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https://cnp.sde.ok.gov/CACFP

Child and Adult Care Food Program (CACFP) Training Manual Workshop

Fiscal Year 2021

2

Consultants’ Territories

►Get to know your consultant ►Call for technical assistance ►Call State Office with questions

at 405-521-3327

►CACFP@sde.ok.gov

3

Integrity

• All Administrative Reviews conducted for

2020-2021 will be unannounced.

• If declared Seriously Deficient through the

Administrative Review, an institution representative must attend CACFP Training (as part of corrective action) at the SDE within 60 days of the exit conference.

• CACFP Manual Training will be offered

monthly at the SDE. Currently 2nd Tuesday

• f the month, (some exceptions)

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5

ALL CACFP RECORDS MUST BE READILY AVAILABLE FOR REVIEW AT THE INSTITUTION AT ALL TIMES

https://cnp.sde.ok.gov/CACFP

• Application &

Agreement

• USDA Website
• Rates/Eligibility

Scale

• Food Buying

Guide/Crediting Handbook

• Resource Library
• USDA Memos
• Training

Manual

• Interactive

Forms

• Training Calendar
• Access to Claims

6

FEDERAL FISCAL YEAR OCTOBER 1 – SEPTEMBER 30

7

Online Application & Agreement

• Update as changes occur
• Institutions contracting food services

must submit contract to SDE annually

• Institutions contracting for services must

have the contract approved by SDE before going to bid

• Institutes must submit a budget
• CACFP Application training will be
• ffered monthly at the SDE. Currently

1st Tuesday of the month, (some exceptions)

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9

10

11

12

13

SDE WILL UPLOAD ALL FORMS

14

CACFP@sde.ok.gov

All Institutions Must Be

Per 7CFR 226.6(b)(1)(xviii)

►Viable

• Financially viability and financial

management

• Adequate financial resources to operate on

a daily basis, pay bills during interruptions

►Capable

• Administrative capability
• Staffing is adequate
• Ability to manage operation compliance

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P-38

All Institutions Must Be (Cont)

►Accountable

• Program Accountability
• Institution Oversight

Costs are for program authorized expenses Operations - Training and monitoring Record-keeping

►Centers/Sponsors that were SD in the

previous fiscal year will be required to fill

• ut a VCA before their online application can

be approved.

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Basic Responsibilities

• Eligibility

Documentation

• Record Keeping
• Menus as Served
• Training Records
• Civil Rights Training
• Compliance

Monitoring

• Infants
• Contracting with

Outside vendor/any part of CACFP

• At-Risk Meal

Program

• Multi sited Program
• Inventory (optional)
• Any other Required

Records

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P-7-10

State Auditor Documents

If you are up for review, we will need copies of ALL paperwork, receipts, documents, etc. for the month of the CACFP review including documents from the day of the meal observation – enrollment forms, attendance, etc. YES! A COPY OF EVERYTHING

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19

P-24

Family-Size & Income Application (FSIA) and Enrollment Form

• The Center MUST NOT complete the

FSIA for parent

• The Center MUST distribute and obtain

NEW APPLICATIONS EVERY YEAR

• The application MUST be on the current

year form

• Parents are NOT REQUIRED to

complete the INCOME section of the FSIA

20

P-12, 14

Family-Size & Income Application (FSIA) and Enrollment Form (cont)

• The enrolled child(ren)’s name, date(s) of

birth, normal days & hours of care, and meals received ARE REQUIRED to be filled out and MUST be completed, signed and returned by the parent/guardian

• Federally-funded Head Start programs can use
• ld enrollment form. The combined form does not

have to be used

• Two types of approval:

‒Categorical ‒Family-size and income

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P-12-14

FSIA Categorical Eligible

• Full name of enrolled child(ren)
• Case number (must be Oklahoma

number):

‒SNAP = A, B, C, D, H, J, or T plus

6 to 9 digits

‒TANF = C or H plus 6 to 9 digits ‒FDPIR = Usually a SS# but can be

• ther

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P-12, 24-25

FSIA Categorical Eligible

• Center CANNOT put Case # number on

FSIA.

• Electronic Benefit Transfer (EBT)

number indicates the family may only be receiving day care assistance not SNAP, TANF, or FDPIR benefits.

• Child may receive day care subsidy even

if household does not qualify for meals.

• Adopted foster child may still receive

child care benefit.

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P-12, 15, 17

FSIA Categorical Approval

• One SNAP or TANF number per household

will qualify all children

• Signature of adult household member
• If FSIA contains case number AND income,

DISREGARD the income, go by the case number only, and approve the application as FREE

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P-12

Foster Children

• Foster children are categorically eligible.
• Include name of foster child included with other

children in the household.

• ‘X’ the box to indicate ‘foster.”
• Only child’s personal income is included on family’s

application, not foster payments.

• An adult household member must sign.

Automatic eligibility of foster child DOES NOT mean automatic eligibility for other children in household.

