Part 1: Program Basics
for New Child Care Programs
Child and Adult Care Food Program
(CACFP)
May 2010
1
What is CACFP?
 Created in 1968 as Special Food Service
2
Program for Children (SFSPFC)
 initially to primarily serve low income
families
 3 year trial run
 Reauthorized in 1972 for 3 years
 Established Child Care Food Program in
1975 (CCFP)
 Added Adults to the Program in 1987
(CACFP)
Who is eligible to participate?
 Child care centers
 Headstart facilities
 Preschool facilities
 Adult care centers
 Homeless shelters
 Afterschool snack programs
 Family day care homes
3
Additional eligibility
 For profit centers must maintain an
attendance of 25% or greater children who
are eligible for Pass I, II, or III Daycare
Assistance
 Child and adult care programs must be
nonresidential
 RCCI’s participate under NSLP
 Homeless program must be residential
4
Reimbursement Rates
July 2009 – June 2010
Centers
Breakfast
Lunch/Supper
Snack
5
Above
Scale
$0.38
$0.41
$0.10
Reduced
Price
$2.03
$3.95
$0.59
Free
$2.33
$4.35
$1.19
Reimbursement Rates
July 2009 – June 2010
At-Risk Snack Programs
Snack paid at free rate $1.19
At-Risk snack is available for afternoon programs
offering educational or enrichment activities to
program in school areas with 50% or more
children qualify for free or reduced price meals
6
Reimbursement Rates
 Rates determined by Free and Reduced price
application
 Income eligible
 Categorically eligible
 Food Stamps, TANF, ATAP, Head Start
 Centers use rate percentage
 Annual survey attendance to establish rates for fiscal
year
 Allows centers to count total number of children
rather then count by approval type
7
How many meals per day?
 Centers may claim reimbursement for a
maximum of:
 2 meals and 1 snack daily
 2 snacks and 1 meal daily
 At-Risk Snack
 1 snack daily
8
2-Part Training
 Part 1- Food Program Basics
 Part 2- Administrative Requirements
9
The goal of the CACFP is to improve the
health and nutrition of children while
promoting the development of good
eating habits and the furtherance of
nutrition education.
10
The goal of the CACFP is to improve the
health and nutrition of children while
promoting the development of good
eating habits and the furtherance of
nutrition education.
11
Food Program Basics
 Health Safety & Sanitation
 Meal Pattern Requirements
 Meal Components
 Creditable Foods
 Meal Service
 Menu Planning
 Cycle Menus
 Resources
 Production Records
12
Health Safety & Sanitation
 State of Alaska Dept. of
Environmental Conservation (DEC)
 Food Worker Cards (free – online)
 Certified Food Protection Manager
(CFPM) – typically 8 hour class
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Health Safety & Sanitation
 DEC Requirements
 One Certified Food Protection Manager
(CFPM) will be required to be on staff
 One CFPM can represent all locations
for multi-site programs if……
14
Health Safety & Sanitation
 Municipality of Anchorage (Muni)
Requirements
 Food Worker Cards ($ - in person)
 Certified Food Protection Manager
 Typically 8 hour class
 Muni or CHAR in Anchorage
15
Meal Pattern Requirements
 The goal is to serve nutritious, appetizing meals
that meet meal pattern requirements
 Meal pattern requirements assure well-balanced
meals that supply the kinds and amounts of foods
that children need to help meet nutrient and
energy needs
 Meal patterns establish minimum portions of meal
components that must be served in order for the
sponsor to receive reimbursement for each meal.
