Eggs Gr Beef Beans Turkey Cheese The Institute of Child Nutrition 10 Care Connection Curricula for Child Care Providers
which includes handouts and videos on: CACFP Meal Patterns Menu Planning Family Style Meal Service Nutrition Needs of Young Children http://www.theicn.org How do you know if its creditable?
Menus Menus must be: Posted Dated Detailed Available for each meal/snack claimed Document substitutions Maintain a copy on file
Menu Documentation Document specific: Fruits and vegetables Broccoli, kiwi Names of cereal(s) Cheerios, Life, Corn Flakes Type of milk served Fat content and if it is flavored
Whole grain-rich foods (bold) WW bread , WG English muffins Summary - Menus Review your menus Check for meal pattern compliance Make sure items are creditable The meals served and claimed must meet ALL CACFP meal pattern requirements
Meal Preparation 17 Records Production Purpose Shopping List Resource Ensure
enough food prepared Complete prior to meal prep Use to determine what & how much to
purchase Use by staff filling in Control costs Decrease leftovers Production Record
Excel, Word Weekly (breakfast, lunch, snack 1/wk) Daily (all meals 1/day) Production Record Instructions Week of/Prepared by Number and Ages of Children Served
Prepare enough food for: Children (by age) Adults, if served ADULT MEALS CANNOT BE CLAIMED FOR REIMBURSEMENT Projected Meal Counts Estimated number, not actual number of children being
served Foods to be Served Components listed should reflect what is on your menu Ground Beef Lettuce/Tomatoes Strawberries
Tortillas 1 Whole Skim Amounts Required Amount needed to meet the minimum amounts per the 7 Meal Pattern 13
Reference GM 12 Comments section Record CN info or name of menu item if has multiple components (i.e. tacos)
5 nuggets = 2 oz MMA & 1-2 = 3 nuggets 3-5 = 4 nuggets Purchase of Meals from Vendor Agency CACFP requirements are met Monitor the meals delivered Maintain required documentation
Vendor Maintain Production Records, CN labels Provide delivery records Leftover Food Plan & prepare with objective of providing one meal/snack per child Leftovers: Refrigerate/freeze to use next day or at a later date Donate to a non-profit organization (Tax Exempt) Food pantry, homeless shelter
Food cannot go home with staff or families Questions Menu Activity
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