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P-12, 20, & 27

FSIA Income Eligibility Approval

• Name(s) of all enrolled children in top

section of the application

• Name(s) of ALL other household

members in Part 2

• If household member has no income, check box
• Must be MONTHLY GROSS (before taxes)

►Signature of an adult household member ►Last 4 digits of social security number or

check the box indicating there is none

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P-13, 26, 32, 239

FSIA Monthly Income

• The NEW application &

enrollment form request the income to be listed MONTHLY

• If a member of the household

reports their income other than monthly, contact the household to

• btain the monthly income

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Income Conversion for Applications in Other Languages

ANNUAL:

• Weekly x 52
• Every 2 weeks x 26
• Twice/Month x 24
• Monthly x 12

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P-13

FSIA Approval

• Incomplete applications MUST NOT be

approved.

• Incomplete applications must be “denied.”
• If required information is missing, non-readable,

questionable, or inconsistent:

• Contact household
• Document conversation
• Return FSIA if signature is missing
• Must resolve inconsistencies before approving
• FSIA must be approved at face value.

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P-13-14

No Income Reported?

• For any person without income, they are still to be

listed on the application and the NO INCOME box must be checked or $0 needs to be written in the income section. An N/A or an X to mark out that section means they do not qualify

• If the Center/Sponsor has knowledge or available

information the household has intentionally misreported income by leaving the income fields blank and checking the NO INCOME box, the Center/Sponsor must verify the household’s application for cause.

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FSIA Approval

Each FSIA must contain approval signature from the determining official designated by the Center/Sponsor and the date to be valid.

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P-16

Effective Date of FSIA

Flexibility of effective date:

► Date the parent signs the FSIA ► Date the institution official

signs the FSIA

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P-14

Definitions

►DETERMINING HOUSEHOLD SIZE -

Page 15-16

►DETERMINING HOUSEHOLD

INCOME - Pages 16-19

►INCOME EXCLUSIONS - Page 20

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Military Exceptions

Military benefits received in cash must be considered income, with exceptions:

• Family Subsistence Supplemental Allowance (FSSA)
• Privatized Housing
• Operation Enduring Freedom
• Military Combat Pay
• Earned Income Tax
• Agent Orange Compensation
• Veterans’ Educational Assistance (GI Bill)
• Deployment Extension Incentive Pay (DEIP)

P-17-18

Head Start Eligibility

Public Law 110-134

• All children enrolled in federally-funded Head

Start have automatic FREE eligibility (not

• ther children in household)
• Head Start enrollment form DOES NOT

replace CACFP enrollment form unless it contains same required information

• Head Start CACFP enrollment form is the old

enrollment form used in years past. The combined form is not required for Head Start.

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P-32-33, 232

CACFP Rosters

Use a separate roster for each category:

►Free

• Children approved as Free on an FSIA
• r Head Start Federally-Funded

Enrollment form

►Reduced

• Children approved as Reduced on an

FSIA

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P-31, 34-36

CACFP Rosters (Cont.)

►Not Eligible

• Children not approved for Free/Reduced
• n an FSIA

OR

• No application was turned in at all

‒List all children on appropriate roster

The total number of Free, Reduced, and Not Eligible from the rosters are reported on the Claim, under Participation Data

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P-31

Record Keeping

All forms must be maintained DAILY, by month, at each site for any institution participating in the CACFP.

ALL RECORDS MUST BE KEPT ON SITE AT THE LOCATION APPROVED ON THE INSTITUTION’S APPLICATION

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P-38

Record-Keeping Forms & At-Risk

• If center has Regular Meals and At Risk Meals,

separate records must be kept

• Check appropriate box to indicate if the Menu as

Served or other form is At Risk or Regular Meals

• At-Risk Meals are only allowable during the

regular school calendar year.

• Spring Break is allowable
• Christmas Break is allowable
• Summer break is NOT Allowable

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Record Keeping Forms

• Daily Attendance Record (Pg. 41)
• Arrival and Departure Times (PG 43)

‒Daily arrival and departure times highly

recommended if institution is approved for more than three meal services

‒Institution must ensure no more than three

meals per child are claimed daily NOTE: SDE is allowed to review DHS Time- in/Time-Out forms at any time.

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Record Keeping Forms (Cont)

• Meal Count Worksheet (Pg. 44-45)
• Daily Record of Meals Served – DROMS

(Pg. 46-47)

‒DROMS highly recommended if institution is

approved for more than three meal services

‒DROMS may be used for both attendance and

meal count worksheet

‒Institution must ensure no more than three

meals per child are claimed daily

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DROMS Example

42

Record Keeping Forms (Cont)

Food-Purchasing Form Must be used

to itemize all receipts for the month unless purchased from a food vendor or meals are contracted – Original and the entire receipt must be attached – Any items that does not count towards a reimbursable meal must be put in the non reimbursable section of the form

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P-48-49

Donated Products

• Donated food and milk can no

longer be served as part of a reimbursable meal

• Donated items can be served
• nly as an EXTRA

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Expenditure/Reimbursement Worksheet