16
Meal Pattern Requirements
 For a breakfast to be a reimbursable meal it must
contain these components:
 Milk
 Fruit/Vegetable
 Bread or Bread Alternate or Grain
17
Food Chart
Breakfast
CHILDREN AGES 1-12
1-2
3-5
6-12
One
serving
from
each
food
group
Fluid Milk
½ cup
¾ cup
1 cup
Fruit or vegetable
Juice (only if milk
is beverage)
Bread or Bread
Alternate
¼ cup
½ cup
½ cup
½ slice
½ slice
1 slice
18
Meal Pattern Requirements
 For a lunch to be a reimbursable meal it must
contain these components:
 Milk
 Fruit/Vegetable (2 or more kinds)
 Bread/Bread Alternate/Grain
 Meat/Meat Alternate
19
Food Chart
Lunch and Dinner
CHILDREN AGES 1-12
1-2
3-5
6-12
One
serving
from each
component
(2 Fruits
and/or
Veg)
½ cup
1 oz
1 oz
1
¼ cup
2T
½ oz
¼ cup
total
½ slice
¾ cup
1 ½ oz
1 ½ oz
1
3/8 cup
3T
¾ oz
½ cup
total
½ slice
1 cup
2 oz
2 oz
1
½ cup
4T
1 ounce
¾ cup
total
1 slice
20
Fluid Milk
Meat or poultry or fish
Cheese or
Egg or
Cooked dry beans/peas or
Peanut, nut or seed butter,
or Nuts and/or seeds
Fruits and/or vegetables
(2 or more)
Bread or bread alternate
Meal Pattern Requirements
 For a snack (supplement) to be a reimbursable
meal it must contain two of these components:
 Milk
 Fruit/Vegetable
 Bread/Bread Alternate/Grain
 Meat/Meat Alternate
21
Food Chart
Snack
CHILDREN AGES 1-12
one
serving
from
each of
any two
groups
22
Fluid Milk
Juice, fruit or
vegetable
Meat or meat
alternate
Bread or bread
alternate
1-2
3-5
6-12
½ cup
½ cup
½ cup
½ cup
1 cup
¾ cup
½ oz
½ oz
1 oz
½ slice
½ slice 1 slice
Meal Pattern Requirements
 The CACFP meal pattern must be followed for
meals to be reimbursable.
 The quantities listed on the meal pattern
represent the minimum amount that must be
served.
 Larger amounts may be served to accommodate the
needs of all children
23
Meal Components
 Milk
 Meat/Meat Alternate
 Fruit and Vegetable
 Grain or Bread
24
About Milk
 Fresh, fluid and pasteurized
 Powdered milk may be served if fresh milk is
unavailable (only in Alaska)
 Whole milk for children age 1-2
 Lower fat milk for children 2 and up
 Milk and juice should not be served as a beverage at
the same meal
25
Creditable as Milk
 Nonfat milk
 Lowfat milk
 Whole milk
 Flavored milk
 Buttermilk
 Milkshakes containing minimum req. servings
 Lactose-reduced milk is creditable
 Acidified milk (Kefir, Acidophilus)
 Breast milk is creditable for infants
 (infant=0-11 months)
 Fortified goat milk
26
(Do not need a medical statement)
Not Creditable as Milk
 Soy, rice, or coconut milk (unless a medical








27
statement is on file)
Cream
Yogurt (meat alternate)
Non-pasteurized milk (raw milk)
Milk incorporated into recipes
Almond milk & other nut milk
Non-fortified goat’s milk
Non-dairy creamers
Cheese (meat alternate)
About Meat/Meat
Alternates
 Nuts and seeds fulfill ½ of the meat
requirement
 Watch out for peanut butter sandwiches, you may not
have enough to be creditable
 Cottage or ricotta cheese must be doubled to meet the
requirement (2 oz cott.cheese = 1 oz meat/meat alt)
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Creditable as Meat / Meat Alternate
 Poultry, fish, or lean meat
 Cheese, cheese sauces made with cheese, and





cheese substitutes
Eggs
Cooked dry beans or peas
Nut butters (peanut) or seed butters
Peanuts, soy nuts, tree nuts or seeds
Yogurt: plain, sweetened, or flavored
 4 oz. yogurt = 1 oz. meat/meat alternate
 An equivalent quantity of any combination of the
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above meat/meat alternate (as long as each type
contributes at least .25 oz of meat/meat
alternate)
Not Creditable as Meat/Meat
Alternates
 Imitation cheese or cheese products
 i.e. Velveeta is not creditable
 Cream Cheese
 Tofu
 Drinkable yogurt, frozen yogurt bars
 Commercial pot pies
 Lunchmeats/frankfurters with cereals, extenders, or
by-products
 Formulated (processed) meat products with no
product specifications or CN labels
 Wild game and traditional foods that are disallowed
30
by Alaska Dept. of Environmental Conservation (DEC)
Traditional Foods
What can be used:
 Fresh or Frozen Fish
 Fresh of Frozen game such as reindeer, caribou,
beaver, whale, moose, ducks and birds
The cook or other authorized person must decide
