Yogurt •Use commercial yogurt products only • Soy yogurt is a dairy-free option •4 oz credits as 1 oz of meat alternate •Yogurt may be used as a meat alternate or milk substitute (Adult Day ONLY) •Must contain no more than 23 grams of total sugars per 6 oz P-130-132 •Applies to all age groups
Yogurt Meets Requirements? 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 54
Yogurt and Sugar Guide Yogurt Sugar Limits Serving Size Serving Size Sugar Limits (Ounces) (Grams) 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 P-132 55
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 P-140 56
Fruit or Vegetable Juice ► Pasteurized, full strength, 100% juice ► Juice blends & purees •Contributes to the food component (fruit or 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. P-140-141 57
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) of the family providing the food item. P-196 58
Water Must be offered and made available throughout the day to children and adults 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 P-10 59
CREDITING INFORMATION 60
Fruit & Vegetable Crediting •1 cup of raw leafy greens = ½ cup vegetable •¼ cup of dried fruit = ½ cup of fruit 61
Meat Alternates ► Nuts & Seeds ► Yogurt •Peanut butter 2T •4 oz=1 oz =1oz ► Natural Cheese ► Eggs •1 oz=1 oz •1 large=2 oz •½ large=1 oz ► Dry beans & peas •¼ cup=1 oz •¾ cup=1.5 oz 62
Non-Creditable Yogurt Products •Frozen yogurt •Drinkable yogurt •Homemade yogurt •Yogurt flavored products •Yogurt bars •Yogurt covered fruits & nuts •Yogurt in commercially prepared smoothies
Non-Creditable Cheese Product packaging states: •“Imitation cheese” •“Cheese product” Common items •Cheese whips •Cheese with pimento •Cream cheese 64
Creditable Lunch Meat •Lunch meats are only creditable if they can be found in the USDA Food Buying Guide (FBG) and the label on 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 P-130 65
Creditable Lunch Meat - FBG wsxz 66
NOT A VEGETABLE These products DO NOT meet any requirements on the Food Program 67
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 P-173 68
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 P-173-176 69
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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 P-174 72
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 P-174 •Bill of Lading(invoice) 73
Sample Copy Not For Document Federal Meal Requirement 74
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 P-174-175 75
Homemade Alternatives Anything homemade does not need labels •Pigs in a Blanket •Bean Burritos with refried beans & cheese •Chicken tenders with shake & bake or other breading •Pizza using biscuit dough, bagels, or pre- made crust •Pizza sticks – breadsticks with cheese & marinara 76
Deep-Fat Frying May not be used to prepare meals on-site •Includes central and satellite kitchens •Defined as food submerged in hot oil or other fat May purchase from commercial manufacturer •Pre-fried •Flash-fried •Par-fried •Deep-fat fried • May not deep-fry when reheating
RECORD KEEPING 78
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 P-182-183, 260 •Indicate type of milk served 79
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) 80
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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. 82
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 P-178-181, 257-259 83
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MAINTAIN LABELS Nutrition Facts - Package - Ingredients CN WHOLE LABELS GRAINS BREAKFAST LUNCH MEAT CEREALS BASED ON FBG YOGURT 85
Inventory Monthly Record of Inventory: ‒ Optional inventory of purchased foods ‒ End-of-Month Milk Inventory Receipts MUST be available for Review purposes! P- 66-68, 253-254 86
Food Buying Guide https://www.fns.usd a.gov/tn/food- buying-guide-for- child-nutrition- programs P-184-188 87
Whether Serving 10 OR 1000: The Concept is the Same! •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? 88
USDA Food Buying Guide App 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 89
CACFP Crediting Handbook 90
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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 92
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USDA STANDARDIZED RECIPES Team Nutrition Kid-Friendly Recipes http://www.fns.usda.gov/tn/team- nutrition-recipes-and-cookbook-toolkit 95
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 96
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 97
MEAL SERVICE 98
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 99
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 100
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