Summary report of all allowable CACFP expenditures/ reimbursements ‒Administrative & Food Service Labor

• Center cannot charge off more than

approved in the online application budget or MORE than the employee is being paid

‒Food Purchases ‒Nonfood purchases ‒Miscellaneous expenses

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P- 50-52

Allowable Expenditures

• All expenses charged off to CACFP, must

be in the Budget section of the online application and approved by our office

• Items that are used for the entire center like

paper towels, must be pro-rated the cost ONLY items or services solely used for CACFP purposes can be charged off to the program

46

Unallowable Expenses

47

• Diapers
• Candy/Soda
• Paper Towels for

bathroom & classroom

• Holiday decorations
• Food served non-

program persons

• Coffee, tea, creamer
• Classroom activities

and toys

• Items that DO NOT meet

meal pattern requirements

(i.e. cookies, donuts, non-CN labeled products, etc.)

• Items not claimed for

reimbursement

• Personal purchases
• Toilet paper
• Facial Tissue

P-82

Multisited Centers - Adding Sites

Before a Sponsor can add any sites, the following documentation must be submitted to the State Agency:

• New Site Add Form
• License or documentation from DHS

if license is not required

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P-272

Multisited Centers Adding Sites (cont)

• Unaffiliated Site Agreement, if

applicable (Pg. 273-275)

• For Private Nonprofit Unaffiliated Sites Only: Each

site must have its own 501(c)(3) form submitted

• Check National Disqualified List

(NDL) website documentation (Pg. 271)

• Required documentation for At-Risk

Sponsors

• Area map, low-income report data, etc

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Multisited Centers Removing Sites

If a Sponsor is planning on removing a site from their application, the REMOVE SITE form must be filled out and submitted to our office to be removed.

50

Multisited Centers Monitoring Requirements

►Two methods in which a Sponsor can

conduct reviews

• Conduct one announced and two

unannounced reviews

• Review Averaging – average of 3 reviews

per provider per year

► New facilities must be monitored prior to

beginning CACFP operations

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P-286; 284-285

Claims

• The center/sponsor has up to 60

days to submit a claim

• Payment Notices should be kept
• n file
• Monthly Record Keeping

Checklist helps insure all monthly records are completed

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P-53-57

Claim Revisions

New process:

• Fill out CACFP Claim Revision

form located in the Resource Library

• A justification on why the claim is

being revised

• Send documents to State Agency

by fax or email before the revision will be granted

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(This list is not all-inclusive)

• No Records
• Family-Size & Income Application Errors
• Roster Errors
• Claiming more kids than in attendance
• Meal Counts not properly maintained/incorrect

numbers

• Records/Documentation does not support the

claim

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Administrative Errors That Can Cause an Overclaim

Administrative Errors That Can Cause an Overclaim (Cont)

• Food items indicated as being served on the Menu as

Served form but receipts do not support or show enough of the food item was purchased and inventory was not being maintained ─Example: Milk

• Sharing receipts with another center
• Claiming Program Adult meals (Only Child meals can

be claimed at a daycare center)

• For Profit Centers: Claiming meals when 25% F/R or

Title XX requirements are not met

55

OTHER REQUIRED DOCUMENTS

56

Building for the Future

• All institutions must complete the section

titled Contact Information and then reproduce the Building for the Future Fact Sheet

• All institutions must distribute this fact sheet

to all parents of participating children annually

• Sponsoring Organizations will send to SDE

to upload

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P-61, 252

58

WIC BROCHURE

►Institutions are required to provide WIC information to the parents of children enrolled. ►To meet this requirement, institutions must post the WIC Brochure so that parents can see the information.

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P-62

Inventory

Monthly Record of Inventory:

‒Optional inventory of purchased

foods

‒End-of-Month Milk Inventory

Receipts MUST be available for Review purposes!

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P- 66-68, 253-254

Training

• A CACFP trainer must be designated at each

institution

• Trainer must conduct annual training and

document date, agenda, topics, and signatures of attendees

• Must keep sign in sheet of trainings
• Trainings completed by September 30 each

year and prior to beginning operations

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P-70-71

Trainings (Cont.)

TOPICS MUST INCLUDE:

• CACFP Meal Patterns
• Reimbursement System
• Accurate meal counts
• Claims submissions
• Claim review process
• Record Keeping
• Civil Rights

62

Training Methods

• Conference/Meeting Style
• One-on-one
• Online*
• Self-Paced Curriculum*

*These methods must include documentation of post-training test and benchmarks, e-mail confirmation, questions and answers, and sign in records

63

Additional Trainings

STATE AGENCY TRAININGS

• TRAINING CALENDAR
• Log-in to the CACFP Application & Agreement
• website. The calendar will appear on the left-

hand side of the page under the Resource Library

TEAM NUTRITION

• Webinars are on the 3rd Thursday of every month
• https://www.fns.usda.gov/tn/webinars-and-

training

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Civil Rights Training

►All Staff must be trained on Civil

Rights

►New link in Resource Library under

Trainings & Workshops:

• Read and follow directions for the

Oklahoma Edge/Next Thought Training Module for Civil Rights

• Link - https://osdeconnect.ok.gov/

65

Civil Rights

• Nondiscrimination

statement included on all materials being distributed

• ut of institution
• And Justice for All must

be posted – not required to be in kitchen

• Procedure for filing

complaints

• Civil Rights Training

Civil Rights Complaints— Must be based on area of discrimination:

‒Race ‒Color ‒National Origin ‒Sex ‒Age ‒Disability

66

Nondiscrimination Statement

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national

• rigin, sex, disability, age, or reprisal or retaliation for prior civil

rights activity in any program or activity conducted or funded by

• USDA. Persons with disabilities who require alternative means
• f communication for program information (e.g. Braille, large

print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for

• benefits. Individuals who are deaf, hard of hearing or have

speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339.

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Statement Continued (2)

Additionally, program information may be made available in languages other than English.To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the

• form. To request a copy of the complaint form, call (866) 632-
• 9992. Submit your completed form or letter to USDA

by: mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 0250-9410; fax: (202) 690- 7442; or email: program.intake@usda.gov.This institution is an equal opportunity provider.

68

Civil Rights Attestation

• Centers will not send in or upload Civil Rights

training documentation

• Centers will mark a box Civil Rights

Attestation stating the Center/Sponsor has completed Civil Rights Training

• Civil Rights training documentation is to be

kept at the Center/Sponsor and will be validated during the Administrative Review

69

70

Procurement/Purchasing

All procurement/purchasing transactions must be conducted in a manner providing full and open competition

71

P- 81-118

Procurement Plan All CACFP Institutions must have written procedures for procurement transactions

72

P-100-106

Procurement Plan/Procedures

Must Include:

• Methods of Procurement
• Code of Conduct
• Minority firms, women’s business

enterprises, and labor surplus area firms statement

• Chart of Procedures
• Protest Procedures

►Nonkickback affidavits on all

contracts over $25,000

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P-100-106

Methods of Procurement

►Informal methods

• Micro-purchasing
• Small purchase procedures
• Noncompetitive Proposal

►Formal methods

• Invitation for Bid/Sealed Bids
• Request for Proposal (RFP)

74

P-83-86

Micro-Purchasing

• Aggregate/total per transaction

does not exceed $10,000.00

• Distributed among qualified

suppliers

• No quotes required
• Price must be reasonable

75

P-83

“Spreading the Wealth”

• Program operators may not always

purchase from only one source rather purchases must regularly be made using multiple, available qualified sources

• The products or services may be similar
• r dissimilar purchased at once as a

single, collective unit

76

Small Purchase Procedures

• Purchases under $250,000 per bid or

solicitation.

• Obtain quotes or CHECKING

PRICES (by email, telephone, oral, catalogs, websites)

• Contact at least two sources
• Document price quotes and why you

purchased from a certain supplier?

77

P-83-84

Non-competitive Proposals

►Emergency circumstances ►Item available from one source ►Competition is inadequate

• Awarding agency (SDE)

authorizes noncompetitive proposals

78

P-102-103

Formal Procurement

• Purchases OVER $250,000 per bid
• r solicitation document
• Specifications must be submitted to

minimum of 2 vendors.

• An Advertisement must be placed in

a Newspaper

79

2 Types of Formal Procurement

Invitation for Bid/Sealed Bid:

• The district will award the bid to the vendor

with the lowest price with No Exceptions Request for Proposal (RFP)

• Contract is awarded to who has the highest

points based on a weighted evaluation

• Price alone is not the sole basis for award,

but remains the primary consideration when awarding a contract

80

81

Farm to Child Care

• Distributors
• Farmers
• Farmers markets
• Farm stand
• Local Gardens
• Community Supported Agriculture

82

Contracting for Services

►Institution retains final administrative and

financial responsibility

►No contracting for management

responsibilities:

• Monitoring
• Submitting Claims
• Corrective Action
• Preparation of Application Materials

►SDE must approve contract, written by the

Center/Sponsor, before going out to bid

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P-218

Contracting for Food Service

If your center plans on contracting for Food Service, an agreement between the center and food service provider is required. To receive a copy of the correct contract/agreement, contact our office at 405-521-3327 or CACFP@sde.ok.gov

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P-219-221

Contracting for Food Service

• School is responsible for production records
• School/Vendor documents meals delivered
• Meals served are documented using

Contract Meal Delivery Receipt (CMDR) form

• CACFP institution maintains CMDR form –

This is the Centers Menu as Served record

• School/Vendor bills CACFP institution
• CACFP institution claims reimbursement

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P-218-221

86

Contracting for Food Service

Contracting with a Public School:

►Schools must charge at a minimum:

• Breakfast—Free Reimbursement Rate
• Lunch/Supper—Free Reimbursement Rate + Value of