if food is safe to prepare
Must be labeled with name of food, date
received, and source of food
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(Traditional foods packet available with all necessary
information and forms)
Traditional Foods
What cannot be used:
Wild mushrooms
Bivalve shellfish such as clams or mussels
Fox meat & organs
Bear or walrus meat
Polar bear liver
Fermented meat & seafood (stink eggs, fermented
beaver tail, fermented flipper, etc)
 Non-commercial smoked fish products






Young children are at higher
risk for food borne illnesses
32
Fruits & Vegetables
 Juice (100%)
 may only be creditable at breakfast or snack
 2 forms of the same fruit or vegetable may not be
served at a meal
 Applesauce and apples
 Minimum serving 1/8 cup of fruit to qualify towards
the component
 Fruits/vegetables served as a combination item are
creditable as only one serving
 peas & carrots, fruit cocktail, pizza toppings
33
Creditable as Fruits & Vegetables
 Fruit(s) and/or Vegetable(s)
 Full strength vegetable or fruit juice (100%)
 Dried Beans and peas
 These may also be creditable as meat alternate, but
not in the same meal
34
Not Creditable as
Fruits and Vegetables
 Catsup/chili sauce, pickle relish
 Chips & Sticks (banana, potato)
 Coconut
 Commercial pizza or spaghetti sauce without






35

specifications
Canned hominy
Fruit in yogurt (unless you add the fruit)
Jelly, jam, and preserves
Juice drinks
Poptart fillings
Popsickles (unless 100% fruit)
Popcorn
Grain/Bread
 Important dietary sources of
 Iron
 Thiamin
 Niacin
 Riboflavin
 Fiber
36
Grain/Bread
 Whole-grain or enriched meal or flour when




37
baking or cooking
If Cereal – whole grain, enriched, or fortified
Bran and germ – same as enriched or whole grain
Bread: must have first ingredient as whole grain,
enriched, or fortified.
Cornmeal must be labeled as whole corn or
enriched
Creditable as Grain/Bread
 Breads
 Biscuits, bagels, muffins, tortillas, rolls, and





38
crackers
Cooked cereal grains (i.e. rice, bulgur, oatmeal,
corn grits)
Ready to eat breakfast cereal
Cooked macaroni/noodle products
Non-sweet snacks (i.e. hard pretzels, breadsticks,
corn chips)
Sweets (i.e. pastries, cookies, cakes, doughnuts,
granola bars –no more than 2 times a week)
Not Creditable as Grain/Bread
 Potatoes or corn (vegetables)
 Canned hominy
 Ice cream cones
 Nut or seed meals and flours
 Tapioca
 Potato chips
 Popcorn or caramel corn
 Items made from flours that are not enriched
39
Check Labels!
Potential Problem Area - Soup
Where does soup fit in?
 Commercial soups are questionable
 Homemade soup may be creditable
 Meat and/or vegetables
 Document components
40
Potential Problem Area - Soup
Soups - Commercial
 Most commercial soups do not provide enough
meat/meat alternate per serving to receive credit
 Commercially prepared canned bean, and canned
pea soups where ½ cup serving = ¼ cup cooked
beans (1 oz. equivalent meat alternate)
 Condensed or ready-to-serve (canned or frozen)
vegetable or vegetable w/meat or poultry takes 1
cup reconstituted to yield ¼ cup of vegetables
41
Children with Disabilities
 If a child is disabled
 Must have medical statement on file w/substitution
from medical authority
 Center does not have a choice about accommodating –
they must provide substitution
 Substitution must be within the same component
group to be creditable
42
Children with Allergies
 If a child has documented allergies
 Must have medical statement on file w/substitution
from medical authority
 Center has a choice about accommodating
 If center chooses not to accommodate they cannot
claim that child’s meals
 If center chooses to accommodate they or the parent
can provide the substitution (Center must provide at
least one component of a meal to be able to claim for
reimbursement)
 Substitution must be within the same component
43
group to be creditable
Meal Service
 2 meals and 1 snack can be claimed per child
 All components served at the same time
 Don’t save items such as fruit
 Pre-plated works for some programs
 Must have minimum serving size on each plate
(including minimum amount of milk served)
 Have more food available for seconds, etc.
