Part 1: Program BasicsPart 1: Program Basicsfor New Child Care Programsfor New Child Care Programs

Child and Adult Care Food Program(CACFP)May 2010

1

What is CACFP?Created in 1968 as Special Food Service Program for Children (SFSPFC)initially to primarily serve low income families

3 year trial runReauthorized in 1972 for 3 yearsEstablished Child Care Food Program in 1975 (CCFP)

Added Adults to the Program in 1987 (CACFP)

2

Who is eligible to participate?

Child care centersHeadstart facilitiesPreschool facilitiesAdult care centersHomeless sheltersAfterschool snack programsFamily day care homes

3

Additional eligibilityFor 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 nonresidentialRCCI’s participate under NSLP

Homeless program must be residential

4

Reimbursement RatesJuly 2009 – June 2010

Centers

Above ReducedFreeScale Price

Breakfast $0.38 $2.03$2.33

Lunch/Supper $0.41 $3.95$4.35

Snack $0.10 $0.59$1.19

5

Reimbursement RatesJuly 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 RatesRates determined by Free and Reduced

price applicationIncome eligibleCategorically eligible

Food Stamps, TANF, ATAP, Head StartCenters use rate percentageAnnual survey attendance to establish

rates for fiscal yearAllows 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 daily2 snacks and 1 meal daily

At-Risk Snack1 snack daily

8

2-Part Training

Part 1- Food Program Basics

Part 2- Administrative Requirements

9

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.

10

11

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

12

Food Program Basics

12

Health Safety & SanitationMeal Pattern RequirementsMeal Components Creditable FoodsMeal ServiceMenu PlanningCycle Menus ResourcesProduction Records

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

13

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 classMuni or CHAR in Anchorage

15

16

Meal Pattern RequirementsThe goal is to serve nutritious, appetizing

meals that meet meal pattern requirementsMeal 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.

17

Meal Pattern RequirementsFor a breakfast to be a reimbursable meal

it must contain these components:

Milk Fruit/Vegetable Bread or Bread Alternate or Grain

18

Food Chart

CHILDREN AGES 1-12 1-2 3-5 6-12

One serving from each food group

Fluid Milk

Fruit or vegetableJuice (only if milk is beverage)Bread or Bread Alternate

½ cup

¼ cup

½ slice

¾ cup

½ cup

½ slice

1 cup

½ cup

1 slice

18

Breakfast

19

Meal Pattern RequirementsFor 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

20

Food ChartCHILDREN AGES 1-12 1-2 3-5 6-12

One serving from each component (2 Fruits and/or Veg)

Fluid MilkMeat or poultry or fishCheese orEgg orCooked 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

½ cup1 oz1 oz1¼ cup2 T½ oz¼ cup total½ slice

¾ cup1 ½ oz1 ½ oz13/8 cup3 T¾ oz½ cup total½ slice

1 cup2 oz2 oz1½ cup4 T1 ounce¾ cup total1 slice

20

Lunch and Dinner

21

Meal Pattern RequirementsFor 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

22

Food Chart

CHILDREN AGES 1-12 1-2 3-5 6-12

one serving from each of any two groups

Fluid MilkJuice, fruit or vegetableMeat or meat alternateBread or bread alternate

½ cup½ cup

½ oz

½ slice

½ cup½ cup

½ oz

½ slice

1 cup¾ cup

1 oz

1 slice

22

Snack

23

Meal Pattern RequirementsThe 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

24

Meal Components

MilkMeat/Meat AlternateFruit and VegetableGrain or Bread

25

About Milk

25

Fresh, fluid and pasteurizedPowdered milk may be served if fresh milk is

unavailable (only in Alaska)Whole milk for children age 1-2Lower fat milk for children 2 and up Milk and juice should not be served as a

beverage at the same meal

26

Creditable as Milk

26

Nonfat milkLowfat milkWhole milkFlavored milkButtermilkMilkshakes containing minimum req. servingsLactose-reduced milk is creditableAcidified milk (Kefir, Acidophilus)Breast milk is creditable for infants

(infant=0-11 months)Fortified goat milk (Do not need a medical statement)

27

Not Creditable as Milk

27

Soy, rice, or coconut milk (unless a medical statement is on file)

CreamYogurt (meat alternate)Non-pasteurized milk (raw milk)Milk incorporated into recipesAlmond milk & other nut milkNon-fortified goat’s milkNon-dairy creamersCheese (meat alternate)