Commodities + $.07 Incentive

• Snack—Free Reimbursement Rate

►Contracts with schools are good from July 1 –

June 30th. A new contract needs to be

• btained in June

87

P-218-221

CACFP MEAL PATTERNS

88

Meal Patterns in the CACFP

89

Team Nutrition Website for handouts and information for CACFP Meal Patterns and more go to: https://www.fns.usda.gov/tn

Water

Must be offered and made available throughout the day to children Mealtimes: Water is not a part of a reimbursable meal

• May not be served in place of

milk

• May be offered alongside milk

at meals or at snack

90

P-10

Grains Component

91

Whole Grains per Day

• At least 1 serving of grains per day

must be whole grain-rich

• If a child care center only serves

breakfast, the grain must be whole grain- rich

• All other grains must be made with

enriched or whole grain meal or flour, or bran or germ

92

P-151-160

Determining Whole Grain Rich (WGR) Products

• WIC-Approved Whole Grain Food
• The first ingredient is listed as “Whole”.
• The first ingredient can be “water” as long as

the second ingredient is a “whole” grain.

• FDA Whole Grain Health Claim
• Proper documentation from a manufacturer or

a standardized recipe

93

WIC-Approved Whole Grain Food List

94

Whole Grains

• Whole Wheat
• Entire Wheat
• Rye Berries
• Cracked Wheat
• Crushed Wheat
• Whole corn
• Whole Durum
• Whole Grain

Specialty

• Quinoa
• Brown Rice
• Wild Rice
• Oatmeal
• Oat Groats
• Bulgar
• Graham
• Sorghum

95

P-159

Whole Grain Health Claim

“Diets rich in whole grain foods & other plant

foods & low in total fat, saturated fat, & cholesterol may reduce the risk of heart disease & some cancers.” OR “Diets rich in whole grain foods & other plant foods, & low in saturated fat & cholesterol, may help reduce the risk of heart disease.”

96

P-156

White Whole-Wheat Breadsticks

Ingredients: WHOLE-WHEAT FLOUR, water, enriched unbleached wheat flour (wheat flour, malted barley flour, niacin, iron as ferrous sulfate, thiamine mononitrite, enzyme, riboflavin, folic acid), graham flour, sugar, wheat gluten.

97

Is it Whole Grain Rich?

• First ingredient is a

whole grain

• Remaining grains in

the product are enriched & whole grain

98

Breakfast Cereal/ Grain-based Desserts

• Breakfast cereals must contain no

more than 6 grams of sugar per dry

• z
• Grain-based desserts are no longer

credit towards the grain component

• Types: Ready-to-eat, instant, &

regular hot cereal

99

P-151-153

Approved Breakfast Cereal

Use WIC Approved Breakfast Cereals List http://www.womeninfantschildrenoff ice.com/oklahoma-wic-food-list- wf35

100

101

List of SOME Grain-Based Desserts

• Breakfast bars
• Brownies
• Cakes
• Cereal bars
• Cookies
• Doughnuts
• Granola bars
• Sweet piecrusts
• Sweet rolls
• Toaster pastries

102

P-162-163

Grain-Based Dessert

• Some foods are not easily identified as

grain-based dessert i.e., a cookie is labeled “breakfast round”

• Ask the question:
• Is this food thought of as a dessert?

103

Grain-Based Desserts & Special Occasions

►Annual festival, birthday celebrations, end-of-

year bash, or other special events

• Should use discretion when serving non-

reimbursable foods/beverages

►May be served as an additional item only ►The items served must be put in the non

reimbursable section of the Food-Purchasing form

104

P-168

Reviews and Whole Grain-Rich Foods

• Review menus, labels, & product

information

• When a whole grain-rich food is not

served: The meal or snack containing a grain with the lowest reimbursement will be disallowed

105

P-156

Meat/Meat Alternates (M/MA)

• M/MA may be served in place of the

entire grains component at breakfast a maximum of three times per week

• Tofu credits as a meat alternate
• Yogurt, including soy yogurt, credits as a

meat alternate

• Whole Eggs allowed for Infants

106

P-130

Meat Alternates

►Nuts & Seeds

• Peanut butter 2T

=1oz

►Eggs

• 1 large=2 oz
• ½ large=1 oz

►Dry beans & peas

• ¼ cup=1 oz
• ¾ cup=1.5 oz

►Yogurt

• 4 oz=1 oz

►Natural Cheese

• 1 oz=1 oz

107

Non-Creditable Cheese

Product packaging states:

• “Imitation cheese”
• “Cheese product”

Common items

• Cheese whips
• Cheese with pimento
• Cream cheese

108

Creditable Lunch Meat

• Lunch meats are only creditable if they can be found

in the USDA Food Buying Guide (FBG) and the label

• n the package reads EXACTLY AS STATED in the

Food As Purchased (AP) column in the FBG or;

• A CN Label or;
• Product Formulation Statement (PFS) obtained from

the manufacturer

*If the lunch meat does not meet one of the criteria above, meals containing lunch meat may be disallowed during a review