 Family style dining
 Encouraged by USDA
 Family dining tips on the following slide
44
Family Style Dining
 Adults model for children
 Children must be sitting at the table to be






45
counted as having been offered the meal
All foods are offered to the children
All components served at the same time
Encourage children to try all foods
Encourage children to serve themselves
Children allowed to have second helpings
Enough food needs to be placed on the table for
minimum portions for whole group
Family Style Dining
 Age Appropriate Serving Serving Utensils
 Lakeshore:
http://www.lakeshorelearning.com/search/results.jsp
Teaching Young Children to
Serve Themselves in Group
Settings
46
Meal Service
 Only claim first meals
 Parent participation – don’t claim their meals
47
 Meal Times
 Stick to your scheduled meal times
 Submit changes to CNS prior to instituting changes
 Children must be in attendance for at least 15 min. for
lunch/supper and 10 min. for breakfast/snacks in order
to claim them for that meal
 Common sense on meal time spacing
 Outside School Hours Care Centers have time
restrictions
Meal Count
 Must be done at time of service (not when they’re
finished and taking a nap)
 If serving more than allowable meals during the
day
 Must track meals by child
 Meal Counts cannot be on Attendance Sheet
 If serving the allowable meals or less during the
day
 Can do simple meal count
 See examples
48
Meal Count Sheet when serving more
than allowable meals
49
Count by child – cross off extra meals that will not be counted
Meal Count Tally Sheet
50
Only need to count how many meals – not by child
Feeding Infants
 All infants under one year enrolled for care must
be offered participation in the CACFP.
 The center must offer
 A minimum of one brand of iron fortified infant
formula and iron fortified infant cereal
 Age appropriate food items that meet meal pattern
51
Feeding Infants
 Center may not...
 have a policy to exclude infants from CACFP
 require parents to supply the infant’s meals.
 An infant under one year may not be served the
regular CACFP Meal Pattern for children 1-12
years old without a medical statement.
52
Feeding Infants
 Infant Feeding Selection form must be on file
for each infant (see sample in packet)
 Parent Options
 Supply breast milk
 Decline the offered formula
 Decline age appropriate solid food
 Supply an alternate iron-fortified infant formula
 Supply alternate age appropriate solid food
 Parent may supply part of infant meals – center
must provide at least one component (if infant
is eating solid foods or meal pattern dictates
more than breast milk or formula)
53
 Fed on demand
Feeding Infants
 Fed on demand
 If parent comes into center and breastfeeds,
and no other meal components are served the
center may not claim the meal
 No labor and no food provided by center
 If parent comes into center and breastfeeds, and
the center provides and serves other required meal
components, the center may claim the meal
54
Infant Meal Pattern - Breakfast
55
0-3 Months
4-7 Months
8-11 Months
4-6 fluid ounces
iron-fortified
formula or
breast milk
4-8 fluid ounces
iron-fortified
formula or breast
milk
0-3 tbsp ironfortified infant
cereal when
developmentally
ready
6-8 fluid ounces
iron-fortified formula
or breast milk
AND 2-4 tbsp ironfortified infant cereal
AND 1-4 tbsp fruit
and/or vegetable
Infant Meal Pattern - Snack
56
0-3 Months
4-7 Months
8-11 Months
4-6 fluid ounces
iron-fortified
formula or
breast milk
4-6 fluid ounces
iron-fortified
formula or breast
milk
2-4 fluid ounces ironfortified formula or
breast milk or 100%
fruit juice
½ slice bread or 0-2
crackers (made from
whole grain or
enriched flour) when
developmentally ready
Infant Meal Pattern - Lunch/Supper
0-3 months 4-7 months
4-6 fluid
ounces ironfortified
formula or
breast milk
4-8 fluid ounces iron- 6-8 fluid ounces iron-fortified formula
or breast milk
fortified
formula or breast milk AND 1-4 tbsp fruit and/or vegetable
AND 2-4 tbsp iron-fortified infant
0-3 tbsp iron-fortified
infant cereal when
dev. ready
0-3- tbsp fruit and/or
vegetable when dev.
