Part 1: Program Basics for New Child Care Programs Child and Adult Care Food Program (CACFP) May 2010

1. Part 1: Program Basicsfor New Child Care ProgramsChild and Adult Care Food Program(CACFP)May 2010

2. What is CACFP? • Created in 1968 as Special Food Service 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)

3. Who is eligible to participate? • Child care centers • Headstart facilities • Preschool facilities • Adult care centers • Homeless shelters • Afterschool snack programs • Family day care homes

4. 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

5. Reimbursement Rates July 2009 – June 2010 Centers Above Reduced Free Scale Price Breakfast $0.38 $2.03 $2.33 Lunch/Supper $0.41 $3.95 $4.35 Snack $0.10 $0.59 $1.19

6. 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

7. 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

8. 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

9. 2-Part Training • Part 1- Food Program Basics • Part 2- Administrative Requirements

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 • Health Safety & Sanitation • Meal Pattern Requirements • Meal Components • Creditable Foods • Meal Service • Menu Planning • Cycle Menus • Resources • Production Records 12

13. 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

14. 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……

15. 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

16. 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.

17. 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

18. Food Chart Breakfast 18

19. 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

20. Food Chart Lunch and Dinner 20

21. 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

22. Food Chart Snack 22

23. 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

24. Meal Components Milk Meat/Meat Alternate Fruit and Vegetable Grain or Bread

25. 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

26. 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 (Do not need a medical statement) 26

27. Not Creditable as Milk Soy, rice, or coconut milk (unless a medical 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) 27

28. 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) 28

29. 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 above meat/meat alternate (as long as each type contributes at least .25 oz of meat/meat alternate) 29

30. 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 by Alaska Dept. of Environmental Conservation (DEC) 30

31. 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 • (Traditional foods packet available with all necessary information and forms) 31

32. 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

33. 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

34. 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

35. Not Creditable asFruits and Vegetables • Catsup/chili sauce, pickle relish • Chips & Sticks (banana, potato) • Coconut • Commercial pizza or spaghetti sauce without specifications • Canned hominy • Fruit in yogurt (unless you add the fruit) • Jelly, jam, and preserves • Juice drinks • Poptart fillings • Popsickles (unless 100% fruit) • Popcorn

36. Grain/Bread • Important dietary sources of • Iron • Thiamin • Niacin • Riboflavin • Fiber

37. Grain/Bread Whole-grain or enriched meal or flour when 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

38. Creditable as Grain/Bread Breads Biscuits, bagels, muffins, tortillas, rolls, and 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)

39. Not Creditable as Grain/Bread Check Labels! 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

40. 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

41. 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

42. 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

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 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

45. Family Style Dining Adults model for children Children must be sitting at the table to be 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

46. Family Style Dining Teaching Young Children to Serve Themselves in Group Settings Age Appropriate Serving Serving Utensils Lakeshore: http://www.lakeshorelearning.com/search/results.jsp

47. Meal Service • Only claim first meals • Parent participation – don’t claim their meals • 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

48. 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

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