109

P-130

Creditable Lunch Meat - FBG

110

wsxz

Yogurt & Added Sugar

►Must contain no more than

23 grams of total sugars per 6 oz

• Applies to all age groups
• Including Infants

111

P-130-132

Key Terms

Serving Size

• Number of servings

in a package

• Unit: ounces, cups,

per container, etc. Sugars or Total Sugars

• Amount per serving
• Means the same

thing

112

Yogurt and Sugar Guide

Yogurt Sugar Limits Serving Size (Ounces) Serving Size (Grams) Sugar Limits 2.25 ounces 64 grams 0-9 grams 3.5 ounces 99 grams 0-13 grams 4 ounces 113 grams 0-15 grams 5.3 ounces 150 grams 0-20 grams 6 ounces 170 grams 0-23 grams 8 ounces 227 grams 0-31 grams

113

P-132

Vegetable & Fruit Components

• Vegetables & fruits are two separate

components, except at breakfast

• Limits the serving of juice to once per

day, due to lack of fiber in juice

• A vegetable could replace the

fruit component at lunch/supper

114

P-140

Fruit or Vegetable Juice

►Pasteurized, full strength, 100% juice ►Juice blends & purees

• Contributes to the food component (fruit
• r vegetable) that is most prominent

►Juice can only be served once per day.

If served more the meal with the lowest reimbursement will be disallowed.

►Juice is NOT ALLOWED for infants

115

P-140-141

Fruit & Vegetable Facts

• 1 cup of raw leafy greens

= ½ cup vegetable

• ¼ cup of dried fruit

= ½ cup of fruit

116

NOT A VEGETABLE

117

118

1 year:

• Unflavored Whole Milk

2-5 years:

• Unflavored fat-free ( skim) milk
• Unflavored low fat (1%) milk

6-12 & 13-18 years:

• Unflavored fat-free (skim) or low fat (1%)
• Flavored fat-free (skim) milk

P-123

119

• 1-2 year olds – 4 oz. (1/2 cup)
• 3-5 year olds – 6 oz. (3/4 cup)
• 6 year olds – 8 oz. (1 cup)

Transition Period

►One-month transition period is

allowable

• Switch from whole milk to low-fat or

fat-free milk

• Children 24 months to 25 months may

be served

• Whole or reduced-fat (2%) milk

120

P-211 #8 (Q&A)

Milk Substitutions

• An institution may allow parents to request a

milk substitution

• Medical statement is not required if the

substitution is nutritionally equivalent to cow’s milk

• Request must be made in writing
• Offering milk substitutions is at the
• ption and cost of the institution

121

P-123, 129

Milk Substitutions Request

• Reason for the request
• Completed form signed by parent
• Nutrient requirements:

Calcium 276 mg Magnesium 24 mg Protein 8 g Potassium 349 mg Vitamin A 500 IU Phosphorus 222 mg Vitamin D 100 IU Riboflavin 0.44 mg Vitamin B-12 1.1 mg These milk substitutions are at the

• ption & expense of the facility.

122

P-129

Milk Substitutions (cont.)

Medical statement required when a disability requires a non-dairy beverage that is not nutritionally equivalent to cow’s milk…”

Example: Almond or Coconut milk

123

P-123

Medical Statement

• Required for participants who are unable to

consume certain foods

• Must be signed by a recognized medical

authority

• Should include recommended alternate foods
• Cannot claim meals lacking required

components/quantities unless meal is supported by medical statement

• May make nonmedical substitutions with

documentation (does NOT include milk)

124

P-192-193

Meal Patterns

Breakfast, Lunch/Supper, and Snacks

• Must follow the minimum meal pattern

for each meal service

• Five food components in CACFP Meal

Pattern

• Offer the minimum serving size for a

reimbursable meal

• Training must cover meal patterns

125

Age Groups

• 1-2 years old
• 3-5 years old
• 6-12 years old
• 13-18 years old (At Risk)

126

Breakfast

Three Components

• Milk
• Vegetable, fruit or both
• Grain
• -Meat served in place of grain

three times per week

127

P-120

Example of Meat for Grain

Serving m/ma in place of grains:

• 1 oz of m/ma credits as 1 serving of

grains Menu Example:

• Cheese Omelet (Credits as the m/ma)
• Fruit
• Milk

128

Breakfast Meal Pattern

129

Lunch/Supper

Five Components

• Milk
• Vegetable
• Fruit
• Grain
• Meat/Meat Alternative
• -All five components must be served for a

reimbursable meal to be claimed

130

P-121

Lunch/Supper Meal Patterns

131

Snacks

Only TWO out of the five components must be served.