ready
57
8-11 months
cereal
AND/OR 1-4 tbsp meat, fish,
poultry, egg yolk, or cooked dry
beans or peas;
Or ½ -2 oz cheese;
Or 1-4 oz (volume) cottage cheese;
Or 1-4 oz (weight) cheese food, or
cheese spread
Infant Meals
 Cereal
 Only iron-fortified infant cereal
 Cheerios and other “non-infant”
cereals (dry or cooked) can not be claimed
58
Infant Meal Pattern
Infant Foods You can Claim
Breast Milk
 Iron-Fortified Infant Formulas (Milk-based or Soy-Based)
“Follow-up” iron Fortified Infant Formulas
(For infants 6-months or older)
Iron-Fortified Infant Cereals
Commercial strained, Junior or instant baby food
100% fruit, vegetables or meat
100% Fruit Juices
Age-appropriate table foods that meet the CACFP Infant Meal
Pattern
59
Infant Meal Pattern
Infant Foods You May Not Claim
Infant Formulas without iron (including low-iron infant
formulas)
Milk (Whole, 2%, 1% and non-fat or skim)
Flavored milk
Non-infant cereal (except as extra finger foods)
Vegetable and meat combination dinners
Jarred infant cereals
Strained, junior and instant cereals with fruit
Infant desserts, cobblers, pudding, etc.
Commercial baby foods that are NOT 100% fruit, vegetables
60
or meat
Infant Meals
 Record Keeping
 Menu or Production records
 Accurate meal counts
 Medical Statement for substitutions
 Infant Meal Pattern & Recordkeeping manual
 If you have infants please contact CNS for infant
materials
61
Menu Planning
Five basic menu planning principles…
1.
2.
3.
4.
5.
62
Strive for balance
Emphasize variety
Add contrast
Think about color
Consider eye appeal
Special Considerations
Regional food preferences
Holidays and other special occasions
Climate and seasons
Product availability
63
Menu Planning
Schedule time to plan menus.
• Think about changes you want to make
• Collect menu resources
• Select the main dish & then include
other menu items to compliment
• Include items high in vitamin A, C, and Iron
64
Menu Planning
Think about changes you want to make
Consider:
•
•
•
•
•
•
65
CACFP meal pattern requirements
Variety
Servings of whole grains
Daily Vitamin C sources
Vitamin A sources (2x/week)
Serve some foods less often
Menu Planning
Collect menu resources
Recipes
Nutrition Information
Calendar
Food production records
Inventory
66
Menu Planning
Select the main dish first
Include food items that complement the main
dish
 Plan to use plenty of vegetables, fruits, and grains.
 Keep in mind that children like to eat many vegetables
raw as well as cooked.
 Introduce new foods, starting with small amounts.
67
Menu Planning
 Serve foods high in Vitamin A, C, and Iron
 Vitamin A foods twice a week
 Vitamin C at least daily
 Iron as often as possible
68
Menu Planning
 Sample of Vitamin A foods:
 Asparagus
 Broccoli
 Carrots
 Kale
 Peas
 Sweet Potatoes
-
Apricots
Cantaloupe
Cherries
Plums
Egg Yolk
Strawberries
Serve Vitamin A foods twice a week
69
Menu Planning
 Sample of Vitamin C foods:
 Asparagus
 Broccoli
 Cabbage
 Cauliflower
 Peppers
-
Cantaloupe
Grapefruit
Oranges
Raspberries
Strawberries
 Spinach
70
Serve Vitamin C foods daily
Menu Planning
 Sample of food containing Iron:
 Asparagus (canned)
- Apricots
 Beans (lima, green)
- Cherries (canned)
 Peas
- Dried Fruits
 Squash
- Dried Beans & Peas
 Sweet Potatoes
- Eggs
 Vegetable Juice
- Meat, turkey, tuna
 Dark, green leafy: beet greens, chard, collards,
kale, mustard greens, parsley, spinach, turnip
greens
71
Serve foods containing iron as often as possible
Cycle Menu Option
or
Production Records
All Centers must maintain Daily
Production records or use the Cycle
Menu Option
72
Cycle Menu Option
Advantages of cycle menus?
