Vendor Manual

Effective October 1, 2015

Table of Contents

Section I: Introduction To WIC

Section II: Vendor Authorization

WIC Vendor Application
2.1
 
Authorization Process
2.2
 
Selection Criteria
2.3
 
WIC Vendor Agreement
2.4
 
Appeals Process
2.5
 
Quarterly Food Price Survey
2.6
 
Inadequate Participant Access
2.7
 

Section III: Training/Checkout Procedures

Vendor Training
3.1
 
Employee Training
3.2
 
Management Information For Cashier Training
3.3
 
Vendor Complaints
3.4
 

Section IV: Vendor Payment:

WIC Check Review
4.1
 
Correcting Errors
4.2
 
Payment Inquiry And Reconsideration Requests
4.3
 
Non-Fatal Errors
4.4
 
Fatal Errors
4.5
 

Section V: Vendor Compliance:

Vendor Monitoring
5.1
 
Program Abuse
5.2
 
Vendor Violations
5.3
 

Section VI: WIC Approved Foods

Infant Formula
6.1
 
Milk Products
6.2
 
Soy Milk
6.3
 
Tofu
6.4
 
Yogurt
6.5
 
Infant Vegetables
6.6
 
Infant Fruits
6.7
 
Infant Meats
6.8
 
Infant Cereal
6.9
 
Hot Cereal
6.10
 
Cold Cereal
6.11
 
Juice, Ready-To-Serve
6.12
 
Juice, Frozen Concentrate
6.13
 
Peanut Butter
6.14
 
Dried Beans and Peas
6.15
 
Canned Beans
6.16
 
Salmon
6.17
 
Sardines
6.18
 
Tuna
6.19
 
Brown Rice
6.20
 
Whole Grain Breads
6.21
 
Tortillas
6.22
 
Whole Wheat Pasta
6.23
 
Cheese
6.24
 
Eggs
6.25
 
Frozen Fruits and Vegetables
6.26
 
Fresh Fruits and Vegetables
6.27
 

Section VII: Appendices Section

A
 
B
 
C
 
D
 
E
 
F
 
G
 
H
 
I
 
J
 
K