28

About Meat/Meat Alternates

28

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)

29

Creditable as Meat / Meat Alternate

29

Poultry, fish, or lean meatCheese, cheese sauces made with cheese,

and cheese substitutesEggsCooked dry beans or peasNut butters (peanut) or seed buttersPeanuts, soy nuts, tree nuts or seeds Yogurt: plain, sweetened, or flavored

4 oz. yogurt = 1 oz. meat/meat alternateAn equivalent quantity of any combination

of the above meat/meat alternate (as long as each type contributes at least .25 oz of meat/meat alternate)

30

Not Creditable as Meat/Meat Alternates

30

Imitation cheese or cheese products i.e. Velveeta is not creditable

Cream CheeseTofuDrinkable yogurt, frozen yogurt barsCommercial pot piesLunchmeats/frankfurters with cereals, extenders,

or by-productsFormulated (processed) meat products with no

product specifications or CN labelsWild game and traditional foods that are

disallowed by Alaska Dept. of Environmental Conservation (DEC)

31

Traditional Foods

31

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 (Traditional foods packet available with all

necessary information and forms)

32

Traditional Foods

32

What cannot be used:Wild mushroomsBivalve shellfish such as clams or musselsFox meat & organsBear or walrus meatPolar bear liverFermented 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

33

Fruits & Vegetables

33

Juice (100%)may only be creditable at breakfast or snack

2 forms of the same fruit or vegetable may not be served at a mealApplesauce 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 servingpeas & carrots, fruit cocktail, pizza toppings

34

Creditable as Fruits & Vegetables

34

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

35

Not Creditable asFruits and Vegetables

Catsup/chili sauce, pickle relishChips & Sticks (banana, potato)CoconutCommercial pizza or spaghetti sauce without

specificationsCanned hominyFruit in yogurt (unless you add the fruit)Jelly, jam, and preservesJuice drinksPoptart fillingsPopsickles (unless 100% fruit)Popcorn

36

Grain/BreadImportant dietary sources of

Iron Thiamin Niacin Riboflavin Fiber

37

Grain/BreadWhole-grain or enriched meal or flour when

baking or cookingIf Cereal – whole grain, enriched, or fortifiedBran and germ – same as enriched or

whole grainBread: must have first ingredient as whole

grain, enriched, or fortified.Cornmeal must be labeled as whole corn or

enriched

38

Creditable as Grain/BreadBreadsBiscuits, bagels, muffins, tortillas, rolls, and

crackersCooked cereal grains (i.e. rice, bulgur, oatmeal,

corn grits)Ready to eat breakfast cerealCooked macaroni/noodle productsNon-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)

39

Not Creditable as Grain/BreadPotatoes or corn (vegetables)Canned hominyIce cream conesNut or seed meals and floursTapiocaPotato chipsPopcorn or caramel cornItems made from flours that are not

enriched

Check Labels!

40

Potential Problem Area - Soup

40

Where does soup fit in?Commercial soups are questionableHomemade soup may be creditable Meat and/or vegetables Document components

41

Potential Problem Area - Soup

41

Soups - CommercialMost 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

42

Children with DisabilitiesIf 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

43

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 group to be creditable

44

Meal Service2 meals and 1 snack can be claimed per childAll components served at the same time

Don’t save items such as fruitPre-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

45

Family Style DiningAdults model for children Children must be sitting at the table to be

counted as having been offered the mealAll foods are offered to the childrenAll components served at the same timeEncourage children to try all foodsEncourage children to serve themselvesChildren allowed to have second helpingsEnough food needs to be placed on the

table for minimum portions for whole group

46

Family Style DiningAge Appropriate Serving Serving Utensils

Lakeshore: http://www.lakeshorelearning.com/search/results.jsp

Teaching Young Children to Serve Themselves in Group Settings

47

Meal ServiceOnly claim first meals Parent participation – don’t claim their mealsMeal 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

48

Meal CountMust 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

49

Meal Count Sheet when serving more than allowable meals

Count by child – cross off extra meals that will not be counted

50

Meal Count Tally Sheet

Only need to count how many meals – not by child

51

Feeding Infants

51

All infants under one year enrolled for care must be offered participation in the CACFP.

The center must offerA minimum of one brand of iron fortified infant

formula and iron fortified infant cerealAge appropriate food items that meet meal

pattern

52

Feeding Infants

52

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. 

