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CACFP Meal Pattern and Food Service

CACFP Meal Pattern and Food Service. What if a client is allergic?. Must have a statement signed by a recognized medical authority. Food Components. Milk Fruit/Vegetable Meat/Meat Alternate Grains/Breads. MILK. Must be fluid

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CACFP Meal Pattern and Food Service

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  1. CACFP Meal Pattern and Food Service

  2. What if a client is allergic? Must have a statement signed by a recognized medical authority.

  3. Food Components Milk Fruit/Vegetable Meat/Meat Alternate Grains/Breads

  4. MILK • Must be fluid • Milk may not be credited for snacks when juice is served as the only other component. • Milk may never be credited when cookedin cereals,puddingsor other foods.

  5. Meat and Meat Alternates Amount required is referring to the lean, edible portion. Less than 1/4 ounce of cooked lean meat or equivalent doesn’t count.

  6. Processed Meat Items are treated differently from raw meat items. These include: • Fish Sticks and Chicken Nuggets • Corn Dogs • Mixed, pre-prepared items such as: • beef stew • ravioli

  7. All Processed Meat items MUST have: • Child Nutrition labelor • Manufacturers Product Analysis or Identification Sheet

  8. Without a CN label or Product Analysis Sheet... The food doesn’t count!

  9. Child Nutrition Labels CN labels list information about a food’s contributiontoward the meal pattern.

  10. Child Nutrition Label CN This 1.95 oz. Fully Cooked Beef Patty provides 1.5 oz. equivalent meat/meat alternate for the Child Nutrition Meal Pattern requirements. Use of this logo and statement authorized by the Food and Nutrition Service, USDA 05-84. CN CN CN

  11. Manufacturers Product Analysis or Identification Sheets • Check with supplier • Check label • toll free telephone number • address • Must be signed and dated by someone in the company.

  12. Fruits and Vegetables • Lunch - 2 or more to equal 1 cup • Juice & Milk cannot be served together at snack • 100% juice • Combination foods (i.e.,salad)count as one item • Less than 1/8 cup does not count

  13. Grains/Breads: • Whole Grain • Enriched • Made from whole grain or enriched flour primary ingredient by weight must be whole grain and/or enriched flour/meal • Serve the customary function of bread in a meal

  14. Grains/Breads • Credited by the weight of the prepared item. • Use Exhibit A, page 35-36 of crediting guide. • Will need to purchase a small kitchen scale.

  15. Lunch • Milk • Meat or meat alternate: • meat,poultry or fish • cheese • eggs • cooked dry beans/peas • peanut butter • nuts/seeds • Grains/Breads – 2 servings (enriched or whole grain) • Vegetables/Fruits (2 or more) (6 items) (4 components)

  16. Breakfast: 3 components • Milk • Juice or Fruit or Vegetable • 2 servings of grains/breads including cold dry or hot cooked cereal Meat is not required!

  17. Snack: choose two components • Milk • Meat or meat alternate • Vegetables/Fruits • Grain/Breads

  18. Are these reimbursable snacks? • Watermelon and Peaches • Corn Chips and Salsa • Peanut Butter Crackers and water • Hi-C and cookies • Ice cream and cake • Orange Juice and fruit cocktail NO Probably NO NO NO NO

  19. ? milk fruit bread  One comp.   One comp.   milk  milk ?  One comp. One comp.  One comp.    Fruit/veg 

  20. Reimbursable Meal All parts of the meal pattern must be present in the appropriate amounts in order to receive payment for a meal.

  21. Non Creditable Foods • Bacon • Cream Cheese • Pig’s Feet • Ox tails • Powdered Cheese (Mac and Cheese Mix) • Neck bones

  22. Required Forms

  23. Menu Planning Form

  24. Menu Planning Form • The current menu must be posted in the center. • The menu planning form is not required. • List foods on the form next to the component for which it is being credited.

  25. Milk Milk French Fries Corn Applesauce Peaches Enter combination foods next to all components for which they are being credited. Corn Dog Ham Sandwich Ham Sandwich Corn Dog

  26. Menu Planning Form • A minimum of two fruits/vegetables must be listed and served at lunch. • “Other” foods are optional. • At snack, two of the four components must be included. • Different forms of the same foods count as one component.

  27. Menu Planning Form(suggestion) Count combination dishes for no more than two components.

  28. Daily Food Production Records

  29. Daily Food Production Record Required Record

  30. Daily Food Production Record Used to show how much food was used to prepare the meal. • Completed as meal is prepared or immediately thereafter. • Must show actual amounts of food prepared.

  31. Daily Food Production Record Meals claimed without complete and correct production records will be disallowed.

  32. Production Record Step-by-Step Step 1 - Date and Name of Center Date ________________ Name of Center ____________________ 3/24/14 Sunshine Adult Day

  33. Step 2 - Today’s Menu • List all menu item served. • Menu listed should be similar to one posted. Milk Sausage Biscuit Orange Slices Graham Crackers Applesauce

  34. Step 2 - Today’s Menu • All required menu items MUST be listed on the Production Record. • This includes MILK!

  35. (4) Food Item Used (5) Quantity Used Lunch/Supper Milk, fluid 30-8 fl oz cartons Meat/Meat Alternate 30 Slices Sausage Pizza Vegetables/Fruits (2 or more) 5 ½ lbs whole kernel corn 2 ½ lbs salad mix Grains/Breads 30 slices sausage pizza (2 G/B) Step 3 - Foods Used in Preparing Meals • Record total amount of each main (creditable)food item prepared. • Include amount prepared that others will eat.

  36. (4) Food Item Used (5) Quantity Used Breakfast Menu Milk, fluid 30 – 8 fl oz. Biscuit 30 – 2 oz. biscuits Ham Peach Slices 2 #10 cans Foods Used in Preparing Meals List only the major ingredients that make an item creditable. At Breakfast, meat is optional.

  37. (4) Food Item Used (5) Quantity Used Lunch Menu Milk, fluid 30 – 8 fl oz. Spaghetti with Meat Sauce 5 ½ lbs ground beef 1 ½ lbs spaghetti noodles Tossed Salad 2 ½ lbs salad mix Fresh Bananas 11 lbs Wheat Rolls 30 – 1 oz rolls Foods Used in Preparing Meals Sauce is not listed because we have two other fruits/vegetables.

  38. (4) Food Item Used (5) Quantity Used Lunch Menu Milk, fluid 30 – 8 fl oz. Spaghetti with Meat Sauce 5 ½ lbs ground beef 1 ½ lbs spaghetti noodles Tossed Salad 2 ½ lbs salad mix Fresh Bananas 11 lbs Wheat Rolls 30 – 1 oz rolls Foods Used in Preparing Meals Spices and other minor ingredients do not need to be listed.

  39. Grains/Breads Minimum Serving Size Saltines 1 serving = .7 oz Bread, Italian 1 serving = .9 oz Pancakes 1 serving = 1.1 oz Muffins (all except corn) 1 serving = 1.8 oz Coffee Cake 1 serving = 2.7 oz The weight of the grain/bread serving must be indicated. Cookies are only creditable in the __________ meal. Cakes and doughnuts are creditable in the ______ and ________ meals. snack snack breakfast

  40. Processed or prepared combination foods may only be credited if: • they are CN labeled • have a product analysis sheet • Attach to Production Record

  41. Production Record Step-by-Step Step 4 - Number of Persons Served 47 5

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