 Variety
 Food costs can be lower
 Less time spent daily on menu planning
73
 Flexible
 Seasonal foods
 Special occasions
 Holiday meals
Cycle Menu Option
Menus planned for a period of time
and repeated on a regular basis
• A cycle can be between 3 – 6 weeks
• May have 4 seasonal cycles
• Original kept on file –
• Working copy posted during time
period and then kept on file
• Menu/Production Records still
74
maintained for infants
Cycle Menu Option
National Food Service Management Institute
(NFSMI)
• Sample Cycle Menus
http://www.nfsmi.org/ResourceOvervi
ew.aspx?ID=196
75
Cycle Menu Option
Evaluate your Cycle Menu
• Will the foods on the menu appeal to children and look
good?
• Do your menus repeat any of the foods you have
selected for other meals on that day?
• Do they encourage children to eat a variety of foods?
• Do they meet the CACFP requirements?
• Do they promote a healthy lifestyle?
76
•Have someone else evaluate
Cycle Menu Option
 A substitute list should be maintained
 This helps a “fill-in or substitute” cook
 Food items already on the menu do not need to be on
the Substitution list
 If a food item is not on the menu already but may be
used for substitutions, it should be listed on the
substitution list
 Substitutions should be entered on working menu
to reflect foods served
 Combination foods must have recipe on file with
yields
 Yields = size of serving and how much of each
77
component is in each serving
Combination Foods
 Commercial foods require either:
 CN Label
 Manufacturer's analysis
 Label your cycle menu with CN or MA
 Homemade (HM)
 Standardized Recipe from USDA
 Center’s Recipe plus analysis/yields
 Production Record
 Label your cycle menu with HM
78
CN Label
A CN Label Example:
CN
CN
This 3.00 oz serving of raw beef patty provides when
Cooked 2.00 oz equivalent meat for Child Nutrition Meal
Pattern Requirements. (Use of this logo and statement
Authorized by the Food and Nutrition Service, USDA 05-84.)
CN
How do you identify a CN label?
79
A CN label will always contain the following:
The CN logo, which is a distinct border;
A 6-digit product identification number;
USDA/FNS authorization; and
The month and year of approval.
000000
CN
Combination Foods
 Combination foods at lunch and supper should
only have 2 components that will be claimed
 Recipe & menu should indicate what
component(s) a food item is creditable
 Stew (meat, vegetable)
 Meatloaf (meat, grain)
 Taco (meat, grain)
 For lunch/supper only 1 fruit/vegetable
80
component can be represented in a combination
food
 Additional food items in the combination food will
count as “extras”
USDA Recipes from National Food
Service Management Institute (NFMSI)
 Highly Recommended
 Updated within last 2 years
 On-line at
www.nfsmi.org
81
- click on resources link
USDA Recipes from NFSMI
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http://www.nfsmi.org/Templates/TemplateDivision.aspx?qs=cElEPTI=
USDA Recipes from NFSMI
83
Example of a Standardized Recipe
84
Example of Yield
85
What about your own recipes?
 Recipes should be on file when listed on Cycle Menu or
Substitution List
 Analyze the recipe to document creditable food
components
 List portion sizes
 Conversion of recipes for number of expected children in
care
 Mealtime Memo for Child Care No. 5, 2008
See handout
86
Recipe Analysis Worksheet available on
state of Alaska website
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Recipe Analysis Instructions
 List all ingredients and the amount of each ingredient
 Use the Simplified Food Buying Guide or the Food Buying
88
Guide for Child Nutrition Programs. Record the yields
(meat/meat alternate in ounces, fruit/vegetable in ¼ cup
servings and bread/bread alternate in ½ slice bread or
equivalent.