53

Feeding Infants

53

Infant Feeding Selection form must be on file for each infant (see sample in packet)

Parent OptionsSupply breast milkDecline 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)

Fed on demand

54

Feeding Infants

54

Fed on demand

If parent comes into center and breastfeeds, and no other meal components are served the center may not claim the mealNo 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

55

Infant Meal Pattern - Breakfast

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 milk0-3 tbsp iron-fortified infant cereal when developmentally ready

6-8 fluid ounces iron-fortified formula or breast milkAND 2-4 tbsp iron-fortified infant cerealAND 1-4 tbsp fruit and/or vegetable

55

56

Infant Meal Pattern - Snack

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 iron-fortified formula or breast milk or 100% fruit juice½ slice bread or 0-2 crackers (made from whole grain or enriched flour) when developmentally ready

56

57

Infant Meal Pattern - Lunch/Supper0-3 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 iron-fortified infant cereal when dev. ready

0-3- tbsp fruit and/or vegetable when dev. ready

6-8 fluid ounces iron-fortified formula or breast milkAND 1-4 tbsp fruit and/or vegetableAND 2-4 tbsp iron-fortified infant 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

57

58

Infant Meals

58

CerealOnly iron-fortified infant cerealCheerios and other “non-infant”

cereals (dry or cooked) can not be claimed

 

59

Infant Meal Pattern

59

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 CerealsCommercial strained, Junior or instant baby food 100% fruit, vegetables or meat100% Fruit JuicesAge-appropriate table foods that meet the CACFP Infant Meal Pattern

60

Infant Meal Pattern

60

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 milkNon-infant cereal (except as extra finger foods)Vegetable and meat combination dinners Jarred infant cerealsStrained, junior and instant cereals with fruitInfant desserts, cobblers, pudding, etc.Commercial baby foods that are NOT 100% fruit, vegetables or meat

61

Infant Meals

61

Record KeepingMenu or Production records Accurate meal countsMedical Statement for substitutions

Infant Meal Pattern & Recordkeeping manualIf you have infants please contact CNS for infant

materials

62

Menu Planning

62

Five basic menu planning principles…

1. Strive for balance2. Emphasize variety3. Add contrast4. Think about color5. Consider eye appeal

63

Special Considerations

63

Regional food preferencesHolidays and other special occasionsClimate and seasonsProduct availability

64

Menu Planning

64

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

65

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

Think about changes you want to make

Menu Planning

66

Menu Planning

66

Collect menu resources

RecipesNutrition InformationCalendarFood production recordsInventory

67

Menu Planning

67

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.

68

Menu Planning

68

Serve foods high in Vitamin A, C, and Iron

Vitamin A foods twice a weekVitamin C at least dailyIron as often as possible

69

Menu Planning

69

Sample of Vitamin A foods:Asparagus - ApricotsBroccoli - CantaloupeCarrots - CherriesKale - PlumsPeas - Egg YolkSweet Potatoes - Strawberries

Serve Vitamin A foods twice a week

70

Menu Planning

70

Sample of Vitamin C foods:Asparagus - CantaloupeBroccoli - GrapefruitCabbage - OrangesCauliflower - RaspberriesPeppers - StrawberriesSpinach

Serve Vitamin C foods daily

71

Menu Planning

71

Sample of food containing Iron:Asparagus (canned) - ApricotsBeans (lima, green) - Cherries (canned)Peas - Dried FruitsSquash - Dried Beans & PeasSweet Potatoes - EggsVegetable Juice - Meat, turkey, tunaDark, green leafy: beet greens, chard,

collards, kale, mustard greens, parsley, spinach, turnip greens

Serve foods containing iron as often as possible

7272

Cycle Menu Option or

Production Records

All Centers must maintain Daily Production records or use the Cycle

Menu Option

73

Cycle Menu Option

73

Advantages of cycle menus?

Variety

Food costs can be lower

Less time spent daily on menu planning

Flexible Seasonal foods Special occasions Holiday meals

74

Cycle Menu Option

74

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 maintained for infants

75

Cycle Menu Option

75

National Food Service Management Institute (NFSMI)

• Sample Cycle Menus

http://www.nfsmi.org/ResourceOverview.aspx?ID=196

76

Cycle Menu Option

76

• 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?

