Food Assistance: Reducing Benefit Overpayments in the Food Stamp Program
(Testimony, 02/01/95, GAO/T-RCED-95-94).
Hundreds of millions of dollars in food stamp benefits are being paid
annually to persons who should not receive benefits or who receive more
benefits than they should. Overpayments have increased in recent years
to the point that in fiscal year 1993, more than eight percent of the
$22 billion in benefits was inappropriately issued. Most of the errors
were due to inaccurate information provided by benefit recipients to
state caseworkers. The Agriculture Department's (USDA) Food and
Consumer Service and many states have initiatives under way to reduce
benefit overpayments. Some states have been so successful in reducing
overpayments that they have qualified for additional food stamp funding
from USDA. Although many factors have contributed to states' success in
reducing overpayments, the single most critical factor seems to be
aggressive pursuit of the error rate problem by food stamp program
managers. USDA has also worked with states to reduce error rates by
granting states waivers to a number of program regulations that tend to
increase the number of errors.
--------------------------- Indexing Terms -----------------------------
REPORTNUM: T-RCED-95-94
TITLE: Food Assistance: Reducing Benefit Overpayments in the Food
Stamp Program
DATE: 02/01/95
SUBJECT: Food stamp programs
State-administered programs
Overpayments
Fraud
Food relief programs
Program abuses
Eligibility determinations
Aid to families with dependent children
Welfare recipients
Welfare benefits
IDENTIFIER: USDA Food Stamp Quality Control System
AFDC
FCS State Exchange Program
IRS Refund Offset Program
Louisiana
South Carolina
New Mexico
Alabama
Texas
------------------------------------------------------------------------
We regret that electronic text of GAO Testimony is not available at
this time.
See the GAO FAQ - Section 2.0 for printed copy ordering information.
The FAQ is automatically retrieved with all WAIS search results or
can be obtained by sending e-mail to: [email protected]