 Determine the number of 1.5 ounce meat/meat alternate for
children 3-5 years olds by dividing the total by 1.5 or by 2 to
find number of servings for 6-12 year olds.
 Round the total for fruit/vegetables and bread/bread
alternate down to the nearest whole number to find the
number of servings.
Recipe Analysis for Beef & Spaghetti Casserole
Ingredients
that are being
claimed
89
Amount
Raw ground
beef (no more
than 25% fat)
3 lb. 4 oz.
(1lb.=11.5
1 oz. serving)
Cooked
macaroni
noodles or
spaghetti
1 qt. 2 ¼ cup
(6 ¼ cups)
(¼ cup=1/2 bread)
Canned tomato
paste
1 lb. 2 oz.
(18 oz.)
(16 oz=27.6 servings,
16/27.6=.578 per oz
Meat/Me
at
Alternat
e
(1 oz)
Fruit/Vegetab
le (1/4 cup)
Bread/Bread
Alternate
(1/2 slice
bread or
equivalent)
3.25*11.5
=
37.37
servings
6.25/.25=
25 servings
18/.578=31
servings (1 T)
Total
37.37 oz.
Calculations
37.37/1.5
= 25
Number of Servings
(for children 3-5 yr.
old)
25 - 1.5
oz.
servings
31
25 servings
31 ¼ c.
servings
(not claiming)
25 ¼ cup
servings
(= to ½ slice)
Production Records Option
Production records must be kept for all
meals claimed for reimbursement.
Why?
They document that all components
were served and the right quantities
were prepared to meet the meal pattern.
90
PRODUCTION RECORDS
What 5 items are required to be on every production
record?
1. Date: Month, Day and Year
2. Menu: Include all items served
3. Items that meet the requirement for meal
pattern/reimbursement
4. Meals: The number of child and adult meals served
5. Quantity: Total amount of food that was used in
preparing the item
91
PRODUCTION RECORD CALCULATIONS
For each food:
1. Determine the serving size needed to meet the
requirement.
2. Determine the total number of servings you need.
Record in column: Number of Units
3. Look up the purchase unit in the food-buying guide.
Record in column: Purchase Unit
4. Look up the number of servings you get out of the
purchase Unit. Record in column: Servings Per
Purchase Unit
92
PRODUCTION RECORD CALCULATIONS
For each food:
5. Determine how many purchase units you need by:
Dividing the number of servings needed by the
number of serving you will get from one purchase
unit.
Number of Units
Serving Per Purchase Unit
Record in column: Food Amount Needed
93
Production Records In Use
Menu
Hamburgers
Buns
Green Salad
Carrots
Milk
94
Production Records In Use
95
Production Records In Use
Menu Planning:
25 children (10 children ages 1-2 &
15 children ages 3-5)
6 adults
96
Production Records In Use
97
Production Records In Use
98
Production Records In Use
99
Production Records In Use
100
RESOURCES AVAILABLE
101
USDA WEB Resources
 http://teamnutrition.usda.gov/Res
ources/childcare_recipes.html
 http://healthymeals.nal.usda.gov/
 http://www.fns.usda.gov/TN/Reso
urces/childcare_recipes.html
102
Nibbles for Health
http://teamnutrition.usda.gov/Resources/nibbles.html
103
Child Care Recipes
Food for Health & Fun
http://teamnutrition.usda.gov/Resources/childcare_recipes.html
104
Building Blocks
for Fun and Healthy Meals
105
http://teamnutrition.usda.gov/Resources/buildingblocks.html
Food Buying Guide
for Child Nutrition Programs
106
http://teamnutrition.usda.gov/Resources/foodbuyingguide.html
Resources
SIMPLIFIED
BUYING GUIDE
For Child Care Food Programs
107
Resources
CHILD AND ADULT CARE FOOD
PROGRAM
CREDITING
FOODS
IN
CACFP
Alaska Revision
February 2007
108
Part 1: Program Basics
Child and Adult Care Food Program
for new programs
May 2010
109