•Have someone else evaluate

Evaluate your Cycle Menu

77

Cycle Menu Option

77

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 component is in each serving

78

Combination Foods

78

Commercial foods require either:CN LabelManufacturer's analysisLabel your cycle menu with CN or MA

Homemade (HM) Standardized Recipe from USDACenter’s Recipe plus analysis/yieldsProduction RecordLabel your cycle menu with HM

7979

How do you identify a CN label?

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; andThe month and year of approval.

A CN Label Example:

CN

CN

CN

CN

000000This 3.00 oz serving of raw beef patty provides whenCooked 2.00 oz equivalent meat for Child Nutrition MealPattern Requirements. (Use of this logo and statement Authorized by the Food and Nutrition Service, USDA 05-84.)

CN Label

80

Combination Foods

80

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 component can be represented in a combination food

Additional food items in the combination food will count as “extras”

81

USDA Recipes from National Food Service Management Institute (NFMSI)

Highly RecommendedUpdated within last 2 yearsOn-line at

www.nfsmi.org - click on resources link

82

USDA Recipes from NFSMI

http://www.nfsmi.org/Templates/TemplateDivision.aspx?qs=cElEPTI=

83

USDA Recipes from NFSMI

84

Example of a Standardized Recipe

85

Example of Yield

86

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

87

Recipe Analysis Worksheet available on state of Alaska website

88

Recipe Analysis Instructions

88

List all ingredients and the amount of each ingredient Use the Simplified Food Buying Guide or the Food

Buying 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.

8989

Ingredientsthat are being

claimed

Amount Meat/Meat

Alternate

(1 oz)

Fruit/Vegetable (1/4

cup)

Bread/Bread Alternate (1/2 slice bread or

equivalent)

Raw ground beef (no more than 25% fat)

3 lb. 4 oz.(1lb.=11.5 1 oz. serving)

3.25*11.5=37.37 servings

Cooked macaroni noodles or spaghetti

1 qt. 2 ¼ cup(6 ¼ cups)(¼ cup=1/2 bread)

6.25/.25=25 servings

Canned tomato paste

1 lb. 2 oz.(18 oz.)(16 oz=27.6 servings, 16/27.6=.578 per oz

18/.578=31 servings (1 T)

Total 37.37 oz. 31 25 servings

Calculations 37.37/1.5 = 25

Number of Servings(for children 3-5 yr. old)

25 - 1.5 oz. servings

31 ¼ c. servings(not claiming)

25 ¼ cup servings(= to ½ slice)

Recipe Analysis for Beef & Spaghetti Casserole

90

Production Records Option

90

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.

91

PRODUCTION RECORDS

91

What 5 items are required to be on every production record?

1. Date: Month, Day and Year2. Menu: Include all items served3. Items that meet the requirement for meal

pattern/reimbursement4. Meals: The number of child and adult meals

served5. Quantity: Total amount of food that was used

in preparing the item

92

PRODUCTION RECORD CALCULATIONS

92

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

93

PRODUCTION RECORD CALCULATIONS

93

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 UnitsServing Per Purchase Unit

Record in column: Food Amount Needed

94

Production Records In Use

94

Menu

HamburgersBunsGreen SaladCarrotsMilk

95

Production Records In Use

95

96

Production Records In Use

96

Menu Planning:

25 children (10 children ages 1-2 & 15 children ages 3-5)

6 adults

97

Production Records In Use

97

98

Production Records In Use

98

99

Production Records In Use

99

100

Production Records In Use

100

101

RESOURCES AVAILABLE

101

102

USDA WEB Resources

102

http://teamnutrition.usda.gov/Resources/childcare_recipes.html

http://healthymeals.nal.usda.gov/

http://www.fns.usda.gov/TN/Resources/childcare_recipes.html

103

Nibbles for Health

103

http://teamnutrition.usda.gov/Resources/nibbles.html

104

Child Care RecipesFood for Health & Fun

104

http://teamnutrition.usda.gov/Resources/childcare_recipes.html

105

Building Blocksfor Fun and Healthy Meals

105

http://teamnutrition.usda.gov/Resources/buildingblocks.html

106

Food Buying Guide for Child Nutrition Programs

106 http://teamnutrition.usda.gov/Resources/foodbuyingguide.html

107

Resources

107

SIMPLIFIED BUYING GUIDE

For Child Care Food Programs

108

Resources

108

CHILD AND ADULT CARE FOOD PROGRAM

CREDITING FOODS

IN CACFP

Alaska RevisionFebruary 2007

Part 1: Program BasicsPart 1: Program BasicsChild and Adult Care Food Program

for new programsMay 2010

109