• Milk
• Grain
• Meat/Meat Alternate
• Fruit
• Vegetable

132

P-122

Snack Meal Patterns

133

Food Crediting Information

• Product Formulation Statements
• CN Labels

‒CN Labels must be current and the exact product you are purchasing

https://www.fns.usda.gov/cn/labeling/usdaus dc-authorized-labels-and-manufacturers

134

P-173-176

Mixed Dishes

• Examples: pizza, breakfast burrito
• Whole grains primary grain ingredient

by weight

• Proper documentation or standardized

recipe is required if the first ingredient is not a whole grain

• CN Label or Product Formulation

135

P-173

136

137

Child Nutrition/CN Labels

• Original CN Label from the product carton
• Photocopy of CN Label that is on the original

product packaging

• Photograph of CN Label that is on the original

packaging MUST BE VISIBLE AND LEGIBLE

138

P-174

Watermarked CN Labels

• A hard copy of CN Label copied with

watermark displaying the product name and CN number provided by the vendor

• An electronic copy of the CN label with a

watermark displaying the product name and CN number provided by the vendor PLUS

• Bill of Lading(invoice)

139

P-174

140

Sample Copy Not For Document Federal Meal Requirement

NO! NO! NO! NO! NO!

“This product is approved for use in Child Nutrition programs.”

141

Not a Child Nutrition label!

PRODUCT FORMULATION STATEMENT (PFS)

• Obtained from the manufacturer of the product
• Be on company’s letterhead
• Provide crediting information based on the

Food Buying Guide

• Contain a crediting statement
• Be signed and dated by a legally authorized

representative of the company/manufacturer

142

P-174-175

MAINTAIN LABELS

Nutrition Facts - Package - Ingredients

143

CN LABELS

BREAKFAST CEREALS LUNCH MEAT

BASED ON FBG

WHOLE GRAINS YOGURT

Calculating Servings

Calculating Number of Servings Required

• Determine number of children by age group
• For each component, multiply the number of

children in each age group by the minimum quantity requirement for the age group

• Total the age group quantities for each

component

144

P-178-181, 257-259

145

Menus as Served Records

• List the number of children eating for each

age group

• List the total quantities served for each

component

• List the CN label number or recipe #
• Be sure to check “regular” and/or “at-risk”
• Check the WG box
• Indicate type of milk served

146

P-182-183, 260

147

Menu as Served Records

►Menus listed on form ►If pre-filling out with menu items, must write in

quantities served in each component column

• Example: if you use the online Menus as

Served sheets and you type in each menu item, the amounts of products you served must be hand written in the columns.

148

Documenting Components

Descriptions and amounts of food prepared for meal service must be documented on the Menus As Served Form in either:

• Cups
• Pounds or Ounces
• # of specific size cans

(Ex. 2 - #10 cans peaches)

149

Providing Food Components

• Parents/guardians may provide only one

creditable food component for a reimbursable meal

• i.e., provide breastmilk = 1 component
• Child care providers must provide the

remaining components

• This is not considered a donation. The

component given is ONLY for the child(ren)

• f the family providing the food item.

150

P-196

Food Buying Guide

151

https://www.fns.usd a.gov/tn/food- buying-guide-for- child-nutrition- programs

P-184-188

WHETHER SERVING 10 OR 1000: YOU NEED TO UNDERSTAND THE SAME CONCEPTS!

• Will the meal meet requirements for the

appropriate CNP?

• How many servings will you get from a

specific quantity of food?

• What quantity of the raw product will

provide the amount of ready-to-cook food called for in a recipe?

• How much food will you need to buy?

152

USDA Food Buying Guide App

153

Search and locate yield information for foods typically served in child nutrition programs Compare yield information to determine the foods that best meet your program needs. Create a favorites list of food items! Email and print search results, food comparisons, and favorites list

CACFP Crediting Handbook

154

155

SECTIONS OF THE FBG

►The FBG is divided into 7 sections and

an index. The sections are as follows:

• Introduction
• Meats/Meat Alternates
• Vegetables
• Fruits
• Grains
• Milk
• Other Foods
• Appendices A–F

156

FBG Yield Tables In Six Columns

157

158

159

USDA STANDARDIZED RECIPES

Team Nutrition Kid-Friendly Recipes http://www.fns.usda.gov/tn/team- nutrition-recipes-and-cookbook-toolkit

160

Deep-Fat Frying

May not be used to prepare meals on-site

(Memo CACFP 08-2017)

• Includes central and satellite kitchens
• Defined as food submerged in hot oil
• r other fat

161

Food Related Issues That Can Cause an Overclaim

(This list is not all-inclusive)

• NOT serving one whole-grain rich item

per day

• Serving Juice more than once a day
• Serving lunch meat that does not meet

requirements

• Serving grain-based desserts

162

Food Related Issues That Can Cause an Overclaim

(This list is not all-inclusive)

• Serving food items not found in the Food-

Buying Guide, do not have a CN label, or a Product Formulation Statement (PFS)

