the center of SNAP,” said U.S. Department of Health and Human Services Secretary Robert F. Kennedy, Jr. “I thank Secretary Rollins for her leadership in advancing these commonsense reforms. It demands more from retailers and delivers better options for the families who depend on this program. This administration is committed to working across government to improve nutrition, strengthen accountability, and drive better health outcomes nationwide. This is how we Make America Healthy Again.”
Retailers authorized to accept SNAP benefits must now carry seven varieties of items across four categories of staple foods: protein, grains, dairy, and fruits and vegetables. This change more than doubles the requirement of available foods, emphasizes more whole foods, increases the perishable food requirements, and eliminates loopholes that for too long have allowed retailers to count certain snack foods toward their staple food requirements.
These changes will not only ensure vulnerable families in need have more nutritious options wherever they shop but demand more accountability from retailers who not only have stocked the bare minimum, but have seen the most program violations, including benefit trafficking and other fraudulent behavior.
These updates go into effect Fall 2026, and the Department plans to issue additional guidance to retailers in the coming weeks.
Editors Note:
Current rules state, for SNAP retailers, a store must have a minimum of 36 staple food items that meet certain conditions
Criterion A: Staple Food Inventory
To meet this requirement, a store must have a minimum of 36 staple food items that meet the following conditions:
- Three varieties in each of the four staple food categories.
- Three stocking units for each of the three varieties.
- One perishable variety in two of the staple food categories
Note: store shelves must have these items for sale on a continuous basis.
Staple Food Key Terms
Variety – A distinct food or distinct product type that has a staple food as its main ingredient.
- Main ingredient – Usually, this is the first ingredient of a food product. If the first ingredient is water, broth, or stock, then it’s the second ingredient.
- Distinct product type -Counts as a separate variety even if a product has the same main ingredient.
- Examples:
- Distinct type – Milk and mozzarella cheese sticks both have cow’s milk as its main ingredient, but they count as two separate varieties because they are two different types of products (liquid milk vs. cheese).
- Same type -Chocolate milk and regular milk are counted as only one variety because they are both liquid cow milk.
- Examples:
Stocking unit – The package that a product is usually sold in, such as a can, bunch, box, or bag.
Perishable foods – Fresh produce, frozen or refrigerated items, or any food items that would spoil or significantly deteriorate in quality within three weeks if stored at room temperature.
Criterion B: Staple Food Sales
To meet this requirement, a stores staple foods must equal more than half (be greater than 50%) of a store’s total gross retail sales.
Specialty stores, such as butcher shops or fruit and vegetable stands, that do not sell enough foods in all four staple food categories often qualify under Criterion B.
Other Retailer Eligibility Considerations
Need for Access: Stores that don’t meet Criterion A or Criterion B are still considered for authorization if they are in an area where SNAP clients have very limited access to food.
Restaurants: Generally, SNAP participants can’t redeem benefits at restaurants. A firm is considered a restaurant if more than 50% of the total gross retail sales come from sales of hot or cold prepared foods intended for immediate consumption. Only restaurants located in a state that operates the Restaurant Meals Program (RMP) can participate in SNAP.
Co-Location: When multiple firms operating at the same location meet certain conditions, FNS will consider them a single firm when determining eligibility for SNAP authorization.
Retailer Eligibility Resources
- How do I apply?
- Criterion A and B
- What are Staple Foods?
- Prepared and Heated Foods
- Accessory Foods List
- SNAP Staple Food Requirements Video
- Retailer Training
