Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day. At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards meeting the grains requirement. Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21 grams sucrose and other sugars per 100 grams of dry cereal). Beginning October 1, 2019, the minimum serving sizes specified in this section for ready-to-eat breakfast cereals must be served. Until October 1, 2019, the minimum serving size for any type of ready-to-eat breakfast cereals is ¼ cup for children ages 1-2; 1/3 cup for children ages 3-5; ¾ cup for children 6-12; and 1 ½ cups for adults. Updated Meal Pattern Requirements for Children and Adults Milk The appropriate type of milk is listed for each age group: Age 1 year: Unflavored whole milk; Ages 2-5 years: Unflavored low-fat or fat-free milk; and Ages 6-18 years and Adults: Unflavored low-fat, unflavored fat-free, or flavored fat-free milk. Meat/Meat Alternatives Meat/meat alternates may replace the entire grains component at breakfast a maximum of three times per week. Yogurt contains no more than 23 grams of sugar per 6 ounces. Tofu and soy yogurt may be served as a meat alternate. Fruits/Vegetables A vegetable and fruit must be served during lunch and supper meals. The fruit component may be substituted for a vegetable at lunch and supper meals; when two vegetables are served, they are two different kinds of vegetables. Juice is limited to once per day for ages 1 year old and up. Grains At least one serving of grains per day must be whole grain-rich. Breakfast cereals contain no more than 6 grams of sugar per dry ounce. No grain-based desserts are included on the menu. No food items are allowed to be deep-fat fried on-site.
Justification for CACFP Reimbursement Month Food Non-Food Program Labor Administrative Total Expenditures By Month Reimbursement Amount Difference *% Spent On Food Oct. Nov. Dec. Total Jan. Feb. Mar. Total Apr. May June Total July Aug. Sept. Total Total for The year *FNS 796-2(IV) and 7 CFR 226.15(e) (6) * Food Expenses divided by Reimbursement = % Spent on Food
Enrollment/Income Forms Completed and signed annually by Parent/Guardian or Client May have multiple participants on one form Days and hours normally in care and meals received are noted Sponsor use only section completed and signed by director Attendance Records Completed daily Name matches participant’s name on Enrollment Form Totaled daily and recorded on the Record of Meals Served form Used to cross-reference membership and calculate total daily attendance Membership Roster Completed monthly Name matches participant’s name on Enrollment Form Numbers totaled at the end of the month are reported on the monthly claim Meal Counts-Information Needed for Claim Menus Must meet meal pattern guidelines Current month posted Food must be creditable Copies placed in monthly folder Menus, Continued All menus must be maintained Substitutions must be noted at the beginning of the day. Total Daily Attendance Recorded on 17-9 daily Meals served cannot be greater than the number of participants in attendance Total Daily Attendance for the month is reported on the monthly claim. 17-9 Record of Meals Served Completed during the meal service Number of meals served must be totaled daily and monthly Total meals at the end of the month are reported on the monthly claim Costs/Documentation of-Information Needed for ACQR Food and Non-Food Receipts Originals only Program related items only Purchases related to menu items Invoices from caterers, if applicable Delivery Tickets, if applicable Program Labor Personnel Activity Report Completed daily by employee Signed by employee Pay Stubs are used for full time food service staff (i.e. full time cook) 17-8 Record of Program Expenditures Completed monthly Food costs recorded from receipts Amount of milk purchased is recorded using receipts Program Labor recorded food costs recorded from receipts Small Purchase Procurement Completed yearly; within first 4 weeks of fiscal year 6 most commonly used items 3 price comparisons Food Supply Vendor Procurement Completed yearly; within first 4 weeks of fiscal year All vendor purchased items 3 vendor comparisons Catering Procurement See Catering Guidance Civil Rights Public Notification System And Justice for All Non Discrimination Statement Data Collection Completed annually Includes Ethnic and Racial Data Grievance Procedures Documents kept in accessible location Move complaint forward in a timely manner (3 days) Training Must include Civil Rights to all people involved with food service Required prior to start of any program duties Performed annually and as needed for new staff Documented and filed in appropriate folder Monitor Reviews Only necessary for sponsors with multiple sites Completed within first 4 weeks of participation in the program Must complete at least 3 per year per site No more than a 6 month lapse between reviews (i.e. Oct., Feb., June) Timing should be varied