• Insufficient quantities served
• Quantities or Components not listed on

Menu as Served form

• No Meal Delivery Receipts when

Contracting meals

163

Types of Meal Serves

Pre-plated or Straight Serve meals

• All food components and the minimum

quantities must be on the plate when served Family Style

• Allows children & adults to serve themselves

from common serving bowls & platters of food

• Supervising adults may provide

assistance as needed

164

Family Style Meal Guidelines

• Place enough food at each table to

provide the required portions

• Children & adults may take smaller

portions

• Actively encourage children & adults to

take the full serving

• If the food is refused, do not force
• Meals are reimbursable as long as all food

components are offered

165

INFANTS MEALS

166

Planning Meals for Infants

• Must offer access to the CACFP

meals

• Infant meal waiver, if meals are not

wanted by parent or guardian

• Infants are from birth to one year
• Feed on demand

167

P-196

Planning Meals for Infants (cont)

►Two age groups

• Birth through five months
• Six months through eleven months

►Both age groups require:

• Iron-fortified formula;
• Breastmilk or;
• A combination of both

Milk served to an infant is not reimbursable

168

P-196

Infant Meals Updates

• Infants breastfed on site can be reimbursed
• Vegetables and/or fruits must be served at

snacks

• Juice, cheese food, or cheese spreads are

no longer creditable

• Yogurt & whole eggs are creditable as a

meat alternate

• Ready-to-eat cereal, bread, or crackers can
• nly be served at snack

169

Breast Milk & Infants

Promote breast feeding by allowing reimbursement when:

• A mother breastfeeds her infant on-

site and/or

• A parent/guardian supplies

expressed milk

• Milk that is produced and

expelled from the breast

170

P-209-212

Serving Expressed Milk

►Breastfed infants may not consume

the entire serving

►Reimbursable:

• Offer less than the minimum serving size
• f breastmilk
• Offer additional breastmilk later, if infant

will consume more

171

P-210 #7

Breast Milk Past Age One

• May be served as a fluid milk to children of

any age

• If the minimum serving size required by the

age group is not met with breast milk, it may be served with other milk types to meet the quantity requirements Example: A mother brings ¼ cup for 1 year

• ld, provider would supply ¼ cup whole

unflavored milk for a total of ½ cup serving

172

Documenting Breast-Feeding On-Site

Recording the total amount a mother breast-feeds her infant is not required Acceptable ways to document:

• Breastfed on-site
• Mother on-site

173

P-205, 267

Supplying Formula

• Offer a minimum of 1 type of iron-

fortified infant formula

• Formula must be regulated by FDA
• -May not credit if purchased outside

U.S.

174

P-196, 212

Iron-Fortified Infant Formula

• Best supplement for breastmilk
• Infants may not drink the entire serving
• f formula
• -Reimbursable as long as the

minimum serving size is offered

• Any leftovers should be properly stored in

accordance with local health and safety requirements

175

P-209 #2

Birth Through Five Months

• Breast milk or infant formula is the only

meal component required

• Serve a minimum of 4-6 fluid ounces of

expressed breastmilk or infant formula Benefits of breastmilk

• Generally best source of nutrients
• Protects against illnesses and chronic

diseases

176

Introducing Solid Food(s)

• Once an infant shows signs of

developmental readiness, solid foods must be offered

• Gradually introduce solid foods
• Prepare foods in the right texture and

consistency

• Observe infants closely for reactions after

feeding a new food

177

P-147, 200, 213-216

Six Through Twelve Months

► Foods from all food components may be

served when developmentally ready

Breakfast, Lunch/Supper, & Snack Components

• Breastmilk
• Iron-fortified infant formula
• Infant cereal,
• Meat/meat alternates, or a combination of both
• Vegetable or fruit, or a combination of both
• Grains

178

Infant Meal Patterns

Food components being with ‘zero’

• Recognizes that all

infants are not ready for solid foods at 6 months

• By 7 or 8 months,

infants should be consuming solid foods from all components

179

P-197-199

Focuses on Eating Habits

Recognizes eating habits may change

• Some infants may eat certain

foods one week/day, but not the next

• Meals & snacks consistent

with eating habits should not be disallowed

180

Parent Communication Optional written statement

• Outlining when & which solid

foods to serve

• Follows the preferences of

parents & guardians

• Approved food components

181

P-214

Vegetables & Fruits

►Minimum serving size: 0-2 tbsp. ►Required at all meals including snacks

• Serve vegetable, fruit, or a combination of

both

• Commercial baby food containing multiple

fruits and or vegetables in creditable

• Juice is no longer credits toward a

reimbursable meal for infants

182

P-206

Meat/Meat Alternates

• Jarred meat w/gravy
• Yogurt
• Cheese
• Whole eggs
• Nut, Seeds &

nut/seed butter not creditable for infants

183

P-206-207

Grains & Infant Cereals

Iron-fortified infant cereals are often the first solid foods:

• Often easiest to digest
• Least likely to cause an allergic

reaction

• Must be made whole-grain or

enriched

184

P-207

Snack Meals Only

• Bread, crackers, & ready-to-eat

breakfast cereals

• Ready-to-eat breakfast cereals:

No more than 6 grams of sugar per dry oz

• Must be made whole-grain or

enriched

185

P-207

INSTITUTION

186

Page 231

Original Documents

Page 269

MULTISITED

ANY QUESTIONS?

187

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